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Since we are again in a long mushroom-free period, I am having fun by fermenting watermelons.
It started with the fact that we bought a watermelon, and it turned out to be ripe, but not sweet. I remembered a delicacy popular in the southern regions - soaked watermelons. I quickly found on the Internet several recipes for “pickling” watermelon in slices.

Prepare a quick pickle marinade:

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1 tbsp. salt + 1 tbsp. sugar per 1 liter of water (you don’t need to boil it, just boiled water). Place the watermelon slices in a suitable container (you can add sprigs of dill and parsley and a few slices of garlic), pour in the marinade, and press down lightly with something so that everything is covered with brine. And we wait for the process of lactic acid fermentation to start. The first time I started to ferment only on the 2nd day.
2-3 days after the start of fermentation, you can transfer it to a container and put it in the refrigerator (of course, fill it with brine). After another day you can eat.

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Subsequent batches can be fermented using the remaining brine, adding freshly prepared brine if necessary. In this case, it begins to ferment much earlier and can be transferred to the refrigerator after 2-3 days.

Delicious, I can't stop eating. The wife, however, does not accept the innovation yet. In her understanding sweet watermelon and brine are categorically incompatible things.

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Pickled watermelon for the winter

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Another option for winter preparation of watermelons is pickling. The cooking process takes a small amount of time, and the appetizer turns out tasty and quite spicy. Most often I serve slices of pickled watermelon at the holiday table when I try to surprise my guests. I would like to present to your attention several proven methods of pickling, maybe someday they will come in handy for you.

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For this preparation, it is best to take unripe berries; they will not spread out in the jar, but will retain their shape. You can roll it up with or without the peel, in pieces, cubes or slices, it all depends on the desire of the housewife and her imagination.

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Quick navigation to this page.

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Marinated watermelon slices

Ingredients (per three liter jar):

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1 large watermelon;
1 liter of water;
30 grams rock salt;
100 grams of granulated sugar;
70 ml 9% vinegar;
1 clove of garlic;
2 bay leaves;
1 medium bunch of greens;
4-5 peas of allspice.

Preparation:

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Wash the berries thoroughly, carefully cut into small slices so that they do not crack. Place the prepared greens at the bottom of the glass jar, Bay leaf, garlic, place the prepared watermelon slices tightly on top.

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Boil water in a saucepan or saucepan, pour it into a jar, let it cool, and pour it back into the container. Pour granulated sugar and rock salt into it, boil the mixture, remove from heat, add 9% vinegar. Pour the prepared marinade over the watermelon slices to the edges of the glass container, carefully roll up the lid, wrap in a blanket or fur coat, and let cool completely. Store the seaming in the cellar for no more than one year.

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Pickled watermelon without peel

This recipe is designed for one three-liter jar of pickled winter preparation.

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Ingredients:

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1 large ripe watermelon;
60 ml 9% vinegar;
25 grams of rock salt;
75 grams of sugar;
1.5 liters of water.

Preparation:

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Wash the watermelon thoroughly with a brush, carefully remove the rind, cut the pulp into small pieces, and remove the seeds if possible. Sterilize the jar for 12-15 minutes, place the prepared watermelon in it.
Prepare the marinade mixture in a saucepan. Boil water, pour sugar and rock salt into it. Boil the resulting mixture, pour it into a jar for 5-6 minutes, drain, and repeat this process again. Before you start rolling, pour the liquid into the container again, bring it to a boil, add vinegar, pour into glass containers to the brim, cover with a lid, sterilize, roll up.

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Store jars in a cellar or basement. Pieces of pickled watermelon can be served as a separate item snack dish or use as one of the elements in canapés.

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Pickled watermelons with citric acid

Ingredients:

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1 medium sized watermelon;
50 grams of sugar;
25 grams of salt;
10 grams of citric acid;
4-5 cloves of garlic;
1-2 bay leaves;
5-7 peas of allspice;
1.5 liters of water.

Preparation:

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Sterilize the jar and lid for 10-15 minutes. Place bay leaf, peppercorns, and garlic at the bottom of the glass container. Wash the watermelon, cut into slices along with the peel, place tightly on the bottom of the jar. Boil water in a saucepan, pour it into a container, close the lid tightly, and let cool well. Pour the liquid into a container, add salt, sugar, stir the ingredients thoroughly until all the crystals dissolve, put on the fire again, boil, pour into the jar again, pour on top citric acid, roll up the lid. Be sure to wrap the hot seamer in a blanket or fur coat, cool it and store it in a cool room.

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Pickled watermelon in a saucepan

Ingredients:

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1 medium sized watermelon;
1.5 liters of water;
1.5 tablespoons of salt;
3 tablespoons sugar;
3-4 cloves of garlic;
10 grams of dill or celery.

Preparation:

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Rinse the watermelon, cut into slices, place tightly in a saucepan. Place garlic, dill or celery in a container with chopped berries. Pour water into a bowl, add sugar and salt, stir, pour the resulting mixture over the slices, and place a weight on top (an eggplant or a bowl of water). After 2-3 days, a tasty and aromatic snack will be ready.

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Marinated watermelon with tomatoes and mustard

This recipe makes three bottles of delicious and aromatic snack volume 3 liters.

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Ingredients:

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2.5 kilograms of tomatoes;
1 medium-sized unripe watermelon;
3 heads of garlic;
30 peppercorns;
9 pcs. bay leaf;
10 grams of dill seeds;
30 grams of dry mustard;
35 grams of rock salt (per liter of water);
35 grams of sugar (per liter of water);
75 ml vinegar essence.

Preparation:

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Sterilize jars and lids for 10-15 minutes. In each container, place 10 peppercorns, three bay leaves, and several cloves of garlic.

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Wash the watermelon, remove the peel, cut into pieces. Place the tomatoes and prepared berry slices into jars (preferably place one at a time), pour boiling water over them for 10 minutes, drain the liquid into a saucepan. Boil, add salt, dill seeds and sugar, stir. Pour the resulting marinade into jars, add mustard and essence, roll up, and wrap tightly in a blanket. Cold billet store in the cellar.

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Pickled watermelon with aspirin tablets

This is a fairly simple way to prepare a tasty delicacy in winter; there is no need for sterilization during the preparation process, and this, in turn, makes the housewife’s work easier.

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Ingredients:

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700 ml water;
1 medium sized watermelon;
2 aspirin tablets;
50 grams of sugar;
25 grams of salt.

Preparation:

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Rinse the watermelon thoroughly, cut into small slices, and place them tightly in a jar. Add sugar, salt and aspirin tablets to a glass container. Boil water in a saucepan, pour it over the watermelon, roll it up, and wrap it tightly in a blanket. Store the cooled jar in the refrigerator or cellar.

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Spicy pickled watermelons in a jar

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Ingredients:

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1 medium sized watermelon;
70 ml 9% vinegar;
1 chili pepper (small);
2-3 cloves of garlic;
25 grams of sugar;
25 grams of rock salt;
10 grams of dill umbrellas;
5-6 black peppercorns.

Preparation:

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Rinse the watermelon thoroughly under running water, cut into small slices (you can cut off the rind). Place dill umbrellas, garlic cloves, peppercorns, chili peppers at the bottom of the jar, and place watermelon slices tightly on top of the spices. Boil the code in a saucepan, pour it into a jar, let it brew for a while, pour it back into the container. Boil the liquid, add sugar and rock salt, bring to a boil, boil for 1-2 minutes. Add vinegar to the resulting brine, pour it into a jar, roll it up, turn it over, and wrap it tightly with a fur coat or a warm blanket. Store finished seams in a cool, dark room or cellar.

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These recipes have already been tested by me several times. personal experience. I often pickle homemade watermelons that are a little underripe. The benefit is obvious - the fruits do not disappear, there are always several jars of ready-made fruits in the cellar. delicious snack. I serve it as a separate delicacy for lovers of unusual marinated dishes, or as an addition to meat dishes or boiled vegetables. Try one of my favorite recipes and you will be pleased with the results!

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How to salt watermelons correctly

How to salt watermelons, and most importantly, why is it necessary?

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One of the favorite delicacies of many people in winter period- salted watermelons homemade. They are ideal for the holiday table as a snack dish or decoration. Exists great amount variety of options, according to which you can prepare this delicious berry. It can be salted in a barrel or glass jars, pieces or whole, with the addition of vinegar, honey or various spices.

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How to salt whole watermelons in a barrel

To really get tasty treat, prepare small, unripe watermelons for pickling. They should under no circumstances be lethargic.

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Ingredients for brine (option No. 1):

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10 liters of cold water;
400 grams of rock salt;
1.2 kilograms of sugar.

Ingredients for brine (option No. 2):

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10 liters of cold water;
700 grams of rock salt.

Before you start pickling, prepare a barrel, preferably a wooden one. Wash it thoroughly and pour boiling water over it. Make several punctures on the prepared watermelons - this will improve the penetration of the brine into the berries. Place them in a container.

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The next stage is preparing the brine. If you want the watermelons to have a salty taste, use the second brine option; if they are sweet and salty, use the first one. All necessary ingredients dissolve in the water obtained by the liquid, pour over the watermelons (the brine should cover them). Cover the berries drenched in brine with gauze or cloth, place wooden mugs and weights on top (you can use a clean stone, bucket or eggplant with water). After 2-3 days, take the barrel to the cellar. It will take 2-4 weeks for the watermelons to be completely salted.

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Whole salted watermelons can be consumed as a separate snack, dessert or side dish. They will become a real decoration festive table and will not leave anyone indifferent.

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How to pickle watermelons in a jar with honey and garlic

In this recipe, the amount of ingredients is calculated for one three-liter jar.

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Ingredients:

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3 tablespoons rock salt;
3 tablespoons honey;
3 cloves of garlic;
3 aspirin tablets;
1 medium-sized unripe watermelon.

Cut the watermelon into medium-sized pieces and place in a sterilized jar (the peel does not need to be removed). Add all ingredients to a jar, pour boiling water over it, roll it up and cover tightly with a blanket. Place the cooled container in a cool room.

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How to pickle watermelons in a jar with vinegar

Ingredients:

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30 grams of rock salt;
15 ml 9% vinegar;
20 grams of sugar.

Wash the watermelon, cut into pieces, put in a jar and pour boiling water over it for 15-20 minutes. Drain the water, use a measuring cup to determine the amount of expressed liquid, and for each liter add vinegar, sugar and salt. Boil the brine again, pour it over the watermelon and roll it up. Wrap the jar tightly with a blanket. Place the cold bottle in the cellar or basement.

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Salted watermelon own juice(early ripening)

Ingredients:

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1 unripe watermelon;
1 tablespoon dry mustard;
1 tablespoon rock salt;
1 tablespoon sugar.

Wash the watermelon under running water and cut it. Prepare a mixture of salt, sugar and mustard. Sprinkle the bottom of the prepared pan with this mixture, lay out the pieces of watermelon, and again sprinkle with homemade seasoning on top. When the installation is complete, place the weight on top. Place the pan with watermelon in a warm place, after 4-5 days it will be delicious spicy snack will be ready. Rinse the finished slices in the resulting juice; it will wash away the remaining mustard from their surface.

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Pickled watermelons in a jar

Ingredients:

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5 kilograms of watermelon;
1 cup 9% vinegar;
250 grams of sugar;
125 grams of salt;
4 liters of water.

Rinse the watermelon under running water, cut it into quarters and place in a jar. Prepare the marinade in a saucepan. To do this, boil water, add vinegar, salt and sugar to it. Boil it for 3-5 minutes. Pour the marinade into a jar, roll it up and wrap it in a warm blanket. Store pickled watermelons in a cool, dark room or refrigerator.

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Salted watermelons long-term storage

Ingredients:

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1 medium sized watermelon.
50 grams of salt;
30 grams of sugar.
2 -3 teaspoons acetic acid.

Wash the prepared watermelons under running water, carefully cut into pieces and place in a jar. Pour boiling water over them for 10-15 minutes and pour the liquid into a saucepan. Boil water and pour it over the watermelon slices again, the procedure lasts 5-7 minutes. Drain again and measure its quantity.
The next step is preparing the brine for the watermelon. Add salt and sugar to the liquid that was drained from the jar (based on the amount per 1 liter of water), boil for 2-3 minutes and pour it into the jar. Add acetic acid (calculation: 1 teaspoon per liter jar). Roll up and wrap with a blanket. Store in a cool place. To give watermelon spicy taste, add coriander to the jar, nutmeg or ginger.

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Spicy salted watermelons

Ingredients:

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1 medium sized watermelon;
4-5 pcs. allspice;
1-2 leaves of bay leaf;
3-4 cloves of garlic.
50 grams of sugar;
30 grams of salt;
1 teaspoon acetic acid.

Sterilize the jar for 10-15 minutes, put garlic, bay leaf and pepper on the bottom. Cut the watermelon into slices and put it in a jar. Prepare the brine: boil water in a saucepan, add salt and sugar, cook for 5-7 minutes. Pour it into a jar, add acetic acid and close the lid. Wrap the rolls in a blanket, and after cooling completely, take them to the cellar.

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Salted watermelons with apples in a barrel

Ingredients:

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10 ripe watermelons medium size;
5-6 kilograms of apples;
10-15 leaves of currant and cherry;
rye straw;
750 grams of rock salt;
10 liters of water.

Wash the barrel and pour boiling water over it. Place the prepared watermelons in a barrel, pour the apples into the voids between the berries, and add cherry and currant leaves. Wash the straw, pour boiling water over it and place it between the fruit and the wall of the container.

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Prepare the brine: dissolve 750 grams of salt in 10 liters of water (if you need more than 10 liters of brine, then the quantity of its ingredients must be increased). Pour it into a filled barrel, cover it with a cloth, put the mugs and pressure. The barrel should only be stored in a dark, cool place, otherwise the pickles may spoil. After 2-3 weeks, the watermelons will be ready to eat.

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Salted watermelons prepared according to the options proposed above have an unforgettable taste and aroma. You can improve any of the recipes at your discretion, desire and taste. Various spices, herbs, spices will be an excellent addition to the proposed recipe. Prepare salted watermelons, leave feedback on what you did, and be sure to share our selection of recipes with your friends!

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Bon appetit!

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Russian cuisine is famous for its diversity, many options for pickles, marinades and preparation home canning. Salted whole strong watermelons are extremely tasty: they are prepared sweet and sour, with garlic, whole and in slices. The choice of a specific recipe determines whether the hostess and guests will like this dish or not.

Pickled and pickled watermelons, harm and benefits for the body

A large garden berry - watermelon - is good for health in fresh. This a good option for an impromptu dessert, an opportunity to cool off in the summer heat. Both adults and children love watermelon. It perfectly quenches thirst, has a beneficial effect on metabolism and the functioning of the human genitourinary system.

Watermelon contains a lot of liquid:

water – 92%;
sugar – 8%.

It contains vitamins A, B, PP, C, E, as well as microelements - potassium, magnesium, iron. It is recommended for anemic disease, pregnant and lactating women. The benefits of watermelons are expressed in their antioxidant effects, beneficial effects on the heart, circulatory system, and ability to normalize blood pressure. Plaques growing on the walls of blood vessels after eating sweet berry, will decrease in size, and the bone tissue in the skeleton will be strengthened using calcium dissolved in the juice. The seeds are useful for athletes - they contribute to growth muscle mass. In general, nutritionists recommend eating watermelon to reduce excess weight, removing accumulated toxins from the body.

A lot of useful properties are concentrated not only in the pulp, but also in the peels, juice, and seeds, so it makes sense to use them in pickling, pickling, or freezing. Pickling a watermelon is simple: just cut it into slices or immerse the whole thing in the solution, wait the time required by the recipe, and the product is ready.

But abuse of treats, especially with kidney pathologies, diabetes mellitus, complications in genitourinary system will lead to serious consequences. Polysaccharides and excess fluid are harmful for such patients in fresh watermelon, and in combination with salt they are doubly dangerous. Swelling may appear and an individual allergic reaction may occur.

You should eat early ripening watermelons with caution in the early period - until the end of July and beginning of August: there is a high probability of poisoning with nitrate-rich products, which are not at all useful because of this.

It’s even better to wait until the end of summer, and only then enjoy the taste of ripe, sweet melons.

Features of salting watermelon

Due to the high liquid content, watermelon is easily and quickly pickled. The amount of water for brine is selected experimentally, depending on the specifically selected specimen. Preparation takes 2-3 days, and after this period of time delicious, crispy, sweet and sour slices are ready.

The fruits should not be excessively loose, with the pulp peeling off from the skin - these are not suitable for preservation. Strong, not overripe watermelons are more suitable: these will last a long time and will not fall apart during the pickling process. Those with cracks, rotten or wrinkled are rejected immediately.

Under no circumstances should you use an aluminum pan - only enamel or glassware. If you add mustard or garlic, the taste will benefit, it will become piquant and richer.

In the bank

For pickling in glass containers, berries that are not very large and of medium ripeness are selected. It is important to remember that the salt solution should cover the entire flesh, so it is better to cut the watermelon into slices. The size of the jar also plays a role: 1 liter or smaller ones are not suitable - they will hold very little. The optimal volume is 3 liter jars.

You will need a clean, intact glass jar, table salt and the watermelon itself. The amount of the main component is not so easy to calculate - it is recommended to come to this by experience. Wash the berries, clean the skin of dirt and damaged areas, and wipe with a towel. Then they are cut into segments so that they fit into the neck of the jar (about 7-8 centimeters). There are options with salting only the pulp or the whole, with the peel - as you like.

The core, cleared of the outer layer, will be salted faster, and the slice with seeds and skin will have a more pleasant crunch. Next, prepare a solution: 2 tablespoons of rock salt per 1 liter of water.

The slices are dipped into a jar, filled with brine so that it completely covers the contents, and left at room temperature. After just 2-3 days, the separately salted pulp will be completely ready; with the skins, the watermelon will be soaked in the solution more slowly (in about a month).

In a saucepan

A great way to treat yourself to something delicious is to pickle watermelon in a saucepan. A restriction is placed on the material of the cookware: no aluminum, preferably glass, stainless steel or enameled. A wide, flat saucepan with a lid allows you to accommodate a sufficient amount of the finished product.

Medium-sized berries are washed well under running water and cut into slices. If you do not separate the peel, the production will be virtually waste-free. You'll have to cut off the top and bottom, and everything else will go into use. The watermelon is placed in a pan, then filled with brine.

To prepare it you will need:

Water – 1-1.5 liters (determined experimentally).
Salt – 100 grams.
Granulated sugar – 80 grams.

The composition should cover the contents completely; sometimes, to improve the taste, currant leaves are used.

Tip: the components dissolve better in hot water, then immediately pour the watermelon with brine. Cover the pan with a lid and put it in a cool, dark place. Instead of cutting the berries into slices, you can salt them whole, but this will greatly extend the process over time. After 30-35 days, they begin to taste the crispy, sweet and sour slices. Stored finished product in a cold place for no more than 2 weeks.

In a barrel

An old Russian recipe: when fermented in wooden barrel(preferably oak) the snack is salted quickly, efficiently and does not have the opportunity to absorb foreign odors or acquire an unpleasant aftertaste. This is also a way to salt a whole watermelon - no need to cut it or separate the skin. Thin-skinned berries are best suited - these are special, southern varieties. Sugar ones, which ripen too quickly and too quickly, are also not suitable: the optimal choice would be watermelons with pink flesh.

The pickling process begins with the preparation of the container: it is thoroughly washed and cleaned without the use of chemicals. It is used for this plain water, at the end the barrel is scalded with boiling water.

To help the brine penetrate into the core of the fruit, small holes can be made in them (with a bamboo skewer or a knitting needle). Watermelons selected for preservation are placed in a barrel. Salt and amount of water are selected arbitrarily, at a rate of 600 to 800 grams per 10 liters. Knowing the capacity of the container and this proportion, it is easy to prepare the brine.

The solution covers the entire contents; it is allowed to use a special weight (oppression) that presses down the watermelons. The minimum salting period is 21 days. Readiness is checked by tasting the product: it should be rich, sour-sweet, and the skin will soften to the state of a fresh cucumber peel.

In a bucket

Another option, something between pickling in a jar and a barrel. To successfully carry out the operation, you will need a bucket - a clean plastic or enamel one, there is one in every home. Medium-sized, moderately ripe and with a not very thick rind, wash and dry the watermelon. If you salt it whole, then more than one will not fit into the bucket, and when cut into slices or layers, the berry will lie denser.

Prepared, cut fruits are placed in a pre-washed container, then filled with cold brine (approximately 600 grams of salt per 10 liters of water). For piquancy, you can add bay leaves, currants or throw in 4-5 black peppercorns - whichever you like best.

When pickling, two conditions must be met: the solution covers the entire contents, the berries are pricked in several places. After 3-4 weeks the product is ready.

Choosing the right watermelon

The success of the event largely depends on the choice of watermelon. It shouldn't be:

overripe;
broken or rotten;
incised, cracked;
thick-skinned;
from sugar varieties.

Sweetness for pickling is not a fundamental factor. It is much more important that the fruit is strong, elastic, with a peel of moderate thickness. The size influences the determination of the pickling method and container: small watermelons are more convenient to preserve in buckets and tubs, but large ones will definitely have to be cut into slices. In terms of ripeness, slightly greenish ones are more suitable, but not too much. After being kept in brine for 20-30 days, they will acquire a unique sweet and sour taste.

We prepare and sterilize containers

To prepare a tasty, healthy snack in all respects, you need the “right” container. These are glass jars of suitable volume (preferably 1-2, 3-liter), wide-bottomed pans (enamel, thermal glass, stainless steel), plastic buckets, barrels. The last option is considered classic: this is how vegetables and fruits were salted and fermented in the old days.

Basic recipes for preparing berries

There are several classical methods pickling watermelon - in jars, pans and wooden barrels, with or without additional ingredients. They are all simple, this is their main advantage. In order to enjoy the taste of salted berries, whole or cut into slices, after 3-4 weeks, you will need 2 main conditions: water and regular table salt. This is how our ancestors cooked, and these same methods work today.

The classic way to pickle watermelons for the winter in jars

Pickling ripe watermelons in glass jars is a suitable option for urban conditions: you don’t need to look for a bucket or tub, or follow special requirements for preparing the container. To get juicy, elastic, sour-salty, slightly sweet slices, you will need:

salt – 1 tablespoon;
granulated sugar – 2 tablespoons;
vinegar essence 70% – 1 teaspoon (based on a 3 liter glass jar);
clean water – 1 liter.

Wash the watermelons thoroughly, remove dirt with a washcloth or brush, and dry. They are cut in a “special” way: first, in slices across the entire width, then each layer is successively divided into 2, 4, 6 parts to form neat triangles. Then they put it in jars (pre-sterilized), heat water in a clean saucepan, and pour in the watermelons. The pulp must absorb moisture, so keep it like this for some time (half an hour).

The cooled liquid is poured back into the pan; it will be useful for preparing the brine. Place the dishes on low heat, add salt and sugar successively, stir until completely dissolved. Vinegar is poured directly into jars, and their contents are filled with boiled brine. They roll it up with tin lids, turn it upside down, wrap it up and leave it like that for several hours. Preservation can be stored in a cool, dark place. The snack is ready to eat at any time.

Pickled with mustard

The recipe was obtained by adding a new component to the classic. Everything is done as usual, only for this method you will need mustard powder. Clean, cut watermelon is placed in layers in a bucket or pan, sprinkled with a mixture of sugar, salt and mustard. All ingredients should be approximately 1 tablespoon (for a medium-sized berry).

You don’t have to add water at all; when pressed down with pressure (a stone wrapped in a clean cloth, a jar of water, a weight), the layers will release juice, which will saturate the backfill and salt them. After 5 days the product is ready. Before use, the watermelon is rinsed with water, cleaned of salting and served. The taste is sweet and sour, with a spicy note.

With sauerkraut

Watermelon can be salted like this - with white cabbage, alternating layers in a tub or bucket. This is one of the options; it is also possible to chop the cabbage, as for ordinary pickling, and place medium-sized watermelons uncut. Try it this way and that way: the taste of the finished product will not disappoint.

Whole pickled watermelons in a barrel

You will need a strong, without rotten boards and thoroughly cleaned wooden barrel. Before starting pickling, rinse it with boiling water, then put in washed watermelons of medium ripeness, without cracks or cuts. Fill with water and add table salt at the rate of 600 grams per 10 liters.

You can press down with pressure from above. The fermented watermelon is cut into slices, peeled, and served as original snack to vodka - whoever likes what.

Pickling in ceramic barrels

This method is not fundamentally different from cooking in a wooden container. Ceramics are famous for their inertness towards food; they do not transmit or absorb odors. Therefore, it is ideal for fermenting cabbage, apples, and watermelons. It should be remembered that with all beneficial properties, this material is fragile, afraid of shocks and excessive loads.

Fermented in a barrel with spices

Another variation of the classic recipe. Spices (cloves, nutmeg, peppercorns, bay leaves) can be combined in any way you like: here you can give full rein to your imagination, not forgetting to taste the finished product for spiciness. The berries, cut into slices and stripped of their skins, will be salted faster, and with the skin they will turn out elastic and crunchy, like cucumbers.

Pickled in watermelon juice

A method for the lazy: you need to remove the topmost layer of the watermelon peel (green), leaving a white layer. The berries cleaned in this way are cut into segments and placed in a jar. Sprinkle with coarse salt, the amount is arbitrary. Cover the top with a plastic lid and leave in a warm place for about 24 hours.

Gradually, the watermelon will release juice and absorb salt; to ensure uniformity of the ferment, you can periodically shake the jar. The finished dish is stored in the refrigerator.

Recipe with honey

To implement this idea, you will need honey - natural and not candied. Clean, sterilized jars are filled with sliced watermelon segments. Then the contents are poured with boiling water for 8-10 minutes. The drained liquid is used to prepare the marinade: 5 tablespoons of sugar, 250 milliliters of honey, 5 tablespoons of salt and 300 milliliters of vinegar (9%). All this is taken based on 7-8 liters of water and approximately 8 kilograms of watermelons.

The components of the marinade are sequentially added to the jar and filled with the liquid brought to a boil again. Banks roll under tin lid, turn over, wrap themselves in a blanket.

The finished product is stored in the refrigerator, pantry or cellar.

With garlic

For one 3-liter jar of pickled berries, you can take 2-3 cloves of garlic: the watermelon will acquire a slight spiciness and become even tastier. This appetizer goes well with meat dishes, roasts, and stewed potatoes.

With cloves

Cloves added to salted watermelons will give them a slight tartness. The main thing is not to overdo it, otherwise the finished product will acquire a bitterness that will be impossible to remove. In this way, the berries are salted in jars, barrels, pans or buckets.

With grapes

A tasty, sour-sweet salty snack, for the preparation of which you will need:

Watermelon of medium ripeness - 2 kilograms.
Grapes – 0.5 kilograms.
Allspice – 5 peas.
Cherry leaf – 10-15 pieces.
Whole cardamom – 3 pieces.
Sprigs of peppermint – 3 pieces.
Salt – 1 tablespoon.
Sugar – 2 tablespoons.
Vinegar – 1 tablespoon.
Water – 1.5 liters.

Pre-washed, sterilized jars are filled with chopped watermelon. Before this, mint and cherries are placed at the very bottom. Grapes intersperse layers of watermelon in random order. This mixture is poured with boiling water and left for 20 minutes. The cooled liquid is carefully poured into a saucepan, reheated, and sugar, salt, vinegar, pepper and cardamom are added. The resulting marinade is finally filled into jars with watermelon and rolled under the lid.

Without sterilization

A quick way to cook salty snack. You need to prepare salt, sugar and the watermelon itself in advance. Wash the berries, cut them into small pieces to fit in 1-2 liter jars. Then they are placed in a container, sprinkled with a dry mixture of salt and sugar. Cover with a plastic lid and leave in a warm place for 72 hours. Store in the refrigerator and eat with meat, poultry, and vegetables.

Marinated watermelon pieces

One of the simple ones step by step recipes. You will need:

granulated sugar – 2 tablespoons;
rock salt – 1 tablespoon;
vinegar 9% – 1 tablespoon;
watermelon – 2 kilograms;
clean cold water - 1.3 liters.

Proportions are based on a 3-liter jar. Pieces of ripe berries are placed in clean, steamed jars and boiling water is poured under the neck. Leave for 20 minutes. Then the water is poured into the pan to prepare the marinade. Salt and sugar are dissolved in it and brought to a boil. Vinegar is first poured into the jars, and only then the marinade. The product rolled up under the lid is stored in the refrigerator or cellar.

Quick pickling recipe

An extremely simple but effective method. The secret is that the watermelon is peeled to pink pulp and cut small cubes, placed in a pan or jar. Brine made from cold water and table salt(2 tablespoons per 1 liter), fill the contents so that it completely covers all the pieces. 2-3 days - and the snack is ready.

IN summer time watermelon is a dessert, and in winter it turns into unusual snack. Salted fruits are a great success due to their extraordinary taste. They contain notes of brine and a slight aftertaste of wine. Some people prefer to serve pickled pieces as savory dish, while others squeeze the juice out of them and consume them in liquid form. Salting watermelon has a number of features that must be observed without fail.

Options for watermelon preparations

The tradition of pickling watermelons came to us from our ancestors. If earlier this dish was prepared in barrels, then modern craftsmen prepare large berries in jars, pans and other convenient containers. In cooking, the following watermelon delicacy recipes are known:

sweet;
salty;
spicy;
in brine;
with honey.

Spices and seasonings

Those who are planning to prepare a watermelon dish for the winter for the first time often have a question: what spices go well with the red berry, and which ones can completely overwhelm the taste of the watermelon native? Experts note that almost all herbs and spices that housewives usually add to other marinades are suitable for watermelon. Most often added:

mustard;
allspice;
ginger;
red hot pepper;
coriander;
Bay leaf;
leaves fruit trees(most often these are cherries, currants or sweet cherries);
nutmeg;
celery;
horseradish;
garlic;
black peppercorns;
dill.

Experienced chefs advise adding all the seasonings that family members love to the marinade for watermelon at home. IN classic recipes Pickled berries usually contain vinegar. And for those who prefer not to use this ingredient in preservation, there are options with citric acid and aspirin.

selection of berries;
selection of recipe;
preparing containers for preparation;
direct cooking.

Experts recommend using small and moderately ripe berries for seaming. The watermelon should be intact in appearance and not overripe, and its weight should be 2-3 kilograms. Small fruits are selected specifically so that they can be easily placed in the jar, but when placing large fruits, difficulties may arise.

Sweet sunset

Sweet lovers can prepare fruits for the winter that will not only retain their sugary taste, but will also significantly enhance it. For this you will need:

watermelons;
salt;
sugar;
vinegar;
water;
banks;
lids for seaming.

The recipe is designed for 10 kilograms of berries, which will make 7 liters of delicacy.

Well-washed watermelons are cut into triangles and cleared of green peel. To prevent the berry from losing its shape, you can leave 1-2 centimeters of white skin. It is recommended to remove the seeds, otherwise the preserved watermelon may not last until winter and may explode. They can withstand the presence of a pickling stone under a nylon lid.

Place the watermelon triangles loosely in a glass jar and pour boiling water over them for 10 minutes. After which the liquid is poured back into the pan, another 100 ml of hot water, 1 tablespoon of salt and 2 heaped tablespoons of sugar are added. Next, the liquid is boiled over low heat.

After the marinade has boiled, add 0.5 tablespoon of acetic acid to it. The liquid is mixed and poured into jars containing watermelon slices.

Filled jars are rolled up with lids, turned upside down and wrapped. In this position, they should stand in a warm place for 24 hours, after which they are put away for storage. You can try the resulting delicacy after 30 days.

Salted watermelon

Those who prefer salted berries can opt for one of these recipes. The cooking process is quite simple and quick, and the taste of the dish will be very reminiscent of barrel-salted watermelon. To do this, the housewife will need:

watermelon;
salt;
water;
large saucepan;
gauze;
press.

Watermelons for pickling according to this recipe need to be small, 10-15 centimeters in diameter. The washed berries are placed entirely in enamel pan capacity 40 liters. To ensure that there are no empty spaces left in the container, the space can be filled with broken or cut fruits with skin.

Preparation of the brine consists of dissolving 400 grams of salt in 10 liters of water. After this, the watermelons are poured with the resulting cold liquid and the pan is covered with gauze folded in several layers. An improvised press is placed on top; it can be a round cutting board or a plate of suitable diameter.

The pickling is stored in a warm place for 17 to 22 days, after which the dish can be served or placed in jars for further storage.

Spicy recipe

You can prepare a spicy watermelon for the winter using mustard powder.For this recipe you need:

watermelon;
salt;
sugar;
mustard powder;
pot;
dishes.

For a berry weighing 4-5 kilograms you will need a 6 liter container. The washed watermelon is cut into large triangles. Next, salt, sugar, and mustard are poured into three plates. Each piece is dipped alternately on one side and the other in each spice and placed in a pan.

The container with pickling remains indoors for several days. On the third day, the dish is transferred to the refrigerator, where it infuses for another 48 hours. After 5 days the delicacy is ready.

Marinade with aspirin

Those who do not want to preserve berries with vinegar can use the marinade recipe with aspirin. For this you will need:

watermelon;
water;
sugar;
salt;
dill;
Bay leaf;
garlic;
aspirin;
banks;
lids for seaming.

The selected berries must be washed well and cut into pieces 1 centimeter thick. In this case, the green peel is not cut off.

In a three-liter jar, which has been previously sterilized, put 2 branches of dill or 1 umbrella, 2 laurel leaves, 2 garlic cloves. Afterwards, a watermelon is placed, and 5 aspirin tablets are placed on top.

Brine is prepared in a saucepan. To do this, take 2 tablespoons of sugar and 1 salt per 1 liter of water. When it boils and bubbles for 2 minutes, it is poured into a jar and rolled up.

The jars are placed on the lid and covered with a blanket. After a day, the winter delicacy is transferred to a permanent storage location. Like any other preserved food, watermelon salted in this way will be ready for winter.

Citric acid in preparation

You can also salt berries for the winter using citric acid. For this you will need:

watermelon;
salt;
sugar;
aspirin;
lemon acid;
pot;
jar;
lid.

The washed watermelon is cut into triangles and placed in a three-liter jar. After which the container is filled cold water up to the neck. The water is poured into a saucepan and brought to a boil.

At the next stage, the berries in the jar are again poured with boiling water and infused for 5-7 minutes. Afterwards, the liquid is returned to the pan and 1 tablespoon of salt, 3 tablespoons of sugar and 1 teaspoon of citric acid are added.

At this time, 3 aspirin tablets are placed in the jar. The brine is brought to a boil and poured into a glass container. She's rolling up iron lid and turns upside down. After a day, the twist is removed to a permanent storage location.

Modern housewives know a lot of ways to pickle watermelon. Some people add honey instead of sugar, while others prefer to replace citric acid with real lemon. Winter preparations- an excellent field for experimentation, where everyone will find their favorite recipe.

Preface

For pickling, 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 uniformly shaped late varieties of watermelons. On average, one watermelon should weigh about three kilograms.

Pickling ripe watermelon fruits in a barrel

Wash the watermelons thoroughly and prick each of them in 10 different places using a wooden stick. This way they will be better saturated with brine, the fermentation process will be accelerated, and the taste will be more pronounced. Prepare: wash and dry it thoroughly, after which you can proceed. Carefully place the fruits on the bottom of the barrel and fill with the prepared brine: for every 10 liters of water there is 800 g of salt. It is not necessary to add any spices, since the appetizer will turn out great as is. We first cover the prepared barrels 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 also be salted in ordinary glass jars of any size. Wash the fruits thoroughly, cut off the thin rind, and cut into medium pieces. Many housewives decide to leave the rind, but in this case the sterilization process takes about 20-30 minutes, but if the watermelons are without rind, only 10 minutes. There are several recipes for this pickling. We will look at them all, and you will choose the one most suitable for yourself.

Method 1

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

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

Carefully place the watermelon cut into pieces into the jars, add salt and sugar. Pour boiling water over everything and sterilize the jars for 10 minutes. After this, pour vinegar into the container and roll up the jars.

Method 2

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

Pickling watermelon in a glass jar

Method 3

To prepare one can of pickled watermelon we will need:

spoon of salt;
two spoons of sugar;
spoon 70% vinegar essence.

We rinse the jars thoroughly, but do not sterilize them yet. Place watermelon pieces in them, sprinkle salt and sugar on top, pour in vinegar and clean water. 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 this amazing dish. To prepare, take:

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

Sterilize the containers, place horseradish cut into thin slices on the bottom, and watermelon on top. You also need to pour the rest of the ingredients into the jar, pour boiling water over it and roll it up. After this, wrap the containers with pickled watermelon and wait until they cool.

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

Cut the watermelon into medium-sized pieces.
Pour two tablespoons of salt, a spoonful of sugar and dry mustard on the table, mix the ingredients.
Manually rub each slice with the dry mixture.
We put all the pieces in a pan, put the press on top and send almost ready dish in the refrigerator for two days.

For salting watermelons in this way, we use 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 rinse, follow the water along with foreign impurities. Repeat cleaning the sand at least two more times until only sand remains in the container and the water is clear.

Pour sand into the bottom of the barrel in a layer of up to 10 cm, place watermelons on top. At the same time, remember that there should be a distance of at least 2 cm 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 on top. So fill the entire barrel, and the last layer of sand should be at least 20 cm. Next, prepare the brine - take 500 g of salt per 10 liters of water. Fill the filled barrel with brine. It is important to remember that sand absorbs liquid rather slowly, and therefore brine must be periodically added so that it covers the sand.

A barrel of sand for pickling watermelons

If you see that while adding brine the watermelon layer is “bare”, you will have to add more sand, otherwise salting the watermelon will not work. Absorption of the brine takes 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 preparing watermelons with a thick rind - fruits with a thin rind may tear when removed from the barrel, sand will get inside, and as a result they will become unsuitable for consumption. Fruits salted in this way can be stored for almost six months without losing their taste.

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

Watermelons with sauerkraut

Another interesting recipe involves pickling along with apples. First, prepare the brine - take 800 g of salt per bucket of water. Next, we proceed 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 filled with purified river sand. As the barrel is filled with watermelons, pour brine into the container. The top layer of fruit is covered with sand in a layer of 35 cm and filled with brine. Store barrels in a cool place.

The beginning of autumn is the time when watermelons ripen. One of the ways to prepare them for autumn and winter is salting, which is usually done in wooden barrels or glass jars.

For pickling watermelons in a wooden barrel, fruits of late varieties of small and medium sizes with a thin rind without damage, dense and juicy pulp, having the correct shape, weighing up to two kilograms, are suitable. You should not take unripe, frostbitten or overripe watermelons. For long-term storage, it is better to pickle them at the end of October.

When using jars, I use recipes based on taste preferences.

A universal way to pickle watermelons

According to this recipe, watermelons can be prepared for the winter or eaten after four days. For one liter of water take:

one tablespoon each of salt and sugar;
a teaspoon of honey;
garlic;
dill;
a few currant and cherry leaves.

Recipes for pickling watermelons in barrels

Watermelons are sorted, the stems are cut off and washed thoroughly. To improve lactic acid fermentation, it is recommended to pierce the skin of watermelons in several places with a wooden needle and place the fruits in previously prepared barrels.

Recipe 1

Having previously estimated the free volume of the container, you need to prepare a brine (60-70 g of salt per liter of water). The barrel is carefully sealed and the prepared brine is carefully poured through a special hole. They are kept for several days at a temperature of about 20°C, then opened and carefully examined. If mold is present, it must be removed, brine added and installed indoors in a closed state, but at a cooler temperature - from -1 to +1 °C. Fermentation of watermelons lasts for 15-20 days. After this they are ready to eat.

Recipe 2

There is no need to chop the fruits in this recipe.

The bottom of the steamed and cleaned barrel is covered with a layer of clean river sand about seven centimeters. One row of watermelons is placed on it and covered with a second layer of sand. Such actions alternate until the container is full. Then brine is poured into it and the steps are repeated as in recipe No. 1.

The barrel is not covered with a lid, since the top row of berries will be hidden by sand. The watermelons need to ferment in a warm place for a couple of days, then the container is taken out to a dark, cool room. Such homemade pickling allows you to maintain their shape and excellent taste.