Watermelon is not only a dessert treat consumed raw in the summer, but it can also be pickled, salted, and made delicious snacks for the winter table. Consider the simplest, effortless recipes for pickling watermelon berries in this article.
Selection and preparation of ingredients
The choice and preparation of the ingredients is to use only high-quality, ripe, tasty products without damage. Also pick up the necessary inventory according to the recipe.
Did you know? In ancient Rome, watermelon honey was a favorite treat.
Recipes for harvesting salted watermelons in jars for the winter
Experienced housewives advise to salt the berry for every taste, with honey, with mustard, c pepper and according to the classic recipe.
Classic recipe
2 three-liter cans 2-3 hours
Nutritional value per 100 g of product:
- Wash the fruit, divide into 8 parts.
- Cut each part lengthwise in half and cut into slices.
- Remove the peel from each piece.
- Put the prepared pulp into a jar.
- Boil plain water separately.
- Pour watermelon in a container with boiling water, leave for 5 minutes.
- Drain the water and pour clean boiling water again for 5 minutes. Pour boiling water.
- With 3 liters of water, sugar, salt, vinegar, cook the marinade, and the essence should be added at the very end.
- Pour the softened berry with a brine, roll up, turn upside down until completely cooled.
Video recipe
With honey
2 three-liter cans 2 hours
Nutritional value per 100 g of product:
- Wash the fruit, cut into triangular pieces 1.5–2 cm thick.
- To boil water.
- Arrange the berries in clean, sterilized jars, pour boiling water for 8 minutes.
- Drain the liquid into a separate container, bring to a boil.
- Pour over the cans again for 5 minutes.
- Drain the marinade and put on fire.
- In each container add 1 tbsp. l salt and sugar, 2 tbsp. honey, 60 g of vinegar.
- Pour with hot marinade, roll up, turn upside down, wrap and leave to cool.
Important! It is recommended to use not too ripe fruits during salting of watermelons so that the core does not soften.
With pepper
30 servings35 minutes
vinegar essence
1 tbsp. l
hot peppers
2 pcs.
Nutritional value per 100 g of product:
- Sterilize banks.
- Wash the fruit, cut into pieces, put in a container.
- To the pulp add spices, garlic, peeled hot pepper.
- Boil water and pour it into cans.
- Soak for 5 minutes and pour boiling water into a separate bowl.
- Add salt and sugar to the liquid, bring to a boil and cook for 5 minutes, stirring slowly.
- Add vinegar, mix again and pour into containers with watermelon.
- Banks roll up, turn over and put in a cool place.
With mustard
1 can of three-liter 40-60 minutes
mustard powder
1 tsp
Nutritional value per 100 g of product:
- Wash the watermelon, cut into triangular slices with a crust.
- Arrange in a sterile jar.
- Boil water and pour watermelon on it for 5 minutes.
- Drain, add sugar, salt and cook brine.
- Pour mustard powder and citric acid into the berry container.
- Pour with hot brine, roll up, turn upside down and wrap.
Did you know? The largest watermelon, which fell into the Guinness Book of Records, was grown in the United States and weighed about 122 kg.
Features of storage of blanks
It is advisable to store preparations with salty berries in a cool, dark, dry place at a temperature of +5 ... + 15 ° С. The process of pickling and pickling watermelons for the winter does not take much time and effort or high financial costs. A variety of simple recipes will satisfy both the sweet tooth and lovers of spicy dishes.
