Marinated watermelons have their own history. Even our ancestors, having unraveled the excellent taste characteristics of the berries, preferred them to all traditional pickles. There is an explanation for this: the flesh is perfectly saturated with spicy brines, even with prolonged heat treatment it does not lose form and color, and looks very appetizing on the festive table.
How to pickle watermelons?
Marinated watermelon for the winter, like other pickles, is diverse in cooking. As a rule, the berry is cut into convenient slices, if desired, it is cleaned of hard flesh, and spread along with the spices over the jars. Pour hot vinegar marinade and sterilize or dispense with this procedure, using the method of double pouring.
- Get the most delicious sweet pickled watermelon is very simple: you need to observe the proportions when preparing marinade.
- Before marinating watermelons cut into pieces and remove the seeds. Without them, the stock is better kept.
- Small watermelons, not exceeding the diameter of tomatoes, marinated entirely.
- For canning are suitable as ripe, and not ripe specimens, and cracked and overripe berries are best not to use.
Watermelon marinated for the winter - a simple recipe
The daily marinated watermelons are an excellent substitute for bitten fresh vegetables. This method of cooking allows, with the help of a simple acetic marinade, for 6 hours, to give the juicy watermelon a piquant salty-sweet taste, which is especially important when purchasing an unripe and unfit for instant eating.
Ingredients:
- watermelon - 2,5 kg;
- a clove of garlic - 4 pieces;
- water - 1,2 l;
- sugar - 60 g;
- salt - 20 g;
- vinegar 9% - 60 ml;
- bay leaves - 2 pcs .;
- black peppercorns - 7 pcs.
Preparation
- Slice the watermelon in small slices and place in a container, alternating with garlic.
- Boil water, add all the spices, cook, pour in the vinegar.
- Pour watermelon with hot marinade, load the load from above.
- After cooling, put it in the refrigerator.
- Watermelon marinated fast food can be served on the table after 8 hours.
Recipe for pickled watermelons in jars for the winter
Those who wish to get an original snack to the winter table can prepare pickled watermelons in cans - this is an easy way to preserve the taste and nutritional properties of the berries, which requires nothing but watermelon, salt, vinegar and sugar. This recipe uses a double fill technique that helps to save energy and time.
Ingredients:
- watermelon - 1,5 kg;
- water - 1,2 l;
- acetic essence - 20 ml;
- sugar - 40 g;
- salt - 30 g;
- bay leaves - 3 pcs .;
- black peppercorns - 8 pcs.
Preparation
- Cut watermelon slices and spices into a jar.
- Pour boiling water for 20 minutes.
- Folded water bring to a boil, add salt, sugar and pour for 2 minutes.
- Pour hot marinade contents of cans, pour in the vinegar essence and roll.
- After cooling, transfer marinated watermelons to storage in the cold.
Marinated watermelon with apple cider vinegar
Watermelon marinated with vinegar in jars is the most popular billet. However, many housewives, given the delicacy of the berry, prefer to add instead of alcohol - apple cider vinegar. This preservative, obtained from natural raw materials, has a mild flavor, a delicate aroma and contains a lot of vitamins, which makes the billet more useful.
Ingredients:
- watermelon - 700 g;
- water - 1 l;
- apple cider vinegar - 20 ml;
- sugar - 20 g;
- salt - 20 g;
- bay leaf - 1 piece;
- ground cinnamon - 5 g.
Preparation
- Put pieces of watermelons and spices in a jar.
- In the hot water, add salt, sugar and cook for 2 minutes.
- Pour apple cider vinegar and remove from the plate.
- Pour watermelon with hot marinade and sterilize for 20 minutes.
- After that, marinated watermelons roll, turn over and wrap.
Marinated watermelons with citric acid
Recipe marinated watermelon with citric acid will appeal to fans of simple and high quality workpieces. Being a popular additive, citric acid will give the watermelon pulp a pleasant sourish taste, neutralize the nitrates contained in the peel, keep the product color and take care of increasing the shelf life of the preservation.
Ingredients:
- watermelon - 1,7 kg;
- water - 1.5 liters;
- citric acid - 10 g;
- sugar - 60 g;
- salt - 30 g.
Preparation
- Slices of watermelons put in a jar, pour in citric acid.
- In hot water, dissolve salt and sugar.
- Fill the workpiece with marinade and sterilize for 20 minutes.
Watermelon marinated in cans with aspirin
Mistresses who prefer time-tested recipes can prepare marinated watermelon with aspirin. The latter has a number of advantages: it eliminates sterilization, gives elasticity to watermelons, does not "clog" marinade, copes with bacteria, increases the shelf life of stocks and allows storage at room temperature.
Ingredients:
- watermelon - 2 kg;
- water - 1, 2 liters;
- sugar - 40 g;
- salt - 20 g;
- aspirin - 3 pcs.
Preparation
- Place the watermelon slices in the jar.
- Add aspirin, salt and sugar.
- Pour the contents of steep boiling water, immediately roll, turn and wrap.
Watermelon marinated with mustard
Marinated watermelons with mustard for the winter - a perfect combination for those who love sharp and piquant pickles. With such a popular spice, watermelon acquires a sharp taste, fragrance, elastic and crisp texture, and its high antiseptic properties help to prevent the occurrence of mold and prolong the shelf life of the billet.
Ingredients:
- watermelon - 2 kg;
- water - 1 l;
- sugar - 80 g;
- salt - 40 g;
- mustard powder - 10 g;
- citric acid - 10 g.
Preparation
- Pour slices of watermelon with boiling water for 5 minutes.
- Drain the water, boil it along with the salt and sugar.
- Pour mustard and citric acid into the jars, pour hot marinade and roll them.
Sweet marinated watermelons
Sweet marinated watermelons in cans for the winter - a real treat for gourmets, sweet tooth. The easiest and most convenient way to prepare such a billet is to increase the amount of sugar in a classic marinade. Thus, it is possible to fill the missing sweetness, which is especially important for tasteless and not ripe specimens.
Ingredients:
- watermelon - 1,7 kg
- water - 1,2 l
- salt - 20 g;
- vinegar - 40 ml;
- sugar - 80 g.
Preparation
- Watermelon peel and cut into cubes.
- Put in a jar and pour boiling water for 10 minutes.
- Drain the water in a separate container, add seasonings and honey, bring to a boil, pour in the vinegar.
- Fill the workpiece with marinade and roll it.
- Keep marinated sweet watermelons in an inverted form for 2 days, after - clean in the cold.
Marinated watermelon in sweet syrup
Pickled watermelons in cans for the winter have different flavors. Those who wish to receive dessert instead of pickles can prepare watermelons in a sweet marinade. To do this, you should weld the syrup from water and sugar , add citric acid and pour the contents of the cans. Soaked in sugar, the pulp will become even more pronounced sweetness, and crusts - similarity with candied fruits.
Ingredients:
- watermelon - 2 kg;
- sugar - 250 g;
- water - 1.5 liters;
- salt - 20 g;
- citric acid - 10 g.
Preparation
- Put the pieces of watermelon in a jar.
- Pour salt and sugar into the water, bring to a boil and boil for 5 minutes.
- Add citric acid, mix and remove from heat.
- Fill the can with syrup and roll it.
How to pickle watermelons with honey?
Watermelon marinated with honey - a great alternative to all other preparations, because with this natural component, conservation takes on fragrance, honey taste, is enriched with vitamins and pleases with simplicity of cooking. It is necessary to add a couple of tablespoons of honey in the marinade and pour hot-filled prepared watermelons.
Ingredients:
- watermelon - 1,7 kg;
- honey - 50 g;
- salt - 20 g;
- sugar - 60 g;
- water - 1.5 liters;
- vinegar - 70 ml.
Preparation
- Watermelon cut and put in a jar.
- In the heated water, pour salt and sugar, wait for the boil, add honey and vinegar and remove from the plate.
- Pour the pieces of watermelon with a hot marinade.
- Keep marinated honeymelons in a cold place.
Marinated watermelons in their own juice
Marinade watermelons in cans and without pouring, using its own juice striped berries. You just need to pour the pulp with salt and sugar, set aside the preparation for 10 hours to isolate the juice, spread it over the jars and sterilize it. Such a gentle method helps to preserve the maximum taste and vitamin properties of the product.
Ingredients:
- watermelon - 5 kg;
- vinegar - 20 ml;
- sugar - 40 g;
- salt - 40 g.
Preparation
- Peel the watermelon from the peel and cut the flesh into cubes.
- Pour salt, sugar and leave for 10 hours.
- Spread on cans and sterilize for 30 minutes.
- Pour in the vinegar and roll it.
How to pickle watermelons in a barrel?
There is no doubt that delicious marinated watermelons can be cooked only in a barrel. Thanks to the natural fermentation in a cold brine, they acquire aroma and preserve vitamins, which is impossible in the vinegar marinade. In addition, it is a great opportunity to prepare berries in a whole kind and to submit to the table an attractive snack.
Ingredients:
- watermelon - 7 pcs .;
- water - 10 liters;
- salt - 750 g;
- sugar - 1,2 kg.
Preparation
- Nabalite each watermelon from all sides with a wooden stick.
- Put the berries in a barrel.
- In cold water, add salt and sugar.
- Pour watermelons with cold brine, place the load on top and leave it in a cool place for 3 weeks for fermentation.