Watermelons - are considered not only a sweet dessert for children and adults, people have managed to make them out of them. great snack for the winter. Watermelons are pickled and salted in jars for the winter. I want to note that pickled watermelons turn out no worse than pickled tomatoes or cucumbers. But this, of course, is not for everyone. I tried pickled watermelons once and have since fallen in love with them. Delicious, cold from a barrel - super, but a lady it did not work out like in Kherson.

Watermelons marinated with celery

We need one 3 liter jar:

• watermelon - about 2 kg.,
• water - 1.2-1.5 liters,
• spices: a sprig of celery, 4 leaves of parsley, 4 cloves of garlic, 8 peas black pepper,
• sugar - 2 tbsp. spoons without a slide,
• rock salt - 1 tbsp. heaped spoons,
• vinegar essence - 1 tbsp. spoon or 1 teaspoon of citric acid.

How to cook pickled watermelons in jars for the winter

The recipe for pickled watermelons is simple and quick to prepare.

1) As expected, let's start with cans, but with lids. Wash jars well baking soda and rinse thoroughly. Pour boiling water over lids and clean jars.

2) Then, wash the watermelons under running cold water, cut off the tails and cut into small slices. You can pickle watermelons with or without peel. It's optional.

3) In clean jars, put on the bottom: a sprig of celery, 4 cloves of garlic, 8 peas of allspice black pepper, 4 leaves of parsley. Next, lay the sliced ​​​​watermelon without pressing one on the other. Add another sprig of celery on top.

4) Fill jars with watermelons with boiling water. We stand for 20 - 25 minutes, covered with a lid.

5) After the time has elapsed, drain the water from the cans into the pan, add to each three liter bank for 1 tbsp. tablespoons of salt with top and 2 tbsp. spoons of sugar without a slide. Bring to a boil, let it boil for 2 minutes and pour the jars with the resulting brine. Before pouring marinade into jars, add one tablespoon to each jar vinegar essence. If suddenly there is no essence at hand, you can use citric acid (1 teaspoon).

6) We twist the jars with watermelons with lids and send them to a blanket or blanket. The position of the jars in the blanket is with the lids down. And let it cool down completely. Pickled watermelons are ready - then they are in the cellar or in the pantry.

Treat yourself in winter to the original taste of marinated watermelon in tomato juice!

For this snack, we need an unripe watermelon.

Well-washed watermelon, cut into pieces large slices, while the green skin, white layer and it is not necessary to remove the grain (for an amateur). The slices should be as large as possible, but they should fit freely into the neck of the jar. Arrange the slices in pre-sterilized jars, three-liter ones are best, although not necessary.

cook tomato juice, with the calculation of 1.5 liters per 3-liter jar. For 1 liter of juice add 1 tbsp. a spoonful of salt and 1 tbsp. a spoonful of sugar. Boil and pour the contents of the jar to sterilize.

After sterilization, pour 1 tsp into each jar. vinegar essence and immediately roll up, turn over and wrap with a warm blanket. Leave them in this position until completely cooled.

Alternatively, you can pour in the tomato juice, let it stand for a while, then pour it back into the pan and boil again. Then again pour it over the banks and roll it up, as already mentioned.

Choose whichever you like best!

What could be tastier and juicier than a cold watermelon in the heat. But even in winter, pickled watermelon will decorate your menu, there are many recipes for salted watermelons, they are all different and each is good in its own way.

Not quite ripe watermelon, weighing 8-10 kg, must be washed thoroughly, then cut into pieces. large pieces so that they can easily fit in three-liter jars. Sterilize the jars before that, put in each of them two pieces of cardamom in grains, eight pieces of black peppercorns and two pieces bay leaf. Now we tightly fold the pieces of watermelon and pour boiling water, as soon as the water cools down, becomes room temperature, it must be drained.

Boil all the drained water, about five liters from three three-liter jars, with salt and sugar for five minutes. We put sugar at the rate of two tablespoons per liter of water and two tablespoons of salt also per liter of water. Before filling the jars with boiling brine, put in them five cloves of garlic and a tablespoon of vinegar. We close the jars with lids and carefully turn them upside down, placing them in a warm place. Pickled salted watermelons are ready.

Salting watermelons in barrels. Pierce washed watermelons in several places with toothpicks and put in barrels, pour brine, put a wooden lid on top, and press on the lid. The brine is made on the basis of eight hundred grams of salt per ten liters of water, watermelons should not be large. Then for two days the watermelons are at a temperature of 20o C, after which they are transferred to a room with a low temperature and their fermentation continues for up to 30 days until the brine becomes transparent.

Pickled watermelons from Alena Dreher.

• We cut the watermelon into slices, put it in jars and fill it with marinade.
• Marinade for watermelons: based on 1 liter of water:
• 2 tablespoons of sugar
• 1 tablespoon of salt.
• We sterilize the jars for 15-20 minutes and before blocking add 1 teaspoon of 70% vinegar (vinegar per liter jar), wrap it with a blanket until it cools completely.
• Instead of vinegar, you can put 1 aspirin tablet per liter jar, it turns out sharper.
• The taste of pickled watermelons is sweet and sour, reminiscent of barrels in taste.
• Of the remaining watermelon peels can be done delicious jam!
• Enjoy your meal!

• RECIPE FOR SALTING WATERMELONS CLASSICAL

  You will need: 1.5-2 kg of watermelons, 1 liter of water, 70 ml of vinegar 9%, 3 tbsp. sugar, 1.5 tbsp. salt.

  How to pickle or pickle watermelon. Pour water into the pan, add sugar and salt, bring to a boil, boil for 10-15 minutes, then strain the filling and pour vinegar into it, mix. Cut the watermelon into small pieces, put in a 3l jar, pour hot pickle, cover with lids and sterilize for 20 minutes, roll up, turn the jars upside down, wrap them in a blanket and let them cool.

  Whether to cut the crust from the watermelon for pickling according to this recipe - everyone decides for himself, at will.

  RECIPE FOR PICKLED WATERMELON WITH GARLIC

  You will need: watermelon, garlic, for marinade - based on 1 jar with a capacity of 3 l: 80 g of sugar, 80 ml of table vinegar, 50 g of salt.

  How to pickle watermelon with garlic. Cut a juicy ripe watermelon into slices, cut off the peel and, without tamping, arrange in jars, put a clove of garlic in each jar and pour boiling water, leave for a few minutes, drain the water into a saucepan, bring to a boil, pour the watermelons again, then drain the water into the saucepan again , add salt, sugar, bring to a boil, pour in vinegar and pour watermelons. Seal the jars with sterilized lids, turn them over for a day, and then put them away for storage in a cool place.

  You can pickle watermelons with large quantity spices and additives.

  FRAGRANT PICKLED WATERMELON RECIPE

  You will need: 2 kg of watermelon, 1.2-1.5 liters of water, for each jar - 8 black peppercorns, 4 bay leaves and garlic cloves, 2 sprigs of celery, 2 tbsp. sugar, 1 tbsp. rock salt, 1 tbsp. vinegar essence or 1 tsp. citric acid.

  How to pickle watermelon with spices. Sterilize lids and jars. Rinse the watermelon with cold water, cut into medium-sized pieces, cut off the rind if desired. Spread celery sprigs, garlic, pepper, laurel on the bottom of the jars, lay the watermelon on top without tamping, put 1 more sprig of celery on top, pour boiling water, let stand for 20 minutes, cover the jars with lids, drain the water, bring to a boil, adding sugar and salt (the recipe gives the number of ingredients for one can of 3 l), boil for 2 minutes, pour 1 tbsp into the jars. essences or add citric acid, pour hot marinade, twist the jars with lids, wrap them in a blanket, turning them upside down and let them cool in this position.

  If you take risks and spend time preparing something that you might not like in the end, you don’t want to, try pickling watermelons first using this quick recipe- then you can get an idea of ​​the taste of this original snack and decide, based on this experience, whether you need to preserve watermelons for the winter.

  RECIPE FOR QUICK PICKLED WATERMELONS

  You will need: 5 kg of watermelon, pouring - for 4 liters of water vinegar 9% - 260g, 250 g of sugar, 125 g of salt.

  How to quickly marinate watermelon. Place half of a large watermelon in a large saucepan. In a separate container, mix water with sugar, salt and bring to a boil. Pour vinegar or essence (35g) into the watermelon, pour the prepared marinade into the pan, cover it with a lid, let it cool completely, put it in a cool place for 2 days, after this time the watermelon will be ready.

  According to the same recipe, you can pickle watermelon by cutting it into pieces, then it will be ready in 10-12 hours.

  Try to cook this unusual workpiece like pickled or salted watermelon for the winter, and enjoy it, surprising guests and delighting loved ones.

Watermelons for the winter from Valeria Nikitenko with aspirin

• For a 3 liter jar:
• Watermelons cut into pieces, put in a bottle, pour boiling water and leave for 15-20 minutes.
• Then drain this water into a saucepan and boil the brine, adding (to a 3-liter jar) 3 tbsp. l. sugar and 2 tbsp. l. salt.
• Before rolling, pour into the bottle 2 tbsp. tablespoons of vinegar 9% and, pouring brine, roll up.
• Keep warm until cool.
• for safety, I put 3 aspirin tablets in a jar of pickled watermelons.
• Enjoy your meal!

Watermelon slices can be not only sugar and sweet, but also salty. Salted watermelon - very delicious preparation, an excellent appetizer and side dish for meat and fish dishes. lovers pickled apples I will be understood and appreciated useful product fermentation of lactic acid bacteria. My children simply love salted watermelons, which my father-in-law salts for the winter not in jars, but whole in barrels. Many people prepare salted watermelons in turnkey jars, cut into pieces. Well, I will share with you a simple family recipe salted or soaked in brine watermelons. I think it will come in very handy in the season of home preparations.

Salted watermelons

pickle recipe in brine

What does salted watermelon look like? It's hard to answer, you have to try. It tastes very different from summer sugar watermelon. That's why it's salty. Such a peculiar watermelon taste with wine vigorous aftertaste. Very tasty!

A few words about how to choose whole watermelons for salting in brine.

For salting in barrels, late varieties of watermelons with a thin rind are suitable. The choice of these varieties is not accidental, since it is best to salt watermelons in the cool season, in the middle or end of October. This way they are better stored. optimum temperature and do not peroxide.

These watermelons, as a rule, are not large, their weight should be a maximum of 2 kg. Small watermelons for salting are also great. When choosing these berries for pickling, the watermelon, when tapped, should make not a deaf, but a ringing sound.

Watermelon peel should be free of cracks, dents, mechanical damage. The watermelons themselves must be ripe, but not overripe, otherwise, when salted, they will “deflate” and be with voids.

Whole watermelons are salted in a barrel for several months, the cooking time largely depends on the size of the fruit, so the “watermelons” are chosen approximately the same. For quick salting recommend pre-piercing the peel of watermelon in 10-12 places with a wooden toothpick or skewer. We do not do this, since the most delicious ready-made salted watermelon should be with gas. Look at my photo, this soaked watermelon is very carbonated! Cutting off a circle from it, you can see how the gas comes out.

After a few hours, the result is not the same, the brine from watermelon slices follows. Drain watermelon juice in a glass, you can use it as a drink. We start eating watermelons salted in October in December. Already to New Year's menu the most tasty snack you are guaranteed!

Watermelon is a delicacy that many people love. But their season is not that long, so the question arises of how to store them for the winter. Salted watermelon in a jar is the best solution. Even a novice hostess can prepare them. And the result is a wonderful snack and even table decoration. Consider several cooking options, from which you can choose any to your liking.

The easiest recipe

Salted watermelons in jars can be prepared with the minimum amount ingredients. You need to take watermelons, water and salt. Not overripe berries are suitable for salting (even slightly brown ones can be used). It is better if these are watermelons of small diameter. They must be washed with water (cold) and cut circles from the side of the tails. We pre-prepare the jars by sterilizing them over steam. Cut watermelons into circles about 15 millimeters thick. Then we cut each circle into four parts so that each piece fits in a jar. After that, put the watermelons in jars and fill them with boiling water.

This must be done carefully so that the container does not burst. Cover jars with lids and leave for 10 minutes. Next, drain the water and fill the jars with boiling water again. We leave them again for 10 minutes. Meanwhile, prepare the brine. We put a pot of water on the fire and put 30 grams of salt for each liter. For one three-liter jar you need 1 liter of brine. Let the brine boil for about 10 minutes and filter it through cheesecloth. After that, put the pan on the fire and bring it to a boil again. Add 15 milliliters of vinegar for every liter. If the watermelons did not ripen, then put another 20 grams of sugar per liter of water. Pour the jars with the prepared boiling brine and roll them up tightly. Refrigerate and store in a cool place. Salted watermelon (in a jar) will be appreciated by lovers of delicious food. If suddenly the lids begin to swell, it is necessary to drain the brine, boil it and pour it back.

Add spices

If you add a few spicy ingredients, then salted watermelons will get extraordinary taste. For this recipe, you will need celery and dill greens, garlic and lettuce pepper. For brine, we take 30 grams of salt and 50 grams of sugar for every liter of water. We take watermelons suitable for salting (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 in the neck of the jar. Grind the celery and dill greens, and cut the pepper into medium-sized slices. We divide the garlic into cloves and peel. Banks are well washed and sterilized. To get delicious watermelon salted in a jar, it is necessary to comply with all conditions. At the bottom of each container we put greens, pepper and garlic. After that, lay out a layer of watermelons. So layer by layer we fill the jars. Fill them with brine and leave at room temperature. Then we move to a cooler place. We close the jars with plastic lids. Salted watermelon in a jar is very tasty. But you can use other containers. The technology doesn't change. Very often used large pots or barrels. You can salt small watermelons in them without cutting them into pieces.

Foreword

For salting, you can take only ripe fruits without damage, preferably with a thin crust. Best time for cooking - at the end of October, since this unusual dish can be stored for only a few months and only at low temperatures. To pickle fruits in a barrel, it is advisable to use only ripe and identical in shape watermelons of late varieties. On average, one watermelon should weigh about three kilograms.

Salting ripe watermelon fruits in a barrel

Wash the watermelons thoroughly and prick each one in 10 different places using a wooden stick. So they are better saturated with brine, the fermentation process will be accelerated, and the taste will turn out to be more pronounced. Prepare: Wash and dry it well, after which you can proceed. Carefully place the fruits on the bottom of the barrel and pour the prepared brine: for every 10 liters of water, there are 800 g of salt. It is not necessary to add any spices, because the appetizer will turn out great anyway. We close the prepared barrels first with gauze, and then with a wooden lid. Watermelons can be stored in any cool place - they will be ready in about a month.

Watermelons can be salted in ordinary glass jars any volume. Wash the fruits thoroughly, cut off a thin peel, cut into medium pieces. Many housewives decide to leave the peel, but in this case, the sterilization process takes about 20-30 minutes, but if the watermelons are without a peel, only 10 minutes. There are several recipes for such salting. We will consider them all, and already you choose the most suitable for yourself.

Method 1

This recipe provides for the use (for each liter of water):

• 1 spoon of sugar;
• 1 tablespoon of vinegar (9%);
• 1 spoon of salt.

Carefully lay out the watermelon cut into pieces in jars, add salt and sugar. Fill everything with boiling water and sterilize the jars for 10 minutes. After that, pour vinegar into the container and roll up the jars.

Method 2

For a 3-liter jar, prepare three aspirin tablets and two tablespoons of salt and sugar. First, the jars should be sterilized, after which the fruit slices are placed in them, topped up hot water. After that, take a short 10-minute break, drain the settled water into a separate saucepan, pour in the remaining ingredients and boil again. We put aspirin in a jar, fill in the resulting brine and roll up the containers.

Salted watermelon in a glass jar

Method 3

To prepare one can of salted watermelon, we need:

• a spoonful of salt;
• two spoons of sugar;
• a spoonful of 70% vinegar essence.

We wash the jars with high quality, but do not sterilize yet. We put watermelon slices in them, sprinkle salt and sugar on top, pour in vinegar and clean water. We close the container with a metal lid and sterilize for about 40 minutes.

Method 4

This recipe may seem a little strange at first due to ingredients such as honey and horseradish, but you will never forget the taste of an amazing dish. To prepare, take:

• 1 spoon of honey;
• 30 g of horseradish;
• 3 aspirin tablets;
• 1 spoon of salt.

Sterilize the containers, put horseradish cut into thin slices at the bottom, and watermelon on top. Also, you need to fill the jar with the rest of the ingredients, pour boiling water and roll it up. After that, wrap the containers with pickled watermelon and wait until they cool.

But what if you expect guests in a couple of days and would really like to treat them unusual dish? There is one great recipe quick salting. Instructions for preparing pickled fruits are as follows:

1. Cut the watermelon into medium-sized pieces.
2. Pour two tablespoons of salt on the table, a spoonful of sugar and dry mustard, mix the ingredients.
3. Rub the dry mixture into each slice by hand.
4. We put all the pieces in a saucepan, put a press on top and send almost ready meal in the refrigerator for two days.

Salting watermelons in this way involves the use of fine-grained river sand - no other sand will do. Pour sand into a large basin, add cold water and rinse thoroughly, stirring with a wooden stick. After the first flush, follow the water along with foreign matter. Repeat the sand cleaning at least two more times until there is only sand left in the container and the water is clear.

Pour sand on the bottom of the barrel with a layer of up to 10 cm, put watermelons on top. At the same time, remember that a distance of at least 2 cm should remain between the walls of the barrel and the fruits. A layer of sand about 5 cm thick is again poured on top and the fruits cut into pieces are again placed. So fill the entire barrel, and the last layer of sand should be at least 20 cm. Next, we prepare the brine - we take 500 g of salt for 10 liters of water. Fill the filled barrel with brine. It is important to remember that sand absorbs liquid rather slowly, and therefore the brine must be periodically added so that it covers the sand.

Barrel with sand for salting watermelons

If you see that during the topping up of the brine the layer of watermelon is “bare”, you will have to add sand, otherwise the salting of the watermelon will not work. The absorption of the brine is carried out for about three days.

When storing watermelons, be sure to occasionally check that there is at least a 10 cm layer of brine on top of the sand at all times. Otherwise, your fruits will simply become moldy. By the way, this recipe is more suitable for cooking watermelons with a thick crust - fruits with a thin skin can tear when removed from the barrel, sand will get inside, and as a result they will become unusable. Fruits salted in this way are stored for almost half a year, without losing their taste.

Another unusual recipe using cabbage. You will need small, strong watermelons weighing about 2 kg. Wash the fruit well before planting. Then put salted and pre-sauerkraut in a layer up to 10 cm at the bottom of the barrel, watermelons on top. The resulting voids between the fruits must be laid with cabbage. The last layer is sauerkraut. Cover the watermelons with clean gauze, put a press on top and send the barrel to the cellar for storage. Watermelons salted in this way are stored for no more than three months. By the way, a similar recipe is used for cooking.

Watermelons with sauerkraut

Another interesting recipe provides for salting with apples. First, prepare the brine - take 800 g of salt in a bucket of water. Next, we act in exactly the same way as in the previous method: we put strong fruits in the barrel, fill the voids between the fruits with apples, but the free space between the watermelons and the walls of the barrel must be covered with purified river sand. As the barrel is filled with watermelons, pour the brine into the container. The top layer of fruits is covered with sand in a layer of 35 cm and poured with brine. Store barrels in a cool place.

These blanks, frankly, are not for everyone, but usually everyone likes them the first time. Therefore, pickling watermelons in jars has every right to our approval, just like pickling tomatoes and cucumbers.

For the first time I tried salted and pickled watermelons for the winter in Ukraine. They love to do such things for a snack, but to gorilochka. Just with fried potatoes or in addition to meat, such watermelons are very good. There are lovers there who salt watermelons with whole barrels, but this option is hardly suitable for us, it is still more convenient to store them in jars.

What else I liked was that completely unripe watermelons or simply unsweetened ones are suitable for salting. We grow melons ourselves, summer does not fall for summer, you understand, Siberia. Sometimes watermelons just don't have time to ripen. That's when we go full salting.

How to salt watermelons for the winter in jars

You can pickle watermelons both whole and cut into slices. There are varieties that are very tiny, no larger than a large tomato, these can fit in a jar, but slices are more convenient.

For salting and pickling, you can add a variety of spices, some like sprigs of cherries, currants and raspberries, someone likes more garlic, there are lovers of spicy watermelons, with pepper. There are a lot of options, in fact, if you haven’t even tried anything close, then it will be difficult to decide right away. But then you will be able to invent recipes to your liking. I already have these.

When salting watermelons, you can remove the crust or leave it on, to your taste. They usually take off the thick one, but some salt it separately and it turns out very tasty. You should not take purchased watermelons for salting, especially even before the start of the season. Together with them, you will also salt the nitrates with which they are stuffed.

The traditional recipe for salting watermelons in jars

If you nevertheless decide that some berries, which include watermelon, can not only be used for jam, but also salted, I suggest starting with classic recipe salting. Almost the same as you pickle cucumbers, tomatoes and everything else.

For such a recipe you will need:

• Two kg of watermelons
• Liter of water
• Topless teaspoon of lemon or 50 grams of 9% vinegar
• Three tablespoons of sugar
• One and a half tablespoons of salt

How to salt watermelons:

We select the most whole ones so that there is no damage on the peel. We cut into small pieces so that they go into the jar, you don’t need to trample them too tightly, otherwise the output will not turn out too beautiful. We sterilize the jars and put watermelon slices there to the top.

We prepare the brine, pour salt and sugar into boiling water, pour vinegar at the end of cooking. If you do with a lemon, then you need to add it immediately to the jar. Then we fill the jars with brine and set them to be sterilized in boiling water for about 20 minutes. We roll them up, wrap them upside down in a blanket and leave them to cool for a couple of days.

Spicy Salted Watermelon Recipe

Enough interesting combination, especially if the watermelon is sweet. The taste of pepper and garlic is emphasized by sugar content and the appetizer is excellent.

For the recipe we will need:

• Two kg of watermelons
• Liter of clean water
• Four spoons of sugar
• Two spoons of salt
• Six peas of allspice
• 2-3 pods of pepper "light"
• 3-4 garlic cloves
• A tablespoon of vinegar essence

How to pickle spicy watermelons

We cut the watermelons into slices so that they enter the jar, immediately add allspice and a light to them (I take dry pods), clean and spread the garlic cloves evenly over the jar, if large, you can cut them lengthwise.

We bring the water until it boils and pour a jar of watermelon for a couple of minutes, then pour it back into the cooking container. Now we add sugar and salt and boil for fifteen minutes, at the end we pour vinegar, which can be replaced with citric acid. Fill the jar and immediately cork with a sterile lid. We also let it cool under the covers in an inverted state.

Salting watermelons in jars without sterilization

Not everyone likes to mess with jars, especially sterilize, so I specially prepared such a recipe. The main thing here is to choose watermelons that are moderately ripe so that they do not give quick fermentation, as overripe ones usually do.

For cooking you will need:

• A couple kilos of watermelons
• Liter of water
• 70 ml 9% vinegar
• Three tablespoons of sugar
• Two tablespoons of salt

How to cook watermelon without sterilization:

We cut watermelons into pieces. We sterilize the jars in advance and put the pieces in them, not tamping too much.

Boil water and fill jars with watermelons, stand for 5 minutes. After we drain everything back and boil again, again fill the jars for three minutes, after the expiration we pour it back into the saucepan, add sugar and salt and boil, add vinegar at the end of cooking.

We immediately fill the jars with brine, just removed from the tile and immediately roll up the lids. We remove for a couple of days to cool, covered under a blanket, just do not forget to turn over on the lids.

Salting watermelons in jars in a cold way

This option is for those who do not like vinegar in blanks. Here, salt and fermentation bacteria will act as preservatives, almost like in sauerkraut. According to this recipe, you can pickle watermelons in a barrel, only increase the volume.

What we will need:

• Two kilograms of watermelons, if done in jars
• Liter of boiled cooled water
• 70 grams of salt

How to pickle watermelons in a cold way:

We also cut the watermelon into slices and put them in scalded jars. Boil water with salt and cool the brine to room temperature, then pour the watermelons. Now the most interesting thing is that we leave them in the room for two days to roam. How to pierce cabbage to release carbon dioxide. Then we put it in a cold place. This recipe is old, my grandmother salted watermelons in this way.

Salted watermelons with spices

Fragrant and fragrant pieces ripe watermelon will not only original taste but also a unique smell. I have such a recipe for the holidays, we love to surprise our guests with something unusual.

What do we need to take:

• A couple kilos of watermelons
• Liter of water
• Three spoons of sugar
• Two spoons of salt
• 50 grams of vinegar 9%
• 6 allspice peas
• 3 cloves
• 2 bay leaves
• 2 sheets of fresh horseradish
• A bunch of greens, parsley, celery and dill

How to pickle watermelon with spices:

At the bottom of the pre-sterilized jars, we lay out cleanly washed horseradish leaves, it will sharpen the watermelons and pleasantly fresh. Then lay out the slices without crushing them. We shift with sprigs of greens and lay spices: lavrushka, peppercorns and cloves.

We boil some water and immediately pour it into a jar, cover it with a lid and let it stand for five minutes, then cover it with a special lid with holes and drain the water back. Now boil already with salt and sugar, not forgetting to pour vinegar into it at the end. Now fill the jar and roll it up, put it upside down under a fur coat for a day.

Pickled watermelons in jars for the winter with mustard powder

Who has not tried it, I highly recommend it, not a recipe, a song! Watermelons turn out tart, crispy, just a pleasure to indulge in such. An excellent side dish for meat and fish.

What you need for the recipe:

• Two kilos of watermelons of any ripeness
• Liter of water
• Four tablespoons of sugar
• Two tablespoons of salt
• teaspoon dry mustard powder
• topless teaspoon of lemon

How to cook:

We cut watermelons into slices, put them in sterile jars and pour boiling water for five minutes. Then we drain the boiling water and cook the brine from it. In jars, pour mustard and lemon on top of watermelons, pour boiling brine and roll up. Upside down jars will cool under a blanket for a couple of days.