Canned watermelons

In the summer we eat fresh, sweet and fragrant watermelons, and what to do in the winter? We want to tell you how to make canned watermelons and surprise everyone with an original and savory snack that will not leave anyone indifferent.

Recipe for canned watermelons

Ingredients:

Preparation

Watermelon thoroughly with my warm running water, wipe dry with a kitchen towel and cut into small pieces, cutting the skin at will. Currant leaves, dill and horseradish thoroughly washed. Horseradish cleansed and chopped into small pieces. Tooth cloves garlic clean from husks and shinkuem platelets. Banks pre-sterilize, at the bottom of each lay herbs, spices, garlic and slices of watermelon. We fall asleep in each three-liter jar on a tablespoon of salt and a teaspoon of sugar.

Pour in the necessary amount of vinegar, pour all boiling water, cover with lids and sterilize for 15 minutes. Then quickly roll up, turn upside down and wrap a warm blanket. After 2 days, check our banks - if everything is in order, then we remove the salted watermelons in a cool place for storage, and the harsh in winter we enjoy a delicious snack.

Canned watermelons

Ingredients:

Preparation

Let's consider one more way how to make canned watermelons. So, the berry is thoroughly washed, dried with a towel and cut into neat triangles. Garlic is cleaned from the husks and shinkle in small pieces. We put all the pieces of watermelon in sterilized jars, throw garlic, pour boiling water and leave for 30 minutes stand.

And by this time, let's prepare marinade. To do this, pour water into the pan, put it on the fire, bring it to a boil, throw sugar and salt. Cook for 3 minutes and remove from the plate. Water from jars with watermelon is drained gently and immediately poured into the boiling marinade. Add the vinegar to the jars and sterilize them for 40 minutes. Then roll up the covers, turn them over and wrap them until they cool down completely. Then we rearrange the conservation for storage in a dark cool place.