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 feel notes of brine and a slight aftertaste of wine. Some 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.
Watermelon preparation options
The tradition of salting watermelons came to us from our ancestors. If earlier this dish was prepared in barrels, then modern craftsmen prepare large berries in jars, pots and other convenient containers. In cooking, such recipes for watermelon treats are known as:
- sweet;
- salty;
- spicy;
- in brine;
- with honey.
Spices
For those who are going to cook a watermelon dish for the winter for the first time, the question often arises: what spices are combined with a red berry, and which ones can completely kill the taste of a chestnut native? Experts note that almost all herbs and spices that housewives habitually put in other marinades are suitable for watermelon. Most often added:
- mustard;
- allspice;
- ginger;
- red hot pepper;
- coriander;
- Bay leaf;
- leaves fruit trees(most often it is cherry, currant or sweet cherry);
- nutmeg;
- celery;
- horseradish;
- garlic;
- black peppercorns;
- dill.
Experienced chefs advise putting all the seasonings that family members love in the watermelon marinade at home. IN classic recipes pickled berries usually include vinegar. And for those who prefer not to use this ingredient in preservation, there are options with citric acid and aspirin.
- choice of berries;
- prescription selection;
- preparation of containers for harvesting;
- direct cooking.
Experts recommend taking small and moderately ripe berries for rolling. Watermelon should be whole externally and not overripe, and its weight should be 2-3 kilograms. Small fruits are chosen specifically so that they can be easily placed in the jar, and when laying large fruits, difficulties may arise.
Sweet sunset
Sweet lovers can prepare fruits for the winter, which will not only retain their sugar taste, but also significantly enhance it. For this you will need:
- watermelons;
- salt;
- sugar;
- vinegar;
- water;
- banks;
- seaming lids.
The recipe is designed for 10 kilograms of berries, which will make 7 liters of goodies.
Well-washed watermelons are cut into triangles and peeled from the green peel. In order for the berry not to lose its shape, you can leave 1-2 centimeters of white skin. It is recommended to take out the seeds, otherwise the watermelon preservation may not last until winter and explode. Withstand the presence of pickling stones under a nylon cover.
Watermelon triangles are loosely placed in a glass jar and poured with boiling water for 10 minutes. After that, the liquid is again poured into the pan, another 100 ml is added. hot water, 1 tablespoon salt and 2 heaping tablespoons sugar. Next, the liquid is boiled over low heat.
After the marinade boils, add 0.5 tablespoon to it acetic acid. The liquid is mixed and poured into jars where watermelon slices lie.
Filled cans 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 removed 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 fast, and the taste of the dish will be very reminiscent of barrel-salted watermelon. To do this, the hostess will need:
- watermelon;
- salt;
- water;
- large saucepan;
- gauze;
- press.
Watermelons for salting according to this recipe need small, 10-15 centimeters in diameter. Whole washed berries are placed in an enamel pan with a capacity of 40 liters. So that there are no voids in the container, the space can be filled with broken or cut fruits with a skin.
The preparation of the brine consists of dissolving 400 grams of salt in 10 liters of water. After that, the watermelons are poured with the resulting cold liquid and the pan is covered with gauze folded in several layers. An impromptu press is placed on top, it can be a round cutting board or a plate of a suitable diameter.
Salting is stored in a warm place from 17 to 22 days, after which the dish can be served at the table or put into jars for further storage.
Spicy Recipe
Spicy watermelon for the winter can also be prepared using mustard powder.For this recipe you need:
- watermelon;
- salt;
- sugar;
- mustard powder;
- pot;
- dishes.
A berry weighing 4-5 kilograms will need a capacity of 6 liters. The washed watermelon is cut into large triangles. Next, salt, sugar, mustard are poured into three plates. Each piece is dipped alternately on one side and the other in each spice and folded into a saucepan.
The container with salt remains indoors for several days. On the third day, the dish is transferred to the refrigerator, where it is still infused for 48 hours. After 5 days, the delicacy is ready.
marinade with aspirin
Those who do not want to preserve the berry with vinegar can use the aspirin marinade recipe. For this you will need:
- watermelon;
- water;
- sugar;
- salt;
- dill;
- Bay leaf;
- garlic;
- aspirin;
- banks;
- seaming lids.
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 dill branches or 1 umbrella, 2 bay leaves, 2 garlic cloves. After that, a watermelon is laid, and on top of 5 aspirin tablets.
Brine is being prepared in a saucepan. To do this, 2 tablespoons of sugar and 1 salt are taken per 1 liter of water. When it boils and boils for 2 minutes, it is poured into a jar and rolled up.
Banks are placed on the lid and covered with a blanket. A day later, the winter delicacy is transferred to a permanent storage location. Like any other preservation, a watermelon salted in this way will be ready for winter.
Citric acid in stock
You can also salt the berry for the winter with citric acid. For this you will need:
- watermelon;
- salt;
- sugar;
- aspirin;
- lemon acid;
- pot;
- jar;
- lid.
The washed watermelon is cut into triangles and folded into a three-liter jar. Then the container is filled cold water up the neck. Water is poured into a saucepan and brought to a boil.
At the next stage, the berry in the jar is again filled with boiling water and infused for 5-7 minutes. After the liquid is returned to the pan again 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 glass container. She rolls up iron lid and flipped upside down. After a day, the twist is removed to a permanent storage place.
Modern housewives know a lot of ways to salt watermelon. Some people add honey instead of sugar, while others prefer to replace citric acid real lemon. Winter preparations- an excellent field for experiments, where everyone can find their favorite recipe.
This fragrance giant berry cannot be confused with anything else. We are always looking forward to the end of summer, because it is during this period of time that juicy, sweet striped ones appear on store shelves. We have already told you how to make watermelon jam, and in order to save a piece of summer until winter, you need to know how to pickle watermelons correctly.
Salting watermelons in a jar
How to salt watermelons for the winter in jars? It is clear that salt is always used in this case, as well as vinegar, which will ensure the safety of the product for the long winter months. In addition, not every berry is suitable for pickling. You need to choose ripe watermelons with crispy pulp: green berries, as well as overripe ones, will not work for this. There are a great many recipes for cooking. In addition to classic salted watermelons, you can close spicy bitter berries, which the male half of the family will appreciate. Here are some of the recipes:
- Wash the watermelons and cut into slices about the size of a matchbox. Pack into sterilized glass containers and pour boiling water over. After 10
minutes, drain the water back into the pan and put it on the stove; - Wait until characteristic bubbles appear on the surface and pour the contents of the containers again for 5 minutes. Drain into a saucepan and add salt in an amount of 50 g and sugar in an amount of 30 g per 1 liter of liquid. If desired, you can put your favorite spices - ginger, nutmeg, coriander, etc. Boil the composition;
- Pour the contents of the jars last time, not forgetting to add 1 tsp to each. 70% acetic acid;
- Roll up, wrap for a day, and then put in a cool place.
For those who like it spicier, you can salt watermelons in a jar like this:
- Wash watermelons well and pierce in several places. Put them in a prepared barrel and cork it;
- Pour through the grooved hole saline solution. It is necessary to prepare it on the basis that 60 g of salt will be needed for 1 liter of liquid. Keep the barrel at room temperature for about 2 days, and then put it in the cellar;
- You can pickle watermelons in a barrel, if you do not forget to use spices when laying: garlic, horseradish root, dill, onion, cherry and currant leaves.
How to salt watermelons in a saucepan
You can salt watermelons in a saucepan, and after a couple of days you can enjoy a delicious berry with a vigorous wine flavor. Here are the cooking steps:
- Cut the berry into several not too small parts and put in a tall saucepan. Pour 9% vinegar at the rate of 1 cup of liquid per 5 kg of pulp;
- How to pickle watermelons in a saucepan? Start preparing the marinade: add 250 g of sugar and 125 g of salt to 4 liters of water. Boil, pour in the pieces and leave to cool in the room. After that, put it in the refrigerator for a day or two and, after this time, evaluate the result.
Salting whole watermelons
How to salt watermelons in slices was described at the beginning of this article, but few people know that this delicious berry you can marinate whole and for this you don’t even need a barrel. Moreover, the entire cooking process will take you a minimum of time, and to evaluate the quality finished product it will be possible in 25-30 days. Here are the cooking steps:
- Buy a small one - weighing up to 2 kg ripe watermelon and, after removing the stalk, wash it with a soft brush. Use a sharp wooden stick to make punctures in about 10-12 places;
- Now it remains to prepare the brine. The calculations are the same: per liter of liquid 50 g of salt and 30 g of sugar. Spices and spices as desired. Place the berry in a tight plastic bag and pour over the marinade. The free end of the polyethylene container must be tied with a tight knot or a bag with a zipper should be used;
- How to pickle watermelon quickly? Now it remains to put it in the refrigerator or cellar for about a month, and then feast on yourself and treat your friends.
Watermelon season is coming soon. This means that it will be possible to have enough, without fear of spoiling the figure, to eat this delicacy. We are used to eating watermelons without cooking: cut - and on the table. But there are other options as well. For example, you can cook salted watermelon. How to do it? Let's consider right now.
How to cook salted watermelons hastily
Ingredients
Watermelon 1 piece(s) Salt 4 tbsp Water 1 liter
- Servings: 8
- Cooking time: 48 minutes
Salted Watermelon: Quick Recipe
If you do not plan to harvest watermelons for the winter, then you can cook them for consumption in 2-3 days, very simply and quickly.
Ingredients:
Watermelon - 1 pc.;
Coarse salt - at the rate of: 2 tbsp. for 1 liter of water;
Cold water.
The amount of water depends on the weight of the watermelon and is determined experimentally.
Wash the watermelon under running water. Cut it into fist-sized pieces. It is better to cut not in segments, but in cubes. The pieces should be of such a size that without a crust they do not fall apart into porridge. Separate the peels. Put the pulp in an enamel or glass pan. Do not use aluminum cookware.
Let's prepare the brine. To do this, dissolve salt in water. Pour the chopped watermelon in a saucepan with the finished brine. The solution should completely cover the pieces. Leave the workpiece at room temperature for 2-3 days. After that, the dish must be cooled in the refrigerator. Now you can eat watermelon. Bon appetit!
Salted watermelon "Piquant"
This dish will appeal to those who love unusual and interesting flavor combinations.
Required components:
Small watermelon - 1 pc.;
Dry mustard - 1 tablespoon;
Coarse salt - 1 tbsp;
Sugar - 1 tbsp.
The exact amount of mustard, sugar and salt is determined "along the way" - it depends on the mass of the watermelon.
Wash watermelon thoroughly and cut into pieces. We clean the skin.
We prepare the mixture for backfilling: mix dry mustard, sugar and salt. Pour the prepared dry mixture into the bottom of an enameled or glass pan with a thin layer (about 1 mm). Lay out the watermelon slices in a thick layer. Sprinkle with backfill on top, put the next layer of watermelons, etc. If necessary, mix a new portion of dry backfill. The topmost layer of watermelons should be sprinkled more carefully. On top of the resulting mass we put oppression. It could be liter jar with water, placed on an inverted flat plate.
Leave at room temperature for 5 days. Then we put it in the refrigerator. After cooling, the dish can be eaten. Before laying out pieces of watermelon for consumption, you need to wash them from the remnants of the backfill with the resulting brine.
Easy recipes for salted watermelon in a hurry are a great excuse to try new delicious dishes. Moreover, they contain all beneficial features fresh watermelons.
In ancient times, salted watermelons could not surprise anyone. Such pickles
a popular snack on the table of our ancestors. And now, salted and pickled pieces of watermelon are, rather, a dish for lovers and gourmets.
There are many variations of salting this beloved fruit. You can pickle watermelon with apples, cabbage, honey and even mustard. Yes, many of these recipes can shock. But don't be afraid to try! Salted or pickled watermelon is a wonderful snack, for example, to New Year's table or to any other festive feast.
It takes only three days to turn ordinary fruits into a delicious delicacy. Spicy pickles - the most popular dishes traditional Slavic cuisine. A definite plus is the absence of vinegar, the proportions of salt and sugar are balanced in the brine, the pulp will acquire amazing taste that will pair with many dishes. Salted watermelon slices sparkle with coral facets, attracting the attention of guests.
So, it's time to move on to the recipe for how to salt watermelons in pieces.
Taste Info Other blanks
Ingredients
- watermelon - 4 kg;
- hot pepper- 1 PC.;
- garlic - 1 head;
- black peppercorns - 1 teaspoon;
- a bunch of dill;
- bunch of parsley.
- Brine:
- water - 3 l;
- sugar - 9 tablespoons;
- salt - 9 tablespoons.
How to cook salted watermelon slices in a barrel
For quick salting sliced watermelons, it is better to take small striped fruits. The flesh can be either pink or red. It is advisable to choose varieties with a thin crust. A sweet ripe fruit after salting will change unrecognizably: it will be saturated with brine, acquire that pleasant taste, which is typical for pickled apples.
Watermelons are washed and cut large slices. It is better to use longitudinal cutting. As a rule, the half is cut into 5-6 parts. large pieces kept in the sun nice shape, and when serving, you can cut each slice into small neat triangles. 
Capacious ceramic kegs are ideal dishes for home salting, but you can get by with regular bottles. A third of the prepared greens are placed at the bottom of the barrel; dill and parsley sprigs do not need to be chopped. A whole hot pepper and peeled garlic cloves are thrown onto the “green pillow”.
Watermelons can be salted for the winter in glass jars, preserve them. This pickling method is similar to canning tomatoes and cucumbers. Pieces of pulp are placed in a jar, poured with brine and rolled up the jar. Watermelons can also be salted in small wooden barrels and tubs. It is important to achieve perfect sterility of wooden utensils. 
Compactly stack a layer of watermelons, given the shape of the dishes. 
Watermelons are covered with sprigs of greenery, a few cloves of garlic are thrown. 
Then the next watermelon layer is placed, sprinkled with green leaves. Further, all actions continue, the barrel should be filled to the brim with watermelon slices. 
The brine is prepared: salt and sugar are added to the water, black peppercorns are thrown. The brine is boiled for 5-7 minutes. The liquid must then cool to room temperature. 
Watermelons are poured with brine so that all the pieces are completely immersed in it. 
The barrel is covered with a plate, a load is placed on top. 
Watermelons are kept for a day in a warm room, then put in the refrigerator for two days. At this point, the process of quickly salting watermelons in pieces can be considered complete, the pulp is taken out of the brine and put on the table. Salted watermelon can be stored in the refrigerator for 3-4 weeks.
For such salting, ordinary enamel pots, they are also filled with pieces of pulp, alternating layers of watermelon with herbs, filled to the top with brine and covered with a plate, putting a load on it. 
You don't know about this yet. delicious dish like salty watermelons? You have lost a lot, salted watermelons are perfect for a holiday or as a snack for lunch. They are salted in barrels or jars, whole or in pieces - for all your desire. Top up your notebook wonderful recipe, and the cellar - a delicious preparation.
Choosing watermelons for pickling
For pickles, choose red, thin-skinned, underripe watermelons. Very ripe berries in pickling will come out tasteless and slippery to the touch. Do not buy damaged and very large gourds. Well, if you grow watermelons in your summer cottage, they do not contain harmful nitrates. Watermelons with dense pink flesh are best suited for salting. Crumbly pulp is unsuitable for harvesting for the winter. Perfect option- melons and gourds weighing no more than two kilograms. Spend barrel pickles in September, when coolness sets in. In the heat, it is difficult to achieve the desired temperature for fermentation.
Getting ready to pickle watermelons
Prepare for sunbathing:
- wash watermelons with warm water;
- cut circles from them from the side of the inflorescences until the pulp appears;
- on washed watermelons, make several punctures with a sharp wooden stick or knitting needle. This is necessary if you salt the melon culture as a whole. Punctures improve the penetration of brine into the watermelon. Arrange puncture points symmetrically;
- for pickles in jars, cut the watermelon into even circles 15-20 mm thick. Cut the circles into pieces to fit into the jar;
- prepare jars or a barrel for harvesting. Rinse jars with solution baking soda and steam sterilize for 10 minutes. Scald a well-washed barrel with boiling water.
Salt watermelons in a barrel
Prepare small watermelons. Put them in a clean barrel. Well, if the barrel is wooden. If not found - suitable and plastic container. Make the brine in advance using one of the following methods:
- for 10 l cold water take 400 g of coarse salt and 1.2 kg of sugar. Dissolve the food ingredients in water, pour the brine over the watermelons placed in the container. According to this recipe, get the sweet-salty taste of ready-made gourds;
- for 10 liters of cold water, take 700 g of coarse salt. Pour watermelon with brine, when ready, they will be salty. The brine should cover the gourds in the container completely;
- cover the watermelons in the barrel with clean gauze or a piece of cloth;
- place oppression on top of the fabric - a small bucket of water, a stone or something similar.
Leave the container with watermelons in the apartment for three days, then take it out to the cellar. After three to four weeks, try a delicious dish.
Salt watermelons in jars
The process of salting gourds in a jar will take no more than 30 minutes. Prepare:
- 3 liters of boiled water;
- watermelon weighing up to 10 kg;
- 3 art. spoons of sugar;
- 3 art. tablespoons of coarse salt;
- 3 art. spoons of vinegar.
Sliced watermelon slices are evenly placed in prepared three-liter jars. Let's take a pickle:
- pour water into the pan and add salt;
- boil the saline solution for 10 minutes;
- filter the brine through cheesecloth folded in four layers;
- Boil the brine again and add the vinegar. Then filter it again;
- boil the brine for the last time with the addition of sugar;
- pour the brine into jars with watermelons and screw them on with lids;
- turn the jars upside down and place in the space provided. Wrap them in a warm cloth and do not touch them until they cool down.
Place the workpiece for storage in a cold, dark place, best of all - in the cellar. You can store salted watermelons in jars at home, but pre-sterilize the workpiece at a temperature of 100 degrees. If you don't do this, the lids on the jars will bulge and the watermelons will be wasted.
Salted watermelons delight with a pleasant aroma and delicious taste. Any recipe you can upgrade. Add different spices, herbs and spices - they will become the perfect complement and give the salt new flavor notes.
