Marinated watermelons for the winter

Pickled watermelons for the winter are prepared by not many - the taste of this savory snack is unusual for most of our contemporaries, while before salted watermelons were a traditional dish. However, even nowadays there are gourmets who are able to appreciate the pickled watermelons. Each hostess has the opportunity to surprise guests by serving this unusual snack to the table.

How to pickle watermelons

The technology of cooking pickled watermelons does not differ from the pickling technology of most vegetables, but some points should be known and taken into account.

Marinated watermelons in large-capacity glass jars, but in order for them to fit well, they are usually cut into pieces. However, there are very small watermelons that are not larger than tomatoes in diameter - they can be pickled whole. There is no need to remove the rind from watermelons, but it is better when it is thin and does not occupy much of the useful 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.
For canning, cracked and overripe berries are not suitable; it is not necessary to take specimens with damaged skin.
Before cooking from a watermelon, if it is not completely marinated, seeds are recommended to be removed - without them, canned food is stored better, which is extremely important for winter preparations.

For the rest, the technology of cooking watermelons marinated for the winter will depend on the recipe chosen.

Simple recipe for pickled watermelons

Composition:

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

Method of preparation:

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

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

Watermelons marinated according to the classic recipe

Composition:

watermelon - 2 kg;
water - 1 l;
salt - 20 g;
granulated sugar - 40 g;
acetic essence (70 percent) - 20 ml;
black pepper (pea) - 5 pcs .;
garlic - 1 clove;
celery - 2 sprigs;
bay leaf - 3 pcs.

Method of preparation:

Cut the washed watermelon into small pieces.
Sterilize the jars. The number 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 make this snack for the winter.
At the bottom of the jar, place a sprig of celery, a clove of garlic, not chopping it, sheets of laurel, and peas of pepper.
Fill the jar with berries. Top with the remaining celery sprig.
Boil water, pour watermelons in the jar to it, filling it to the very edge. Wait 20 minutes, pour the water back into the pot.
Stir the salt, sugar in water, bring it to a boil again and boil for five minutes.
In each three-liter jar, if there are several of them, pour in a tablespoon of essence.
Fill the watermelons with boiling marinade, cork. Allow to cool completely under a warm blanket.

Watermelons marinated according to this recipe are well kept throughout the winter at room temperature. Have a sweet salty taste; they are juicy and fragrant.

Watermelons in a spicy marinade

Composition:

watermelons - 5 kg;
water - 2 l;
salt - 30 g;
sugar - 30 g;
table vinegar (9 percent) - 80 ml;
honey - 100 g;
currant leaves - 10 pcs .;
cherry leaves - 10 pcs.

Method of preparation:

Wash the watermelon, cut into small pieces, peel.
Wash and sterilize two three-liter jars.
Place the watermelon pieces tightly in the jars.
Boil water and pour boiling water over watermelons. After 10 minutes, pour the liquid back into the pan.
Again, boil the same water and pour it hot over the jars. Wait 5 minutes and return the water to the pan.
Put honey, spicy leaves, salt and sugar in it, pour in vinegar and boil for a minute.
Pour the marinade into the jars, roll them up and leave to cool in an inverted form under something warm.

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