Salty watermelons for the winter in banks

Salty watermelons are a dish with a unique taste, which is very difficult to describe: there is a little of wine, a little of kvass, a little of brine. If you serve pickled watermelon to the table, cut into pieces, it will replace the savory snack. If you squeeze the juice from the pulp, you get the original drink. Housewives who have never prepared salted watermelons for the winter in banks should try at least once to make this unusual snack.

Cooking Features

Salty watermelons - an unusual snack, and the technology of its preparation has its own characteristics.

For small pickling, small-sized berries weighing about 2-3 kilograms are suitable for salting, otherwise their pieces may not enter the jar. The preference should be given to fine-grained, unless you intend to salt them without peel. Peel should not be damaged.
Ripe but not over-ripe watermelons should be chosen for pickling, as the latter are loose and tasteless.
Before salting, you will have to not only wash the watermelon well and clean it from the rind, if the technology requires it, but also remove all the seeds. If you leave them, canned food will explode. The peel can not be thrown away, but used to make unusual jam.
A watermelon weighing about 2, 5 kilograms goes from 1, 5 to 2, 5 liters of brine, depending on the size of the pieces into which it is cut: the larger the watermelon slices, the more liquid will go. The exact amount of brine is determined as follows: the berry is placed in jars, poured with water, after which the water is poured into the pan, its volume is measured. In recipes, the number of components is usually calculated per liter of water; when preparing it, it is necessary to increase it in proportion to the volume of liquid drained from the cans.
When salting, the watermelon pulp should ferment a little, otherwise ready-made canned food will not have the taste typical of salty watermelon.

To give salty watermelons the desired flavor and aroma, you can use a variety of spices and spices: garlic (up to 3 cloves per three-liter jar), onions (no more than one bulb), horseradish root and ginger (1 cm), dill and celery ( 5 sprigs per 1, 5-2, 5 l of brine), cherry leaves, currants, laurel (2-3 leaves), coriander, allspice and black pepper (3-4 peas each). When choosing spices, you can rely on your taste, but be sure to know the measure, adding from 3 to 5 of the components listed above. The amount of salt, sugar must match the selected recipe.

Salty watermelons - a simple recipe with sterilization

Composition:

watermelon - 2 kg;
brine water - 1 l;
sugar - 60 g;
salt - 20 g;
garlic - 3 cloves;
dill - 5 branches;
currant leaves - 2 pcs .;
cherry leaves - 2 pcs.

Method of preparation:

Wash the watermelon, cut it into small pieces, cut off the peel.
Sterilize, dry the 3 liter can.
Carefully, not to bruise, put watermelon flesh into it.
Pour water into the pot, dissolve the salt, sugar in it, add the spices mentioned in the recipe or replace with the ones you like.
Bring the brine to a boil, cool to room temperature.
Pour watermelons in the can, tie up the neck with a thin cloth, put in a dark, but warm place for two days.
In a large pot, lay a cloth, pour in water. Without pouring the brine from the jar, put it in the pan. Over low heat bring the water to the boil in a saucepan. Sterilize the jar with the watermelon chunks for half an hour.
Remove the jar from the pan. Roll up the metal cover. Wrap a towel.
After 6 hours, unwind the towel, put salty watermelons in a cool room where they will stand until winter.

Opening a jar of salted watermelons in winter, you can enjoy their amazing taste, vaguely reminiscent of the taste of salted tomatoes. This appetizer is ready to eat in a week.

Watermelon, salted with honey, - a recipe without sterilization

Composition:

watermelon - 2 kg;
honey - 100 g;
sugar - 20 g;
salt - 20 g;
water - 1 l;
ginger root (peeled) - 1 cm;
Cherry leaves - 3 amount;
currant leaves - 3 pcs.

Method of preparation:

Wash the watermelon well and cut into triangular (cone-shaped) pieces straight with the peel.
Sterilize the jar.
Melt the honey to a liquid state and coat it with the walls of the jar on the inside. Layer should not be too thin, use all the honey.
Put a piece of ginger root on the bottom of the jar, on a leaf of currants and cherries.
Place the watermelon by filling the jar in half.
Put on a sheet of cherries, currants.
Fill the jar with the remaining pieces of berries.
Place the remaining spicy leaves on top.
Boil water with salt and sugar.
When the brine has cooled, pour it into the jar.
Tie the throat with gauze.
Put watermelons in a dark place where they will sour for three days.
Drain the brine from the jar into the pan, boil for a couple of minutes and pour back hot.
Roll the jar into the metal lid.