Watermelons in cabbage harvesting for the winter. Pickling, salting, urinating

Salted watermelons with apples Lay ripe (but not overripe) watermelons without damage in layers in a barrel, filling the voids between the watermelons with apples, and the voids between the watermelons, apples and the walls of the barrel with washed sand. Before backfilling with sand, it is recommended to cover the layers

Watermelons, salted in jars Red (but not overripe) and brown thin-skinned and thick-skinned watermelons are suitable for such salting, the diameter of which is approximately equal to the diameter of a three-liter jar. Rinse watermelons with cold water, cut circles to the edible part as from the side of the stalk,

Salted watermelons For salting, take ripe (but not overripe) watermelons without cracks, dents and other damage weighing up to 2 kg (for salting in sand - up to 5 kg). They should be salted in the fall, since in the warm season watermelons quickly peroxide and become unsuitable for use.

Salted watermelons "Super" Take not very ripe and not very large watermelons, cut each into 4 parts and put in a large container. Then pour 1 kg of sugar and 300 g of salt into a bucket of settled water (10 l), mix and pour watermelons for 2–3 days. As soon as

Salted watermelons in baizes Number of servings - 10 2 red, but not overripe watermelons of small diameter 1 tbsp. l. 9% vinegar spices sugar salt Preparation 10 min. Cooking 40 min. 1. Wash the jars thoroughly, steam sterilize and refrigerate.2. watermelons

Salted watermelons For 2 kg of watermelons, 2 liters are required. water and 160 g salt (approximately 5-6 tablespoons). Select small, but ripe fruits. Prick with a wooden pin in 10-12 places for better penetration of the brine. Place the watermelons in a barrel or enamel bowl without chips and pour

Salted watermelons For 2 kg of watermelons, 2 liters of water and 160 g of salt (approximately 5–6 tablespoons) will be required. Select small but ripe fruits. Prick with a wooden pin in 10-12 places for better penetration of the brine. Place the watermelons in a barrel or enamel bowl without chips and pour

Salting watermelons for the winter - great way keep the berry for a long time. To give interesting, and sometimes spicy aromatic and flavor notes, the dish is supplemented with apples, honey, cabbage and even mustard with garlic. In order for the dish to turn out delicious, to be stored for a long time, it is important to choose the right watermelons and strictly observe the salting technology.

Preparing for salting

One of the important points of successful salting of watermelons is the choice of high-quality fruits:

• Give preference to slightly unripe pink berries with dense pulp, otherwise after fermentation they will become viscous, tasteless.
• Carefully examine the peel, only fruits with an integral surface, without spots, dents and visible damage, are suitable for fermentation.
• For salting whole watermelons in barrels, you should choose small berries (weighing about 2 kg) with a thin peel, only these will be well salted.
• It is better to choose fruits grown by one's own efforts, or those of which you are sure of the quality. If there are nitrates in the berries, they will definitely get into your body.

The second important point in the successful salting of berries for the winter is the preparation of barrels:

• You can salt watermelons in ceramic, salted and plastic containers, but it is better - wooden (oak) barrels.
• They are well washed with cold water, removing dust and dirt, which can provoke the processes of decay of products inside the barrels.
• Next, the containers are scalded twice with boiling water for disinfection, covered with a clean towel or linen cloth and cleaned indoors for a week to dry.

Whole pickled watermelons in a barrel at home

For pickling berries for the winter according to this recipe, you should choose fruits with a diameter of no more than 15 cm. The taste of the dish will turn out to be salty-sweet, but if you want to get a more salty aftertaste, put 600 g less sugar and 300 g more salt.

Ingredients:

• watermelons - how much will the barrel hold;
• sugar - 1 kg;
• salt - 0.5 kg;
• water (cold, not boiled) - 10 liters.

Cooking method:

1. Fill prepared barrels with whole washed berries.
2. Fill with brine prepared from the remaining ingredients. It should cover the fruits from above by 10 cm. If there is not enough liquid, make another serving.
3. Put oppression - a wooden cover and weight. Put the workpiece for 2-3 days in a room with room temperature, but not in the heat.
4. After the time has elapsed, the barrel is clogged, rearranged for storage until winter in the cold (cellar), time - 2-3 weeks.

Salted pieces in own juice

Only salt is present in this spice recipe, but if you want to add spice to the preparation, put a little ginger, coriander or a few leaves of currant, cherry, oak.

Ingredients:

• watermelons (small) - 10 kg;
• watermelon pulp - 5 kg;
• salt - 60 g.

Cooking method:

1. Puree the pulp with a blender until smooth.
2. Add salt, stir until the crystals are completely dissolved.
3. Prepare the barrels, put whole berries on the bottom, and salted pulp on top. Continue alternating layers until you run out of ingredients, the salty pulp should be last.
4. Cover the container with a linen cloth, refrigerate for a week.
5. Periodically check the workpiece - remove mold (if it appears) and add salted pulp (if necessary).
6. Then cork the pickles, store for six months. You can eat a month after clogging.

Soaked with apples

To add soaked watermelons to this recipe, choose apples that are ripe, not wormy, not rotten, better than late varieties. Wooden barrels will not be useful to you; three-liter glass jars are used to preserve berries for the winter.

Ingredients:

• watermelon, apples, rye straw, currant or cherry leaves - as needed;
• salt, sugar - 1 tbsp. l.;
• vinegar - 30 ml;
• water - 1 liter.

Cooking method:

1. Berries cut into pieces. Peel apples, core, cut into slices.
2. Fill sterilized three-liter jars first with watermelon slices, then straw, apples. Repeat layers until the container is full, shifting with plant leaves.
3. Pour boiling water, let it brew for 10 minutes. Drain the liquid and pour in the brine from boiled water, salt, sugar, vinegar. The number of components is given for 1 three liter jar.
4. Cork, store until winter in the cellar.

Delicious grandmother's recipe for salting watermelons in a barrel for the winter

Delicious grandmother's recipe for salting watermelons in a barrel for the winter

In the countries of the former USSR, one of the most common types of snacks is salting watermelons in a barrel. Each family has its own special recipes for pickling them: apples, cabbage are added to watermelons for pickling, various spices and herbs are used. The container can be either wooden or plastic. Salted fruit will decorate not only an everyday meal, but also a festive feast.

Pickled and salted watermelons are prepared exclusively without the use of vinegar. The lactic acid bacteria contained in watermelons are involved in the sourdough process, while pickling has to be done using vinegar.

Both fermented and pickled berries have their own flavor benefits, but barrel-cured watermelons are the most beneficial for the stomach. They store substances that are beneficial to the body. The disadvantage of this method is the need for a cellar or utility room where it will be possible to install a barrel of pickles.

Salting Tips
Watermelons can be salted with slices or whole fruits. The taste of cooked snacks can be sour, sweet, salty. Mustard, sugar or other seasonings are added as spices.
For salting, it is better to use pink berries. Overripe specimens are not suitable, which, when cooked, become viscous, unpleasant in taste. Preference should be given to fruits without damage, with a thin crust and dense pulp.
Salting watermelons for the winter in barrels is best done in early autumn. At this time, the air temperature is lower than in summer, which is necessary for the fermentation process.

Whole pickled watermelons in a barrel
For such fermentation, vegetables about 15 cm in diameter are suitable.
They are stacked in a barrel thoroughly washed and scalded with boiling water. The fermentation process can be accelerated by piercing each fruit with a fork or knitting needle several times.
Then the barrel is filled with ready-made brine to a level higher than the berries are located.
The brine is prepared from purified or well water, with the addition of ingredients per 10 liters - 500 g of salt and the same amount of sugar. The taste with such proportions is tender, with sweet, salty and sour notes. If households prefer a richer flavor, it is recommended to increase the amount of salt, up to 800 g, and reduce the amount of granulated sugar to 400 g.
So that the fruits do not float, but are immersed in the brine, oppression is laid on top. For this purpose, a wooden cover is used. For a couple of days, the barrels are placed in a room with an average temperature, and then they are tightly closed and set in a cool place, for example, in a cellar. After about 20 days, you can treat with ready-made pickles.

Related article:

Pickled watermelons in watermelon juice Barrel watermelons with sauerkraut
In the barrel prepared in the above way, a layer of chopped cabbage (about 10 cm) is added, on top - a layer of berries, and then shredded cabbage again. So the whole barrel is filled. Cabbage must first be salted, 60 g per 1 kg of berries. Watermelons are layered with apples or unripe tomatoes.
It is necessary to place shredded cabbage between each fruit so that the watermelons do not touch each other. The brine is prepared in the usual way (0.5 kg of salt and 0.5 kg of sugar per 10 liters of liquid). Fermentation procedure: 2 days at a temperature of -20 - 22 degrees, and then in a cellar. It is optimal to finish eating salted watermelons before the middle of winter.
It is necessary to check the contents of the barrel from time to time. If mold has formed on the surface of the brine, it should be removed immediately and freshly prepared brine should be poured in.

In a wooden, properly prepared barrel, after disinfection with boiling water, salted slices are placed on the bottom with a layer of about 10 cm, and then whole fruits. Each new layer is sprinkled with chopped pulp.
After filling the barrel, squeezed watermelon juice is added in this way. For 50 kg of whole fruits, you will need about 25 kg of chopped slices. After a week of infusion at normal temperature, the barrel is lowered for storage in the basement. Salting is ready for use a little earlier than a month later.

Pickled watermelons in a barrel with spices

To give a spicy taste to pickled berries are used:
horseradish roots;
coriander;
ginger root;
garlic cloves;
allspice;
celery;
capsicum hot pepper.

These spices are evenly distributed throughout the container during filling with fruits before salting such watermelons in a barrel, and the brine recipe is similar to the previous methods.

Sauerkraut in ceramic barrels
Since salting watermelons in a barrel is not the best option for all families, you can ferment berries in small ceramic barrels. Dense watermelons are cut into small slices along. The washed container is poured with boiling water and dried. Put greens on the bottom hot peppers, garlic and other spices. Then sweet fruits are placed. Garlic and branches of table greens are placed on top. After filling the container, add salt and black peppercorns.

The recipe for salting watermelons provides that the water used must be from a spring or well. It is boiled, cooled to a slightly warm state and poured over watermelons in a barrel. A load must be placed on top so that the contents of the barrel do not float up. After the start of the fermentation process, the container is transferred to a cold room. If the liquid was absorbed by watermelons, then the brine is added to the required level.
If the volume of the barrel is too large, then you can use a glass jar. The rest of the fermentation process is similar to the previous recipes.
+3 degrees is considered the optimum temperature when watermelons will be stored for a long time. As gourmets agree, salting in wooden barrels is the most ideal option.

Ingredients:
1 capsicum hot pepper;
medium head of garlic;
1 tsp peppercorns;
a bunch of greens (parsley and / or dill).

A barrel filled with layers of medium-sized watermelon slices is poured with prepared brine. This amount of watermelon will require 3 liters of liquid. 170 g of salt and granulated sugar are added to this volume. It is recommended to use purified water, without chlorine impurities. Spices are laid out evenly as the container is filled.
Be sure to place a load on top so that all the ingredients are in the brine. As a load, some use a well-washed and boiled natural stone, mounted on a wooden or ceramic circle. After the brine has fermented, the barrel is lowered into the basement and the pickled berries are left there for storage.

Recipe for pickled watermelons with mustard powder
Before salting watermelons, you need to stock up on a wooden or plastic barrel of 100 liters.

This volume will require:
20 pcs. small fruits;
half a pack of mustard powder;
sugar - 400 g;
purified water or water from a well - 10 liters.

Cooking:
Select fruits with no visible damage to the skin. It is desirable to select their size approximately the same, weighing 2 - 3 kg. Rinse under running water and let it drain or dry with a towel.
Cut off the stalk of each berry, pierce the sides with a wooden skewer in several places, which will allow the brine to quickly penetrate into the fruit and reduce the pickling time.
Salt the water in a bucket and add sugar according to the recipe, mustard seed powder. Wait for all the crystals to dissolve. Pour the fruits laid out in a barrel with ready-made brine. After 3 weeks, the snack will be ready.

How to pickle whole watermelons in a barrel for the winter: 5 step-by-step recipes

Whole salted watermelons are exotic on the modern table. In Rus', such an appetizer was very popular. It was harvested in oak barrels with various products and spices.

Fruits of small size and slightly unripe are best suited for pickling. Before conservation, the summer berry must be thoroughly washed to avoid the fermentation process.

Thanks to this cooking method, you will have delicious watermelons on the table throughout the year. Harvesting takes longer than regular salting, so be patient.

Today we will consider several recipes that are accompanied by step by step photos. Do not be afraid to experiment, even if some of the ways seem too bold and complex to you.

How to salt watermelons in a barrel (a simple recipe)

If you do not have a wooden barrel, you can use a plastic container, but in this case, the berry may acquire an unpleasant aftertaste, this must be taken into account. But better, buy an oak barrel for salting, it will always come in handy for you. Below you can choose the most suitable capacity for the price.

Ingredients:

• Watermelons with a diameter of not more than 30 cm;
• 800 g of salt per 10 liters of water.

Cooking

First of all, the barrel should be processed and thoroughly rinsed with cold water. We also wash the berries and dry them with a paper towel.

In each watermelon, you need to make several symmetrical holes with a wooden skewer or toothpick. Then we dilute the salt in clean water, put the fruits in a barrel and fill them with the prepared brine.

You can add no more than 500 g of granulated sugar and a little mustard powder to the marinade.

At the next stage, we cover the barrel with a clean towel, lay out a wooden shield on top, and then some kind of load. In this state, we leave the fruits for a day at room temperature, after which we remove the container in a cool place for at least three weeks.

Harvesting berries in this way is best in mid-autumn, when the fruits are fully ripe, and it will be possible to provide the required temperature regime.

How to salt whole watermelons for the winter according to a grandmother's recipe

IN Soviet times the berry was harvested in barrels at home and in public catering establishments. This snack was very popular. There are several old salting recipes, consider one of them.

Ingredients:

• Thin-skinned berry;
• 10 liters of water;
• 800 g of edible salt;
• 400 g of granulated sugar;
• ½ pack of dry mustard.

Cooking

Watermelons with a small diameter must be washed with cold water. The fruits should not be damaged and rotten spots. Cut off the tail and pierce the berry in several places.

Holes on the fruits must be located symmetrically to each other.

In any convenient container, we dilute sugar, salt and mustard. Stir the mixture thoroughly so that the ingredients are completely dissolved in the liquid. Fill the barrel with whole watermelons with brine.

We cover the container with a lid and leave it for 20 days in a cool place. Periodically check the salting, if traces of mold appear, then add a fresh marinade.

Pickled barrel watermelons

Like the previous recipes, this salting method is quite simple. As a container, you can use a 200-liter barrel or a 10-liter container.

Ingredients:

• Small watermelons;
• 10 liters of water;
• 0.5 kg of salt;
• 0.5 kg of sugar.

Cooking:

1. Clean fruits need to be pierced with a knitting needle or a toothpick. You should get at least 10 symmetrical holes.

1. We send the summer berry to a barrel, which must be pre-treated and rinsed thoroughly.
2. In boiled chilled water, stir the sugar with salt so that all the crystals are completely dissolved.
3. Fill the barrel with the prepared brine.
4. We leave the container at room temperature under oppression for two days.
5. Then we remove the pickle in a cool place for at least three weeks.

You can experiment a little and pickle a berry with sauerkraut or apples.

Soaked whole watermelons in a barrel

This method of harvesting summer berries is the longest. The fruits will be ready for consumption only after three months. If you want this appetizer New Year's table So start cooking now.

Ingredients:

• Small watermelons;
• 10 liters of boiled water;
• 1 kg of apples;
• Mustard to taste;
• Leaves of grapes and cherries.

Cooking

The fruits should have a diameter of about 25 cm. You can use any apples you like.

At the bottom of a clean and dry barrel lay out the leaves of fruit trees. Then we distribute a layer of small watermelons, and fill the voids with apples. Thus, we alternate the ingredients until the container is completely filled.

To prepare the brine, stir salt and sugar in water. Fill the barrels with the resulting mixture and cover them with a cotton cloth, and sprinkle with mustard powder on top.

From above we cover with a flat plate or a wooden shield and put a small load. Remove mold and change fabric every week. Barrels are stored in a cool place for 3 months.

How to pickle whole watermelons in a barrel (video recipe)

If you have not fully understood the process of harvesting summer berries in large containers, then watch the detailed instructions in the following video:

If you follow the number of ingredients and the nuances of salting, then you will get crispy watermelons with a pleasant taste. If desired, add various spices to the brine: garlic, pepper, cloves and others.

A small keg can be purchased at any hardware store at an affordable price. And if you get a wonderful snack, then next year buy a wooden, preferably an oak barrel.

The most delicious recipes for pickling whole watermelons in a barrel for the winter

Pickled and pickled, with cabbage or apples, garlic or mustard - this is just a part of the recipes for watermelons in a barrel, which we have collected for you in the article. This way to preserve your favorite fruits for a long winter is suitable both for residents of private houses with cellars and for residents of city apartments - small barrels can be used for salting.

Which watermelons are suitable for salting in a whole barrel

Successful salting depends on correctly selected fruits and containers. Incorrectly selected watermelons will ruin the blanks.

Selection and preparation of fruits

Late watermelon varieties are chosen for salting, while observing some conditions:

• berries are selected moderately ripe, better a little unripe;
• whole fruits without scratches, dents, dark spots and other damage will do;
• medium-sized watermelons, weighing no more than 2 kg with a thin peel;
• grown without nitrates, which accumulate in the peel and, when salted, enter the brine and pulp;
• fruits with dense pulp - sugar, crumbly varieties are not suitable;
• salting is carried out not earlier than autumn, thus achieving the optimum temperature for fermentation.

The fruits are washed, pierced in several places with a wooden skewer at least 10-15 times, placing the punctures symmetrically. Then they are placed in prepared barrels.

Barrel preparation

Large-sized containers for homemade products are made from different materials: thick bottle glass, plastic, stainless steel, wood. The most popular salting in wooden barrels, which allows you to get a special taste of the fruit and increase the shelf life of the workpiece.

Previously, the barrels are thoroughly washed with cold water without the use of detergents, then the inner surface is scalded with boiling water. Next, the container is left in a warm, closed room, covered with a clean, dry towel so that dirt and dust do not get into it. In the same way they do with the additional tools necessary for salting.

Important. New wooden containers are checked for sawdust in the cracks. Such barrels are washed with cold water until the smell of fresh wood is removed. Then the container is filled with warm water and left for a month so that the planks swell and the brine does not subsequently spill out. Every two or three days the water is changed to fresh.

The best recipes for the winter

For salting, they take large non-iodized salt so as not to spoil the taste and color of the product. Barrels are poured with boiling water 2-3 times in case dust, microorganisms and fungal spores have managed to get there.

The fruits are neatly placed in even rows in a barrel, filling the container by two-thirds. Pour brine a few centimeters above the level of the stacked berries. The pop-up fruits are covered with a wooden circle, the diameter of which is slightly less than the diameter of the neck of the barrel, a load of such a mass is placed on top to crush, but not crush.

The barrels are left for two days at room temperature, as a result of which the juice that flows out of the punctures in the fruit mixes with the brine, which, in turn, partially fills the watermelon. The leaked or evaporated brine is topped up to the required amount, the barrel is covered with gauze folded in half, and transferred to the basement, where the salting process will continue.

There are many options for salting for the winter while maintaining the natural taste of the fruit: with or without sugar, all kinds of spices.

Easy Whole Salt Recipe

The easiest salting recipe in a whole barrel:

• washed, punctured watermelons are placed in prepared clean, dry barrels;
• separately prepare a solution of 10 liters of water and 800 g of rock salt, mix thoroughly until it is completely dissolved;
• pour the solution, cover with a wooden lid.

Recipe "Grandma"

Our grandmothers prepared a pickle from 400 g of salt, 500 g of sugar and a bucket of water. To obtain a richer taste, they took 700-800 g of salt and 0.5 kg of sugar, poured fruits pierced in several places, covered the barrels with a cloth, put oppression, and sent the container to the basement two days later. Three weeks later, they checked for readiness.

Whole pickled cask watermelons

To obtain a rich taste of pickled watermelons, take 800 g of salt and 400 g of sugar and dissolve in 10 liters of water, pour the fruits placed in barrels with brine. After two days, they are sent to the basement for storage, readiness is checked after 21 days.

Soaked whole watermelons

According to this recipe, soaked watermelons with a bright sweet and sour taste are obtained. To do this, prepare a brine from:

The cooking technology is no different from other recipes. The main condition for obtaining tasty preparation- Compliance with the basic rules. A barrel is filled with fruits, poured with ready-made brine, covered with a clean, dry cloth, and put oppression. The barrel is left for 12-24 hours at room temperature to start the fermentation process. At the end of the term, they are lowered into the basement for storage. After 3 weeks, they try salting.

Recipe with spices

To add spice, different spices are put in the barrel:

• hot pepper pods;
• cherry or currant leaves;
• peeled garlic cloves;
• black allspice;
• celery root;
• sprigs of greenery;
• nutmeg.

The ingredients are laid out between watermelons in the process of filling the barrel, filled with brine prepared according to one of the recipes. Then they proceed according to the usual scheme.

Recipe "Piquant"

Prepared small fruits are placed in a container, mixed with garlic cloves, horseradish root, currant and cherry leaves, mint, allspice, cinnamon are added. Pour in brine prepared from 10 liters of water, 400 g of salt, 500 g of sugar. The load is placed on the top layer, covered with a clean cloth, kept warm for a day, then sent for storage in the cellar. Striped berries are ready in a month.

For lovers of spicy, a recipe for salting "Dessert" is offered, which includes the following ingredients:

• red hot pepper;
• nutmeg;
• Bay leaf;
• horseradish root;
• coriander;
• ginger root.

Berries, when stacked in a container, are shifted with horseradish root and ginger root. Prepare a brine from:

Put on fire, add bay leaf, hot pepper and spices, after boiling, remove from heat, cool and pour a container with watermelons. The barrel is covered with a cloth, put a load, left for a day in the room. Then lowered into the basement, from time to time inspected for the presence of mold. After 3 weeks, check for readiness.

Whole watermelons in a barrel with cabbage

With this method of salting, the barrel is filled with layers of chopped cabbage and watermelons. Heads of cabbage are washed, the upper leaves are removed, cut arbitrarily, if desired, sprinkled with salt, wrinkled with hands to make it softer and more obedient.

The first and last layer, 10-15 cm thick, is made from cabbage, pre-salted at the rate of 60 g of salt per 1 kg of chopped vegetables. The berries are shifted with apples and unripe tomatoes so that they do not touch each other and the walls of the container.

Preparing the brine:

The stacked fruits are poured with a solution, covered with a cloth. The barrel is put under oppression, fermented for 2 days at a temperature of 20-22 ° C and sent to the basement for further storage. They try watermelons not earlier than a month later, they are stored until the middle of winter.

mustard powder recipe

Mustard powder, added to the brine, gives sharpness and piquancy to the fruits, preserves the products from the formation of fungus and extends the shelf life of the finished salting. For cooking, take 10 liters of water, in which 400 g of salt and 50 g of mustard are dissolved, a barrel of watermelons is poured with brine.

The second option is to add 400 g of sugar to the brine and increase the amount of salt to 800 g, put the mustard powder in the same amount. Barrels filled with fruits are poured with brine, fermented for 2 days at room temperature, then placed in a dark, cool place. After 3-4 weeks, watermelons are ready to eat.

Pickled watermelons in their own juice

To prepare pickled watermelons in your own juice, you will need the following ingredients:

• 10 kg of melons of the same size weighing 2-3 kg;
• 60 g of salt;
• 5 kg of watermelon pulp.

Cooking method.

1. 5 kg of watermelons are washed, cut into pieces, the pulp is separated from the peel and seeds. With the help of a blender, the pulp is interrupted to the consistency of mashed potatoes. Salt is poured into the resulting mass and stirred until it is completely dissolved.
2. In a washed, boiled and dried barrel, lay out the first layer of whole fruits, put mashed pulp on top. Then the next layer is alternated with the pulp until the barrel is full. Lay out a layer of puree last.
3. The barrel, covered with a clean, dry linen cloth, is placed for a week in a dark, cold place. The mold that has appeared is removed from time to time, if necessary, the container is topped up with brine.

A month later, the product is ready for use, stored in the cellar for up to six months.

Recipe with garlic

For salting with garlic you will need:

• 4 kg of watermelons;
• one bunch of parsley and dill;
• one pod of hot pepper;
• 5 g black peppercorns;
• one large head of garlic.

A brine is prepared from three liters of filtered or well water, 9 tbsp. l. salt and the same amount of sugar, add peppercorns. The solution is put on fire, boiled, cooled to room temperature.

Cooking method.

• Watermelons are salted in small containers. Take thin-skinned fruits of small size, wash, cut lengthwise into large pieces.
• The barrel is washed, doused with boiling water, dried. A third of parsley and dill are laid at the bottom. Then put a few peeled garlic cloves, a pod of red hot pepper.
• Sliced ​​watermelon is tightly laid, shifting with garlic cloves and herbs until the container is full.
• The barrel is poured with cooled saline so that it covers the slices of watermelon, covered with a plate turned upside down, on top of which a load is placed.
• The workpiece is kept for a day at room temperature, then placed in the refrigerator for 2 days, after which it is sent to a cold place for storage.

They crunch with salted watermelons in 20-25 days.

Salted whole watermelons with apples

For 10 pcs. medium size you will need:

• 750 g of salt;
• rye straw;
• 5 kg of apples;
• 10 liters of water;
• 10-15 leaves of cherries and currants.

The container is washed, doused with boiling water, dried. Ripe berries are placed in a barrel, apples are placed in the voids between them, lined with straw and currant and cherry leaves. The straw is pre-washed and scalded with boiling water.

The container with watermelons is poured with the prepared brine, covered with a wooden circle and placed in a cold dark place so that the pickles do not deteriorate. Soaked fruits are ready in 2-3 weeks.

Terms and conditions of storage

To preserve the taste and properties, the workpiece is kept in a cool place. If the fruits are stored in the room, it is recommended to eat them in the near future, otherwise the product will turn sour and deteriorate.

Subject to the technology of preparing pickles, as well as storage conditions, delicious slices of watermelon are enjoyed throughout the winter - the product retains its properties for about six months.

The optimum temperature for long-term storage of food is 0+3°C.

Conclusion

Recipes for harvesting watermelons are simple and affordable. Observing the cooking technology, they get a tasty and healthy treat from gourds. Recipes are optionally supplemented with other ingredients and spices. It is used as an independent dish, and as a side dish to meat dishes or an unusual dessert.

Salting watermelons in a barrel according to a grandmother's recipe

How to salt delicious watermelons grandma's recipe? The common method of conservation is different and is applied in each family in its own way. Wooden or plastic barrels are used, preservation is stored until the summer season in a cool place.

Chopped berry on a plate

Watermelons are cut into pieces or harvested whole, they are distinguished by a sour, salty or sweet taste.

• Pink berries are perfect for sourdough.
• Overripe ones are not used, their pulp becomes viscous, loses its taste.
• The skin is intact with no damage.
• The pulp in the center is dense.

Watermelons in a barrel according to a grandmother's recipe are salted in early autumn, when the summer heat is on the decline. Such conditions promote good fermentation.

Whole pickled watermelons in a barrel

The storage container is washed with boiling water, berries with an average width of 15 cm are stacked there. To speed up the leaven, the skin is pierced with a knitting needle or fork at different points symmetrically. All berries are poured with brine, which is prepared from the following ingredients:

• Salt - 500 g per 10 liters of water.
• So much sugar.

The liquid gets a sweetish aftertaste with a slight sourness, so that the pulp is saturated, 300 g more salt is used, and 100 g less sugar.

Watermelons always float, the recipe requires them to be under water, for this oppression is used and a flat lid is slightly narrower than the neck of the barrel in diameter. The first few days the storage temperature should be around 20 degrees, then the barrels are moved to a cold cellar.

With chopped cabbage

To prepare the brine, salt and sugar are poured into the water in a proportion of 0.5 kg of each component per 10 liters of liquid. In a warm place, the barrel is stored at 20-22 degrees for 2 days, then it is moved to the cellar. It is recommended to use watermelons made in this way until mid-January.

After watching the video, you can learn how to salt watermelons in a barrel according to a grandmother's recipe.

with apples

This method requires more time, cooking will be completed in 3 months. To be in time for the New Year, it is better to do conservation at the very beginning of autumn.

• Delicious watermelon with a diameter of up to 25 cm - 3 pcs.
• Boiled water - 10 liters.
• Apples - 1 kg.
• Mustard.
• Cherry or grape leaves.

For sourdough, any apples to taste are suitable. First, petals are placed in the barrel, then watermelons, apples are inserted into empty places. All ingredients are laid out in layers until the container is filled, taking into account the indicated proportions.

For sourdough, a traditional solution of salt and sugar is prepared. Watermelons are poured, covered with a cloth, mustard powder is poured on top, a lid is placed on it, oppression is put. Every 7 days the mold is removed, a clean cloth is placed, the berries are stored in this form for 3 months.

With hot peppers and herbs

For 5 kg of berries, the following amount of ingredients is used:

• Water - 3 liters.
• Salt and sugar - 170 g each.
• Hot red or green pepper - 1 pc.
• Garlic - 1 head.
• Greens - 50 g.

The fruits are cut into slices, the barrel is filled with brine. It is advisable to pour spring water without bleach, all the ingredients are stacked in layers, filling the space between the berries.

The load is always placed on top carefully so as not to crush the pulp. Then the barrel moves to a cool cellar.

with mustard

A 100 l barrel is filled with the following components:

• Watermelons up to 20 cm wide - 20 pcs.
• Mustard seeds or powder - 0.5 pack.
• Sugar - 100 g.
• 10 liters of water.

Watermelons are sorted, approximately the same are selected, 2-3 kg each, the stalks are cut off.

Mustard seeds are added to the brine, if powder is used, it is necessary to wait until the granules are completely dissolved. Pickles will be ready after 3 weeks.

Another video recipe

To better understand how to salt watermelons in a barrel, you can see the detailed instructions.

A pleasant taste of pickles can be obtained by observing all the ingredients.

• Garlic.
• Allspice peas.
• carnation, etc.

Storage containers are sold in hardware stores, it is recommended to use large oak barrels.

How to choose berries

In order for the workpiece to stand longer, you will have to learn how to choose the right fruits, one bad berry will spoil the taste of the rest.

Selection Tips:

• Overripe fruits are not used, only ripe ones are suitable.
• Thin-skinned watermelons soak better.
• Growing with the use of nitrates is bad for the quality of the sourdough.

When salting sliced ​​watermelons, the state of the pulp is taken into account, it should be dense, firm.

Preparation

For a good sourdough, a wooden container is used. These convenient containers are suitable for sweet fruits and berries, they retain their taste, pickles smell pleasant.

Barrel preparation rules:

• Barrels are washed without chemicals.
• Processed with boiling water from the inside.
• Covered with cotton cloth, placed in a warm room.
• The inner surface must be protected from dust.

• The skin is washed and dried.
• It is pierced with a needle in 10 places symmetrically.

In the barrel, they are folded neatly so that cracks do not appear.

Barrels made of plastic and stainless steel

Instead of wooden barrels, plastic ones are used. The material must be compatible with food products, not react with the contents. Poor-quality plastic releases harmful chemicals, pickles absorb them. This property must be specified at the time of purchase.

Suitable containers made of stainless steel, galvanized. Aluminum cannot be used, the metal quickly reacts with the contents, the products will quickly deteriorate.

The recipe for preparing pickles is similar, but the taste may differ, since the oak barrel gives the pickles its specific flavor. If the plastic container is chosen incorrectly, not suitable for storing food products, the berries will begin to absorb chemicals that change the properties of the pulp after interacting with the brine.

Stainless steel is also recommended for use in extreme cases. The brine corrodes the highest quality material, therefore, it is allowed to use such containers in extreme situations, if it is not possible to salt the fruits in another way. The quality of stainless steel must be the highest, the surface of the material must not release trace elements under the action of salt and other components in solution.

glass jars

Suitable temperature - - +3 degrees. Berries will lie in this mode until spring.

Popular spices

To pickle watermelons in oak barrel according to the grandmother's recipe and feel your favorite taste, you need to choose a seasoning. It can be salty, sweet or spicy.

• Ginger.
• Petals of currant, cherry, grape, oak.
• Mustard in grains.
• garlic cloves.
• Vanillin.
• Horseradish.
• Celery.
• Peppercorns.
• Lemon or orange peel.
• Bell pepper.
• carnation, etc.

In addition to seasoning, other fruits and vegetables are used to change the taste.

So that the sourdough does not deteriorate, it must be monitored, the mold that has appeared is removed, the brine is added, the lid and oppression are cleaned, and again placed in the container.

If you follow these guidelines, you will tasty dish which can be eaten in winter. The inner surface of the container and fruits must be clean, any impurities can change the taste of the brine, make it unpleasant. In order for the sourdough to prepare for the new year, it is better to close it in glass bottles to make a blank from the beginning of autumn. The greatest preservation can be achieved if glass jars are used, the product will remain usable until the end of February.

Vegetable platter with squash

1 kg of patissons, 300 g of cucumbers, 300 g of tomatoes, 300 g of sweet pepper, 50 g of garlic, 20 g of horseradish root, cherry leaves, dill and parsley

For marinade: 1 liter of water, 1 tbsp. a spoonful of salt, 2 tbsp. spoons of sugar, 1 teaspoon citric acid, 2 bay leaves, 3 black peppercorns, 2-3 cloves

Wash the vegetables, leave the small squash whole, cut the medium ones into 4 parts. Bell pepper cut into 4 pieces. Cut the horseradish root into slices, garlic into slices. Put vegetables in prepared jars, add dill, parsley and cherry leaves. Pour boiling water, leave for 10 minutes. Drain the water and repeat the procedure. Measure the volume of the drained liquid and prepare the required amount of marinade. To do this, bring water to a boil, add spices, salt, sugar and citric acid. Pour boiling liquid into jars, roll them up and wrap them until they cool.

Canned zucchini with vodka

2 kg of young zucchini, 5-6 cherry and black currant leaves, horseradish leaves, dill greens

For marinade: 1 liter of water, 2 tbsp. tablespoons of salt, 50 ml of lemon juice, 50 ml of vodka, bay leaf and black peppercorns to taste

Wash young zucchini thoroughly, cut into slices 1.5–2 cm thick. Put cherry, currant and horseradish leaves on the bottom of the prepared jars, zucchini on top. Pour boiling water over and leave for 10 minutes. Drain the water and repeat the procedure. Measure the volume of water and prepare the right amount of marinade. Bring water with spices to a boil, stir in salt, pour in lemon juice. Pour boiling marinade into jars, add vodka. Banks roll up and wrap until cool.

Zucchini with plums

1.5 kg zucchini, 500 g firm plums

For marinade: 1.2-1.3 liters of water, 1½ tbsp. spoons of salt, 5 tbsp. spoons of sugar, 1 teaspoon of citric acid, 5 peas of allspice and black pepper, 4-5 cloves

Peel the zucchini, cut out the seeds, cut into half rings. Cut plums in half, remove pits. Place food in prepared three-liter jar layers. Pour boiling water and leave for 10-15 minutes, drain the water. Repeat procedure. Add spices, salt, sugar and citric acid to the drained water, bring to a boil and boil for a minute. Pour boiling liquid into a jar, roll it up and wrap it until it cools.

Zucchini with beetroot juice

2 kg zucchini, 30 g garlic

For marinade: 1 l water, 500 ml beetroot juice, 1½ tbsp. tablespoons of salt, 1 teaspoon of citric acid, spices to taste

Wash young zucchini, cut into slices, put tightly in a three-liter jar, sprinkling with garlic cloves. Prepare marinade: Combine all ingredients and bring to a boil. Pour boiling liquid into a jar, leave for 10 minutes. Drain, bring to a boil again and repeat the procedure. For the third time, pour boiling marinade, roll up the jar and turn it over.

Watermelon blanks

For harvesting, intact watermelons are chosen, without traces of rot. Thin-skinned varieties with pink dense flesh are preferred, fruits with a crumbly core are not suitable for pickling. They prepare both small watermelons with a diameter of up to 15 cm, and large ones, cutting them into slices. For salting in barrels, watermelons of late varieties weighing up to 2 kg are suitable, they are first pricked with a wooden skewer in several places. Harvesting is best done in the fall, because in the summer heat watermelons deteriorate and peroxide.

Salted and pickled watermelons

Pickled barrel watermelons

3 kg small watermelons

For brine: 1 liter cold water, 1½ tbsp. tablespoons coarse salt

For salting, it is best to use small, unripe fruits. Wash the watermelons, chop them in several places, put them in a washed, scalded with boiling water barrel and pour cold brine. The brine should cover the watermelons. Put a clean cloth, circle and oppression on top. After 2-3 days, take the barrel out to the cold. After 3 weeks, the watermelons will be ready.

Barreled salty-sweet watermelons

small watermelons

For brine: 10 liters of water, 400 g of salt, 1.2 kg of sugar

Wash small watermelons with a brush, prick with a wooden needle in several places, put in a barrel scalded with boiling water and pour over with brine. Put a clean cloth, circle and oppression on top. Fermentation lasts about 1 month.

Watermelons salted in cabbage

1 kg watermelons, 4 kg white cabbage, 4 tbsp. spoons of salt

Shred cabbage and mix with salt. Ripe small watermelons without damage should be washed well. Put the cabbage in a layer up to 10 cm at the bottom of the prepared container. Place watermelons on it at a distance of 2 cm from one another and from the wall of the container. Fill the voids between the watermelons and the wall with cabbage, cover with a layer of cabbage. Press down with a yoke. Store only in a cool room.

Watermelons with apples salted in the sand

Watermelons, apples, rye straw, blackcurrant or cherry leaves

For brine: 10 liters of water, 700–800 g of salt

Pour washed sand into the bottom of the barrel. Lay ripe watermelons without damage in layers in a barrel, filling the voids between the watermelons with apples. Cover each layer with scalded rye straw, cherry or black currant leaves. As the barrel is filled, pour watermelons with brine prepared at the rate of: 700–800 g of salt per 10 liters of water. Fill the top layer of watermelons with sand for 3–5 cm and pour brine so that the liquid covers everything by at least 10 cm. When compacting the sand, add sand and brine so that the top layer of watermelons is not exposed. Store in the cellar.

Watermelons salted in watermelon pulp

1 kg watermelon

For filling: 500 g pulp, 1 tbsp. a spoonful of salt

Take watermelons weighing 2–2.5 kg and 12–25 cm in diameter, wash them thoroughly. Place in a pickling container. Prepare filling. For 1 kg of watermelons, you will need 300-500 ml of filling. To do this, grind the watermelon pulp until smooth in any convenient way, if desired, remove the seeds. Add salt and stir. Pour into a container so that the watermelons are completely covered. Press with a yoke so that the watermelons do not float. Clean in a cold place for 20-30 days.

Whole salted watermelon

Watermelon weighing up to 2 kg

For brine: 1 liter of water, 1½ tbsp. spoons of salt, 1 tbsp. a spoonful of sugar

Remove the stalk from a ripe watermelon, wash it well with a brush. Prick in 10-12 places with a sharp wooden stick. Prepare brine. Place the watermelon in a tight plastic bag and pour over the brine so that the watermelon is completely covered with it. Tie the loose end of the bag with a tight knot. Put in a cellar or refrigerator for 20-25 days.

Salted watermelon with pepper

2 kg watermelons, 50 g each celery, parsley and dill, 20 g garlic, 1 small hot red pepper, 5-7 black peppercorns

For brine: for 1 liter of water - 2 tbsp. spoons of sugar and 1 tbsp. a spoonful of salt

Cut watermelon into small pieces. Coarsely chopped garlic and greens, finely chopped hot pepper put on the bottom of the prepared container and add peppercorns. Place watermelon slices on top. Repeat layers, filling the container to the top. The last layer should be greens and peppers. Prepare the brine and pour watermelon over it. Leave for 2-4 days, then put in the refrigerator.

Salted watermelon with mustard

2 kg unripe watermelons, 1 tbsp. teaspoon dry mustard, 1-1½ tbsp. spoons of salt, 1 tbsp. a spoonful of sugar, 2 sheets of horseradish

Wash and cut the watermelons well (if the peel is not very thick, do not cut it off). Mix salt, sugar and mustard. Put a sheet of horseradish on the bottom of the container, sprinkle with a small amount of mustard mixture. Lay out a layer of watermelons, sprinkle with mustard mixture. Repeat layers. Cover with a sheet of horseradish and press down with oppression. Leave at room temperature for 3-5 days. Then store in the refrigerator.

Pickled and canned watermelons

Watermelons with aspirin

2 kg of watermelons, 50 g of celery, parsley and dill, 300 g bell pepper, sprig of tansy, 2-3 garlic cloves, 5-7 black peppercorns

For brine: for 1 liter of water - 2 tbsp. spoons of sugar, 1 tbsp. a spoonful of salt, 1 tablet of aspirin (acetylsalicylic acid)

Cut watermelons into small pieces. Coarsely chop peppers and herbs, chop the garlic, put a little on the bottom of the jar, add peppercorns and a little tansy flowers. Put slices of watermelon on top, then again greens with pepper. Make several layers, the last should be from herbs and peppers. Dissolve sugar and salt in water, bring to a boil. Pour watermelons with brine, add aspirin to the jar. Roll up and put away for storage.

Pickled watermelons

2 kg watermelons, 4 tbsp. spoons of sugar, 1 tbsp. salt, 1½ teaspoons lemon juice

Watermelons cut into pieces and cut off the hard green layer of the peel. Put slices of watermelon into a sterilized jar and pour boiling water over it. Cover the jar with a lid, cover with a towel and leave for 10-15 minutes. Then drain the water into a saucepan, add salt and sugar. When the resulting marinade boils, pour in the lemon juice. Immediately remove the saucepan from the heat and pour the marinade into a jar. Roll up, turn over and wrap until completely cool.

Well, shall we try marinated watermelons in cabbage? It turns out that in this form both cabbage and watermelons turn out to be very tasty. Two days and you can eat. Now, the sale of watermelons is still going on, so you can try to cook it. Join now!

Shred the cabbage, cut the peel off the watermelon and cut into small pieces. We put cabbage and slices of watermelon in layers in a clean jar, we put everything to the top slightly crushing the cabbage.

Preparing the marinade:
For a liter of water, 1 tablespoon of sugar and 1.5 tablespoons of salt, 2 tablespoons of apple cider vinegar and 2 aspirin tablets. Boil the marinade and pour hot cabbage with watermelons, let cool and refrigerate. After 2 days you can try! You can add hot pepper and dill seeds! Delicious! Bon appetit!

Watermelons marinated for the winter in jars are very fond of tasting culinary gourmets who adhere to a sour-salty-sweet taste. For those who are accustomed to traditional nutrition, such preservation will seem pretentious and incomprehensible, but if they try pickled watermelon at least once, they will understand why after one piece they immediately want to eat another and another!

Rolling pickled watermelons into jars is not at all difficult, as it seems at first. In time, this will take a maximum of 30 minutes, since the cutting of this berry is filled with a double bay. But if you are still worried about the quality of your sealed jar, then before you roll it up, add 1 aspirin inside, which will prevent fermentation!

Choose a watermelon that is sweet and juicy so that its natural sweetness contrasts with the salty-sour taste of the marinade. Cut a half of a watermelon into triangles or not very large pieces. You can cut off the peel, but I prefer to pickle watermelon for the winter with it - the look of rolled cans is more attractive.

Put the sliced ​​\u200b\u200bin liter jars.

Boil a kettle or water in a saucepan and fill the jar with it to the very top, cover with a lid and set aside for 10-15 minutes, then drain the water.

Pour 1 tsp into each jar. top salt, 2 tsp sugar, 1.5 tbsp. vinegar 9% and half the volume of black peppercorns.

Fill the jar again with boiling water and seal it with a hot iron lid. Turn the jar upside down and shake lightly to dissolve all the spices. Place under a blanket and let cool.

You can taste watermelons marinated for the winter after 6-8 hours, but it is best to leave the jars until winter, because eating a piece of watermelon in winter is just a dream!

Enjoy your meal!

Watermelons marinated in jars with vinegar. How to pickle watermelons in jars recipe:

1. Wash the jar thoroughly with soda, rinse under running water, steam for sterility. Hot steam will kill all pathogens.
2. My watermelon, cut into medium triangular pieces about two centimeters thick. The larger the fruit, the more pieces we will get.
3. We place spices on the bottom of the jar, then tightly lay triangular slices in layers.
4. Pour the contents with one and a half liters of boiling water. Leave the workpiece to cool for 35-40 minutes. If you preserve melons in liter jars, then it will take much less time to cool (0.5 liters of water is needed per liter jar).
5. After cooling down, drain the water. It is convenient to use a nylon cover with slots. We put the pan with the syrup on the fire for re-boiling.
6. Pour the jars with hot liquid for the second time, again leave to cool for the same time.
7. Drain the cold syrup, boil it a third time. We put spices with vinegar in the water. We boil the marinade, pour the workpiece, cork the container with sterile tin lids.
8. We put the jars upside down, cover them warmly, leave it like that for a couple of days, i.e. subjected to the so-called cold sterilization.
9. We store the workpiece in the pantry or basement.

We bought two watermelons in the store, one is 8.5 kilograms, and the second is 11. What is trifles when such beauty, and even tasty. This is not the first time we take watermelons there, so we are confident in their taste.

I start the preparation by warming up the cans, a kind of sterilization of the cans. I just pour 1/4 of just boiled water into the jar, cover it with a lid, and shake it over the sink. Then I just leave the jars of water.

Now it's time to cut the watermelon. We pickle watermelons in jars in pieces, without peel. So more watermelons will fit in the jar, and trust our experience, they will be very tasty. And unlike fresh ones, they will keep their shape well.

We make the pieces arbitrary. If you want more watermelons to enter the jar, then use a regular plastic bottle for cutting. I cut a 2 liter bottle, and with this device I cut a circle in a watermelon slice.

It is only desirable not to squeeze, but to make circular movements. So the piece will turn out smooth and beautiful.

Then we divide this circle into half, and put it in a jar. Do not forget to drain the water. To make it so beautiful, you need to pick up a bottle equal in diameter to a jar. Our diameters didn’t exactly match, but I didn’t divide exactly by half, but shifted the center to the side.

Then I got tired of cutting in circles, and I made simple pieces. I tried to make different pieces in each jar, for a change.

This is the beauty we have. On average, 600 grams of watermelon fit in one jar. As you can see in the photo, we had juice at the bottom of the jar, it can be drained. But I recommend not pouring this watermelon juice, but draining it and just drinking it. This is a very useful juice for our health.

When the watermelons are already in the jars, you can also prepare the brine. In any case, that's exactly what I did. For this we need.

Pickle No. 1 (for 4 liter jars)

• 1.5 liters of hot boiled water
• 50 grams of table 9% vinegar
• 3 tablespoons of sugar (75 gr.)
• 1.5 tablespoons of salt (45 gr.)

A full spoon holds 40 grams of salt, this is if with a maximum slide. We do not take the maximum slide, but a good spoon with a slide. It turns out 30 grams.

I say everything exactly, as I weigh all the ingredients. We mix all this, and we can pour it into jars.

Of course, you can add pepper, and fruit sprigs, and various spices. But this is a simple recipe for pickling watermelons, and very tasty. We now prefer this recipe.

This amount of brine is enough for 4 liter jars, even a little remains. I just packed the pieces tightly. Yes, and in the pan we only fit 4 cans. And now we need to sterilize them for 20 minutes.

We put a towel at the bottom of the pan, or, as in our case, a dumpling. It just matches the diameter of the pan.

This is done so that the jars do not burst during boiling. We put the jars in a saucepan and fill with water almost to the very lid. Well, or on the edge of the pan.

It doesn't have to be water up to the lid. The main thing is that the watermelons warm up well during sterilization.

And more importantly, don't put hot jars in cold water, or vice versa. The temperature should be approximately the same. Otherwise, the banks may burst due to temperature differences.

We sterilize watermelons for 20 minutes from the moment the water boils. It is not necessary that the water boil violently. When it boils, reduce the fire.
After sterilization, we roll up the jars and put them in the bath. This is when the bank is placed upside down and wrapped. You can use an old jacket, or, like ours, a baby blanket.

We leave to cool. Banks must cool to room temperature, usually it takes more than a day. Depends on the number of cans you wrapped. Larger volumes cool down more slowly. And here is the finished product in the photo session.

But since we bought two watermelons, we will use the second one for the second recipe.

To prepare delicious pickled watermelons in jars for the winter, you need to take 2 kilograms of watermelons. The result of the finished provisions will have a salty aftertaste. Among the components for the marinade will be a liter of water, 3 tbsp. spoons of sugar and 1.5 tbsp. spoons of salt. To store preservation, citric acid is needed, for this amount of ingredients you will need 1 teaspoon with a slide.

Cooking process:

1 teaspoon of citric acid is mutually replaced by 9% vinegar, in the amount of 50 grams.

Pickled watermelons with mustard. How to salt watermelons in jars

Watermelons for the winter in jars

Traditionally, watermelons were salted in wooden tubs, but jars can also be used. For salting watermelons in jars, fruits of any size are suitable, unripe and unsweetened, which you don’t want to eat, but it’s a pity to throw them away. They are salted with and without a crust - this is a matter of taste, thick-skinned ones are best cleaned. Prepare the brine in advance: a three-liter jar will require 1 liter of water, 50 g of salt, 100 g of sugar. Boil water with salt and let cool.

Wash the fruits, cut off the thick bark, cut the watermelon into small slices. Prepare jars: wash, sterilize. Rinse spices:

Leaves of currant, horseradish, cherry;

Dill, celery.

Put the spices in the jars, then the watermelon slices, carefully tamp down to fit more. One three-liter jar contains approximately 2 kg of watermelons without peels. Fill with cold brine, press down with oppression, cover with gauze and leave in the room for fermentation. After two days, close the jars with salted watermelons with lids and put them in the refrigerator. You can do otherwise: drain the brine, boil, pour watermelons over it and roll it up. Canned food is stored in a cool place for a year.

Watermelons in salted jars with mustard

Fruits salted with mustard have an interesting taste. Such watermelons go with a bang in winter. To prepare salted watermelons in jars, take:

1-1.5 kg of watermelons;

Salt, sugar and mustard powder, 1 tablespoon each.

Mix dry spices. Cut the washed and peeled fruits into small pieces, put them tightly in jars, sprinkling each layer with spices. For a 3 liter jar, take 1 tbsp. spoon with a slide of the mixture. Cover with plastic lids and leave at room temperature for a couple of days, then refrigerate. Such salty watermelons in jars will last until the New Year.

Unfortunately, whole watermelons cannot be salted in jars; for this, you can use plastic bags with zippers. Place medium-sized fruits one by one in bags, pour cold brine there and close tightly. For the brine, boil 1 liter of water and 60-80 g of salt. Watermelons are stored for 2-3 months.

In this way, you can prepare even unsweetened and tasteless berries. To keep the snack as long as possible, we will use simple preservatives, in the form of citric acid. And aspirin will be required so that the jars do not explode.

Ingredients for a three-liter jar:

Cooking

The first step is to sterilize the glass jars. You can do it for a couple or in any other convenient way.

It is better to preserve watermelon without a peel, so it will be more convenient to use it. Cut the fruit into pieces, as shown in the image below.

Pieces of the pulp of the berry are put in jars that we have already sterilized.

Fill the containers with boiling water and leave for 10 minutes. Then pour the liquid into the pan, add everything necessary ingredients and boil for about 5 minutes.

Pour the resulting solution into jars, add aspirin and roll up. Leave it upside down to cool.

Pickled watermelons in jars for the winter are delicious with honey. How to cook - Watermelon with honey (for the winter)

1. As you can see, watermelon with honey (for the winter) we will preserve immediately in the peel. Therefore, the first thing you need to do is to wash it thoroughly. Otherwise, the sand will get into the jar and the pleasure of eating such a product will, frankly, not be enough.
2. When the watermelon is washed, cut it into slices, preferably in the form of triangles.
3. Now we are preparing banks. Take three-liter ones so that our triangles fit. We lay the pieces of watermelon tightly, however, do not stuff them so that they break. Pieces should remain intact in the jar.
4. We boil water. We pour it into a jar. We leave for 10 minutes. Drain the water into a saucepan. We repeat this procedure, at the end also draining the water into the pan.
5. Now it's time to prepare what we will fill the watermelon with for the winter. We put a pot of water, in which the pieces were soaked, on a strong fire. When the contents of the pan begin to boil, add salt and sugar and mix thoroughly. Until both the first and second components dissolve in water. When they have dissolved, add honey and boil for about 5 minutes. Before turning off the heat and removing the pan from the stove, add the vinegar and stir.
6. Immediately, while the liquid is hot, pour it into jars. And tightly close the jars with lids. We turn them over, put them on the lids, cover with something warm and leave them in this form until they cool down.

That's all. Watermelon with honey (for the winter) is ready. After the jars stand for another day, they must be moved to a dark and dry place before the onset of winter.

Video Watermelons for the winter. Pickled watermelons.

Marinated watermelons in jars recipe. Marinated watermelons for the winter

Not many people cook pickled watermelons for the winter - the taste of this savory snack unusual for most of our contemporaries, while earlier salted watermelons were a traditional dish. However, even today there are gourmets who can appreciate pickled watermelons at their true worth. Each hostess has the opportunity to surprise guests by serving this unusual appetizer to the table.

How to pickle watermelons

The technology for preparing pickled watermelons does not differ from the technology for pickling most vegetables, however, some points should be known and taken into account.

• Pickled watermelons in glass jars large capacity, but in order for them to fit well, they are usually cut into pieces. However, there are very small watermelons, no larger than tomatoes in diameter - they can be pickled whole. There is no need to remove the peel from watermelons, but it is better when it is thin and does not take up much usable space in the jar.
• You can pickle both ripe and unripe berries - the taste of the finished snack for the winter is 90 percent dependent on the taste of the marinade with which the watermelon is soaked.
• Cracked and overripe berries are not suitable for canning, and specimens with damaged skin should not be taken.
• Before cooking from watermelon, if it is not pickled entirely, it is recommended to remove the seeds - without them, canned food is stored better, which is extremely important for winter preparations.

Otherwise, the technology for preparing winter-marinated watermelons will depend on the recipe chosen.

Easy Pickled Watermelon Recipe

• watermelon - 2 kg;
• water - 1 l;
• granulated sugar - 40 g;
• table vinegar (9 percent) - 70 ml;
• rock salt - 15 g.

Cooking method:

• Sterilize jars. For the amount of ingredients indicated in the recipe, one three-liter should be enough.
• Prepare the watermelons by washing them well, cutting them into pieces, removing the seeds from them.
• Boil water in a saucepan, pour vinegar into it, add sugar and salt. Boil for a quarter of an hour.
• Put the watermelon pieces in a jar, pour hot marinade over.
• IN large saucepan lay a towel, put a jar or jars on it, if there are several. Pour water into the pan so that it is up to the shoulders of the jars. Cover them with lids and sterilize for 20 minutes after boiling water in a saucepan.
• Take out the jars, seal, turn over and cover with a winter blanket.

When the jars are completely cool, they should be stored in a cool place in the winter, but not necessarily in the refrigerator - they stand well even at a temperature slightly below room temperature.

Classic marinated watermelons

Cooking method:

• Cut the washed watermelon into small pieces.
• Sterilize jars. The amount of ingredients in the recipe is designed for one three-liter. If desired, they can be doubled or tripled - it all depends on how much you want to cook this snack for the winter.
• At the bottom of the jar, put a sprig of celery, a clove of garlic, without cutting it, bay leaves, peppercorns.
• Fill the jar with berries. Place the remaining celery sprig on top.
• Boil water, fill it with watermelons in a jar, filling it to the very brim. Wait 20 minutes, drain the water back into the pan.
• Stir salt, sugar in water, bring it to a boil again and boil for five minutes.
• In each three-liter jar, if there are several, pour a tablespoon of essence.
• Pour boiling marinade over watermelons, cork. Let cool completely under a warm blanket.

Watermelons marinated according to this recipe keep well all winter at room temperature. They have a sweet-salty taste; they are juicy and flavorful.

Watermelons in a spicy marinade

Cooking method:

• Wash the watermelon, cut into small pieces, peel.
• Wash and sterilize two three-liter jars.
• Pack the watermelon pieces tightly into the jars.
• Boil water and pour boiling water over watermelons. After 10 minutes, drain the liquid back into the pan.
• Boil the same water again and pour hot into jars. Wait 5 minutes and return the water to the pot.
• Put honey, spicy leaves, salt and sugar into it, pour in the vinegar and boil for a minute.
• Pour the finished marinade into jars, roll them up with lids and leave to cool upside down under something warm.

Watermelons cooked for the winter in a spicy marinade are very tender and fragrant, have a sweet taste, just a little bit salty.