Pickled watermelons for the winter. Amazingly delicious pickled watermelons for the winter

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

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Watermelons in sweet and sour sauce

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

sugar – 100 grams (if the berry is sweet, otherwise you can increase the amount of sugar to 150 grams);
salt – 50 grams;
9 percent vinegar essence - 100 milliliters.

Sterilization time – 15 minutes. Then the jars must be tightly sealed, left under a blanket for about a day, and then put in a dark place.

Sweet and sour watermelons can be prepared in another way. Cut the watermelons into pieces and remove the skin. It is advisable to remove the seeds. Place in three-liter jars, topped with cherry and currant leaves and cloves of garlic. Pour boiling water over it 2 times, let it sit for 5 minutes, and fill it up to the top with brine a third time (based on 2 liters of water):

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

Close the jar immediately, preferably place the lid down and cover with a blanket for a day.

Pickled watermelons

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

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

Before cooking, jars must be sterilized, and the procedure time depends on their capacity. Cans with a volume of 0.5 liters – 10-13 minutes, cans with a volume of 1 liter – 15-18 minutes.

There is another good recipe for quick preparation of pickled watermelons.

Cut the watermelon into pieces and place in a pan, preferably denser. Sprinkle with hot pepper and chopped garlic. Pour hot marinade (but not boiling water!). Once cooled, place in the refrigerator. The marinade is prepared quickly and simply: bring one liter of water to a boil, then add the following ingredients:

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

The watermelon turns out tender, but at the same time sharp and piquant, it can be stored in the refrigerator for several days.

Such watermelons for the winter are a great find for everyday and holiday tables. Some people like them as an independent delicacy, others use them as pickles for main courses or as an original appetizer.

Traditional salted watermelons

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

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

Soaked watermelons

A tub is also needed for preparation. Before placing the fruits in it, the tub needs to be soaked and then steamed: put currant leaves, mint sprigs, dill into it, pour boiling water over it and leave for 5 hours. Meanwhile, select the watermelons. Large ones need to be cut, but small ones can be used whole. Before laying watermelons, place sprigs or stems of dill, blackcurrant and cherry leaves, and celery root on the bottom so that they impart their rich aroma to the fruit. It is advisable to lay the watermelons more densely on the greens. Layer everything with garlic cloves, chopped horseradish root and onion. Pour in brine prepared in the following proportions: for one bucket of water - 2 cups of salt and 2 cups of sugar. Place the tub in a dark, cool place (the optimal storage temperature is no higher than 5 degrees) and leave it there for about 30 days, after which the soaked watermelons will be ready for the winter.

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

Watermelon rind jam

An important stage of preparation is thoroughly cleaning the crust from the top layer. It is too rough, and only their green pulp is suitable for jam. Then cut into thin pieces (can be in the form of sticks or bars), boil in water for about 10 minutes (no need to soak in boiling water). After this, fold back to drain the liquid and cook the crusts until transparent, immersing them in a syrup consisting of the following ingredients (calculated for 1 kilogram of crusts):

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

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

Dried watermelon chips

Watermelon slices cooked in the dryer are one of the most unusual, but at the same time extremely tasty recipes. These chips are no less tasty than those made from apples, melons, pears or plums. In addition, dried watermelon is a real storehouse of vitamins C, B1, B2, B9. Its pulp contains pectin components, calcium, magnesium, iron, folic acid, fiber, which improves the digestive process, as well as lycopene, an antioxidant with proven beneficial properties in the prevention of cancer.

For drying, you need to select beautiful and juicy fruits, wash them thoroughly, cut them into two parts, trim the rind and remove the seeds. Place the slices (about 5 millimeters thick) on a drying rack. After a process that lasts approximately 17 hours, you will get beautiful chips. The fruit dries out approximately 10 times, during which time it manages to lose almost all its moisture. In this case, the result can be varied: watermelon pieces can be dried to a state of flexibility, retaining some moisture - you get tasty and aromatic slices, or they can become completely dry and brittle, like real chips. In this form, the pieces will not stick to each other. You can store chips for up to 1 year, best in a glass jar or plastic container.

You can extend summer by preserving berries and fruits for the winter cold. Today we’ll tell you how to roll up pickled watermelons in jars for the winter: we’ll give you sweet and salty recipes, choose which ones you like.

Canning watermelon is a great way to preserve a piece of summer for the winter. With its help, watermelon gets completely different and new tastes, all you have to do is find yours. This is why several recipes are presented to you. The number of watermelons depends on how much you are going to roll. There are no restrictions on quantity. After washing the watermelon (since it comes with the peel), cut it into slices and put it in a jar. We put it in with the expectation that it will fill with boiling water and the level of the contents will rise.

Recipe I. Sweet watermelon for the winter

Aspirin - 3 tablets are enough;
Salt – 1 spoon;
Take 2 spoons of sugar;
You also need 2 tablespoons of vinegar.

To preserve sweet watermelon, we take the ingredients for a three-liter jar. Next, pour boiling water and roll up the jar.

Recipe II. Salted watermelon (actually medium sweet)

Take 3 tablespoons of salt;
More sugar - 5 spoons;
Lemon acid.

How to close:

The recipe is based on three three-liter jars. After placing the watermelon in the jar, you need to take 3 tablespoons of salt + 5 tablespoons of sugar. This will be our syrup.
After preparing the syrup for pouring, the watermelon needs to be poured with boiling water twice. After boiling water, pour watermelons, pour out the water and repeat the procedure. For the third time, throw 4 teaspoons of citric acid into the jar and fill everything with syrup. We twist the jar and wrap it warmly.

The watermelon will be soaked in syrup and will have a pleasant sweet smell. You can eat a whole jar of these canned watermelons at one time!

Recipe III. Watermelons in brine

The difference between this method of twisting and the first is that we use 1 liter of water.

We never lose interest in the striped berry; even in winter it decorates our table if we take care of its preparation in the fall. Canning is considered the best method of preparation; pickled watermelons in jars for the winter are in particular demand due to the uniqueness of their taste. To impart this very taste, various marinades are used, all kinds of spices and herbs are added, which makes the canned fruit appetizing.

We bring to your attention a recipe for pickled sweet and salty watermelons. Using the technology we describe below, you can easily prepare a delicious snack for the whole family.

Secrets of successful conservation

Degree of ripeness of striped berries

It is best to preserve unripe watermelons. Leave overripe fruits for pickling or moonshine, and eat moderately ripe ones fresh.

Choosing a good watermelon

Immediately before pickling, rinse the watermelons well, because they will be preserved together with the peel. For the same reasons, carefully choose the berry itself. Our tips for choosing berries are collected in a separate article.

Try to ensure that it is nitrate-free and does not have any external damage (scratches, cracks, etc.), otherwise there is a high probability that along with its beneficial properties you will pickle all kinds of bacteria.

Three times filling

Fill the jar with boiling water (not marinade) 3 times.

Why you can’t pour less is very simple to explain: pouring pickled fruits even twice with boiling water means there is a high probability that the jars will “explode.”

Spices in marinade

You can pickle striped berries without spices, using only watermelons and marinade for twisting. But it’s better to add all kinds of aromatic spices. They will add piquancy to the finished preserve and make it truly special.

When you decide to seal watermelons in jars along with spices, use the simplest, and most importantly, natural seasonings that Mother Nature herself gave us.

You can use the following as herbs and spices:

Bay leaf;
cherry, currant leaves, etc.;
peppercorns;
garlic;
mint;
greens, etc.

If you properly prepare pickled watermelons in jars for the winter, you can get a portion of a delicious summer treat without wasting much on expensive ingredients.

By following simple pickling recommendations, this beloved delicacy will retain maximum of its beneficial and taste properties until winter. And while the last representatives of the melon harvest are still waiting for their buyers in the markets, hurry up and buy and prepare a piece of summer for yourself.

Happy conservation and bon appetit!

To simplify, it is believed that watermelon is the largest berry on Earth. However, this herbaceous vine belongs to the genus Cucurbitaceae, whose ancestors grew in the wild tropics of Africa. The fruits of this plant were the size of a grapefruit and had a bitter taste.

This plant began to be domesticated in Ancient Egypt approximately two thousand years BC.

The seeds and fruits of this plant were brought to the Russian state from India in the eighth century. Watermelon initially took root well (and still grows well) in the Volga region, then spread throughout the south of Russia; currently, under certain conditions, this crop is grown in the Center and the Southeast.

Watermelon is one of my favorites summer treats. Juicy, with a fresh sweet taste, it is perfectly refreshing on a summer day, bringing real pleasure to both children and adults. Using watermelon as a delicious dessert, not everyone knows that this fruit contains vitamins, microelements, calcium salts, magnesium, iron and others useful material for the human body.

Many housewives have a desire to prepare this giant berry for the winter. Jam, preserves, and jam are made from watermelon, and candied fruits and marshmallows are made from the rinds of this fruit. Not everyone knows that not only sweet desserts are prepared from this berry, but also snacks with a spicy and very piquant taste.

Watermelons are canned, salted and pickled.

Marinating watermelons

Marinated and salted watermelons are a wonderful appetizer that complements fish and meat dishes, goes great with side dishes, and on holidays with strong drinks.

There are many ways to prepare these fruits for the winter. Each chef has his own recipes, but there are general rules that must be followed when preparing watermelons:

For pickling, take only strong, ripe (overripe ones are not suitable!) and slightly unripe fruits;
The fruits selected for harvesting must be thoroughly washed using a hard sponge or vegetable brush;
In thick-skinned fruits, the top layer of skin is cut off.

Pickled watermelon. Instant recipes

For those who have not tried pickled watermelon and are unsure whether to preserve this fruit for the winter, as well as for impatient lovers of savory preparations, we offer quick and easy ways to pickle this berry.

Recipe No. 1 (quick, without additives)

Ingredients:

A small watermelon - one piece.
Granulated sugar - one heaped tablespoon.
Table salt - one heaped tablespoon.
Water - approximately one liter.

Wash the watermelon thoroughly in running water, remove the skin, remove the seeds, cut into small slices (to fit in the marinating container).

For the marinade, granulated sugar and table salt are dissolved in one liter of water. The solution is brought to a boil and left to cool to thirty degrees (approximately).

The prepared watermelon slices are placed on the bottom of the marinade container and filled with warm brine. Then leave to cook in a warm room. After one or two days, the watermelon will marinate, after which it should be stored in the refrigerator. The fruit prepared in this way will not retain its taste for a long time, so it should be eaten quickly.

Recipe No. 2 (quick, with spices)

This recipe makes watermelons lightly salted. After three hours, you can already enjoy the marinade.

Product set:

A small watermelon - one piece.
Red hot pepper - one pod.
Garlic - one medium head.
Granulated sugar - three or four tablespoons.
vinegar - one hundred grams (six percent).
Table salt - one tablespoon.
Black hot pepper and allspice peas - seven pieces each.
Carnation - six buds.
Cinnamon - half a centimeter stick.
Bay leaf - three leaves.
Water - one liter.

Wash the watermelon thoroughly in running water, then cut into slices, remove the seeds from the pulp.

Chop red pepper and garlic and mix thoroughly.

Place the prepared watermelon slices in a marinating container, sprinkle with a mixture of pepper and garlic.

Prepare the marinade. Place bay leaf, cloves, peppercorns, cinnamon, granulated sugar, acetic acid and table salt into a liter of boiling water, boil and cook over low heat for four minutes.

Then remove the marinade from the heat, cool slightly and pour into a container with sliced watermelon.

After three or four hours, the watermelon slices can be served. Store in the refrigerator for no more than two days.

Recipes for pickling watermelon without spices for the winter

If you tried pickled watermelon and wanted to prepare it for yourself and your loved ones, then you may have asked the question: “How to pickle watermelons for the winter?” Just! Use the following recipes for canning marinade for the winter.

Recipe No. 1 (very simple)

Ingredients:

Small watermelon.
Table salt.
Nine percent vinegar.

Wash the watermelon thoroughly, cut into circles two centimeters thick, cut each circle into segments so that they fit into a canning jar.

Prepare jars and lids for sealing: wash thoroughly with baking soda and sterilize.

Place watermelon pieces into jars, pour boiling water over them and leave for ten minutes. Next, pour the water into a saucepan, put it on the fire, bring the water to a boil and pour it back into the jar with watermelon. After two minutes, pour the water into a saucepan, add acetic acid at the rate of one tablespoon per liter of brine and salt (about one heaped tablespoon per liter of water). Boil the brine, pour it over the watermelon slices, and seal the jar. The preparations for the winter are ready.

Recipe No. 2 (a very simple method with aspirin without sterilization)

Compound:

Small watermelon.
Granulated sugar - two heaped tablespoons.
Table salt - one heaped tablespoon.
Aspirin - two tablets.

Wash the watermelon thoroughly under running cold water, cut into pieces, and place in a pre-sterilized jar. Then granulated sugar, table salt and aspirin are added directly to the jar of watermelon slices. The workpiece is poured with boiling water and sealed with lids, stored in a cool place.

Recipes for pickled watermelons with spices

Oddly enough, the sweet watermelon core perfectly absorbs all the spicy additives during canning. To pickle striped berries, you can use various spices, aromatic herbs and leaves. Each housewife can choose a marinade to suit her taste.

Recipe No. 1 (marinade with citric acid)

Products for canning:

Small watermelon.
Table salt - two tablespoons.
Citric acid (powder) - one heaped teaspoon.
Granulated sugar - fifty grams.
Garlic - five or six cloves.
Black peppercorns - ten peas.
Bay leaf - two or three leaves.
Water - about one and a half liters.

Wash the watermelon thoroughly and cut into slices. Sterilize jars and lids for preservation.

Place bay leaf, garlic cloves, peppercorns in a jar, and place watermelon slices tightly on top.

Pour boiling water over the prepared jars with sliced watermelon, close and leave to cool. Then pour the water from the cans into a saucepan, add granulated sugar, table salt and place on the burner. Pour boiling solution over watermelon slices, add citric acid powder. Seal the jars with sterilized lids. The preparation will be stored all winter.

Recipe No. 2 (with mustard and tomatoes)

This recipe suggests preparing a flavorful snack for the winter.

Wash the watermelon thoroughly, remove the skin, cut into slices. Place peppercorns, garlic cloves, and bay leaves in pre-sterilized jars. Next, layer tomatoes and pieces of watermelon. Pour boiling water into the filled jars, and after ten minutes, drain the water from the jars back into the saucepan. Prepare the marinade. To do this, add dill seeds, granulated sugar, and salt to the liquid in a saucepan. Put the solution on the fire and bring to a boil, then pour the hot prepared marinade into jars with sliced watermelon, pour in the vinegar essence, add mustard powder and seal with sterilized lids.

Recipe No. 3 (using celery)

Ingredients for one three-liter jar:

Watermelon - two kilograms.
Celery - green part (several branches).
Granulated sugar - two tablespoons.
Vinegar - one tablespoon of essence (can be replaced with citric acid).
Bay leaf - three or four leaves.
Table salt - one tablespoon.
Black pepper - eight or ten peas.

Prepare the jar and lid for preservation.

Rinse the watermelon thoroughly under running cold water and cut into slices. Place celery, garlic, peppercorns and bay leaves in the prepared container for the preparation, then carefully place the watermelon slices and put more celery on top.

Pour boiling water over the jar of prepared watermelon and leave for fifteen or twenty minutes. Then pour the liquid into a saucepan, add granulated sugar, table salt and boil. Place vinegar essence in a jar with watermelon, add boiling brine and seal with a lid. It is better to store the marinade in a cool place.

Recipe No. 4 (pickled watermelon in tomato juice)

Using this recipe, you can prepare watermelon with a very original taste, which you can surprise your loved ones gathered at the festive table.

So, you will need:

Watermelon - slightly unripe.
Tomato juice - one and a half liters per three-liter jar of preparation.
Table salt - one tablespoon per liter of juice.
Granulated sugar - one tablespoon per liter of juice.
Vinegar essence - one teaspoon per jar.

Sterilize jars before storing. Rinse the watermelon thoroughly with running water and cut into large slices, place in a prepared container. Add granulated sugar and salt to tomato juice. Then place the container with the juice on the burner, bring to a boil, and pour the boiling brine over the watermelon slices. Sterilize a jar of watermelon filled with tomato juice for about fifteen minutes, then pour in the vinegar essence and quickly seal.

Pickling watermelons

Not only are pickled watermelons preserved for the winter, but these striped berries are also salted.

An ancient way to pickle watermelons

Best used for pickling late-ripening varieties of watermelons. Use intact, ripe berries.

The selected watermelons must be thoroughly washed with cold water, dried and pierced with a sharp wooden pin or stick in about ten places.

The prepared berries are placed in a pickling container and filled with brine. Spices are not used.

Preparation of brine: for large fruits, take one kilogram of salt per ten liters of water, for small ones, it is enough to take eight hundred grams of salt per ten liters. Striped berries drenched in brine are covered with a clean cloth, then covered with clean, washed sand, a wooden circle is installed, and a weight is placed on top. The process of salting watermelons lasts approximately twenty days.

Recipe for pickling watermelon in a jar

Medium size watermelon.
Currant leaves (black) - four leaves.
Parsley (greens) - a small bunch.
Garlic - four or five cloves.
Cherry leaves - three or four leaves.
Oak leaves - three or four leaves.
Granulated sugar - two tablespoons per liter of brine.
Table salt - level tablespoon per liter of brine.
Citric acid - half a teaspoon per liter of brine.

Sterilize the jar and lid. Cut the watermelon into slices. Place currant, oak, cherry leaves, parsley feathers, garlic cloves, and sliced watermelon into a jar. It is better to lay in layers).

Then pour boiling water over everything and let it brew until cool. After this, pour the liquid into a saucepan, add granulated sugar and salt. Boil the brine, add citric acid and pour it into a jar with sliced watermelon. Quickly seal the jar with a sterilized lid.

Experienced housewives They use different recipes for marinating and salting watermelons, each with their own favorite method and their own preparation secrets, but even beginners in cooking can quite cope with preparing such an “exotic snack” - if only they have the desire, and the result will speak for itself.

Bon appetit!

Watermelon is a piece of summer, that last hot month that flies by the fastest. To ensure that sunny August remains in your memory for a long time, you should preserve a piece of summer in a jar. With the help of various recipes, you can give watermelon a unique taste; all you have to do is find your ideal option and enjoy the result! Watermelons can be preserved in jars for the winter in a variety of ways, and before you start experimenting, you should familiarize yourself with the basics.

“Honey”

Honey pickled watermelon

If you come across a watermelon that is not at all sweet, then this is not a reason to despair and throw it away. This product is perfect for pickling. This is precisely the undoubted advantage of the “Honey” recipe.

To prepare you will need:

aspirin;
salt;
sugar;
vinegar;
watermelon.

The sequence of preparing watermelon for the winter in jars:

Cut into slices and remove green peel.
Place the pulp in sterilized jars, pour boiling water over it for 7 minutes and leave to rest.
Drain the watermelon into a saucepan and add there (proportions are indicated for one 3-liter jar) 4 tbsp sugar and 1 tbsp. salt. Boil until the salt dissolves.
Pour the brine into jars and add 3 aspirin tablets to each jar.
Roll up the jars and leave the watermelons upside down to cool.

Even a non-sweet watermelon after such a brine becomes honey-like and will surprise you with its pleasant taste.

Jam “A Piece of Sun”

Watermelon rind jam

Watermelon can not only be pickled, but also made into delicious jam. True, it will be difficult to guess what it is made of, thanks to its unique yellow color. This recipe for watermelon in a jar for the winter is rare and receives little attention, in vain. You simply must try this jam at least once in your life.

For jam you will need:

watermelon rinds - 1 kg;
sugar - 1.25 kg;
water - 500 ml;
apples - 500 grams.

For jam you will need the white and pink part of the watermelon, without the green peel

Subsequence:

Cut the slices into 1 cm squares.
Soak them in boiling water for 7-10 minutes.
Boil them in syrup until they become transparent and leave overnight (10-12 hours).
The next day, cut sweet or sweet and sour apples into cubes and boil them with the peels. Bring to a boil, boil for 15-20 minutes, turn off, let cool and repeat the procedure.
At the end, you can add citric acid and vanillin to taste.
Roll into sterilized jars.

The taste of jam is delicate and unobtrusive; it can be added to baked goods, porridge, or simply eaten in its pure form.

"Peppercorn"

This winter watermelon in a jar recipe strikes the perfect balance of flavor. Ingredients:

watermelon pulp - 2.5 kg;
clean water - 1 l;
sugar - 3-4 tbsp;
salt - 2 tbsp;
garlic - 3 cloves;
hot pepper - 2 medium pieces;
vinegar essence - 1 tbsp;
allspice - 5 pcs.

This snack only takes 30 minutes to prepare!

Cut the watermelon pulp into slices.
Place the slices, garlic, hot pepper (without seeds!), and allspice into clean jars.
Make a brine from vinegar, sugar and salt.
Pour brine into jars and roll up.

Leave to cool upside down.

Aspirin is added to watermelon pickled in jars for the winter to prevent the lids from swelling. Tablets, as is clear from the “Peppercorn” recipe, do not need to be added; they can be replaced with citric acid (1 tsp), vinegar essence (1 tbsp) or table vinegar (70 ml).

After studying these recipes and using the knowledge gained, you can use watermelon to make everything from dessert to snack!