The best recipes for pickled watermelons. Canned watermelon without sterilization: recipe, preparation method and ingredients. How to make candied peels from watermelon peels

Watermelon is one of the juiciest berries that ripen at the end of summer. But you can feast on the sweet red pulp not only in the warm season. You can prepare watermelons for the winter in jars, and here you will find preservation recipes. In this form, the melon culture appears in completely new taste qualities. The fruit rolled up in jars will become an excellent peculiar snack on a festive table or a savory delicacy on weekdays.

To make a canned snack appetizing, tasty and can be stored rolled up for a long time, you need to choose the right berry.

It is better to start making harvests in the middle of the season, when the choice of watermelons is large. For any recipe, you must choose ripe berries. Unripe ones may be tasteless, and overripe ones will not retain their shape.

The berry should not be too large. Huge fruits can contain saltpeter, which is very harmful to our body.

Particular attention should be paid to the peel. In high-quality watermelons, it is bright, without spots or damage. If the stalk on the watermelon is still green and you can see that it was clearly cut off, this means that the berry was picked ahead of schedule. When the berry ripens, its leg dries up and darkens. If you knock on the peel, then a ripe berry will make a sonorous sound, and a green one will sound deaf. Do not buy fruit at roadside debris. Lying on the side of the road, watermelons absorb toxic exhaust fumes.

Home-grown melons and gourds are the safest. But not everyone has plots for cultivating vegetables and fruits, so you have to buy them.

Recipes for canning watermelon in jars

There are many different recipes for preserving watermelons for the winter. They differ from each other, and everyone can choose a method to their liking. Check out the best winter harvesting options.

Regardless of the recipe you choose, you will need cans, a good sealing wrench, and tin lids. Containers and lids must be sterilized.

The classic pickled watermelon recipe

This method of preserving sweet watermelons has come to us since antiquity. It is quite simple and will suit even inexperienced housewives.

You will need:

Watermelon for 3-4 kg.
Salt - 3 tbsp. l.
Table vinegar 9% - 100-120 ml.
Sugar - 3-4 tbsp. l.
Peppercorns - 10 pcs.
Water - 2 liters.

How to prepare canning:

Pour water into a saucepan, put it on fire.
While the liquid is heating, rinse the berry, cut it into slices so that they fit into the jar. If the rind is too thick, you can cut it off.
Arrange the wedges in clean, pre-prepared jars.
When the water is close to boiling, add sugar, salt, vinegar to it.
Boil the liquid for 7-10 minutes, then extinguish the heat.
Start pouring the brine into the watermelon jars right away.
Add 2-3 black peppercorns to each jar.
Roll up the container with lids. Turn each jar upside down and leave to cool.

When the cylinders are completely cool, they can be removed to the basement, cellar, balcony or other suitable place. The classic recipe for home canning of watermelons allows you to get slices with a sweet and sour, very unusual taste.

On a note! The red juicy pulp of melons is very useful for the kidneys and for people suffering from hypertension.

Recipe for fragrant pickled watermelons in jars for the winter

Such canning of watermelons in jars for the winter will appeal to those who like to add various spices and seasonings to their dishes. The appetizer turns out to be aromatic, fragrant, with a whole bunch of flavor notes.

The proportions are based on a 3 liter bottle. You can change - multiply them by the number of cans that you plan to use.

Required products for a three-liter jar:

Watermelon - 1 kg.
Salt - 1 tbsp l.
Sugar - 3 tbsp. l.
Powdered citric acid - 1 tsp
Currant leaves - 4-5 pcs.
Cherry leaves - 2-3 pcs.
Bay leaves - 1-2 pcs.
Cloves - 2-3 pcs.
Coriander - 5-6 grains.
Dill sprigs - 2-3 pcs.
Parsley sprigs - 2-3 pcs.
Black peppercorns - 4-5 pcs.
Garlic - 2-3 cloves.
Water - 1.5 liters.

Cooking method:

My fruit, cut into small triangular slices.
We wash all the greens and leaves under running water and dry them.
We put all the spices in each three-liter jar.
We put a pot of water on the fire and bring to a boil.
When the water boils, pour it into a jar and close it with a regular lid. Let it brew for 40-60 minutes.
We pour the water back into the pan, add a little more liquid to it (to replenish the volume), bring it to a maximum boil and fill the containers again. We leave the banks for 30 minutes.
Pour the water back into the pan. Now add salt, sugar, citric acid to it.
Bring the marinade to a boil and pour it into the jars.
We twist the cylinders with lids, turn over, cover with a blanket and cool.

Store canned watermelons with spices in a cool (but not damp), low-light place. Rolled up, they can stand up to 2 years. An opened jar should be kept in the refrigerator for no longer than 7 days.

Recipe for the winter with garlic and honey

This recipe's striped berry roll will allow you to enjoy a spicy and sweet snack in winter.

Ingredients:

Watermelon - 2.5-3 kg.
Water - 2.5 liters.
Table salt - 1.5 tbsp. l.
Acetic acid 9% - 4 tbsp spoons.
Garlic - 10-12 cloves.
Honey - 120-150 g.

How to cook:

Rinse the berries under running water, cut into medium pieces. Cut off the rind if it is too thick.
Pour water into a prepared saucepan, put it on the stove and wait until it boils.
Place the pieces of watermelon in the jar, alternating with the garlic.
Fill the jars up to the throat with boiling water and let them stand like this for 15-20 minutes.
Drain the water into a bowl or saucepan, bring it to a boil again and add salt, vinegar, honey. Mix everything well.
Pour the resulting marinade into containers. Roll up the jars, turn them over and put them in a warm place to cool slowly. A canned spicy snack for the winter for the home is ready.

Soaked watermelons in instant cans

The recipe for soaked ripe watermelons in jars can be made for those who do not like acid. The berry is obtained with a peculiar flavor and retains its aroma as much as possible. Some housewives make this option not from a whole watermelon, but from the rinds. It is best to make soaked watermelon slices in a small jar.

Required products:

Watermelon or crust - 1 kg.
Purified water - 1 liter.
Salt (not iodized) - 1 tbsp l.
Sugar - 2 tbsp. l.

How to cook:

Rinse the watermelon under water, dry and cut into 4 pieces.
Soak the resulting quarters in cold clean water for 20-30 minutes.
Then cut the slices into small pieces, put them in a bowl, cover with oppression and put in a cold place for 3 days.
During this time, liquid forms in the bowl. Pour it into a saucepan, dilute with water, add salt and sugar and bring to a boil.
Arrange the pieces of watermelon in prepared jars.
Pour brine into each jar and preserve. Let the jars cool in the standard way - upside down.

This recipe does not use acids, but if you wish, you can preserve it with vinegar or powdered citric acid. For a liter jar, take about 0.5 tsp. citric acid or 2 tbsp. l. vinegar 9%.

Soaked watermelons in cans have a light, pleasant taste and can serve as an independent snack or as an addition to meat dishes.

On a note! One of the most delicious, honey-sweet varieties of watermelons is Astrakhan. Also good varieties are Romanza F1, Melania F1, Crimson suite.

Sweet canned watermelons in jars

For lovers of desserts, we present a recipe for preserving sweet watermelon slices in jars for the winter.

Ingredients:

Watermelon - 2 kg.
Sugar - 1 kg.
Citric acid - 1 tbsp. l. (no slide).
Water - 0.5 l.

How to cook:

Cut the watermelon and peel it.
Cut the pulp of the watermelon into pieces, put it in a saucepan, fill it with water and put it on low heat.
When the mass boils, keep it on moderate heat for another 4-6 minutes, and remove.
Remove the pan from the stove and let it cool at room temperature.
When the mass becomes warm, add sugar, citric acid to it and put it on fire again.
Boil the ingredients for 5-8 minutes, stirring to completely dissolve the sugar.
Turn off the stove and pour the syrup with berry wedges into the jars. We preserve the container with lids.

Cool the jars of watermelon upside down, covering them with a blanket. You can make this recipe not with citric acid, but with fresh lemon (1 large for the indicated proportions). Then the canned dessert will turn out to be even more tasty and aromatic.

Pickled watermelon

Pickled watermelons, canned for the winter, combine notes of acid, salinity, sweetness, and spice. A real explosion of taste in the most unexpected combination! This conservation should be done in 3 liter cylinders.

To prepare a snack, you will need:

Berry - 2.5-3 pounds.
Sugar (you can use powdered sugar) - 3 tbsp. l.
Citric acid in crystals - 1 tsp.
Garlic - 4-5 cloves.
Black peppercorns - 10-14 pcs.
Celery, parsley, dill - several sprigs.
Salt - 1.5 tbsp l.
Water - 1-1.5 liters.

Cooking method:

Rinse the watermelon and cut into small pieces.
Chop the herbs and garlic.
Boil water in a container, adding table salt, granulated sugar, powdered citric acid to it.
Place the watermelon slices tightly in the jars, sprinkling each layer with herbs and garlic. Finally, add 3-4 peppercorns to each jar.
Fill the container with boiling brine, preserve the jars. Refrigerate and store in pantry. The twist can be stored for 2-3 years.

Pickled watermelon can be made without seaming. To do this, it is not laid out in jars, but in a deep bowl and poured with brine. After that, oppression is put on top and the bowl is removed to a cold place for 3 days. After the expiration date, the berry is ready for consumption.

Canning in jars for the winter with aspirin

In this original recipe, aspirin serves as a substitute for vinegar and citric acid. Berries cooked with aspirin have a slightly different taste than classic recipes. It is better to cook such a watermelon for the winter in liter jars, since after opening it cannot be stored for more than 3-4 days.

Ingredients:

Watermelon - 1 kg.
Fresh garlic - 2-3 cloves.
Parsley and dill - a couple of twigs.
Peppercorns - 4-5 pcs.
Sugar - 2 tsp
Aspirin (regular) - 1 tablet per liter jar.
Water - 500 ml.

Cooking method:

Wash the berries and cut into thin slices.
Grind aspirin into powder.
Boil water and dissolve sugar in it.
First put the spices and additional ingredients in the jar, then the watermelon slices. Pour aspirin there and add pepper.
Pour boiling water over the container and roll up the lid.
Cool the container upside down and store it in a cool, distant place.

Such harvesting of watermelons for the winter in cans can stand up to 2 years in canned form.

Canned watermelons with tomatoes

Watermelon is a berry and tomato is a vegetable. But the products, despite their difference, go well in pickled form.

To preserve tomatoes with watermelons, you will need:

Ripe tomatoes, medium-sized - 2 kg.
Watermelon pulp (without crusts) - 500-700 g.
Sugar - 150 g.
Salt - 1 tbsp l.
Peppercorns 10-15 pcs.
Cloves - 4-5 pieces.
Bay leaf - 2-3 pcs.
Garlic - 2-3 cloves.
Sprigs of dill, parsley, celery - several pieces.

How to cook:

Peel the tomatoes from the stalks, rinse, dry.
In the place where the stalk was, make punctures with a knife or fork. This is necessary so that the fruits do not burst during heat treatment.
Cut the pulp of the fruit into slices or squares.
Put the tomatoes in sterilized jars, alternating them with watermelon.
Boil water in a saucepan and fill the jars to the top. Let them rest for 15 minutes.
Drain the water back into the pot, add sugar, salt, vinegar and boil again.
Put the spices in jars and cover with boiling marinade.
Roll up the lids, turn the container over and let it cool naturally with a towel or blanket.

The taste of canned watermelons with tomatoes is very interesting. Such an appetizer just "with a bang" goes to meat, fried potatoes, pilaf.

Canned compote

You can not only marinate or pickle watermelon for the winter, but also cook compote from it. After all, this berry is very watery, and it gives a lot of sweet juice.

Roll up watermelon compote for the winter in a 3-liter jar.

You will need:

Watermelon pulp - 1.5 kg.
Sugar - 120 g.

Almost everyone loves sweet watermelons, which are incredibly juicy and sugary on the inside. Some hostesses even manage to stock up on delicious pickled watermelons for the winter, which decorate family feasts on frosty evenings.

Depending on your preference, pickled watermelon can be made sweet or salty with a slight sourness. There are quite a few options for harvesting melons, consider a few of the most popular recipes. Pickled watermelons in jars for the winter, delicious and always at hand at any moment.

Pickled sweet watermelons for the winter

How to pickle a watermelon for the winter? Let's figure it out. This is the most common recipe for marinating sweet watermelons. A very appetizing roll with rich taste and pleasant aroma.

Necessary products for a three-liter container:

1 medium watermelon;
2 sprigs of fresh parsley;
50 ml of regular vinegar;
3-5 garlic cloves;
3 tbsp sugar;
4 leaves of cherry, oak and black currant;
1 tbsp salt.

How to pickle watermelons in jars recipe:

Thoroughly wash the jar with soda, rinse under running water, steam for sterility. The hot steam will kill all pathogens.
Wash the watermelon, cut into medium triangular pieces about two centimeters thick. The larger the fruit, the more pieces we get.
Place the spices on the bottom of the jar, then lay the triangular slices tightly in layers.
Pour the contents with one and a half liters of boiling water. Leave the workpiece to cool for 35-40 minutes. If you canning melons in liter jars, then cooling will take much less time (0.5 liters of water is needed for a liter jar).
After cooling, drain the water. It is convenient to use a nylon cover with slots. Put the saucepan with the syrup on the fire to boil it again.
Pour the jars with hot liquid for the second time, again leave to cool for the same time.
Drain the cold syrup, boil it a third time. Put spices and vinegar into the water. We boil the marinade, fill the blank, seal the container with sterile tin lids.
We put the cans upside down, cover them warmly, leave them like that for a couple of days, i.e. we subject the so-called cold sterilization.
We store the blank in the pantry or basement.

Recipe for pickled watermelons in jars for the winter

This method of harvesting is characterized by the absence of peel on the watermelon slices. This allows more product to be placed in the jar. In addition, it is much more convenient to eat such a dish. The appetizer can be eaten just like that, or you can use it to make snack canapes or sandwiches.

Required products (for a three-liter container):

1 ripe melon berry;
75 gr. white sugar;
60 ml of regular vinegar (9%);
1500 ml of filtered water;
25 gr. table salt.

How to pickle watermelons for the winter in jars:

Wash the fruit thoroughly with a brush to remove all dirt and soil particles. We wipe it with napkins, remove the peel.
Cut the resulting pulp into arbitrary medium pieces so that they fit in the jar. If possible, remove all the seeds so that they do not interfere with enjoying the snack.
We put the main ingredient in a sterile jar.
Prepare the marinade filling separately. Add boiling water with salt, sugar, boil the marinade for a couple of minutes to dissolve the spices.
Fill the container with filling, wrap it up, warm up the fruits for 5-6 minutes. Then we drain the liquid back. Bringing the marinade to a boil, pour the watermelon again. We repeat a similar process one more time. When we boil the marinade again, pour in the vinegar, pour the contents to the very top of the jar, cover the neck with lids.
We put the container in a saucepan with warm water, the level of which should reach the shoulders of the can. We sterilize the workpiece for half an hour, roll it up. Cool in an inverted position, covering with a warm blanket.
We store the seaming in the basement, so that it is dark and cool.

Pickled watermelons in liter jars with citric acid

Melons pickled for the winter with citric acid are considered the safest harvesting method, because watermelons are rather "unpredictable" raw materials for seaming. The sweet and savory wedges can be served as a stand-alone snack or added to various salads. It is very easy to marinate watermelons in jars, and the result is amazing!

Required products (for 2 liter jars):

1 large watermelon;
2 dill inflorescences;
2-3 leaves of horseradish;
1 tsp citric acid (1/2 teaspoon per 1 liter);

For 1 liter of marinade filling you need:

1.5 tbsp table salt;
2 lavrushkas;
2 tbsp sugar;
5 pieces. pepper.

Marinating watermelons in jars for the winter recipe:

Wash the watermelon well, cut it into pieces. We select the size of the pieces so that they fit into the jar.
We put clean leaves of horseradish, dill caps on the bottom of sterile jars.
Cut off the peel from the watermelon slices. We put the pieces tightly in jars.
The required amount of marinade depends on the size of the pieces and the packing density. To find out exactly the displacement, fill the jars of watermelon with cold water to the very top. Then pour the water into a clean saucepan.
For each liter of water, add 1.5 tbsp. salt and 2 tablespoons each. sugar. Bring the marinade filling to a boil, adding peas and lavrushka in the process.
Fill the contents of the jars with hot marinade filling, cover with lids, set to sterilize for 20 minutes.
Before seaming the lids, pour lemon into each jar: 1/2 teaspoon per liter jar, 1 teaspoon per three-liter jar.
Place the sealed container upside down, wrap it up warmly, wait for the complete cooling of the spin, without changing the position of the cans.

Marinating watermelon for the winter

Quite an unusual and uncommon recipe for harvesting melon for the winter. However, despite this, the appetizer turns out to be very tasty and aromatic.

Products:

1 melon berry (3 kg);
3 tbsp honey;
1 tbsp not iodized salt;
1 tbsp sugar;
12-14 leaves of black currant and cherry;
60 ml of regular vinegar;
1500 ml of pure drinking water.

How to marinate watermelons in jars for the winter:

For pickling, it is better to use liter jars. Thoroughly wash glass containers with soda, rinse, sterilize over hot steam.
Cut the washed berries into small slices, take out most of the seeds. Peel off the peel if desired. We put the watermelon tightly in a sterile container.
Fill a suitable vessel with water, boil it.
Fill the jars with hot water, leave to warm up for 10 minutes.
We drain the water and, after boiling it again, pour it into jars, keep it for 5 minutes.
Pour the water again, add spices, honey and spices. We boil the marinade filling.
For the third time, fill the watermelons with hot brine, roll them up with tin lids. Cool the preservation by turning it upside down and wrapping it warmly.

Pickled watermelons with tomatoes and mustard

Watermelons, exactly like tomatoes harvested according to this recipe, have a very rich bright taste and aroma. The appetizer turns out to be sour with a piquant note.

Required products:

2-3 kg of tomatoes;
3 teaspoon powdered mustard;
2-3 kg of ripe watermelon;
3 dec.l. garlic (1 dec. l. chopped garlic per three-liter jar);
9 lavrushkas (3 pieces each);
1 tbsp dill seeds;
30 pieces of black pepper (10 peas each);
1.5 tbsp not iodized salt per liter of water;
3 tbsp vinegar essence;
3 tbsp sugar.

Cooking instructions:

Rinse watermelon and tomatoes in clean water. Leave the tomatoes intact (it is better to use small fruits with a plump skin). Cut the watermelon into large cubes or whatever you like. So that they fit into the neck of the can.
We peel the garlic, rub it on a fine grater, turning it into gruel.
Tins for seaming are well washed, sterilized.
First, put peas and lavrushka in each jar.
Now, alternating layers, fill the jar with the main ingredients.
In a saucepan, bring water to a boil, pour boiling water over the jars of vegetables. After 10 minutes, drain the liquid, boil again, adding dill seeds, sugar and salt.
Add mustard powder, grated garlic vinegar to each jar. Fill everything on top with boiling marinade filling, tighten with lids, cool under a blanket.

Pickled watermelons with aspirin

Often, aspirin tablets are added to winter preparations, which plays the role of a reliable preservative. This twist does not need to be sterilized additionally. So pickled watermelons with aspirin will be stored properly without any force majeure.

Required products:

1 watermelon (10-12 kg);
3 tsp citric acid;
3-5 tbsp sugar;
9 tbsp rock salt;
9 aspirin tablets.

Delicious pickled watermelons in jars:

To begin with, we prepare the jars: wash them, rinse them, sterilize them for a quarter of an hour over hot steam.
Cut the cleanly washed watermelon into slices, cut off the peel, leaving a little white part so that the pieces keep their shape. Most of the seeds are best removed.
We put watermelon slices in jars, fill them with boiling water. We warm up the fruits for 10 minutes, pour the water back, send them to the stove.
Put 3 aspirin tablets in each three-liter jar, 1 tsp each. citric acid, salt and sugar. You can add more or a little less sugar, depending on your preference.
Re-fill the contents of the jar with boiling water, immediately roll up the jars with tin lids.
We turn the preservation upside down, wrap it up warmly and leave it until it cools completely.
You can treat yourself to watermelons from a jar in a month, when they are well marinated.

Such winter blanks from striped berries are rather unusual, because have a very specific and original taste. But, despite this, the appetizer will very quickly find its fans among your family members. Bon appetit, everyone!

Few housewives harvest watermelons in jars for the winter. The thing is that such a delicacy cannot be called traditional, much more often they stock up on jam from fruits and berries, pickles from vegetables. Some housewives are afraid to take risks and make preparations for the winter that have been tested over the years. However, in the cold season, you can also enjoy watermelon and surprise guests. So what can be made from this berry?

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Sweet and sour watermelons

This is a very simple recipe, but no less delicious for that. The watermelon needs to be washed, cut into slices (thickness - 2 cm), it is advisable to remove the grains. Place tightly in a 3-liter jar and pour over the marinade from the following ingredients (based on a 3-liter jar):

sugar - 100 grams (if the berry is sweet, otherwise you can bring the sugar mass up to 150 grams);
salt - 50 grams;
9% vinegar essence - 100 milliliters.

Sterilization time is 15 minutes. Then the cans must be tightly corked, left under a blanket for about a day, and then removed to a dark place.

Sweet and sour watermelons can be cooked in a different way. Cut the watermelons into pieces and peel them off. It is advisable to remove the seeds. Place in three-liter jars, shifting with cherry leaves, currants and garlic cloves. Pour boiling water 2 times, holding for 5 minutes, and pour brine to the top a third time (based on 2 liters of water):

salt - 50 grams;
sugar - 4 tablespoons;
citric acid - 1 level teaspoon.

Close the jar immediately, it is advisable to put the lid down and cover with a blanket for a day.

Pickled watermelons

Cut dense and ripe watermelons into slices of the desired size, put in jars. Add horseradish root, bitter and Jamaican (allspice), cloves, laurel and cinnamon. Pour marinade (per 1 liter of water), which can be made from the following ingredients:

salt - 1 tablespoon;
sugar - 2 tablespoons;
vinegar essence - 2 teaspoons.

Banks must be sterilized before preparation, and the procedure time depends on their capacity. 0.5 liter cans - 10-13 minutes, 1 liter cans - 15-18 minutes.

There is another good quick recipe for pickled watermelons.

Cut the watermelon into slices and place in a saucepan, preferably denser. Sprinkle with hot pepper and chopped garlic. Pour in hot marinade (but not boiling water!). After cool down, refrigerate. The marinade is quick and easy to prepare: bring one liter of water to a boil, then add the following ingredients:

salt - 1 tablespoon;
sugar - 4 tablespoons;
bay leaf - 2 leaves;
Jamaican pepper (allspice) - 3 peas;
cloves - 5 peas;
cinnamon - half a stick;
vinegar essence - 1 teaspoon.

Watermelon turns out to be tender, but at the same time spicy and piquant, it can be stored in the refrigerator for several days.

Such watermelons for the winter are a great find for an everyday and festive table. Some people like them as an independent delicacy, someone uses them as pickles for main courses or as an original appetizer.

Traditional salted watermelons

They are most delicious in a tub. You need to pick up strong, thin, with juicy pulp, medium-sized fruits, up to about 2 kilograms in weight. After the watermelons are washed and sorted (you should carefully examine them and make sure that there is no damage), you must definitely pierce them in 9-13 places with a needle (preferably a wooden one). This is necessary in order for the fermentation process to proceed faster. Place the watermelons in a tub, close it tightly and carefully pour the salty solution into the tongue-and-groove hole. It is prepared as follows: 650 grams of salt per 10 liters of water.

Watermelons are kept for up to 4 days in a container at a temperature of +20 degrees, and then in a cool place with a temperature of +1 to +10 degrees. But before a sharp change in temperature, you need to top up the watermelons with brine, and tightly close the tongue-and-groove hole with a wooden stopper. This nuance is very important, since this way the fruits will be whole and even when finished, and most importantly - with excellent taste. The term of the fermentation process is up to 20 days, after which the spicy and tasty dish is completely ready for use.

Pickled watermelons

A tub is also needed for cooking. Before closing the fruits in it, the tub must be soaked and then steamed: put currant leaves, mint sprigs, dill in it, pour boiling water over it and leave for 5 hours. In the meantime, take away the watermelons. Large ones need to be cut, and small ones can be used whole. Before planting watermelons, put on the bottom twigs or stalks of dill, black currant and cherry leaves, celery root, so that they give the fruit their rich aroma. Lay watermelons on the greens, preferably denser. Layer everything with garlic cloves, chopped horseradish roots and onions. Pour brine prepared in the following proportions: for one bucket of water - 2 cups of salt and 2 cups of sugar. Remove the tub in a dark, cool place (the optimal storage temperature is not higher than 5 degrees) and leave there for about 30 days, after which the soaked watermelons will be ready for the winter.

An indicator of the correct cooking technology can be the correct shape, without dents and internal voids. The dense pink flesh should be well saturated with brine, and it, in turn, should be transparent. Some turbidity is allowed, but a high-quality brine must be free of mold and foreign odors.

Watermelon crust jam

An important stage of preparation is thorough cleaning of the crust from the top layer. It is too coarse, and only their green pulp is suitable for jam. Then cut into thin pieces (it can be in the form of sticks or cubes), boil in water for about 10 minutes (you do not need to overdo it in boiling water). After that, fold the liquid to glass, and cook the crusts until transparent, immersing them in a syrup consisting of the following ingredients (calculated for 1 kilogram of crusts):

sugar - 1.5 kilograms;
water - 2 glasses;
citric acid - 2 grams.

In order for the jam to acquire a beautiful emerald hue and look even more unusual, the acid should not be added immediately, but 5 minutes before the end of cooking.

Dried Watermelon Chips

Dryer-baked watermelon slices are one of the most unusual, yet extremely delicious recipes. These chips are just as tasty as apples, melons, pears, or plums. In addition, dried watermelon is a real storehouse of vitamins C, B1, B2, B9. Its pulp contains pectin, calcium, magnesium, iron, folic acid, digestive fiber, and lycopene, an antioxidant with proven cancer prevention properties.

For drying, you need to choose beautiful and juicy fruits, rinse them thoroughly, cut them in two, trim the rind and remove the seeds. Place the slices (about 5 millimeters thick) on the dryer. After a process that lasts about 17 hours, you will have wonderful chips. The fruit dries up about 10 times, during which time it manages to lose almost all moisture. In this case, the result can be varied: the watermelon pieces can be dried to a state of flexibility, retaining some moisture - tasty and aromatic slices are obtained, or they can become completely dry and brittle, like real chips. In this way, the pieces will not stick to each other. Chips can be stored for up to 1 year, preferably in a glass jar or plastic container.

It is important to remember that the main rule for all watermelon preparations for the winter is that the fruits for cooking must be whole and intact.

The recipe for pickled watermelons is very specific and for an amateur, because not everyone likes salted watermelons. But I can't imagine how you can survive the winter without canned watermelons. The recipe is proven, from the grandmother, the master of seaming and twisting for the winter. The whole process of rolling watermelons for the winter should not be disrupted, since the banks can then swell and all the work will be in vain.

For 1 watermelon in 10 kg, you will need 8 2-liter cans and about 8 liters of water for the brine.

Ingredients:

1 large watermelon for about 10 kg.

For the preparation of 1 liter. brine:

1 tbsp salt;
1.5 tbsp Sahara;
1 tsp ascorbic or citric acid.

Spices per 1 2 liter jar:

2 sprigs of celery;
6 cloves of garlic;
4 black peppercorns;
2 allspice peas;
2-3 dill inflorescences.

Pickled watermelon recipe

1. Banks wash very carefully. At the bottom of each we put 2 sprigs of celery, 4 black peas and 2 allspice peas. We take half of the garlic, that is, 3 cloves, cut it into several parts and also throw it on the bottom of the jar.

2. We collect water in pots at the rate of about 1.3 liters of water per 1 2-liter bottle. It is very important to remember the capacity of the pots you are using. Initially, we take more water, the remaining boiled water and later the brine from it is better to leave in a saucepan than then, if there is not enough water, boil it separately, violating the proportions of the brine. We put the pots of water on a high heat.

3. Wash the watermelon and cut it as in the photo. You should get such narrow triangles that would fit into the neck of the jar. Cut off pieces of the crust if necessary.

4. Put the sliced watermelon vertically in jars. The pieces of watermelon should fit snugly together.

5. By this time, the water should already boil. Fill the jars of watermelons with boiling water to the very top. Cover with lids and stand for 30-40 minutes.

6. Drain the water back into the pot. Put 3 cloves of garlic in the jars on top.

7. Sterilize the jar lids. Put them in a small pot of water and boil.

8. Prepare the brine from the water drained from the watermelons. Add 1 liter. water 1.5 tbsp. sugar, 1 tbsp. salt and 1 tsp. ascorbic acid.

9. Bring to a boil and pour a steep boiling brine first 1 can to the very top.

10. Immediately cover the jar with a lid and roll it up.

We do the same with the rest of the bottles, and it’s convenient to ask someone to help you: they filled the bottle with boiling boiling water, covered it with a hot sterilized lid, rolled it up, turned it over and carried it to a warm place. Immediately you need to listen to how well the bottle is rolled up, whether the cap does not allow air to pass through. We put the rolled up cans on the blanket with the lid down, tightly to each other. We wrap it well and leave it in a blanket for a day. Important! Only rolled pickled watermelons should be kept in a warm, draft-free place. After a day, you can turn them over and remove the blanket. During another week, periodically check the cans so that they do not explode. If the lids begin to swell, then the seaming process has been somewhat disrupted. The brine from the bottle should be drained and digested a couple of times before rolling.

Tasty and warm winter for you! 🙂

In the watermelon season, have time to close the watermelon in the jar. Watermelons are stored in jars all winter, the recipes are simple, and there are options without sterilizing jars with pieces of watermelon. Preservation of watermelons is done in glass jars, in winter canned watermelon from a can is delicious, crispy - just delicious.

Watermelon is pickled, salted and fermented, but, in addition to salted, pickled and pickled watermelons, sweet canned watermelons are rolled into jars for the winter. Salting watermelons without sterilization, with sterilization, pickling, fermentation and rolling of sweet, juicy watermelon pulp is simple and quick. Such ideas for canning watermelons in jars are considered the simplest, fastest ways to preserve the striped harvest and harvest watermelon at home for the winter.

Advice from the Miracle Chef. Any watermelon is suitable for harvesting for the winter - sweet, savory, ripe and unripe berries. If you bought a pink unripe watermelon in the fall, or the selected red fruit turned out to be unsweetened, it doesn't matter - prepare the berry without the skin for future use, roll the watermelon into glass jars.

Getting started canning watermelons, you need to understand what kind of preparation you want to get at the output: whole watermelons, watermelon slices with a rind, or slices of watermelon pulp without a rind. You can pickle watermelons whole, as well as, especially if the size matches the neck of the jar, or pour watermelon cut into pieces with sweet, salty marinade.

Recipes: watermelons in a jar for the winter and cooking rules

Options and recipes on how to pickle watermelons and pickle watermelons will help you find your favorite recipe for the winter and spin a delicious crispy appetizer or roll up a sweet watermelon dessert at home in cans of any size: liter jars, two-liter and three-liter. In order for the watermelons to fit well into the neck of the jar, you just need to cut them into pieces.

The recipe for a watermelon in a jar can be divided into two components - separately marinate a watermelon in one jar, preserve in another for a sample, but it is safer to take the crusts from your home watermelon. Banks of unpeeled watermelons often explode from purchased berries. As you know, the crusts of early store-bought watermelons have the highest nitrate content, and such crusts are not suitable for pickling. Recipes for watermelons in a jar are often used for canning purchased fruits, but harvesting is done in the fall, when fruits with a low nitrate content appear on the shelves - late varieties of watermelons.

Pickled watermelon peels and salted watermelons are crispy and the tastiest in pieces with a crust, but for safety reasons, it is better to put a peeled watermelon in a jar for harvesting for the winter.

What kind of watermelons are pickled? You can marinate watermelons with red pulp and pink ones. For a watermelon to crunch, it must be a little unripe. At the preparatory stage, the seeds from the watermelon must be removed, so the canned food will last longer and the blanks will stand in jars all winter, as fresh. Overripe watermelons are best used to prepare sweet preservation for the winter.

Sweet filling: how to cook deliciously and reliably

Sweet pouring for watermelons in taste and composition resembles a sweet or spicy marinade, not much different from the marinade for the winter. The watermelon marinade includes spices, sugar or honey. The traditional marinade recipe for a striped, sweet berry like watermelon contains both sweet and savory ingredients:

crystalline sugar - plain white or brown;
honey - preferably liquid and homemade;
medium-ground sea salt or rock salt;
table or diluted, 6% and 3% vinegar;
citric acid (also called lemon) is used as a preservative;
aspirin (acetylsalicylic acid tablets), as a preservative for;
currant leaves;
mint leaves, cherry leaves;
cloves and cinnamon;
fresh vegetables: garlic, celery;
mustard seeds, mustard powder;
fresh herbs and dried;
dried apples and fresh fruits;
allspice and black peas;
Bay leaf.

A delicious snack from a can in winter will fill the house with a fresh aroma, a canned watermelon will remind you of the warm summer and surprise guests at the festive table with watermelon pieces with a piquant taste.

Watermelon for New Years? This is exactly how it will be. Sweet watermelons for the winter in jars, recipes with the photo in front of you, watermelon is prepared without the skin and with the skin. The workpiece is stored without sterilization in a cool place, in the refrigerator. With sterilization, jars can be stored at room temperature on the bottom shelf of a kitchen cabinet throughout the winter.

Sweet watermelon for the winter: a recipe in its own juice

Watermelons for the winter in jars, recipes with photos step by step for a 3 liter jar, have various cooking options. Let's start to master, and here is the first step-by-step instruction with a sweet composition.

The taste of harvested watermelon in its own juice can range from sugary sweet to sweet and sour. The result will depend on the sugar content of the original product, its weight and the amount of sugar taken, citric acid in relation to berry juice.

3 liter jar

45 minutes

50 kcal per 100 g

Ingredients for preserving watermelon in a 3 liter jar:

watermelon - 3 kg;
watermelon juice;
sugar to taste;
citric acid - 1 dessert spoon.

How to prepare watermelons for the winter in sweet jars without sterilization:

Wash the watermelon thoroughly and dry it with a paper towel.
Cut the fruit into two rugs.
We cut each part into medium-sized triangles.
In a clean glass, tightly place the watermelon slices without seeds.
Add lemon.
In a separate bowl, mix watermelon juice with sugar. Bring the juice to a boil.
Pour the sweet filling into the jar and roll it up with a metal lid.

We put the jar with the neck down, wrap it with a towel and leave it until the jars with the blanks have cooled.

Watermelon in syrup for the winter without sterilization

Delicious and aromatic watermelon is obtained, cooked in syrup. Watermelons, boiled from the pulp, resemble thick jam. Red is boiled in summer, autumn and eaten fresh, or closed in jars for the winter.

Ingredients for preparing watermelon in sweet sugar syrup: watermelon pulp - 500 g; granulated sugar - 500 g; fresh lemon - half; purified water - 20 ml.

How to close watermelons for the winter in jars are sweet and tasty. Peel the ripe pulp and cut into large cubes. We transfer to a wide saucepan, pour water. While stirring, let it boil over low heat. Cook for 5 minutes, remove from heat and cool. Add lemon juice and sugar to the cooled watermelon mass.

Stir and leave to brew for 3 hours. On the second run, cook again for 5 minutes. We put the hot watermelon blank to the top in sterilized jars. Roll up sterilized lids and let the jars cool upside down. Then we put it out for storage in a cool place.

Watermelon jam with apples: a recipe

Apple-watermelon jam turns out to be aromatic and with an unusual taste. The blank will add variety to the winter menu. The jam recipe will speed up the cooking process and save time.

Various varieties are suitable for cooking: large and, sweet and sour or sweet summer, autumn fruits. Take any winter apples - whatever anyone has. The combination of apples and watermelon is sure to please the sweets.

Ingredients for making apple-watermelon jam: fresh apples - 1 kg; watermelon juice - 1 glass; sugar - 1 kg.

Recipe. We prepare the fruits. We cut it with plastics, or chop the fruit, removing the middle. We cook from the pulp. Put apples, juice and sugar in a multicooker saucepan. Open the valve and close the lid.

Cooking in the Baking mode for 20 minutes. After cooking, close the multicooker valve, leave the jam for 12 hours. Bring to a boil in a Baking Pastry. We fill clean, sterilized jars with thick jam and roll up the lids.

Watermelon compote for the winter in 3 liter jars

A watermelon drink made according to such a simple recipe has a refreshing taste. Homemade preparation - watermelon compote for the winter - in the winter season will pleasantly quench your thirst and, with its bright, juicy color, this sweet drink will remind you of the hot days of summer.

We offer an assorted compote recipe. The mix of watermelon and melon in the recipe turns out to be very rich and mega-refreshing. The proportions of melon in this recipe can be replaced with watermelon and a classic watermelon drink can be brewed.

Ingredients for making watermelon compote: watermelon pulp - 500 g; melon (pulp) - 500 g; granulated sugar - 1 kg; citric acid - 6 g; water - 5 liters.

How to cook compote. Peel the watermelon and melon from the peel and seeds, cut into pieces of the same size. Boil water, add sugar and boil for 5 minutes. We also dip watermelon into the syrup, cook them for a quarter of an hour.

Pour in citric acid, cook for another 2 minutes. Take out the watermelon and melon pulp with a slotted spoon, put it in jars, fill it with sugar syrup. We roll up the cans and leave to cool upside down. We take out for long-term storage.

Watermelon honey: delicious

Watermelon honey (or a useful delicacy is also called nardek) is boiled watermelon juice without pulp. Real watermelon honey is prepared without sugar. To do this, the squeezed juice is filtered several times during preparation and the clarified liquid is boiled down to honey consistency. You can thicken the nardek by adding sugar to watermelon juice.

Ingredients for making honey: watermelon - 3 kg; sugar - 0.5 kg; mint.

How to make watermelon honey. Cut the red pulp into pieces and squeeze the juice out of it in a blender or juicer. We filter the liquid through a fine sieve. Add sugar and fresh mint leaves to a saucepan with juice. We boil the mixture for 4 hours on the stove, stirring so that it does not burn to the bottom of the dish.

When the excess moisture evaporates and the mass acquires a thick honey consistency, it means that the honey is ready. Pour the watermelon blank into clean jars, covering with nylon lids. We store the nardek in a cool place.

How to prepare canned sweet watermelons in jars for the winter, which recipe to choose, decide for yourself, but we advise you to make winter preparations in several versions.

Pickled watermelons in jars for the winter are delicious

You can taste sweet and savory pickling watermelons in jars. The recipe for pickled berries for the winter is easy to prepare. We will cook pickled watermelons with crusts and in several 3 liter jars at once.

We need products for a 3 liter jar: watermelons of any ripeness; 3 liter cans; salt - ; sugar - 4 tablespoons; vinegar 9% - 70 ml; water; red hot peppers in pods - to taste.

Cooking method. In the jars prepared for harvesting the false berries, put on the bottom of the pepper pod. Place the slices of berries with a crust tightly and fill them with boiling water. After 2-3 minutes, drain the water from each jar into a saucepan. Pour 1 tablespoon of salt and 4 tablespoons of sugar into the water drained for making the marinade for each 3 liter jar.

Boil the marinade until the salt and sugar dissolve in it. Pour vinegar into each piece. Fill the watermelon with hot marinade, twist the jars. For harvesting watermelon, marinated for the winter in jars according to a recipe with vinegar, sterilization is not required, one winter canned food is well stored without sterilization. It turns out pickled watermelons in jars for the winter without sterilization, very crispy.

Watermelons for the winter in banks recipe with aspirin

The recipe for watermelon for the winter with aspirin is ideal for those who do not like vinegar in the marinade - a vinegar preservative. Aspirin is added for pickling, canning and any seaming of watermelons in cans for the winter for long-term preservation of the workpieces. This step-by-step aspirin recipe uses citric acid.

The ingredients are designed for one 3-liter jar: ripe watermelon; aspirin (acetylsalicylic acid) - 3 tablets; sugar - 1 tablespoon; salt - 1 tablespoon; citric acid - 1 tsp

How to preserve watermelons with aspirin in jars. Wash the berries and cut into small portions. Put the sliced watermelon pieces into a prepared clean jar. Pour sugar and salt into a jar, add aspirin and citric acid. Fill with boiling water, roll up the jar with a boiled lid. Cool it down under the covers.

Watermelons with citric acid for the winter in jars: a recipe

Marinating delicious watermelons for the winter in jars according to recipes with citric acid, many housewives doubt the use of this method for long-term storage of homemade preparations. Is it possible to pickle and how to roll up watermelons in jars for the winter with citric acid? The answer is you can, and the preparation turns out to be reliable and tasty. Pickled watermelons with citric acid have a real watermelon aroma, rich flavor, and taste like fresh watermelon. Winter is being prepared without sterilization.

We need: watermelon - 2 kg; citric acid - half a teaspoon; black peppercorns - 7 pcs.; water (for marinade) - 1 liter; salt - 1 tbsp. l .; sugar - 2 tbsp. l.

The most delicious recipe: pickled watermelons with citric acid. Wash the watermelon well and cut it into slices so that it is more convenient to eat in winter, remove the seeds from the pulp. Put peppercorns on the bottom of a sterile jar. We spread the watermelon slices in dense layers and fill the blank with boiling water. We cover the container with a clean lid for 20 minutes, drain the water into the sink.

We do the second filling and pour out the water again, we do not need it. Add citric acid to a jar of watermelons and fill with boiling marinade. We boil the marinade for watermelons from water, salt and sugar according to the proportions indicated in the recipe. We roll up a sterile lid, turn over and wrap the jars with blanks.

Watermelons with mustard for the winter in cans: a recipe for a sauerkraut

Fermentation is one of the ways to harvest watermelons in winter. Fermented watermelon in a jar, saucepan. Grandmothers cooked fermented watermelons right in the barrel. The recipe, in fact, resembles the technology of cooking, fruits or vegetables. At the end, we have a snack obtained as a result of natural fermentation.

For a three-liter jar, we need: watermelon; water; salt - 3 tbsp. l. with a top; dill - 2 umbrellas; mustard - 1 tsp

Recipe. Pour water into a large bowl and dissolve the salt in it. Put pieces of dill and watermelon in a clean jar. Fill the workpiece with salt water and pour in the mustard. We close the jar with a tight nylon lid. Leave the watermelons for fermentation at room temperature for 3 days. We put the jar in the refrigerator. When the brine in the jar turns cloudy, the watermelon snack is ready to eat. In such a watermelon, you can feel the taste, feel the taste and light presence.

Marinated watermelons in jars for the winter are delicious without a crust

Ingredients for one 3-liter jar: watermelons; granulated sugar - one and a half glasses; salt - 1 tablespoon; citric acid - 1 tsp

A simple and quick way to marinate without sterilization. Cut the peeled watermelon into slices and put the pieces without a crust in a three-liter jar. Pour boiling water over the berry and keep it in boiling water for 15 minutes. We drain the water into a saucepan and add sugar, salt to each three-liter jar. Bring to a boil. Pour a spoonful of citric acid into the jars. Fill with boiling brine and twist the cans with the contents.

Pickled watermelons in liter jars

Marinating a watermelon in a liter jar is more convenient for a small family. In winter, by opening a liter jar of marinated watermelons, you can use canned food for one meal with a snack and eat directly from the jar.

Ingredients for preparing watermelons for the winter with aspirin in liter jars: watermelon - medium size; parsley - 1 sprig; garlic - 2 cloves; salt - 1 teaspoon; sugar - 2 teaspoons; aspirin - 1 tablet.

How to pickle watermelon in liter jars. First of all, put garlic and parsley in a clean 1 liter jar. Place the pieces of watermelon tightly. Add salt and sugar to the workpiece, pour the powdered aspirin tablet on top of the salt and sugar directly into the jar. Fill with boiling water. We close the watermelon blank tightly with a lid. Shake the jar vigorously and leave to cool completely.

Instant pickled watermelon

The appetizer is prepared quickly, the recipe is good for those who value time, like to eat deliciously and cook marinated appetizers. Canning watermelon can be taken with or without a crust.

Ingredients: watermelons; granulated sugar - 3 tablespoons; salt - 1 tablespoon; vinegar 9% - 50 ml; allspice peas - 5 peas.

Fast cooking method. We put slices of watermelons without a crust in washed three-liter jars. Pour boiling water over the workpiece twice and drain the water into the sink each time, as with. Pour sugar, salt and vinegar into each jar. Add pepper and pour boiling water over the watermelons. We twist the jars with sterilized lids and put them in a blanket until the glass cools.

Pickled watermelons in jars for the winter are delicious and sweet

Ingredients for 1 three-liter jar: watermelon - 2 kg; water - 1 liter; granulated sugar - 40 g; salt - 15 g; vinegar 9% - 60 ml.

How to pickle a watermelon. Before marinating, watermelons are well washed on all sides. Cut into pieces, remove the seeds from the watermelon pieces. Boil water in a saucepan and pour vinegar into it, add sugar and salt. We boil the marinade for a quarter of an hour.

We put pieces of watermelon in a jar, fill with hot marinade. Place a towel on the bottom of a wide pan, put a filled jar on it. Pour water into the pan so that it reaches the hanger of the jar.

We cover the glass jar with a metal lid and sterilize the workpiece for 20 minutes from the moment the water boils in the pan. After 20 minutes, take out the jar, roll it up and turn it over, leave it under a warm blanket until the glass cools. Our grandmothers marinated watermelons in this way. The recipe for pickled watermelons for the winter, like grandmother's, is reliable, and cans with such blanks never explode. You can store it at room temperature at home.

How to marinate sweet watermelons in jars for the winter turned out to be a simple and interesting exercise. Everyone can independently make several jars of sweet and tasty berries for their family. We turn to winter recipes for harvesting salted watermelons in a jar.

Note!

The composition of the brine for watermelons

To cook soaked watermelons, pickled and salted fruits, as a rule, salt brine is used, consisting of water, salt and sugar. Watermelons are prepared for the winter in various ways: they are salted under yoke in the warmth, kept in a cool room in jars.

The classic brine for preparing watermelons for the winter includes traditional ingredients:

Cooking salt of medium grinding;
White granulated sugar;
Allspice for flavoring;
Aromatic herbs: mint, cilantro, parsley and celery;
Spices: cinnamon, cloves;
Spices: hot cayenne pepper, chili, garlic;

When fermenting and soaking, to enhance the fermentation process, watermelon is salted with tomatoes, fermented with cabbage, soaked with, in jars .

Salted watermelons in jars for the winter without sterilization

Watermelons for the winter in cans, recipes for salted watermelons have some taste differences from recipes for making pickled watermelons. In a salty snack, wine notes are felt, and recipes for salting watermelons allow you to cook salted fruits in a jar without preservatives: vinegar, citric acid and without the addition of aspirin. Cold and hot salting, as a rule, occurs without sterilization of the billets with watermelons.

What we need for salting watermelon with honey : watermelon - 2 kg; honey - 45 g; water - 1.2 l ...; salt - 30 g; dill - 4 umbrellas; currant leaves - 4 pcs.

How to pickle a watermelon. We wash the fruits thoroughly and cut them into small slices together with the peel. Pour honey into sterilized jars, put pieces of watermelon. Add currant and dill leaves. Pour salt into the water and bring it to a boil in a saucepan. Fill the watermelons with salted brine, slightly cooled. We leave the watermelon for fermentation and souring for 3 days in the kitchen. After 3 days, pour the brine into a saucepan, boil the liquid and pour the fruits. We roll up the jars with sterile lids, cool. Store in the cold.

How to salt watermelons in jars for the winter: a simple recipe

How to salt watermelon in a jar will indicate a simple and delicious recipe for the winter. It is easier to cope with a salting recipe if you know the simple secrets of a delicious salting and follow the step-by-step instructions of the recipe.

We will need 3 liters for each can: watermelon - 2 kg; water - 1.3 liters; allspice black pepper - 7 peas; garlic - 4 cloves; celery - 2 fresh sprigs; bay leaf - 3 pcs.; kitchen salt - 1 tbsp.; granulated sugar - 2 tablespoons; citric acid - 1 tsp

Salting method. Rinse the watermelon with cold water and chop it into small pieces. Put dry spices at the bottom of the jar. Fill a 3 liter jar with watermelon slices. Put celery on top of the slices. Pour boiling water over the contents and let stand for 20 minutes. Pour the liquid into a saucepan, add sugar and salt. We boil the brine. Pour watermelons with boiled brine, pour lemon and twist the jars with a lid. After cooling down, we take out the cans to a storage area.

Cold salted watermelons for the winter

Recipes for cold salting of watermelons in cans can be used for salting a watermelon in a barrel by increasing the amount of ingredients.

Ingredients for pickling in a jar: watermelon - two kilograms; cold water - 1 liter; rock salt - 70 g.

How to cold pickle watermelons. Put chopped watermelon into cooled sterilized jars. Pour salt into water and boil. Cool the brine to room temperature and pour watermelons with chilled saline solution. We leave to roam in the kitchen. After the end of the fermentation process, we close the blanks with nylon lids and take out the cans to a cold place.

Hot salted watermelons for the winter

The recipe for hot salting without sterilization allows you to try ready-made watermelons, salted for the winter, a month after salting.

The composition of the recipe: watermelon - 2 kg; honey - 100 g; granulated sugar - 20 g; salt - 20 g; water - 1 l; ginger root - 1 cm; cherry leaves - 4 pcs.; currant leaves - 4 pcs.

Hot salting method. Fill the jar with the remaining berry pieces. Place the remaining spicy leaves on top. Boil water with salt and sugar. When the brine has cooled, pour it into the jar. Tie the jar's throat with gauze. Place the watermelons in a dark place where they will sour for three days. Drain the brine from the jar into a saucepan, boil for a couple of minutes and pour back hot. Roll up the jar with a metal lid.

Watermelons with garlic for the winter in jars

Canned watermelon is salted with garlic with and without rind. With a crust, the watermelon slices hold their shape well, but without the crust, you can prepare more watermelon for the winter.

You will need the following products for the preparation of a salty snack with the aroma of garlic: watermelon - 1.5 kg; garlic - 5 cloves; dill - 3 inflorescences; salt - 1 tbsp. l .; sugar - 2 tbsp. l .; black peppercorns - 6 pcs.; citric acid - 1 tsp

How to salt watermelons for the winter in jars of garlic. Wash the watermelon under cold water. Cut the fruit into pieces. The size of the pieces should fit the neck of the jar. Cut the peeled garlic into slices.

Put dill and garlic on the bottom of a clean jar. We lay the pieces of watermelon carefully so that the pulp remains intact. Pour boiling water up to the neck. We leave the watermelons for half an hour to warm up. We pour the water into the dishes, add sugar, salt, pepper and lemon. Boil the brine for 5 minutes. Pour boiling brine into a jar of watermelons. We roll up the jar with a sealed lid. Cover with a warm blanket and leave the blanks warm until they cool down. We take out canned food to a storage place.

Watermelon with herbs: a quick recipe

Lightly salted watermelons with crispy flesh can be obtained by pickling fruits with herbs. Aromatic herbs in combination with green spices enrich watermelon with natural beneficial trace elements and vitamins. Watermelon slices cooked with hot peppers and herbs become crispy, juicy, spicy and have a pleasant spice.

For harvesting for the winter you will need: fresh watermelon weighing about 3 kg; parsley, green dill; horseradish root; garlic - large 7 cloves; bitter cayenne pepper - 1 pod; salt - 1.5 tbsp; cinnamon.

Cooking option. Pour about 1.2 liters of chilled water and salt into a large saucepan. Boil and cool the brine. Cut the fruits of the watermelon into slices, cut off the peel from them, leaving the juicy pulp. We wash the greens and horseradish root, chop and mix with chopped garlic slices. We put watermelon slices in a deep dish in layers, alternating each layer with a green mixture.

Sprinkle the workpiece with chunks of hot pepper. Fill with brine. We leave the watermelon in brine with herbs and spices to ferment for 2-3 days. For quick urination, you can put oppression on top. We transfer the salted watermelons to sterile three-liter jars, sprinkle with cinnamon, seal with nylon lids.

How to cook lightly salted watermelon: a step by step recipe

Lightly salted instant watermelons cook quickly - within an hour. An hour after salting, the crispy watermelon is ready and can be eaten.

Ingredients for the marinade for 1 liter of water: watermelon - 500 g; dill - 3 umbrellas.; fresh garlic - 3 cloves; granulated sugar - 2 tablespoons; salt - 1 tablespoon; allspice peas - 3 pcs.; ground black pepper - 3 pcs.; clove buds - 2 pcs.; bay leaf - 2 pcs.; table vinegar 9% - 1 tablespoon

The instruction is step by step. Before you grease the watermelon, it must be washed well. Cut the watermelon into pieces along with the peel. This will keep the watermelon wedges in shape and remain crispy. We lay dill umbrellas on the bottom of a wide dish. Place the slices of watermelon on top of the dill. Cut the peeled garlic thinly and add to the watermelon. Fill the watermelon slices with hot marinade. Cooking the marinade. To prepare it, mix salt, sugar and spices with water. Boil for 2-3 minutes. Pour in the vinegar and bring the marinade with vinegar to a boil again.

To keep the watermelons in the marinade, cover the workpiece with a flat plate and put oppression on it. When the brine has completely cooled down, remove the oppression and remove the container with lightly salted watermelons in the refrigerator. Freshly salted watermelons, cooked at home in a quick way, will be completely cooled and will be ready in 7 hours. But the pieces will become tasty, crunchy in 1 hour, and you can start eating the watermelon.

What do they eat salted and pickled watermelons with?

A watermelon canned in a jar for the winter is served as a spicy independent snack, crispy watermelons are eaten in combination with various dishes, such as pickled and salted vegetables, pickled berries:

With baked potatoes;
With poultry and red meat dishes;
With fried and baked fish;
With grilled vegetables.

Any dish, supplemented with canned watermelon, will enhance the palate and raise the appetite.

Harvesting watermelon for the winter at home

Watermelon for the winter in banks, the best recipes with a photo of harvesting for the winter allow us to conclude that it is advisable to use home methods for preserving the harvest of watermelons. It turns out the watermelon is as fresh, and you can use it as a snack, prepare salads, desserts from it and eat directly from the jar in the cold season.

Ease of preparation and short heat treatment of pieces of watermelon before placing them in jars preserves the beneficial properties of fresh berries and their crunchiness. Crispy watermelons for the winter - canned delicious food in jars. The workpiece is easy and simple to preserve at home, following the step-by-step recipe instructions.

Bon Appetit!

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