From the marinated melon you will certainly be completely ecstatic, and you will learn interesting recipes for the winter after studying our article.
How to pickle a melon in jars for the winter?
Ingredients:
- a ripe melon - 1,5 kg;
- drinking water - 800 ml;
- liquid honey - 4 tbsp. spoons;
- vinegar - 200 ml;
- kitchen salt - 1,5 tsp.
Preparation
With the help of a sharp knife we divide the ripe melon into two halves and we clean out of all the seeds. Next, cut the outer skin layer as thinly as possible. The pulp itself is crushed as much as possible by equal pieces of not less than 3 centimeters. We spread the slices of melon into the already boiling water on the hotplate of the plate and blanch them only 2, a maximum of 3 minutes. We throw a melon in a large colander and when it drains unnecessary water, we lay out the pieces on the prepared jars.
The volume of drinking water given to us by the recipe is poured into a small, clean saucepan and stir into it liquid honey with the required amount of salt. We put the container with a brine on the gas stove and boil it for about 2 minutes, after which carefully pour into it a good quality vinegar and boil everything on fire for a minute. We cool brine to room temperature and pour it to the very edges of the jar with slices of melon. Now each container with marinated melon is sterilized for 12-13 minutes, and then sealed with all lids.
How to pickle a melon in jars for the winter without sterilization?
Ingredients:
- melon pulp - 1.8 kg;
- cinnamon - 1 stick;
- buds of a carnation - 7-8 pieces;
- lemon - 0,5 pieces;
- drinking water - 1 l;
- fine salt - 1 teaspoon;
- table vinegar - 320 ml.
Preparation
Already prepared (purified) melon pulp crushed into 2-3 cm squares. Then immediately put them on the glass, steam-scorched banks.
In the boiling water on the stove we squeeze the juice from a half of a large juicy lemon and add salt to it. Boil the brine for a couple of minutes, evenly dispense it in containers filled with melons. We cover their necks with clean (sterile) lids and leave everything in this form for 13-15 minutes. Now carefully merge the brine into the same pan where it was cooked. We send it to the hotplate for boiling, after which we again pour melon into it for the same time. Again merge the whole brine, only this time we add to it broken a few cinnamon stick, buds of fragrant cloves, the right amount of vinegar and send it all to boil for 3-4 minutes. Brine, let the spicy aroma evenly dispense in all the containers with melon, roll them up to the stop, with the help of a specially designed for this key. Each jar is turned over and wrapped in a thick blanket for 18-20 hours.