Watermelons canned in jars crunchy recipes. Tasty and quick recipes for pickled watermelons in jars for the winter, how to save the workpiece

Marinated watermelon - quick, easy and very tasty ...

Fans of canned striped berries do not have to wait for months until the fruits are salted, because they can be preserved in just 2-3 days. Those who have tried pickled instant watermelon know that such a fruit is in no way inferior to its counterparts pickled before winter.

Pickled in pieces or whole - the berry always turns out with a special piquant flavor and is perfect for any homemade dish.

Sweet pickled watermelons: a step by step recipe

You can marinate watermelons deliciously in 10 minutes, not counting the few days that will go directly to salting the fruits.

Sliced ​​\u200b\u200bfruits are salted the fastest, so we offer you a recipe for pickling watermelons with slices. Thanks to this salting, juicy watermelon pieces with a sweetish aftertaste are obtained, ideal for the role of an original dessert.

Ingredients

• Watermelon - 1 pc. small size;
• Water - 1 l;
• Sugar - 2-3 tbsp. l.;
• Salt - 1 tbsp. l.

Cooking

1. We wash the berry in water, clean it from the peel and seeds.
2. Cut the fruit into medium slices.
3. Preparing the marinade:

• mix sugar, salt, water;
• Boil the brine and cool it to a slightly warm state.

1. We put watermelon slices on the bottom of an enameled pan (we use it according to the recipe for preservation, it is not recommended to take stainless steel) and fill it with not hot brine.
2. We put the pan in a warm place for 1-2 days, after which we store the finished preservation in the refrigerator for several days.

It is not worth keeping the pickled product in the refrigerator for a long time. Even the cold will not be able to preserve its taste for a long time. As quickly as preservation is prepared, it should also be eaten quickly.

Quick pickled watermelon chunks: recipe

Ingredients

• — 1 PC. medium size+
• — to taste or one head+
• — to taste or 1 medium pod+

Marinade Products

• — 1 l +
• — 3-4 tbsp +
• — 1 st. l. +
• - 1 tsp or 100 ml 6% +
• — 2 pcs. +
• Allspice - 5-6 peas +
• cinnamon root - small piece (0.5 cm)+
• Carnation - 5 pcs. +

Cooking

An unsuccessfully bought watermelon is always well suited for quick salting.

For those who do not like too salty watermelons, a slightly salted cooking option is suitable. It is convenient because after 3-4 hours you can taste the berries.

1. First, wash the berries in clean water.
2. After that, cut it into medium slices, which must be cleaned of stones.
3. Put the sliced ​​​​fruit in dense layers on the bottom of an enameled pan (you can use a special plastic bucket for pickling, designed specifically for food products) and sprinkle it with chopped hot pepper and garlic.

The next step is to prepare the marinade:

• bring a liter of clean water to a boil;
• put all the ingredients for the marinade necessary for the recipe in a boiling liquid and boil them after boiling for about 3 minutes. on a calm fire;
• cool the marinade a little so that it is moderately hot, and fill it with watermelon slices.

We store such salted goodies for no more than 1-2 days in the refrigerator. Remember that the product is not sterilized and is not designed for long-term storage.

What is served with quick canned watermelons

Considering that watermelon pulp, like a sponge, absorbs all the flavors of spices and spices added to preservation, the taste of pickled berries can initially be adjusted to suit you by correctly determining the composition and amount of natural seasonings.

The salty, spicy taste of the berry is ideal for the following snacks:

• fish;
• meat;
• potato;
• mushroom dishes, etc.

Acting as an original appetizer for main courses, melons in marinade are also perfect as ingredients for preparing some of them.

For example, you can make a salad, side dish and even dessert from a pickled fruit. In a word, there are countless options for a culinary experiment.

Pickled Watermelons: Whole Pickling Recipe

For those who do not like salting with slices, you can offer the whole pickling recipe. Of course, given that the striped berry will pickle for several days, it is better to cut it, at least in half. So it will quickly soak in the marinade and spices, which will undoubtedly decorate its taste.

Ingredients

• Watermelon - 2 pcs. weighing 2-2.5 kg;
• Water - 4 l;
• Vinegar 9% - 260 g;
• Salt - 125 g;
• Sugar - 250 g;
• Garlic - to taste;
• Allspice - 5-7 peas.

Cooking

1. Wash the berries and cut in half.
2. Place the halves in a large bowl. If all parts of the berry do not fit, distribute them evenly among 2 containers.
3. Making the marinade:

• mix salt, water, sugar in a separate saucepan and bring the contents to a boil;
• add vinegar and spices (peppercorns and chopped garlic) to boiling water, boil the marinade until cooked for 1-3 minutes.

1. Pour warm marinade into a saucepan with fruits, cover it with a lid and leave to cool for a while.
2. As soon as the preservation cools down, we remove it to a cool place (refrigerator, pantry, cellar) for 2 days. After a couple of days, the product is absolutely ready for use.

To make quick pickling a success, take care of the quality of the berries. Choose only firm, not overripe watermelons. Soft, damaged and generally imperfect fruits are not suitable for quick pickling.

After the melons are selected, rinse them thoroughly in water using a food brush. If the peel of the fruit is too thick - cut it off, thin - can be used for pickling. Whether or not to add spices is up to you, in any case, you can always count on an excellent canning result, in the form of excellent taste.

Now you know simple recipes for how to make instant pickled watermelon. Just a few days of waiting will give you a wonderful snack that you will not be ashamed to put on the table. Treat yourself to a healthy summer product of autumn preparation, delight yourself and your loved ones with delicious preservation.

Enjoy your meal!

Which gives summer sweetness and moisture. It is very rich in vitamins, microelements and other substances useful for humans. But what to do if winter has come, and without these berries "no way"? In this article we will tell you how to properly prepare marinated jars for the winter so that they turn out tasty and healthy.

Watermelon as a snack

Canned berries are not as salty in seamings as the brine in them is sweeter. As a preservative in such marinades, aspirin, citric acid and vinegar are used.

Various preparations for the winter are made from this berry:

• marinate;
• canned;
• soaked;
• salt;
• prepare jam and confiture.

How to choose a product

For pickling, it should be intact, small and slightly underripe. If you choose not such a berry, the workpiece will turn out to be jelly-like. The ideal object weight is 2 kilograms.

Cracks on its surface may indicate that the fruit is overripe. Also, do not buy specimens that have dark spots, dents, as they are not suitable for blanks.

The taste of the seaming will hopelessly deteriorate if at least a piece of such a fruit falls into the seaming.

Important! It is better to use berries with pink rather than red flesh for pickling. Fruits with a crumbly sugar center are not suitable. It is best to choose berries with a thin rind.

Recipe for cooking with sterilization

Can be preserved in two ways - with and without sterilization. The first seaming method takes a little longer. Let's take a look at the classic canning recipe with jar sterilization.

Ingredients

For rolling berries you will need:

• cans (you can take three-liter ones, you can take liter ones, it’s convenient for the hostess);
• covers.

The recipe is designed for 1.5-2 kg of product, so for seaming you need to take the following products:

• 1.5-2 kg of ripe watermelons;
• 70 ml of 9% vinegar;
• liter of water;
• one and a half tablespoons of salt;
• three tablespoons of sugar.

Step-by-step instruction

In order to pickle a berry, you need:

1. Pour a liter of water into a saucepan.
2. Add salt, sugar and bring to a boil.
3. Boil for 10-15 minutes.
4. Add 70 ml of vinegar, mix.
5. Wash the berries, dry.
6. Cut into slices (in such a way that it is convenient to stack them in jars).
7. Fill jars with hot brine.
8. Close the containers with lids and sterilize for 20 minutes.
9. Then take them out and roll them up.
10. Turn upside down and wrap in a warm blanket.
11. After the jars have cooled, transfer to storage places for seamings.

Without sterilization

These fruits can be rolled up for the winter without sterilization. This harvesting method is easy and fast. Let's look at the option of canned watermelons without sterilization.

Grocery list

In order to preserve watermelons without sterilization, you need to take:

• three-liter jars;
• seaming covers;
• boiling water.

For their seaming, based on one three-liter jar, you need to take the following ingredients:

• Product - you need to take only ripe. Green watermelon will be tasteless.
• Three tablespoons of sugar.
• One tablespoon of salt.
• 2 tablets of aspirin (acetylsalicylic acid).
• Slice, peeled.
• As spices, you can add cloves, cinnamon, allspice and. Spicy lovers can add spicy red at the rate of one pod per roll.

Cooking

For seaming, you can take berries, both thin-skinned and thick-skinned. Preparing such a roll is very simple:

This method of salting watermelons in jars without sterilization allows you to reduce the time of seaming and simplify it.

Did you know? In 1981, in Zantsuji, Japan, a farmer developed a square watermelon for more compact storage.

Rules for storing blanks

Do you want to know how to pickle watermelons for the winter with garlic? When there is no desire to eat a greenish and not sweet fruit, it's time to remember a good option for harvesting “for later”. It is these kaunas that are not immediately eaten that are suitable for pickling. But then, with the first cold weather, they will go so wonderfully with potatoes and a small cup on the table. Wow!

Classic recipe

Ingredients for one three-liter jar:

• Unripe watermelon of any variety - about 2-2.5 kg.
• Water - up to 1.5 liters.
• Various spices (familiar to us black pepper in peas - 8 pcs., dried leaves of parsley - 3-4 pcs., garlic - 4 cloves, green celery sprig - optional).
• Sea or rock salt - 1 tbsp. with a small hill.
• Sugar - 2 tbsp without a slide.
• Citric acid - 1 tsp

How to marinate watermelon:

Prepare jars with lids. They are properly washed and sterilized. It is enough to pour clean lids with boiling water.

Cut watermelon. Rinse the fruit thoroughly under a stream of cold water so that the peel already shines. The tails are cut off and discarded. Then they decide how to pickle watermelons in jars for the winter: with or without peel. If not, then additionally cut off the pulp. The gourds are cut into pieces so that they freely pass into the neck of the jar.

Filling jars. The principle is similar to how to pickle apples in jars. First, spices are sent to the bottom, and then pieces of fruit are poured on top. Periodically shake the jar so that the watermelon slices are better compacted. It is important not to overdo it, otherwise the pulp will lose its integrity and turn into gruel. Whole slices of pickled watermelon are the tastiest.

Fill. Bring the first water to a boil and pour it into the jars in a thin stream to the brim. We let the watermelon stand for about 20-25 minutes, take in the heat of the water. Then drain the liquid into the pan and add a little more water for storage. We put on fire. While the water boils, count the number of cans. It is necessary to add a proportional amount of salt, sugar and citric acid to the marinade. The solution should boil for a couple of minutes, and then it can be distributed among the banks.

Roll up covers. Check seal tightness. Turn upside down and in this position, on the lids, wrap in a blanket. The slower the cooling takes place, the better for the contents of the preservation. After a couple of days, the jars can be moved to a permanent storage place - in the pantry or in the cellar.

Note to the owner

How to pickle watermelons for the winter if some ingredients are missing in the house? One teaspoon of regular citric acid can be replaced with one tablespoon of regular vinegar essence. Instead of granulated sugar, brown cane sugar or refined refined sugar will do. But it is still not recommended to replace ordinary iodized salt - an unforeseen reaction may occur, the fermentation process will begin and the contents of the jar will be asked to come out.

Alternative pickling: garlic included!

Surprising guests with a watermelon snack in winter is very simple. It is enough to serve a dish with marinated pieces with a light garlic aroma. Impressions of acquaintances will be unforgettable!

Ingredients for one can of 3 liters:

• watermelon up to 3 kg;
• 3-4 cloves of garlic (optional)
• salt 50 g;
• sugar 80 g;
• table vinegar 70-80 ml.

Cooking

Juicy watermelon is thoroughly washed and the peel is cut off. Carefully cut into pieces so as not to wrinkle. Stacked in a three-liter jar without tamping. Garlic cloves are cut in half to reveal essential oils and sent to kavuns.

Pour boiling water for a couple of minutes. Drain the water into a container, put on fire and wait until it boils. Again, pour the watermelons with pieces of garlic, leave for 2 minutes and drain the liquid back into the pan. Now you can add salt and sugar, bring to a boil. At the moment of turning off the pan, pour vinegar into the marinade. Pour the hot solution into a three-liter jar and seal with a sterilized lid.

Turn the jar upside down and leave it wrapped up (with a blanket, outerwear, three layers of towels). After a day, you can open the preservation. Pickled watermelons are stored until consumed in a cool place.

The recipe can be supplemented with various spices at will.

Today I want to offer an easy way to pickle watermelon in less than a day. If fresh vegetables are a little boring and you want to eat something unusual, then you will definitely like the dish prepared according to this simple recipe. Pickled instant watermelon turns out sweet-salty, with a slight sourness. This recipe is especially helpful when the purchased watermelon is not sweet or not ripe enough. Such a watermelon is stored for about 3-5 days in the refrigerator. Pickled watermelon is very tasty on the second day. I didn’t keep it longer, since we usually eat it on the first day. Spices can be added at your discretion and your taste.

Ingredients

To prepare instant pickled watermelon you will need:
watermelon - 2 kg;
garlic - 2-3 cloves;
dill - a couple of sprigs (optional).
For marinade:
water - 1 liter;
sugar - 3-4 tbsp. l.;
salt - 1 tbsp. l.;
carnation - 2 buds;
bay leaf - 2 pcs.;
black peppercorns - 5-7 pcs.;
black allspice - 5 pcs.;
vinegar 9% - 2-3 tbsp. l.

Cooking steps

Boil water in a separate saucepan, add clove buds, bay leaves, black peppercorns, black allspice, sugar and salt. Bring to a boil and cook the marinade over medium heat until the sugar and salt crystals are completely dissolved, then pour in the vinegar, bring to a boil and remove from heat.

Pour hot marinade over watermelon slices. Cover with a plate on top and put a small load (for example, a jar of water). When the marinade in the watermelon has completely cooled, remove the weight, cover the container and refrigerate overnight. After 6-10 hours, sweet-salty, slightly sour pickled watermelon will be completely ready. It does not taste like barrel watermelons, as the preparation is completely different. This is how easy and quick you can pickle watermelon. Very tasty, try it!

Watermelon is one of the juiciest berries that ripen in late summer. But you can enjoy red sweet 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, melon culture appears in completely new taste qualities. The fruit rolled up in jars will be an excellent original snack on the 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 preparations in the middle of the season, when the choice of watermelons is large. For any recipes, you need to 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 and damage. If the stalk on the watermelon is still green and it can be seen that it has clearly been cut off, this means that the berry was picked ahead of time. When the berry ripens, its leg dries out and darkens. If you knock on the peel, then a ripe berry will make a ringing sound, and a green one will make a dull sound. Do not buy fruit at roadside stalls. Lying on the side of the road, watermelons soak up toxic exhaust fumes.

Home-grown gourds are the safest. But not everyone has plots for cultivating vegetables and fruits, so they have to be bought.

Recipes for preserving 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 options for winter preparations.

Regardless of the recipe you choose, you will need jars, a good seaming key, and tin lids. Containers and lids must be sterilized.

Classic pickled watermelon recipe

This method of preserving sweet watermelons came to us from antiquity. It is quite simple and suitable even for 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 preserves:

1. Pour water into a saucepan, put it on fire.
2. While the liquid is heating, rinse the berry, cut it into slices so that they fit in a jar. If the peel is too thick, it can be cut off.
3. Arrange the slices in clean, pre-prepared jars.
4. When the water is close to boiling, add sugar, salt, vinegar to it.
5. Boil the liquid for 7-10 minutes, then put out the fire.
6. Immediately begin pouring the brine into the watermelon jars.
7. Add 2-3 black peppercorns to each jar.
8. 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 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 dishes. The appetizer is fragrant, 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.

Necessary 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 leaf - 1-2 pcs.
• Carnation - 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:

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

Store canned watermelons with spices in a cool (but not damp) place with little light. When 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

Rolling a striped berry according to this recipe will allow you to enjoy a spicy-sweet snack in the winter.

Ingredients:

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

How to cook:

1. Rinse the berries under running water, cut into medium pieces. Peel, if it is too thick, cut off.
2. Pour water into the prepared pan, put it on the stove and wait for it to boil.
3. Put slices of watermelon in a jar, alternating them with garlic.
4. Pour the jars up to the throat with boiling water and let them stand in this form for 15-20 minutes.
5. Drain the water into a bowl or pan, bring it to a boil again and add salt, vinegar, honey. Mix everything well.
6. Pour the resulting marinade into containers. Roll up the jars with lids, turn over and put in a warm place to cool slowly. Canned spicy snack for the winter for the house is ready.

Soaked watermelons in instant jars

A 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 peels. It is best to make soaked watermelon slices in a small jar.

Required products:

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

How to cook:

1. Rinse watermelon under water, dry and cut into 4 parts.
2. Soak the resulting quarters in cold clean water for 20-30 minutes.
3. Then cut the slices into small pieces, put them in a bowl, cover with oppression and put in a cold place for 3 days.
4. 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.
5. Arrange slices of watermelons in prepared jars.
6. Fill each jar with brine and preserve. Cool the jars in the standard way - upside down.

This recipe does not use acids, but can be preserved with vinegar or powdered citric acid if desired. About 0.5 tsp are taken per liter jar. citric acid or 2 tbsp. l. vinegar 9%.

Soaked watermelons in jars 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 slices of watermelon for the winter in jars.

Ingredients:

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

How to cook:

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

We 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 even more tasty and fragrant.

pickled watermelon

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

To prepare a snack, you will need:

• Berry - 2.5-3 kilos.
• 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 branches each.
• Salt - 1.5 tbsp. l.
• Water - 1-1.5 liters.

Cooking method:

1. Rinse the watermelon and cut into small pieces.
2. Chop greens and garlic.
3. Boil water in a container, adding table salt, granulated sugar, powdered citric acid to it.
4. Place watermelon slices tightly in jars, sprinkling each layer with herbs and garlic. At the end, add 3-4 peppercorns to each jar.
5. 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 placed on top and the bowl is removed in a cold place for 3 days. After the expiration date, the berry is ready for use.

Preservation in jars for the winter with aspirin

In this original recipe, aspirin serves as a substitute for vinegar and citric acid. A berry cooked with aspirin has a slightly different taste than in 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 branches.
• Peppercorns - 4-5 pcs.
• Sugar - 2 tsp
• Aspirin (regular) - 1 tablet per liter jar.
• Water - 500 ml.

Cooking method:

1. Wash the berries and cut into thin slices.
2. Grind aspirin into powder.
3. Boil water and dissolve sugar in it.
4. Put spices and additional ingredients in a jar first, then watermelon slices. Pour in the aspirin and add the pepper.
5. Fill the container with boiling water and roll up the lid.
6. Cool the container in an inverted position and put it away for long-term storage in a distant cool place.

Such a preparation of watermelons for the winter in jars 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, are perfectly combined in a pickled form.

To preserve tomatoes with watermelons, you will need:

• Ripe tomatoes, medium-sized - 2 kg.
• Watermelon pulp (without peels) - 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 - a few pieces.

How to cook:

1. Peel the tomatoes from the stalks, rinse, dry.
2. 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.
3. Cut the pulp of the fruit into slices or squares.
4. Place tomatoes in sterilized jars, alternating them with watermelon.
5. Boil water in a saucepan and fill the jars to the brim. Let them sit for 15 minutes.
6. Drain the water back into the pot, add sugar, salt, vinegar to it and boil again.
7. Arrange spices in jars and pour boiling marinade over.
8. Roll up the lids, turn the container over and let it cool naturally, covered 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 do not only pickling or salting 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 compote from watermelon for the winter in a 3-liter jar.

You will need:

• Watermelon pulp - 1.5 kg.
• Sugar - 120 g.