There are such dishes, the taste of which either causes indescribable rapture, or on the contrary is extremely unpleasant. One such is pickled watermelons.
There are lots of ways to marinate watermelons, and today we will offer you some of them. If you do not already know the taste of this original piece, be sure to prepare it for the winter and at the same time find out if you and your loved ones are among her fans.
How to pickle the watermelon in the tanks for the winter - the best recipe
Ingredients:
Calculation for one 3-liter jar:
- watermelon - 2 kg;
- filtered water - 1,3-1,5 l;
- granulated sugar - 50 g;
- salt - 30 g;
- citric acid - 1 teaspoon;
- pepper black peas - 8 pcs .;
- garlic - 4 teeth;
- laurel leaves - 4 pcs .;
- Celery greens - 2 sprigs.
Preparation
When we begin pickling watermelons, first of all we will properly prepare the container. For this, wash my jars thoroughly with a soda solution and sterilize over steam for ten minutes. Also prepare the lids by boiling them in boiling water for five minutes.
Now we lay on the bottom of each three-liter capacity a celery sprig, we throw peas of black pepper, laurel leaves and peeled and cut in half the cloves of garlic. You can also add a cinnamon stick or several carnation buds if desired, this will make the taste of watermelon slices spicier. Wash watermelons cut into slices of this size, so that they easily pass into the neck of the jar and fill them with containers. On top put another twig of celery and pour everything warmed to a boil filtered water. We cover the cans with caps and leave it at room temperature for twenty minutes.
At the end of the time, drain the liquid back into the pan, using a special lid with holes, add sugar and salt, put on the fire and boil after boiling for two minutes. Now pour directly into the jar of citric acid, pour boiling brine, cap the lids and hide the containers with lids down under a warm blanket. In such a thoroughly wrapped form, the blanks should be kept until they cool down completely. Then you can remove them for storage in the pantry, cellar or cellar.
Delicious marinated watermelon of instant cooking
Ingredients:
- watermelons - 5 kg;
- filtered water - 4 liters;
- granulated sugar - 260 g;
- salt - 120 g;
- vinegar 9% - 250 ml;
- spices (optional) - to taste.
Preparation
To prepare a quick marinated watermelon, pre-wash it, wipe it dry, cut into slices and put it in an enameled container. In another saucepan, heat the filtered water to boiling, add sugar and salt, stir until all the crystals are dissolved, and then pour in the vinegar and pour the watermelon marinade obtained. They should be completely covered with brine, so if necessary, you can prepare another half. If you want, you can add spices to watermelons.
Marinated watermelon on this recipe will be ready in twelve to sixteen hours, depending on the size of the slices. If you marinate halves of watermelons, they must be kept in the marinade for two days, before placing the container with the workpiece in a dark place, covering it with a lid.
Sweet marinated watermelon
Ingredients:
- watermelons;
Marinade for one liter of water:
- granulated sugar - 100 g;
- salt - 30 g;
- acetic essence.
Preparation
In pre-prepared, sterile cans, we lay out watermelons cut into slices and pour a boiling marinade. For its preparation in water, add salt, sugar and bring to a boil, stirring to dissolve all the crystals. Give the watermelons to stay in the brine for ten minutes, and then drain it, again heat it to a boil, boil for a couple of minutes, and pour it over the jars, adding to each liter jar a teaspoon of acetic essence. We sealed the lids tightly, turned the containers upside down and wrapped them thoroughly. We leave the workpiece in this form until it cools completely.