Delicious watermelon marinade. Watermelons for the winter - the most original ways to harvest watermelons

Almost everyone loves sweet watermelons that are incredibly juicy and sugary on the inside. Some hostesses even manage to stock up on delicious pickled watermelons for the winter, which decorate family feasts on frosty evenings.

Pickled watermelon can be made sweet or salty with a slight sourness, depending on your preference. There are quite a few options for harvesting melons, consider some of the most popular recipes. Pickled watermelons in jars for the winter, delicious and always at hand at any moment.

Pickled sweet watermelons for the winter

How to pickle watermelon for the winter? Let's figure it out. This is the most common recipe for pickling watermelons with a sweetish aftertaste. Very appetizing seaming with rich taste and pleasant aroma.

Necessary products for a three-liter container:

• 1 medium watermelon;
• 2 sprigs of fresh parsley;
• 50 ml of ordinary vinegar;
• 3-5 garlic cloves;
• 3 tbsp sugar;
• 4 leaves of cherry, oak and blackcurrant;
• 1 tbsp salts.

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 are canning gourds in liter jars, then cooling will take much less time (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. Boil the marinade, fill 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.

Recipe for pickled watermelons in jars for the winter

This harvesting method is distinguished by the absence of a peel on the watermelon slices. This allows more product to be placed in the jar. In addition, it is much more convenient to eat such a dish. You can eat a snack just like that, or you can use it to make snack canapes or sandwiches.

Necessary products (for a three-liter container):

• 1 ripe melon berry;
• 75 gr. white sugar;
• 60 ml of ordinary vinegar (9%);
• 1500 ml of filtered water;
• 25 gr. table salt.

How to pickle watermelons for the winter in jars:

1. Wash the fruit thoroughly with a brush to remove all dirt and soil particles. We wipe it with napkins, remove the peel.
2. The resulting pulp is cut into arbitrary medium pieces so that they fit in a jar. If possible, we will remove all the seeds so that they do not interfere with enjoying the snack.
3. We put the main ingredient in a sterile jar.
4. Separately, we prepare the filling-marinade. We add boiling water with salt, sugar, boil the marinade for a couple of minutes to dissolve the spices.
5. We fill the container with filling, wrap it up, warm the fruits for 5-6 minutes. Then we drain the liquid back. Bringing the marinade to a boil, pour the watermelon again. We repeat this process one more time. When we boil the marinade again, pour in table vinegar, fill the contents to the very top of the jar, cover the neck with lids.
6. We put the container in a saucepan with warm water, the level of which should reach the shoulders of the jar. We sterilize the workpiece for half an hour, roll it up. We cool in an inverted position, covering with a warm blanket.
7. We store the seaming in the basement so that it is dark and cool.

Marinated watermelons in liter jars with citric acid

Winter pickled gourds citric acid are considered the safest harvesting method, because watermelons are quite "unpredictable" raw materials for seaming. Sweet and salty wedges can be served as self snacks or add to various salads. Marinating watermelons in jars is very easy, and the result is amazing!

Required products (for 2 liter jars):

• 1 large watermelon;
• 2 dill inflorescences;
• 2-3 leaves of horseradish;
• 1 tsp citric acid (1/2 teaspoon per 1 liter);

For 1 liter of marinade filling you need:

• 1.5 tbsp table salt;
• 2 laurels;
• 2 tbsp sugar;
• 5 pieces. pepper.

Pickling watermelons in jars for the winter recipe:

1. Wash the watermelon well and cut into pieces. We select the size of the pieces so that they fit in a jar.
2. At the bottom of sterile jars we lay clean leaves of horseradish, dill hats.
3. Cut the skin off the watermelon slices. Pack the pieces tightly into jars.
4. Depends on the size of the pieces and the packing density required amount marinade. To accurately find out the displacement, fill the jar of watermelon to the very top cold water. Then pour the water into a clean saucepan.
5. For each liter of water, add 1.5 tbsp. salt and 2 tbsp. sugar. Bring the marinade filling to a boil, adding peppercorns and lavrushka in the process.
6. Pour the contents of the jars with hot marinade filling, cover with lids, set to sterilize for 20 minutes.
7. Before rolling the lids, pour a lemon into each jar: for a liter jar - 1/2 tsp, for a three-liter jar - 1 tsp.
8. We place the corked container upside down, wrap it warmly, wait for the spin to cool completely, without changing the position of the cans.

Marinating watermelon for the winter

A rather unusual and uncommon recipe for harvesting melons for the winter. However, despite this, the appetizer is very tasty and fragrant.

Products:

• 1 melon berry (3 kg);
• 3 tbsp honey;
• 1 tbsp non-iodized salt;
• 1 tbsp sugar;
• 12-14 leaves of blackcurrant and cherry;
• 60 ml of ordinary vinegar;
• 1500 ml of clean drinking water.

How to pickle watermelons in jars for the winter:

1. For pickling, it is better to use liter jars. Thoroughly wash glass containers with soda, rinse, sterilize over hot steam.
2. We cut the washed berry into small slices, take out most of the seeds. You can cut off the skin if you wish. Pack the watermelon tightly into a sterile container.
3. We fill a suitable vessel with water, boil it.
4. Fill jars with hot water, leave to warm up for 10 minutes.
5. We drain the water and, having boiled it again, pour it into jars, hold for 5 minutes.
6. Pour some water again, add spices, honey and spices. Boil the marinade filling.
7. For the third time, pour watermelons with hot brine, roll up with tin lids. We cool the preservation by turning it upside down and wrapping it warmly.

Pickled watermelons with tomatoes and mustard

Watermelons, exactly like tomatoes harvested according to this recipe, have a very rich bright taste and aroma. The appetizer is sour with a spicy note.

Required products:

• 2-3 kg of tomatoes;
• 3 tsp powdered mustard;
• 2-3 kg of ripe watermelon;
• 3 des.l. garlic (1 dess. l chopped garlic per three-liter jar);
• 9 laurels (3 pieces each);
• 1 tbsp dill seeds;
• 30 pieces of black pepper (10 peas each);
• 1.5 tbsp non-iodized salt per liter of water;
• 3 tbsp vinegar essence;
• 3 tbsp sugar.

Cooking instruction:

1. Rinse watermelon and tomatoes in clean water. Leave the tomatoes whole (it is better to use small fruits with a thick skin). Watermelon cut into large cubes or as you like. So that they fit into the neck of the jar.
2. We clean the garlic, rub it on a fine grater, turning it into gruel.
3. Wash jars for seaming well, sterilize.
4. First, put peas and lavrushka in each jar.
5. Now alternating layers, fill the jar with the main ingredients.
6. Bring water to a boil in a saucepan, pour jars of vegetables with boiling water. After 10 minutes, drain the liquid, boil again, adding dill seeds, sugar and salt.
7. Add to each jar mustard powder, grated garlic vinegar. Pour everything on top with boiling marinade filling, twist the lids, cool under the covers.

Marinated watermelons with aspirin

Often in winter preparations add aspirin tablets, which plays the role of a reliable preservative. Such a twist can be additionally not sterilized. So pickled watermelons with aspirin will be regularly stored without any force majeure.

Required products:

• 1 watermelon (10-12 kg);
• 3 tsp citric acid;
• 3-5 tbsp sugar;
• 9 tbsp rock salt;
• 9 aspirin tablets.

Delicious pickled watermelons in jars:

1. To begin with, we prepare the jars: wash, rinse, sterilize for a quarter of an hour over hot steam.
2. Cut a cleanly washed watermelon into slices, cut off the peel, leaving a little white part so that the pieces keep their shape. Most of the seeds are best removed.
3. We put the watermelon slices in jars, pour boiling water over them. We warm the fruits for 10 minutes, pour some water back, send it to the stove.
4. In each three-liter jar put 3 aspirin tablets, 1 tsp. citric acid, salt and sugar. You can use more or less sugar depending on your preference.
5. Re-fill the contents of the jar with boiling water, immediately roll up the jars with tin lids.
6. We turn the preservation upside down, wrap it warmly and leave it like that until completely cooled.
   You can treat yourself to watermelons from a jar in a month, when they are well marinated.

Such winter preparations from striped berries are quite unusual, because have very specific and original taste. But, despite this, the appetizer will very quickly find its fans among the members of your family. Bon appetit everyone!

Almost everyone loves sweet watermelons that are incredibly juicy and sugary on the inside. Some hostesses even manage to stock up on delicious pickled watermelons for the winter, which decorate family feasts on frosty evenings.

Pickled watermelon can be made sweet or salty with a slight sourness, depending on your preference. There are quite a few options for harvesting melons, consider some of the most popular recipes. Pickled watermelons in jars for the winter, delicious and always at hand at any moment.

Our readers often ask the question, how can, or mushrooms. You can find all these and other recipes on our website.

How to pickle watermelon for the winter? Let's figure it out. This is the most common recipe for pickling watermelons with a sweetish aftertaste. Very appetizing seaming with rich taste and pleasant aroma.

Necessary products for a three-liter container:

• 1 medium watermelon;
• 2 sprigs of fresh parsley;
• 50 ml of ordinary vinegar;
• 3-5 garlic cloves;
• 3 tbsp sugar;
• 4 leaves of cherry, oak and blackcurrant;
• 1 tbsp salts.

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 gourds 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.

Recipe for pickled watermelons in jars for the winter

This harvesting method is distinguished by the absence of a peel on the watermelon slices. This allows more product to be placed in the jar. In addition, it is much more convenient to eat such a dish. You can eat a snack just like that, or you can use it to make snack canapes or sandwiches.

Necessary products (for a three-liter container):

• 1 ripe melon berry;
• 75 gr. white sugar;
• 60 ml of ordinary vinegar (9%);
• 1500 ml of filtered water;
• 25 gr. table salt.

How to pickle watermelons for the winter in jars:

1. Wash the fruit thoroughly with a brush to remove all dirt and soil particles. We wipe it with napkins, remove the peel.
2. The resulting pulp is cut into arbitrary medium pieces so that they fit in a jar. If possible, we will remove all the seeds so that they do not interfere with enjoying the snack.
3. We put the main ingredient in a sterile jar.
4. Separately, we prepare the filling-marinade. We add boiling water with salt, sugar, boil the marinade for a couple of minutes to dissolve the spices.
5. We fill the container with filling, wrap it up, warm the fruits for 5-6 minutes. Then we drain the liquid back. Bringing the marinade to a boil, pour the watermelon again. We repeat this process one more time. When we boil the marinade again, pour in table vinegar, pour the contents to the very top of the jar, cover the neck with lids.
6. We put the container in a saucepan with warm water, the level of which should reach the shoulders of the jar. We sterilize the workpiece for half an hour, roll it up. We cool in an inverted position, covering with a warm blanket.
7. We store the seaming in the basement so that it is dark and cool.

Marinated watermelons in liter jars with citric acid

Winter-pickled melons with citric acid are considered the safest harvesting method, because. watermelons are quite "unpredictable" raw materials for seaming. Sweet and salty slices can be served as an independent snack or added to various salads. Marinating watermelons in jars is very easy, and the result is amazing!

Required products (for 2 liter jars):

• 1 large watermelon;
• 2 dill inflorescences;
• 2-3 leaves of horseradish;
• 1 tsp citric acid (1/2 teaspoon per 1 liter);

For 1 liter of marinade filling you need:

• 1.5 tbsp table salt;
• 2 laurels;
• 2 tbsp sugar;
• 5 pieces. pepper.

Pickling watermelons in jars for the winter recipe:

1. Wash the watermelon well and cut into pieces. We select the size of the pieces so that they fit in a jar.
2. At the bottom of sterile jars we lay clean leaves of horseradish, dill hats.
3. Cut the skin off the watermelon slices. Pack the pieces tightly into jars.
4. The required amount of marinade depends on the size of the pieces and the packing density. To accurately find out the displacement, fill the jar of watermelon with cold water to the very top. Then pour the water into a clean saucepan.
5. For each liter of water, add 1.5 tbsp. salt and 2 tbsp. sugar. Bring the marinade filling to a boil, adding peppercorns and lavrushka in the process.
6. Pour the contents of the jars with hot marinade filling, cover with lids, set to sterilize for 20 minutes.
7. Before rolling the lids, pour a lemon into each jar: for a liter jar - 1/2 tsp, for a three-liter jar - 1 tsp.
8. We place the corked container upside down, wrap it warmly, wait for the spin to cool completely, without changing the position of the cans.

Marinating watermelon for the winter

A rather unusual and uncommon recipe for harvesting melons for the winter. However, despite this, the appetizer is very tasty and fragrant.

Products:

• 1 melon berry (3 kg);
• 3 tbsp honey;
• 1 tbsp non-iodized salt;
• 1 tbsp sugar;
• 12-14 leaves of blackcurrant and cherry;
• 60 ml of ordinary vinegar;
• 1500 ml of clean drinking water.

How to pickle watermelons in jars for the winter:

1. For pickling, it is better to use liter jars. Thoroughly wash glass containers with soda, rinse, sterilize over hot steam.
2. We cut the washed berry into small slices, take out most of the seeds. You can cut off the skin if you wish. Pack the watermelon tightly into a sterile container.
3. We fill a suitable vessel with water, boil it.
4. Fill jars with hot water, leave to warm up for 10 minutes.
5. We drain the water and, having boiled it again, pour it into jars, hold for 5 minutes.
6. Pour some water again, add spices, honey and spices. Boil the marinade filling.
7. For the third time, pour watermelons with hot brine, roll up with tin lids. We cool the preservation by turning it upside down and wrapping it warmly.

Pickled watermelons with tomatoes and mustard

Watermelons, exactly like tomatoes prepared according to this recipe, have a very rich bright taste and aroma. The appetizer is sour with a spicy note.

Required products:

• 2-3 kg of tomatoes;
• 3 tsp powdered mustard;
• 2-3 kg of ripe watermelon;
• 3 des.l. garlic (1 dess. l chopped garlic per three-liter jar);
• 9 laurels (3 pieces each);
• 1 tbsp dill seeds;
• 30 pieces of black pepper (10 peas each);
• 1.5 tbsp non-iodized salt per liter of water;
• 3 tbsp vinegar essence;
• 3 tbsp sugar.

Cooking instruction:

1. Rinse watermelon and tomatoes in clean water. Leave the tomatoes whole (it is better to use small fruits with a thick skin). Watermelon cut into large cubes or as you like. So that they fit into the neck of the jar.
2. We clean the garlic, rub it on a fine grater, turning it into gruel.
3. Wash jars for seaming well, sterilize.
4. First, put peas and lavrushka in each jar.
5. Now alternating layers, fill the jar with the main ingredients.
6. Bring water to a boil in a saucepan, pour jars of vegetables with boiling water. After 10 minutes, drain the liquid, boil again, adding dill seeds, sugar and salt.
7. In each jar, add mustard powder, grated garlic vinegar. Pour everything on top with boiling marinade filling, twist the lids, cool under the covers.

Marinated watermelons with aspirin

Often, aspirin tablets are added to winter preparations, which plays the role of a reliable preservative. Such a twist can be additionally not sterilized. So pickled watermelons with aspirin will be regularly stored without any force majeure.

Required products:

• 1 watermelon (10-12 kg);
• 3 tsp citric acid;
• 3-5 tbsp sugar;
• 9 tbsp rock salt;
• 9 aspirin tablets.

Delicious pickled watermelons in jars:

1. To begin with, we prepare the jars: wash, rinse, sterilize for a quarter of an hour over hot steam.
2. Cut a cleanly washed watermelon into slices, cut off the peel, leaving a little white part so that the pieces keep their shape. Most of the seeds are best removed.
3. We put the watermelon slices in jars, pour boiling water over them. We warm the fruits for 10 minutes, pour some water back, send it to the stove.
4. In each three-liter jar we put 3 aspirin tablets, 1 tsp. citric acid, salt and sugar. You can use more or less sugar depending on your preference.
5. Re-fill the contents of the jar with boiling water, immediately roll up the jars with tin lids.
6. We turn the preservation upside down, wrap it warmly and leave it like that until completely cooled.
   You can treat yourself to watermelons from a jar in a month, when they are well marinated.

Such winter preparations from striped berries are quite unusual, because have a very specific and original taste. But, despite this, the appetizer will very quickly find its fans among the members of your family. Bon appetit everyone!

Watermelon is a piece of summer, the very last hot month that flies by the fastest. In order for sunny August to remain in your memory for a long time, you should preserve a piece of summer in a jar. By using various recipes watermelon can be given a unique taste, it remains only to find your own perfect option and enjoy the result! Watermelons canned in jars for the winter different ways, and before you start experimenting, you should familiarize yourself with the basics.

"Honey"

Honey Pickled Watermelon

If you didn't get caught at all sweet watermelon, then this is not a reason to despair and throw it away. Such a product is very suitable for salting. This is the undoubted advantage of the “Honey” recipe.

For cooking you will need:

• aspirin;
• salt;
• sugar;
• vinegar;
• watermelon.

The sequence of cooking watermelon for the winter in jars:

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

Not even a sweet watermelon after such a brine becomes honey and surprise with its pleasant taste.

Jam “Piece of the Sun”

Watermelon rind jam

Watermelon can not only be salted, but made from it 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 little attention is paid to it, in vain. This jam is a must try at least once in your life.

For jam you will need:

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

For jam, you need a white-pink part of a watermelon, without a green peel

Subsequence:

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

The taste of jam is gentle and unobtrusive, it can be added to pastries, cereals or simply eaten in its pure form.

"Peppercorn"

This winter canned watermelon recipe strikes the perfect balance of flavor. Ingredients:

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

This appetizer takes only 30 minutes to prepare!

1. Cut the flesh of the watermelon into slices.
2. Put slices, garlic, hot pepper (without seeds!), allspice in clean jars.
3. Boil a brine of vinegar, sugar and salt.
4. Pour brine into jars and roll up.

Leave to cool upside down.

Aspirin is added to a watermelon marinated for the winter in jars so that the lids do not swell. Tablets, as is clear from the “Peppercorn” recipe, are not necessary to add, they can be replaced with citric acid (1 tsp), vinegar essence (1 tbsp) or table vinegar (70 ml).

After studying these recipes and relying on the knowledge gained, you can cook everything from watermelon - from dessert to snack!

Many people love watermelons and this is not surprising. After all, they are quite juicy and have good taste qualities. Interest in this berry is not lost even in winter, so some housewives prepare canned watermelons to decorate their table even in winter.

Not everyone knows that conservation can be made from watermelon. There are many various ways preparation of blanks from watermelon and they are all different from each other. However, it is recommended that you read only the most popular recipes in order to understand how to pickle watermelons.

What you need for conservation

Before preparing pickled watermelons in jars for the winter, you should familiarize yourself with what you need for this. It is necessary to prepare in advance:

1. Juicy and ripe gourds. For harvesting for the winter, it is recommended to use the sweetest varieties.
2. Glass jars. Marinating watermelons is recommended in liter jars. Before marinating watermelons, containers must be thoroughly washed with soap, rinsed and sterilized.
3. Lids and seamer to roll up preservation.

Sterilization of jars and lids

Microwave application

Some housewives use microwave-sterilized containers to harvest watermelons for the winter. To do this, the jars are filled by a third with water and placed in the oven for 5-10 minutes. In this case, the power of the microwave should be 700 watts.

Steam

Quite often, winter spin rolls into cans that have previously been steamed. This method sterilization is very simple. To prepare the containers, a small pot of water is placed on a gas stove and brought to a boil. Cover the surface of the pan with a sieve and place a jar on it.

On average, the process takes 10 minutes. However, if the preservation will be stored in 3 liter containers, then it is better to increase the processing time to 20 minutes.

Oven Application

Many people, before storing a watermelon for the winter in a jar, sterilize it in the oven. This method is very popular as it can save a lot of time. For processing, several jars are placed in an oven heated to 120-150 degrees. The process lasts about 15 minutes, after which watermelons can be preserved in them.

Cap processing

Lastly, prepare the lids. First you need to wash them with soda or soap solution, after which each seaming lid is lowered into boiling water. After a few minutes, it can be taken out and dried.

It is very important that lids that are free of rust are used during sterilization, as rust can ruin the preservation.

Classic recipe

This recipe for pickled watermelons in jars for the winter is the most popular among most housewives. With it, you can cook a rather tasty seaming, which will be distinguished by sweetness and a pleasant aroma. To prepare the dish you will need the following ingredients:

• two fresh watermelons;
• three sprigs of parsley;
• 40 ml of vinegar;
• 90 g of sugar;
• a head of garlic;
• 40 g of salt;
• a few leaves of currants and cherries.

Creating preservation from watermelon for the winter begins with the preparation of cans. They should be steamed in advance and rinsed with cool water. This is done in order to get rid of all harmful microorganisms. Then you should do cutting watermelons. Small pieces are made from them, which should immediately be placed in containers. You also need to put spices and other ingredients there. After that, everything is poured with a liter of hot water and infused for 30 minutes. This will be enough time for the marinade to cool.

If you preserve in liter jars, they will cool several times faster.

When everything is completely cool, the liquid will have to be drained. To simplify this process, it is recommended to use a nylon cover with holes. Then fill all the jars again with hot water and marinate all the ingredients again. After that, the syrup is drained, boiled and poured again. Preservation is infused for several minutes, after which it can be rolled up.

Rolled up containers are stored in a warm room for several days. After that, they are transferred to the cellar.

Rolling into three-liter jars

There is a watermelon recipe for the winter specifically for three-liter containers. It is slightly different from classic recipe considered earlier. To preserve watermelons in such jars, you will need the following ingredients:

• sweet watermelon;
• 80 g of sugar;
• liter of water;
• 30 g of salt;
• 70 ml of vinegar.

Cooking pickled watermelons for the winter begins with the preparation of fruits. They must be washed well in advance and the remnants of soil removed from their surface. Then the watermelon skins are peeled off and the flesh is cut into several small pieces. In order for watermelons marinated in jars for the winter to be tasty, the pulp should be completely cleaned of seeds. After that, all the chopped pieces are distributed among the banks.

Then you should start creating delicious marinade. To do this, several liters of water are added to a bowl or pan, into which sugar and salt must be poured. The mixture is stirred for several minutes, after which you can add a little spice to it. The liquid is boiled until the spices are completely dissolved.

The container is filled with prepared liquor and wrapped tightly for several minutes. After that, all the liquid is drained, boiled a second time and again added to the jars. Before spinning the snack, the container is placed in a bowl of hot water for half an hour.

To preserve such preservation, it is better to use dark and cool rooms. The people who kept the twist at room temperature, complained that canned watermelon spoils quickly.

Rolling into a liter container

This method of preservation is used if it is necessary to roll up a snack before winter. pickled watermelon fast food prepared with the following ingredients:

• one watermelon;
• three leaves of horseradish;
• two inflorescences of dill;
• 50 g of citric acid;
• 65 g salt;
• 80 g of sugar;
• two bay leaves.

If desired, this recipe can be supplemented with melon, which will make the appetizer sweeter and more aromatic.

First, the melon berry should be thoroughly washed and cut. In this case, you need to make such pieces that would fit without problems in a liter container. Then the peel is removed from each piece, after which they can be laid on the bottom of the containers along with bay leaves.

To prepare the marinade, a spoonful of salt and sugar is added to a liter of water. After that, the liquid is boiled for half an hour and poured into prepared jars. In each container you need to add a little citric acid. For a liter container, only 40-50 g will be enough. After that, we twist the container and transfer all canned watermelons for the winter in jars to the cellar for further storage.

With tomatoes

The best recipes for making canned watermelon are distinguished by their use unusual ingredients. For example, some people cook such a twist with pickled tomato. For this you will need:

• kilogram of tomatoes;
• 100 g mustard;
• watermelon;
• a head of garlic;
• three bay leaves;
• 30 g of salt;
• 60 g sugar.

Tomatoes with gourds are rinsed in warm water and cut into big chunks. Then the garlic is peeled and also cut into several pieces. After that, you should start preparing the container. Each jar is thoroughly washed and sterilized.

The ingredients are laid out in several layers in prepared containers, after which they are filled with boiled water. After 20 minutes, all the liquid is drained into the pan and boiled again. During boiling, a little salt and dill should be added to the marinade. Garlic, vinegar and mustard are added to jars. Then you can pour everything with boiled marinade and close the lids.

The next day, the entire workpiece is transferred to a cool room, where it will be stored until the beginning of spring.

Conclusion

Even those who have never done this can prepare watermelon preservation. To do this, it is enough to study this or that recipe with a photo and strictly follow what is written in it.

Watermelons are loved by many, but they are tasty not only in fresh. These huge berries acquire completely new organoleptic qualities if they are salted or pickled. Instant Pickled Watermelon has a unique taste and should be tried by everyone. With the preparation of this savory snack any hostess can handle it, it is only important to find a suitable recipe for this unusual dish and learn the main features of the culinary process.

Cooking features

Not everyone makes pickled watermelons for the winter, as they require a lot of storage space. Another thing is an instant snack that can be eaten for several days without thinking where to attach jars of watermelon slices for their winter storage. The process of pickling watermelons fast way quite simple, but has its own specifics. Knowing the features of the technology, even a novice cook will cope with the task.

• You can quickly pickle both ripe and unripe watermelons. If you're unfortunate enough to purchase a pink and not sweet enough watermelon, it's a good idea to turn it into an out-of-the-ordinary snack.
• For quick pickling, watermelon must be cut into pieces. The smaller they are, the faster they marinate. Usually, watermelon is cut into triangles 1.5–2 cm thick, sometimes a little larger. Whether to cut off the peels or pickle the pulp with them depends on the recipe, but the cook can make his own adjustments to this issue. With the peel, pickled watermelon slices look more appetizing, but you have to wait a little longer for them to be ready.
• You can pickle watermelon in jars and other glass containers, plastic containers and enameled bowls, pans. Containers must be large. Pans made of aluminum will not work: this material, when in contact with acids, forms harmful substances, gives the snack an unpleasant metallic taste.
• To make watermelon slices marinate faster, it is recommended to fill them with hot marinade. The snack is removed from the refrigerator only after the marinade has cooled to room temperature, so as not to spoil the unit.

Quick pickled watermelons are usually ready to eat in 1 or 2 days. You can store them for up to two weeks, but only in the refrigerator.

Easy Quick Pickled Watermelon Recipe

• watermelon - 5 kg;
• water - 4 l;
• table vinegar (9 percent) - 0.25 l;
• sugar - 0.25 kg;
• salt - 125 g.

Cooking method:

• Wash the watermelon, cut it into 4 parts lengthwise, cut each part into slices about 2–3 cm wide. Place in a saucepan. It will be easier to place the watermelon slices in the pan if you lay them out in the form of a circle in which the slices are sectors.
• Boil water in a separate saucepan. Add salt and sugar to it. Boil, stirring, until the salt and sugar crystals are completely dissolved.
• Pour in the vinegar, stir. As soon as the marinade boils again, remove it from heat.
• Pour the hot marinade over the watermelon, cover the pan with a lid. Leave for 2-3 hours at room temperature, then put in a cool place, ideally in the refrigerator.

New Year's video recipe:

Try pickled this recipe watermelon will be available in 10-12 hours, but it is better to be patient and wait a whole day - then the snack will become much tastier.

Quick marinated watermelon with garlic and spices

• watermelon - 2 kg;
• garlic - 2 cloves;
• fresh dill - 2 pcs.;
• cloves - 2 pcs.;
• bay leaf - 2 pcs.;
• allspice peas - 5 pcs.;
• black peppercorns - 5 pcs.;
• table vinegar (9 percent) - 60 ml;
• salt - 20 g;
• sugar - 60 g;
• water - 1 l.

Cooking method:

• Watermelon, washed and dried with a napkin, cut into triangular slices 1.5–2 cm thick.
• Cut the garlic cloves into thin slices.
• Wash the spices. Place dill sprigs in the bottom of a saucepan or large bowl.
• Lay the watermelon slices on top, sprinkling them with chopped garlic.
• Boil water, dissolve sugar and salt in it. Add spices, boil for 5 minutes.
• Pour in the vinegar, stir, remove from heat.
• Pour marinade over watermelon slices, cover with a plate. Place a jar of water on top.
• When the marinade has cooled, remove the oppression, rearrange the container with watermelon slices in the refrigerator.

It will be possible to serve a snack to the table after 6-8 hours, but if you let the watermelon marinate for a day, it will be even better.

Pickled instant watermelon with pepper

• watermelon - 2 kg;
• bell pepper - 0.4 kg;
• bitter capsicum- taste;
• garlic - 4 cloves;
• water - 1 l;
• salt - 10–15 g;
• sugar - 50 g;
• apple cider vinegar (6 percent) - 50 ml;
• bay leaf - 1 pc.;
• cloves - 3 pcs.;
• a mixture of peppercorns - 5 g;
• currant leaves - 2 pcs.;
• horseradish leaves - 1 pc.;
• dill umbrellas - 1 pc.

Cooking method:

• At the bottom of a capacious container or other container in which you plan to pickle watermelon, put garlic finely chopped with a knife, horseradish leaf, dill umbrella, currant leaves. You can add a bunch of currant berries.
• Wash the watermelon. Cut. With a sharp knife, separate the flesh from the peel.
• Cut the watermelon pulp into thin slices or pieces of a different shape, but not larger than 3 cm.
• Peppers, sweet and bitter, de-seeded and finely chopped.
• Fill the container with pieces of watermelon pulp, sprinkling them with crushed pepper.
• Boil water. Add sugar, salt, spices. Boil for 5 minutes.
• Remove from heat, stir in vinegar.
• Pour the watermelon slices with the freshly prepared marinade. Wait until the marinade has cooled, put the watermelon in the refrigerator.

After 12 hours, the appetizer according to this recipe is completely ready for use. It has a spicy taste and will appeal to lovers of spicy dishes.

Instant pickled watermelon is a somewhat unusual snack, but its taste is so balanced and pleasant that many fall in love with it at first bite. If you like to discover new tastes, you should try this unique dish.