Watermelons are highly salted, what should you do? Pickling watermelon pieces in a saucepan “quickly”

Watermelons are a delicacy that is loved by many. But their season is not that long, so the question arises of how to preserve them for the winter. Salted watermelon in a jar is the best solution. Even a novice housewife can prepare them. The result is a wonderful appetizer and even table decoration. Let's consider several cooking options, from which you can choose any one to suit your taste.

The simplest recipe

Salted watermelons in jars can be prepared with minimum quantity ingredients. You need to take watermelons, water and salt. Unripe berries (even slightly brown ones) are suitable for pickling. It is better if these are watermelons of small diameter. They need to be washed with water (cold) and the circles cut off from the tails. We pre-prepare the jars by sterilizing them over steam. Cut the watermelons into circles about 15 millimeters thick. Then cut each circle into four pieces so that each piece fits into the jar. After this, put the watermelons in jars and fill them with boiling water.

This must be done carefully so that the container does not burst. Cover the jars with lids and leave for 10 minutes. Next, drain the water and fill the jars with boiling water again. Leave them again for 10 minutes. Meanwhile, prepare the brine. Place a pan of water on the fire and add 30 grams of salt for each liter. For one three liter jar you will need 1 liter of brine. Let the brine boil for about 10 minutes and strain it through cheesecloth. After this, put the pan on the fire and bring it to a boil again. Add 15 milliliters of vinegar for every liter. If the watermelons are not ripe, then add another 20 grams of sugar per liter of water. Fill the jars with the prepared boiling brine and seal them tightly. Cool and store in a cool place. Salted watermelon (in a jar) will be appreciated by lovers of delicious food. If the lids suddenly start to swell, you need to drain the brine, boil it and pour it back.

Adding spices

If you add a few spicy ingredients, the salted watermelons will become extraordinary taste. For this recipe you will need celery and dill, garlic and lettuce. For brine, take 30 grams of salt and 50 grams of sugar for each liter of water. We take watermelons suitable for pickling (brown, ripe, but not overripe). We wash them thoroughly and cut them into four parts. Then we cut each part into slices that can fit into the neck of the jar. Chop the celery and dill, and cut the pepper into small slices. Divide the garlic into cloves and peel. We wash and sterilize the jars well. To get a delicious salted watermelon in a jar, you must meet all the conditions. Place herbs, peppers and garlic at the bottom of each container. After this, lay out a layer of watermelons. So we fill the jars layer by layer. Fill them with brine and leave at room temperature. Then we send it to a cooler place. We close the jars with plastic lids. Salted watermelon in a jar turns out very tasty. But you can use other containers. The technology doesn't change because of this. Very often used large pans or barrels. You can pickle small watermelons in them without cutting them into pieces.

Salted watermelons are considered traditional preparations in Ukraine and in the southern regions of Russia. This is understandable: the period of eating “striped berries” in fresh is quite short, and usually there are a lot of them ripening. Pickling is a great way to preserve the harvest, prolong the pleasure and fully use the culinary and healing potential of the melon crop.

General rules for pickling watermelons

For harvesting, you should take fruits late ripening varieties having a mass of no more than 3 kg. Watermelons should be slightly unripe or ripe, but not overstayed, with sufficiently dense flesh, whole, no cracks, dents and other damage.

Watermelons are best suited for pickling. with thin crust. If the berries you have chosen turn out to be “thick-skinned,” the rind will have to be cut off, leaving only part of the white layer no more than 1 cm thick. The thin rind is not removed, but when harvesting whole watermelons, it is pierced in 10-15 places with a steel knitting needle or needle to make it easier the process of brine penetration inside.

According to the classic, “grandmother’s” recipe, salted watermelons can be prepared using only three ingredients: the fruits themselves, water and rock salt . However, housewives, trying to diversify the taste of the final product, add spices (sugar, vinegar or citric acid), spices ( Bay leaf, peppercorns, ground pepper Chile, nutmeg etc.), fresh garlic and ginger root, as well as dill, celery, tarragon, cherry or blackcurrant leaves.

The required amount of brine directly depends on the size of the parts into which the watermelon is cut. The larger the slices, the more liquid will be used to fill them. If watermelons are pickled whole, for each fruit weighing about 2 kg you need to prepare about 1.5 liters of salt solution.

Choosing the optimal method of salting and storage

The answer to the question of how to pickle watermelons is not as obvious as it seems. The fact is that this method of harvesting itself has been used since ancient times for fruits of not very large size, which were pickled whole in a rather voluminous container.

In those houses that are equipped cellars, housewives today still prefer to salt watermelons in barrels or large tubs. However, the ability to place such containers for the winter in suitable temperature conditions Not everyone has it. For storage in a city apartment, fruits are often prepared in pieces and kept in enameled or ceramic dishes in a refrigerator or roll up salted watermelons in banks, hermetically sealed and placed in a cool pantry or on an insulated loggia. These circumstances must be taken into account when choosing the appropriate (from those given below) recipe for salted watermelons.

How to pickle watermelons in barrels

These methods are suitable for those housewives who have the opportunity to store preparations in cellars or in sufficiently spacious containers in the refrigerator. It is important to understand that in in this case Only the ratio of ingredients matters, and the yield of the finished product will depend on the volume of containers available in the house. Simply put, you need to take as many watermelons and other products as a barrel, bucket or pan can hold.

In progress barrel salting Watermelons undergo lactic acid fermentation, that is, they are not so much pickled as fermented. It turns out to be very useful and delicious product, perfect snack, an excellent addition to meat and fish dishes. It is impossible to hermetically seal such a workpiece. It can be stored in a cool place for 4-5 months, that is, maximum until mid-winter.

It requires a minimum of ingredients and effort.

Ingredients:

small watermelons, whole – 10 kg;
water – 5 l;
rock salt – 300 g;
sugar (optional) – 200-250 g;
dry spices, fresh spices, roots - optional.

Preparation:

Watermelons with a diameter of no more than 15-18 cm are washed, and the rinds are pierced with a knitting needle or a thick needle. The fruits are placed as tightly as possible in a container washed and treated with boiling water (barrel, large enamel pan etc.), pour in pre-welded and cooled to room temperature brine. Then the contents of the container are pressed down wide dish until the watermelons are completely submerged in liquid. The container is kept in a warm room for two days, then tightly closed and sent to a cool place for about 5-6 weeks. Watermelons prepared in this way have pleasant sourness and a sweet-salty taste, which can be varied by slightly changing the ratio of salt and sugar in the solution (some housewives prefer not to put sugar in such a preparation at all). In addition, to make the taste of watermelons more spicy, spices are added to the brine during cooking or fresh herbs, currant or cherry leaves, horseradish root and other ingredients are placed directly into the container.

The product prepared in this way has a more “vegetable” taste and can be used as independent side dish or as a savory base for winter salads.

Ingredients:

small watermelons, whole – 10 kg;
white cabbage – about 5 kg;
apples of autumn varieties – 2 kg;
water – 5 l;
rock salt – 500 g;
sugar – 250 g.

Preparation:

Finely chop the cabbage, add half the normal amount of salt (250 g) and rub the mixture thoroughly with your hands. The apples are washed and cut into 4 or 6 pieces, removing the core and seeds. Place cabbage in a layer of at least 10 cm at the bottom of the container. The rest of the volume is tightly filled with watermelons, sprinkled with the remaining cabbage and apple slices. Then they proceed in a similar way: fill the contents of the container with brine, press it down with pressure, etc.

You can replace apples with pears, add grated or shredded carrots, small green tomatoes or slices of sweet pepper to the cabbage.

The recipe is especially popular in the southern regions, where watermelons are grown in almost every garden plot. In this way, housewives not only prepare tasty and very healthy snack, but also without extra effort they “recycle” large fruits that families do not have time to eat fresh. Finished product It has a strong watermelon aroma and a pleasant salty taste.

Ingredients:

small watermelons, whole – 10 kg;
watermelon mass – 7 kg (or watermelon juice – 5 l);
rock salt – 300-400 g;
dill umbrellas, horseradish root, garlic, currant leaves - optional.

Preparation:

Large watermelons (you can take slightly overripe ones) are washed and peeled. The pulp is finely chopped with a knife and mixed with salt. Prepared (washed and chopped) small watermelons are placed in containers, gradually filling them with watermelon mass. You can add herbs, roots, peeled garlic cloves and other seasonings to the container. Then the contents are pressed under pressure and fermented in accordance with. Sometimes watermelon pulp is replaced with pre-squeezed juice. In this case, the brine is not boiled, but simply add salt to the juice, stir and wait until it is completely dissolved.

To the townspeople the implementation of this old recipe may seem problematic, but housewives living in rural areas still use it today.

Ingredients:

small watermelons, whole – 10 kg;
straw – 0.5 kg;
water – 8 l;
rock salt – 270-300 g;
sugar (optional) – 200 g;
cherry or currant leaves - optional.

Preparation:

To prepare it, take straw (preferably rye, but wheat can also be used) and thoroughly scald it with boiling water. The straw must be clean and fresh (last year's straw is not suitable). Prepared watermelons are placed in a barrel or tub, layered with straw, and then filled with pre-cooked and slightly cooled brine. The contents are pressed under pressure, kept warm for two days, and then the container is sent to a cold room for a month and a half. The finished product is different delicate taste with a slight wine tint.

How to prepare salted watermelons in jars for the winter

If you do not have the opportunity to keep a large container of watermelons in the cold, this is not a reason to refuse to eat “striped berries” in winter. There are many options for preparing salted watermelons without fermentation. As a result, the fruits are not pickled, but rather pickled. But they can be hermetically sealed and it’s clear why: there are no living microorganisms in the final product. The shelf life of such preparations increases significantly.

When pickling watermelons in jars, it is important to pay attention to the following rules:

the fruits must be thoroughly washed and cut into pieces so that they fit into the neck of the jar;
for thin-skinned varieties you can leave the skin, but for “thick-skinned” varieties it is better to cut it off;
all seeds must be removed. If they get into the jar, the canned food will not be able to be stored;
jars and lids intended for preparations must be thoroughly washed and sterilized in advance;
Home-canned watermelons are usually pasteurized in a water bath before sealing, then the jars are turned over onto lids and wrapped until completely cooled. Pasteurization and cooling time depends on the volume of the container. For example, three-liter jars are pasteurized for at least 25 minutes, and they cool for about 30 hours.

Hermetically sealed watermelon blanks are kept in a pantry or other cool place in the apartment. Like other homemade canned fruits and vegetables, they can be stored for up to one and a half years.

This recipe can be called the most common and simple.

Volume: 3 liter jar

Ingredients:

watermelon pieces – 2 kg;
water – 1 l;
rock salt – 45 g;
sugar – 90 g;
vinegar, 9% – 45 ml;
cloves or allspice (optional) – 3-4 pcs.;
basil greens (optional) – 1-2 sprigs;
ginger, grated root (optional) – 1 tsp.

Preparation:

Watermelon pieces are placed loosely in jars so as not to crush the tender pulp. Make a brine from water and all dry ingredients (greens and roots are placed raw in jars). The containers are filled with boiling solution under the neck, placed on water bath and pasteurized. Then they are hermetically sealed, turned over onto lids, wrapped and left to cool completely.

Watermelons prepared in this way have a sweet and salty taste, and when spices, herbs and roots are added, it becomes slightly spicy. However, experienced housewife never puts all the seasonings into containers at the same time, but tries to select the optimal flavor combinations.

Those who do not like marinades with vinegar can replace it with citric acid.

Volume: 3 liter jar

Ingredients:

watermelon pieces – 2 kg;
water – 1 l;
rock salt – 30 g;
sugar – 60-70 g;
citric acid – 10 g;
allspice – 5-6 peas;
cinnamon (stick) – 2-3 cm;
currant or cherry leaves (optional) – 3-4 pcs.

Preparation:

The procedure is the same as in the main recipe. The taste of the finished product is more delicate and sweet.

This recipe makes a salted watermelon appetizer more spicy and piquant.

Volume: 3 liter jar

Ingredients:

watermelon pieces – 2 kg;
water – 1 l;
rock salt – 60 g;
sugar – 60 g;
vinegar, 9% – 50 ml;
dill, umbrellas – 3-4 pcs.;
garlic – 6-7 cloves;
hot pepper – 1 pod;
horseradish, root – 1-2 pieces.

If desired, you can add a few cloves, bay leaves and other spices.

Preparation:

Act in accordance with basic recipe. Dry seasonings are boiled in brine; garlic, herbs, hot peppers and roots are placed fresh in jars. Watermelons turn out sweetish-salty, with a distinct sourness. The degree of spiciness and flavor options depend on the set of additives. The finished product can be used as a side dish for meat or fish, and also as a component of vegetable or mixed salads.

An interesting recipe that allows you to preserve salted watermelons after lactic acid fermentation. Some complexity of preparation is quite compensated unusual taste and the exceptional aroma of the finished product.

Volume: 3 liter jar

Ingredients:

watermelon pieces – 2 kg;
water – 1 l;
liquid honey – 40-60 g;
rock salt – 30 g;
black currant leaf – 3-4 pcs.;
ginger root (optional) – 1 tsp;
cinnamon stick (optional) – 2-3 cm.

Preparation:

Sterilized jars must be dried and then coated with a thin layer of honey on their walls. Place the watermelon pieces and seasonings. Fill the containers with hot brine, cover them with lids and leave in a warm place to ferment for 2-3 days. When the solution in the jars begins to become cloudy, drain it, boil it, and pour it back. Pasteurize the jars, roll them up, turn them over and wrap them until cool.

Video

We invite you to watch several videos on how you can pickle watermelons in a barrel, bucket or jar:

Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

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The fragrant summer fruits of melons delight with their taste and perfectly cool in the summer heat, but sometimes you really want to enjoy them even in the winter.

If you are a lover of interesting pickles and want to surprise your loved ones, then the recipe for how to pickle watermelons in a saucepan should always be on hand. Imagine the surprise of your guests when you serve a slide to the table in winter juicy pieces watermelon

The benefits of salted watermelons

In the old days, pickling watermelons was a very prestigious occupation. Unfortunately, such preparations are not popular at the present time. But true gourmets know that salted watermelons are great option snacks for festive and everyday feasts, they are especially good with vodka.

Watermelon is very beneficial for the body, and in winter it will help cope with headaches, normalize the functioning of the gastrointestinal tract, and after stormy gatherings it will remove all toxic substances from the body.

One hundred grams of salted melon fruit contains only 34 calories, and if you want to have a fasting day, then such pickles will be more useful to you than ever.

Before you pickle a watermelon, you need to choose it correctly, because the quality of the future snack depends on it.

How to choose watermelon for pickling

The most important thing is not to buy damaged fruits: a small crack or abrasion can affect the quality of the watermelon. Pay special attention to this, as a low-quality product can harm the body.
Fresh ripe watermelon has a pronounced and pleasant smell, but if the aroma is almost not felt, it means that the watermelon has been lying on the counter for a long time and has lost its freshness. You should refrain from such a purchase.
Fresh watermelons, regardless of color, should have a shiny rind. A frosted watermelon inside may be limp and not juicy.
A ripe watermelon can be identified by its tail: if it is yellow, it means that the watermelon is ripe in the garden and was harvested on time.

The most proven way to determine the ripeness of a watermelon is to pat it with your palm. A ringing sound indicates that the watermelon is juicy, but not yet fully ripe, while the sound is ripe watermelon should be muted.
For pickling, it is best to buy watermelons from people who offer products grown in their garden. At each market you will find sellers with their own products.

These rules are easy to remember. With their help, it will be easier to choose watermelons and prepare your favorite treats from them.

How to quickly salt whole watermelons in a saucepan

Ingredients

Watermelon - 2 kg (1-2 pcs.) + -
— 1.5 l + -
— 100 g + -
— 80 g + -
Currant leaves— 5-6 pcs. + -

How to pickle whole watermelons at home

It is best to salt watermelons in late autumn, when the fruits are ripe and ready for harvest. long-term storage. Pickling whole watermelons will not take you much time, and the result will please you - you will get magnificent salted watermelons.

The brine must be prepared according to the size of the pan. We use a tall 4 quart saucepan for this recipe, but you may need more or less.

Take the watermelon, wash it well (you can use a soft brush or sponge for this), then remove the stem. Using a bamboo stick or toothpick, make 10 punctures all over the watermelon and place it in a pan (preferably enamel).
Now prepare the brine: pour water into the pan, add salt, sugar, and after boiling, cook the brine for 5 minutes.
Pour boiling brine over the watermelon, place the washed currant leaves in the pan and set aside until it cools completely.
Afterwards, cover the pan with several layers of cling film and place the container with the watermelon in a dark, cool place (cellar or basement).
The watermelon will be salted for 35 days, after which, take it out, cut it into portions and serve. Store the pickles in the refrigerator for two weeks.

As you can see, salting whole watermelons is very quick and easy. The hardest part of the recipe is waiting for the watermelon to salt, but it's worth it.

For those who have never tried pickled watermelon, or simply don’t like to wait a long time, you can pickle the watermelon in pieces in a saucepan - and after a few days you can appreciate the taste of the finished pickle.

Pickling watermelon pieces in a saucepan “quickly”

If you love salted watermelons and want to eat them not in the distant winter, but right away in the summer, then this recipe will be very useful to you. Many people think that salted watermelon is a snack for everyone, well, this recipe will help you decide whether this dish is for you or not.

After all, until you try it, it’s very difficult to judge. So stock up fresh watermelons and a good mood, then your food will turn out great.

Ingredients

Watermelon - 2.5 kg;
Vinegar - 0.5 tbsp;
Sugar - 0.5 tbsp;
Salt - 130 g;
Water - 1 l;
Mint - 2 sprigs.

How to pickle watermelon slices with vinegar in a pan

Wash the watermelon well and cut into several pieces (six or eight). Place the chopped pieces in an enamel pan.
Now prepare the watermelon brine: pour water into a saucepan, add sugar and salt. Cook the brine after boiling for 3 minutes, remove from heat and leave for 10 minutes at room temperature.
Pour vinegar into the brine and stir well, pour over the watermelons and place mint sprigs on top.
Then cover the pan cling film and put it in the refrigerator. Keep the watermelons in the cold for 3-4 days and serve.

Such amazing pieces of salted watermelon will perfectly quench your thirst in the summer heat. We recommend serving the watermelon chilled for tasting.

Watermelons, salted pieces in a pan: a recipe for the winter

Winter feasts are not complete without pickles, and salted watermelon slices in a pan is no exception. Prepare unusual workpiece, believe me, you will not be disappointed; your favorite summer gifts will definitely become a frequent guest in your home.

Ingredients

Watermelon - 1.5 kg;
Salt - 60 g;
Sugar - 50 g;
Vinegar - 3 tsp;
Ground ginger - 0.5 tsp;
Currant and cherry leaves - 10 pcs.;
Water - 1-1.2 l.

How to pickle watermelon pieces in a pan for the winter

Wash the watermelon and cut into medium pieces, place them in layers in a pan.
Boil water in any container and pour it over the watermelons, let sit for 10 minutes and drain the water back. Boil again and pour in the watermelons again, let it sit for 5 minutes, then drain the water again.
Prepare the brine: add salt, sugar to the water (which was poured into the watermelon) and boil for 3 minutes.
Pour brine over watermelons, add vinegar and ground ginger. Place cherry and currant leaves on top - they will make the watermelon crispy.
Cover the watermelon preparation with a thin layer of gauze, place pressure on top and put the pickle in a cool place.

After just 40 days you can try wonderful salted watermelon.

Now you know how to pickle watermelons in a pan. Our recipes will make your work easier, and you can confidently prepare amazing pickles for the whole family.

Watermelons are summer-autumn berries with crispy, juicy flesh. You won’t be able to preserve watermelon freshness for a long time. Therefore, you can leave a memory of summer by sealing salted watermelons in jars for the winter. If fresh slices are good served with refreshing drinks and desserts, then pickled pulp will complement hot meat and vegetable dishes.

Easy to prepare

Salted giant berries are a snack for everyone. Many gourmets do not understand this combination - sweet pulp with salt and vinegar solution. However, if everything is done correctly, and the household is ready to thoughtfully taste the appetizer, then watermelon pieces in the marinade will become a permanent treat on the table.

Preparing for preservation

Watermelons count sweet berry, fruit. However, fruits are salted using the same technology as any vegetables. The marinating process can be divided into five stages - preparation, laying out, preparing the brine, pouring, rolling. Cooks who have been making marinades for years, but have never dealt with watermelons, may be puzzled. What to do with juicy berries? What to prepare? How much liquid and salt will be needed? Six tips will answer these and other questions.

Selection of berries. For pickling, ripe fruits with dense pulp are selected. Unripe berries turn out tasteless and hard. Overripe fruits with a sugar core will lose their pulp during the preservation process and become “empty”.
Salting form. The fruits are salted in cut form along with the peel. Some gourmets prefer to cut off the rind, leaving only the juicy flesh. You can cut the berries into slices or arbitrary pieces. The shape does not play a special role. The main thing is that the pieces should be large, but at the same time easily fit into the neck of the jar.
Volume . Watermelon - large berry, so it’s better to take a three-liter jar. You can also ferment in a bucket or any other suitable large container.
Amount of water. The brine is taken in half as much as the ingredients. When pouring, it is important that the liquid completely covers the watermelon slices.
Main preservatives. The marinade is prepared from water, salt and sugar. To ensure the “longevity” of the product, it is recommended to add natural preservatives: lemon juice, vinegar solution (you can use essence), freshly squeezed lemon juice or spicy seasonings. More sugar is used than salt.
Bones. If you plan to seal the container tin lids, it’s better to take out the seeds. This is not the most pleasant, but necessary process. The seeds wander and cause the jar to explode. From slices salted in an open container or under nylon cover, the seeds do not need to be removed.

In the process of conservation watermelon pulp acquires a tart, salty taste reminiscent of kvass. The crusts become like pickled cucumbers. The snack is consumed with meat, fish, boiled vegetables, and with alcohol. You can also squeeze the juice and get a “playing” drink.

Seasoning selection

Seasonings not only give the food a pleasant aroma, but also protect it from mold. A horseradish leaf can prevent fermentation in a three-liter container and preserve the preparation until winter. Spices are selected according to individual taste. The table shows seasonings that are combined with salted berries.

Table - Suitable seasonings for pickling

Spices	Quantity per three-liter container
Garlic cloves	4-5 pieces
Bay leaf	3-4 pieces
Cherry leaves	2 pieces
Peppercorns	4-5 peas
Fresh ginger	2 cm
Nutmeg	Half a teaspoon
Coriander	4-5 peas
Horseradish root	1 cm
Horseradish leaves	2 pieces
Currant leaves	2-3 pieces
Dill umbrella	1 piece
Dill sprigs	2-3 pieces
Medium bulb	1 piece, cut into rings
Chili powder	Quarter teaspoon
Celery	1 sprig
Cherry leaves	2-3 pieces

You need to be careful with spices so as not to spoil the taste of the fruits themselves. It is enough to add three or four types of spices that harmoniously complement each other.

Salted watermelons in jars for the winter: 10 recipes

Simple recipes for watermelons in jars for the winter will help even novice cooks make pickling. The amount of ingredients in all recipes is calculated for a three-liter container.

Classic

Description . For the traditional recipe, the brine is made from salt and sugar. Lemon can be replaced with a 9% vinegar solution (50 ml per liter). Sterilization is required, which involves heating both empty and filled jars.

What you will need:

watermelons - 2 kg;
water - 1 l;
citric acid - teaspoon;
sugar - 60 g;
salt - 30 g.

How to cook

Cut the berries into slices and place in a sterile, dry container.
Pour acid into the jar.
Boil water, add salt and sweeten.
Pour in hot pickle and cover with a lid.
Line the bottom of a large heat-resistant container with a towel or place a wooden board.
Place the container with the preparation inside.
Pour in water and boil for 20 minutes.
Seal the container, turn it over, cover with a blanket.
Once completely cooled, transfer to a storage location.

If the volume of the container allows, you can pickle small berries whole. Wash the berries thoroughly. Pierce the crust in several places and place in a container.

Pickled

Description . Traditional recipe can be simplified by preparing canned watermelons without sterilization for the winter. Before laying out the ingredients, the container must be dry and clean. It is suggested to take a vinegar solution as a preservative. It turns out to be a sweet and sour snack.

What you will need:

watermelon - 2 kg;
water - 1 l;
salt - 60 g;
sugar - 80 g;
9% vinegar solution - 70 ml.

How to cook

Cut the fruits and put them in jars.
Boil water and pour it inside the container.
Leave for five minutes, drain back.
Boil and pour again for three minutes.
Drain, add sugar, salt, boil.
Add vinegar.
Pour in hot brine and seal.

Fast

Description . After preparing the appetizer daily prescription, the sample can be taken after two days. The longer the preparation sits, the better the watermelon slices are salted. You can cook in jars with a nylon lid. It is recommended to add 50 g of sugar and 60 ml to the brine vinegar essence. Small pieces salt out faster.

What you will need:

watermelon - 2 kg;
water - 1 l;
salt - two tablespoons;
spices.

How to cook

Cut the berries into large cubes and cut off the rind.
Place the prepared pulp in an enamel pan for pickling.
Boil water, add salt.
Dissolve salty grains, add spices.
Pour brine over the ingredients until the liquid completely covers the pieces.
Leave for a couple of days at room temperature.
Transfer to the refrigerator and taste after cooling.

Spicy

Description . You can salt watermelons in jars for the winter with different spices, for example, mustard powder. The pickling turns out tart and crispy. Great option snacks for a meat feast.

What you will need:

watermelon - 2 kg;
water - 1 l;
sugar - 100 g;
salt - 60 g;
lemon - teaspoon;
dry mustard - a teaspoon.

How to cook

Cut the fruit into slices.
Boil the water.
Place the pieces in a container and pour boiling water over them.
Let sit for five minutes and drain.
Boil again with the addition of salt and sugar.
Add acid and mustard powder to watermelon slices.
Pour hot brine and roll up.

With mustard powder you can prepare a preparation of quick dry salting without preservation. Rub pieces of pulp without peel alternately with powder, salt and sugar. Place in a container and leave for two days at room temperature, then put in the refrigerator. On the third day you can take a sample. The longer the preparation sits, the more piquant the taste.

Acute

Description . Burning taste will add a chili pod. One whole pod is placed in one three-liter jar. If you cut the pepper and put it in parts, the appetizer will acquire a more distinct spicy taste.

What you will need:

watermelon - 2 kg;
salt - 30 g;
sugar - 80 g;
citric acid - half a teaspoon;
lemon;
chili pod.

How to cook

Wash the berries, dry them, cut them.
Place the chili in a clean, dry jar.
Place watermelon pieces on top, without compacting.
Add acid, sugar, salt.
Cut the lemon into wedges and place on top.
Boil water and pour boiling water into a container.
Roll up, turn over and wrap.
Wait for it to cool and transfer to a storage location.

Honey

Description . You can close watermelons in jars for the winter in honey marinade. Depending on the concentration of the honey solution, watermelon slices will acquire a light floral aroma or become a sweet snack.

What you will need:

watermelons - 2 kg;
water - 1 l;
sugar - 30 g;
salt - 30 g;
honey - two tablespoons;
9% vinegar solution - 60 ml;
currant leaves - two pieces;
dill umbrella

How to cook

Cut the berries into slices.
Place in a sterile container along with leaves and an umbrella.
Boil water and pour it inside.
Let sit for eight minutes and drain.
Boil, pour again for five minutes.
Drain and put on fire.
Add salt, sweeten, bring to a boil, remove from the burner.
Add vinegar solution and honey to the hot brine.
Pour the marinade over the ingredients and roll up.

Spicy

Description . TO festive feast To surprise your guests, you can pickle watermelons in jars for the winter with spices and herbs, for example, parsley and celery. The fragrant aroma combined with a spicy taste will delight true gourmets. The vinegar solution can easily be replaced with a teaspoon of lemon.

What you will need:

watermelon - 2 kg;
water - 1 l;
sugar - 80 g;
salt - 60 g;
9% vinegar solution - 50 ml;
greens - a bunch;
allspice - six peas;
cloves - three buds;
laurel - two leaves;
horseradish - two leaves.

How to cook

Place washed and dried horseradish leaves in sterile jars.
Cut the berries into slices and place inside the container, alternating with dry spices and herbs.
Cut the greens or tear them into small sprigs.
Place on top of watermelon slices.
Boil water and pour in ingredients.
Leave for five minutes and drain back.
Add salt, sweeten, wait until it boils.
Pour in the vinegar solution and stir.
Pour into container hot marinade, roll it up.

It is more convenient to drain the liquid using a lid with holes. You can buy it in a store or make it yourself by piercing a regular nylon cap.

Garlic

Description . Soaked watermelons are prepared for the winter under a nylon lid. Garlic cloves often cause fermentation, which can cause a sealed jar to explode. Both ripe and unripe fruits are suitable for cooking.

What you will need:

watermelon - 2 kg;
water - 1 l;
salt - 30 g;
sugar - 30 g;
garlic - three cloves;
spices, herbs.

How to cook

Peel the garlic cloves and place them along with the spices and herbs on the bottom of a sterile jar.
Cut the berries into slices and fill three-quarters of the container.
Add salt and sugar.
Boil and cool the water.
Pour in the liquid up to the neck.
Tie the opening of the jar with gauze and leave it in the room for a couple of days.
Close with a nylon lid and transfer to the cold.

With aspirin

Description . Some chefs prepare pickled watermelons in jars with acetylsalicylic acid. Sour tablets replace lemon juice and vinegar solution, providing preservation. With reasonable doses, the “medicinal” taste is not felt. However, it should be remembered that the “preservative” cannot be abused. A large number of medications can lead to diseases of the kidneys, stomach, and liver.

What you will need:

watermelon - 2 kg;
water - 1 l;
sugar - 60 g;
salt - 30 g;
aspirin - two tablets;
spices.

How to cook

Cut the berries into slices.
Place along with the spices in a sterile container.
Add sugar, salt, and tablets.
Boil water, pour into a jar.
Seal and invert immediately.

Cold way

Description . To pickle berries in a barrel, it is proposed to use the cold pickling method. You can salt cabbage in the same way. It is recommended to supplement the preparation with whole apples. Vinegar solution and acid are not used for preservation. The ingredients are designed for a three-liter container.

What you will need:

watermelon - 2 kg;
water - 1 l;
salt - 70 g.

How to cook

Cut the berries into slices and place in a clean container.
Boil water, dissolve salt.
Cool to room temperature, pour into a container.
Leave in the room for two days, then transfer to a cool place.

The water does not need to be boiled as long as it is clean and filtered. Simply dissolve the salt and pour over the slices. To taste, you can layer dill umbrellas, horseradish or currant leaves between the slices.

Pickling watermelons in jars for the winter will not take much time. But you can enjoy winter original taste juicy berries. It is recommended to store the blanks for no more than one year and only in a cool place. It is better to use pickled watermelons over the winter, freeing up space for new preparations by spring.

Reviews: “I do it without sterilization...”

Aspirin makes the brine more acidic, but much more harmful. It should be taken into account that when aspirin is dissolved and left for a long time in brine, a so-called phenolic compound is formed. It, of course, kills microbes, but is also poisonous to the human body. Therefore, a committee of experts of the World Health Organization issued a conclusion according to which salicylic acid and its derivatives are prohibited from being added to food products. Adding aspirin to brine is a threat to the kidneys. Frequent use of such canned food can cause pyelonephritis. With the constant use of such supplies with aspirin, the functioning of the liver and pancreas is disrupted.
The stomach and intestines are also affected. Most people know that aspirin should not be taken on an empty stomach and that it should be taken with milk. This helps reduce harmful effects medications for the gastric mucosa. In brines, the “corrosive” properties of aspirin are preserved. Therefore, such pickles are contraindicated in principle for people with gastritis. And for those who have a healthy stomach, they can only be included in their menu very, very rarely. Therefore, as Anyuta says in the recipe, it is better to add not aspirin, but Apple vinegar(GOST) or lemon juice (citric acid).
Sergey, http://zapisnayaknigka.ru/arbuzyi-v-bankah-konservirovannyie/

I make watermelons without sterilization and without aspirin. I put the prepared pieces of watermelon in a saucepan (I have a 6-liter one, which is equal to 2 three-liter jars), add about a liter of water and put it on the stove. I bring it to a boil, skimming off the foam, add salt and sugar (the proportions are the same as Anyuta’s), because I have 6 liters - 2 tablespoons of salt, 8 sugar. Then the essence (1.5 tablespoons). I boil for 5-7 minutes and roll it into sterilized jars. With a 6 liter pan, you get 5 liters (1 can of three rubles and 1 can of two rubles, for example) I put them tightly in the jars, the brine remains, but you can put the watermelons in the jars more loosely, then there will be two three rubles). I've been doing this for 3 years. At the feast, my watermelons are the first to fly away. The only thing is that they come out without crunch(
Elena, http://zapisnayaknigka.ru/arbuzyi-v-bankah-konservirovannyie/

I am writing from my mother’s dictation (salted watermelons are her favorite delicacy). Wash the watermelons with a brush, cut straight with the rind into pieces so that they fit into the neck of 3 liter jar, place tightly in sterile jars, pour boiling water for 10 minutes, pour into a saucepan, add 2 level tablespoons of salt, 7 level tablespoons of sugar, boil, pour over the jars with watermelons, add 1 tablespoon of 70% acetic acid directly into the jar , cover with a lid and sterilize for 10 minutes, roll up. If you do it without pouring and draining, then you simply add salt and sugar, pour in boiling water, vinegar and sour. and then sterilize for 20 minutes. You roll up. No spices needed, sooooo delicious!!! A recipe proven over decades! Good luck!!!
Vintage, http://forum.say7.info/topic8089.html

Girls! Very delicious watermelons obtained by putting a clove of peeled garlic in a jar and replacing a spoonful of sugar with a teaspoon of honey (without the top). The taste is wonderful! (I don’t really like recipes with the addition of honey - an individual rejection. But this case is an exception. Just like honey cake! Regarding watermelons in jars, I will say from my own experience: it is very important that the watermelon is of high quality and has not been stale for a long time. Otherwise, work may go down the drain, it will turn out sour. If a white precipitate appears in the jar after some time, it’s a problem. Alas, I’ve encountered this. And more than once.. (maybe excess nitrates also have an effect, if you’re not foolish enough to pour saltpeter). Because of this, it doesn’t even Every year I take it upon myself to make watermelons in a jar.
But, if everything is in order with the watermelon, they turn out simply fabulous! (peel, cut off)
Elena N, http://provse.forum2×2.ru/t633-topic

In countries former USSR One of the common types of preparing snacks is pickling watermelons in a barrel. Each family has its own special recipes their fermentation: apples and cabbage are added to watermelons for pickling, and a variety of spices and herbs are used. The container can be either wooden or plastic. The salted fruit will decorate not only an everyday meal, but also a festive feast.

Pickled and salted watermelons are prepared exclusively without the use of vinegar. The fermentation process involves the lactic acid bacteria contained in watermelons, while pickling requires the use of vinegar.

Both pickled and pickled berries have their own taste benefits, but watermelons prepared by pickling in barrels are the most beneficial for the stomach. They retain substances beneficial to the body. The disadvantage of this method is the need for a cellar or utility room where you can install a barrel of pickles.

Watermelons can be salted in slices or whole fruits. The taste of prepared snacks can be sour, sweet, salty. Mustard, sugar or other seasonings are added as spices.

For pickling, it is better to use pink berries. Overripe specimens, which when cooked become viscous and unpleasant to the taste, are not suitable. Preference should be given to fruits without damage, with a thin crust and dense pulp.

It is best to pickle watermelons in barrels for the winter in early autumn. At this time the air temperature is lower than in summer time what is needed for the fermentation process.

Whole pickled watermelons in a barrel

Vegetables about 15 cm in diameter are suitable for this fermentation. They are placed whole in a barrel thoroughly washed and scalded with boiling water. The fermentation process can be speeded up if each fruit is pierced with a fork or knitting needle several times.

Then the barrel is filled with ready-made brine to a level higher than the berries are located. The brine is prepared from purified or well water, with the addition of ingredients per 10 liters - 500 g of salt and the same amount of sugar. The taste with such proportions turns out to be delicate, with sweet, salty and sour notes. If household members prefer a richer taste, it is recommended to increase the amount of salt, up to 800 g, and reduce granulated sugar to 400 g.

So that the fruits do not float, but are immersed in brine, oppression is placed on top. For this purpose, a wooden lid is used. For a couple of days, the barrels are placed in a room with an average temperature, and then tightly closed and placed in a cool place, for example, in a cellar. After about 20 days, you can treat yourself to ready-made pickles.

Barrel watermelons with sauerkraut

A layer of chopped cabbage (about 10 cm) is placed in a barrel prepared in the above manner, a layer of berries is placed on top, and then shredded cabbage is again added. This fills the entire barrel. Cabbage must first be salted, 60 g per 1 kg of berries. Watermelons are layered with apples or unripe tomatoes.

You need to place shredded cabbage between each fruit so that the watermelons do not touch each other. The brine is being prepared in the usual way(0.5 kg of salt and 0.5 kg of sugar per 10 liters of liquid). Sourdough procedure: 2 days at a temperature of -20 - 22 degrees, and then in cellar conditions. It is optimal to stop using salted watermelons until mid-winter.

It is necessary to check the contents of the barrel from time to time. If mold has formed on the surface of the brine, it should be removed immediately and freshly prepared brine should be added.

Pickled watermelons in watermelon juice

In a properly prepared wooden barrel, after disinfection with boiling water, place salted slices in a layer of about 10 cm at the bottom, and then whole fruits. Each new layer is sprinkled with chopped pulp.

After filling the barrel, squeezed watermelon juice is added in this way. For 50 kg of whole fruits you will need approximately 25 kg of chopped slices. After a week of infusion at normal temperature, the barrel is lowered into the basement for storage. The pickling is ready for use a little earlier than a month later.

Watermelons pickled in a barrel with spices

To give spicy taste pickled berries are used:

horseradish roots;
coriander;
ginger root;
garlic cloves;
allspice;
celery;
chilli pepper.

These spices are evenly distributed throughout the container during the process of filling with fruits before salting such watermelons in a barrel, and the recipe for preparing the brine is similar to the previous methods.

Pickling in ceramic barrels

Since salting watermelons in a barrel is not the best option for all families, you can ferment the berries in small ceramic barrels. Dense watermelons are cut into small slices lengthwise. The washed container is poured with boiling water and dried. Greens, hot peppers, garlic and other spices are placed on the bottom. Then sweet fruits are placed. Garlic and branches of table greens are placed on top. After filling the container, add salt and black peppercorns.

The recipe for pickling watermelons stipulates that the water used should be from a spring or well. It is boiled, cooled to a lukewarm state and poured over watermelons in a barrel. Be sure to place a weight on top so that the contents of the barrel do not float up. After the fermentation process begins, the container is transferred to a cold room. If the liquid has been absorbed by the watermelons, then add the brine to the required level.

If the volume of the barrel is too large, you can use glass jar. Otherwise, the fermentation process is similar to the previous recipes.

The optimal temperature for storing watermelons for a long time is considered to be +3 degrees. As gourmets agree, salting in wooden barrels is the most ideal option.

Pickling watermelon with hot pepper and herbs

For every 5 kg of sweet fruits you will need:

1 hot pepper;
medium head of garlic;
1 tsp. peppercorns;
a bunch of greens (parsley and/or dill).

Filled with layers of small watermelon slices The barrel is filled with prepared brine. This amount of watermelon will require 3 liters of liquid. To this volume add 170 g of salt and granulated sugar. It is recommended to use purified water, without chlorine impurities. Spices are laid out evenly as the container is filled.

Be sure to place a weight on top so that all the ingredients are in the brine. Some people use a well-washed and boiled natural stone, mounted on a wooden or ceramic circle, as a load. After the brine has fermented, the barrel is lowered into the basement and the pickled berries are left there for storage.

Recipe for pickled watermelons with mustard powder

Before pickling watermelons, you need to stock up on a 100-liter wooden or plastic barrel.

For this volume you will need:

20 pcs. small fruits;
half a pack of powdered mustard;
sugar - 400 g;
purified water or water from a well - 10 l.

Select fruits without visible damage to the skin. It is advisable to select their size approximately the same, weighing 2 - 3 kg. Rinse under running water and let it drain or dry with a towel.

Cut off the stem of each berry and pierce the sides wooden skewer in several places, which will allow the brine to penetrate inside the fruit faster and reduce the fermentation time.

Salt the water in the bucket and add sugar according to the recipe, mustard seed powder. Wait until all the crystals dissolve. Pour the prepared brine over the fruits placed in the barrel. After 3 weeks, the snack will be ready.