Watermelons are considered not only a sweet dessert for children and adults, people have managed to make an excellent winter snack from them. Watermelons are pickled and salted in jars for the winter. I would like to note that pickled watermelons turn out just as good as pickled tomatoes or cucumbers. But this, of course, is not an acquired taste. I tried pickled watermelons once and have since fallen in love with them. Tasty, cold from the barrel - super, but the lady It didn’t work out like it did in Kherson.

Watermelons marinated with celery

We will need 3 for one liter jar:

• watermelon - about 2 kg.,
• water - 1.2-1.5 liters,
• spices: celery sprig, 4 bay leaves, 4 cloves of garlic, 8 peas black pepper,
• sugar - 2 tbsp. spoons without a slide,
• rock salt - 1 tbsp. heaped spoons,
• vinegar essence - 1 tbsp. spoon or 1 teaspoon of citric acid.

How to prepare pickled watermelons in jars for the winter

The recipe for pickled watermelons is simple and quick to prepare.

1) As expected, let's start with the cans and the lids. Wash the jars well with baking soda and rinse thoroughly. Pour boiling water over lids and clean jars.

2) Then, wash the watermelons under running cold water, cut off the tails and cut into small slices. You can pickle watermelons with or without peel. This is optional.

3) Place on the bottom of clean jars: a sprig of celery, 4 cloves of garlic, 8 allspice peas, 4 bay leaves. Next, place the sliced ​​watermelon without pressing one on top of the other. Add another sprig of celery on top.

4) Fill the jars with watermelons with boiling water. Let stand for 20 - 25 minutes, covered.

5) After the time has passed, drain the water from the jars into a saucepan, add 1 tbsp to each three-liter jar. spoons of salt with top and 2 tbsp. level spoons of sugar. Bring to a boil, let simmer for 2 minutes and fill the jars with the resulting brine. Before pouring the marinade into the jars, you need to add one tablespoon to each jar. vinegar essence. If you don't have any essence on hand, you can use citric acid(1 teaspoon).

6) Screw the lids on the jars of watermelons and place them in a blanket or blanket. The position of the cans in the blanket is with the lids down. And leave until completely cool. The pickled watermelons are ready - then put them in the cellar or pantry.

Treat yourself in winter to the original taste of pickled watermelon in tomato juice!

For this snack we need an unripe watermelon.

Cut the well-washed watermelon into large slices, but it is not necessary to remove the green skin, white layer and grains (it’s not for everyone). The slices should be as large as possible, but they should fit freely into the neck of the jar. Place the slices in pre-sterilized jars; three-liter jars are best, although not necessary.

Prepare tomato juice, with the calculation of 1.5 liters per 3 liter jar. For 1 liter of juice add 1 tbsp. a spoonful of salt and 1 tbsp. spoon of sugar. Boil and pour the contents of the jar and sterilize it.

After sterilization, pour 1 tsp into each jar. vinegar essence and immediately roll up, turn over and wrap in a warm blanket. Leave them in this position until they cool completely.

Alternatively, you can pour in the tomato juice, let it sit for a while, then pour it back into the pan and boil again. Then pour it into the jars again and roll up, as already mentioned.

Choose what you like best!

What could be tastier and juicier than cold watermelon in the heat. But even in winter, pickled watermelon will decorate your menu; there are many recipes for pickled watermelons, they are all different and each is good in its own way.

A not quite ripe watermelon, weighing 8-10 kg, must be thoroughly washed, then cut into small pieces so that they can easily fit into three-liter jars. Before doing this, sterilize the jars, put in each of them two pieces of cardamom beans, eight pieces of black peppercorns and two pieces of bay leaves. Now we tightly fold the pieces of watermelon and pour boiling water over them; as soon as the water cools down and becomes room temperature, it must be drained.

Boil all the drained water, about five liters from three three-liter jars, with salt and sugar for five minutes. We put sugar at the rate of two tablespoons per one liter of water and two tablespoons of salt also per one liter of water. Before filling the jars with boiling brine, put five cloves of garlic and a tablespoon of vinegar into them. We close the jars with lids and carefully turn them over with the lids down, placing them in a warm place. Pickled salted watermelons are ready.

Salting watermelons in barrels. Pierce the washed watermelons in several places with toothpicks and place them in barrels, fill them with brine, put a wooden lid on top, and press down on the lid. The brine is made on the basis that eight hundred grams of salt are added to ten liters of water; the watermelons should not be large. Then the watermelons are kept at a temperature of 20o C for two days, after which they are transferred to a room with a low temperature and their fermentation continues for up to 30 days until the brine becomes clear.

Pickled watermelons from Alena Dreher.

• We cut the watermelon into slices, put them in jars and fill them with marinade.
• Marinade for watermelons: per 1 liter of water:
• 2 tablespoons sugar,
• 1 tablespoon salt.
• We sterilize the jars for 15-20 minutes and before sealing add 1 teaspoon of vinegar 70% (vinegar per liter jar), wrap in a blanket until completely cool.
• Instead of vinegar, you can put 1 aspirin tablet in a liter jar, the results will be sharper.
• The taste of pickled watermelons is sweet and sour, the taste is reminiscent of barrel fruit.
• Of the remaining watermelon rinds can be done delicious jam!
• Bon appetit!

• CLASSIC WATERMELON PICKING RECIPE

  You will need: 1.5-2 kg of watermelons, 1 liter of water, 70 ml of vinegar 9%, 3 tbsp. sugar, 1.5 tbsp. salt.

  How to pickle or marinate watermelon. Pour water into the pan, add sugar and salt, bring to a boil, boil for 10-15 minutes, then strain the filling and pour vinegar into it, stir. Cut the watermelon into small pieces, put it in a 3 liter jar, pour hot pickle, cover with lids and sterilize for 20 minutes, roll up, turn the jars upside down, wrap in a blanket and let cool.

  Whether to cut the rind from a watermelon for pickling according to this recipe is up to everyone to decide for themselves, if desired.

  RECIPE FOR MARINATED WATERMELON WITH GARLIC

  You will need: watermelon, garlic, for the marinade - based on 1 jar with a capacity of 3 liters: 80 g of sugar, 80 ml of table vinegar, 50 g of salt.

  How to marinate watermelon with garlic. Cut the juicy ripe watermelon into slices, cut off the peel and place in jars without compacting, put a clove of garlic in each jar and pour in boiling water, leave for a few minutes, pour the water into the pan, bring to a boil, pour in the watermelons again, then pour the water into the pan again. , add salt, sugar, bring to a boil, pour in vinegar and pour over watermelons. Seal the jars with sterilized lids, turn them over for a day, and then store them in a cool place.

  You can marinate watermelons with a lot of spices and additives.

  RECIPE FOR FLAVORED MARINATED WATERMELONS

  You will need: 2 kg of watermelon, 1.2-1.5 liters of water, for each jar - 8 black peppercorns, 4 bay leaves and garlic cloves, 2 celery sprigs, 2 tbsp. sugar, 1 tbsp. rock salt, 1 tbsp. vinegar essence or 1 tsp. citric acid.

  How to marinate watermelon with spices. Sterilize lids and jars. Rinse the watermelon with cold water, cut into small pieces, and cut off the rind if desired. Place a sprig of celery, garlic, pepper, bay on the bottom of the jars, place the watermelon on top without compacting it, put 1 more sprig of celery on top, pour in boiling water, let stand for 20 minutes, cover the jars with lids, drain the water, bring to a boil, adding sugar. and salt (the recipe gives the amount of ingredients for one 3 liter jar), boil for 2 minutes, pour 1 tbsp into the jars. essences or add citric acid, pour in the hot marinade, screw the lids on the jars, wrap them in a blanket, turn them upside down and let them cool in this position.

  If you don’t want to take risks and waste time preparing something that you may not like in the end, try pickling watermelons first according to this quick recipe- then you can get an idea of ​​​​the taste of this original snack and decide, based on this experience, whether you need to can watermelons for the winter.

  RECIPE FOR QUICK MARINATED WATERMELONS

  You will need: 5 kg of watermelon, pour 4 liters of water with 9% vinegar - 260 g, 250 g of sugar, 125 g of salt.

  How to quickly pickle watermelon. Place half of a large watermelon in a large saucepan. In a separate container, mix water with sugar, salt and bring to a boil. Pour vinegar or essence (35g) into the watermelon, pour the prepared marinade into the pan, cover it with a lid, let it cool completely, put it in a cool place for 2 days, after this time the watermelon will be ready.

  Using the same recipe, you can pickle watermelon by cutting it into pieces, then it will be ready in 10-12 hours.

  Try making this unusual workpiece like pickled or salted watermelon for the winter, and enjoy it, surprising your guests and delighting your loved ones.

Watermelons for the winter from Valeria Nikitenko with aspirin

• For a 3 liter jar:
• Cut the watermelons into pieces, put them in a bottle, pour boiling water over them and leave for 15-20 minutes.
• Then pour this water into a saucepan and cook the brine, adding (per 3-liter jar) 3 tbsp. l. sugar and 2 tbsp. l. salt.
• Before rolling, pour 2 tbsp into the bottle. spoons of vinegar 9% and, fill with brine, roll up.
• Place in a warm place until cool.
• To be on the safe side, I put 3 aspirin tablets in a jar of pickled watermelons.
• Bon appetit!

In summer, watermelon is a dessert, and in winter it turns into unusual snack. Salted fruits are a great success due to their extraordinary taste. They contain notes of brine and a slight aftertaste of wine. Some people 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.

Options for watermelon preparations

The tradition of pickling watermelons came to us from our ancestors. If earlier this dish was prepared in barrels, then modern craftsmen prepare large berries in jars, pans and other convenient containers. In cooking, the following watermelon delicacy recipes are known:

• sweet;
• salty;
• spicy;
• in brine;
• with honey.

Spices and seasonings

Those who are planning to prepare a watermelon dish for the winter for the first time often have a question: what spices go well with the red berry, and which ones can completely overwhelm the taste of the watermelon native? Experts note that almost all herbs and spices that housewives usually add to other marinades are suitable for watermelon. Most often added:

• mustard;
• allspice;
• ginger;
• red hot pepper;
• coriander;
• Bay leaf;
• leaves of fruit trees (most often cherries, currants or sweet cherries);
• nutmeg;
• celery;
• horseradish;
• garlic;
• black peppercorns;
• dill.

Experienced chefs advise adding all the seasonings that family members love to the marinade for watermelon at home.

• Classic recipes for 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.
• selection of berries;
• selection of recipe;
• preparing containers for preparation;

direct cooking. Experts recommend using small and moderately ripe berries for seaming. The watermelon should be intact in appearance and not overripe, and its weight should be 2-3 kilograms.

Small fruits are selected specifically so that they can be easily placed in the jar, but when placing large fruits, difficulties may arise.

Sweet sunset Sweet lovers can prepare fruits for the winter that will not only retain their sugary taste, but will also significantly enhance it.

• For this you will need:
• watermelons;
• salt;
• sugar;
• vinegar;
• water;
• banks;

lids for seaming.

Well-washed watermelons are cut into triangles and cleared of green peel. To prevent the berry from losing its shape, you can leave 1-2 centimeters of white skin. It is recommended to remove the seeds, otherwise the preserved watermelon may not last until winter and may explode. They can withstand the presence of a pickling stone under a nylon lid.

Watermelon triangles are loosely placed in glass jar and pour boiling water for 10 minutes. After which the liquid is poured back into the pan, another 100 ml of hot water, 1 tablespoon of salt and 2 heaped tablespoons of sugar are added. Next, the liquid is boiled over low heat.

After the marinade has boiled, add 0.5 tablespoon acetic acid. The liquid is mixed and poured into jars where they are stored. watermelon slices.

Filled jars 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 put away 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 quick, and the taste of the dish will be very reminiscent of barrel-salted watermelon. To do this, the housewife will need:

• watermelon;
• watermelons;
• vinegar;
• large saucepan;
• gauze;
• press.

Watermelons for pickling according to this recipe need to be small, 10-15 centimeters in diameter. The washed berries are placed entirely in an enamel pan with a capacity of 40 liters. To ensure that there are no empty spaces left in the container, the space can be filled with broken or cut fruits with skin.

Preparation of the brine consists of dissolving 400 grams of salt in 10 liters of water. After this, the watermelons are poured with the resulting cold liquid and the pan is covered with gauze folded in several layers. An improvised press is placed on top; it can be a round cutting board or a plate of suitable diameter.

The pickling is stored in a warm place for 17 to 22 days, after which the dish can be served or placed in jars for further storage.

Spicy recipe

You can also prepare a spicy watermelon for the winter using mustard powder. For this recipe you need:

• watermelon;
• watermelons;
• salt;
• mustard powder;
• pot;
• dishes.

For a berry weighing 4-5 kilograms you will need a 6 liter container. The washed watermelon is cut into large triangles. Next, salt, sugar, and mustard are poured into three plates. Each piece is dipped alternately on one side and the other in each spice and placed in a pan.

The container with pickling remains indoors for several days. On the third day, the dish is transferred to the refrigerator, where it infuses for another 48 hours. After 5 days the delicacy is ready.

Marinade with aspirin

Those who do not want to preserve berries with vinegar can use the marinade recipe with aspirin. For this you will need:

• watermelon;
• vinegar;
• salt;
• watermelons;
• dill;
• Bay leaf;
• garlic;
• aspirin;
• water;
• banks;

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 branches of dill or 1 umbrella, 2 laurel leaves, 2 garlic cloves. Afterwards, a watermelon is placed, and 5 aspirin tablets are placed on top.

Brine is prepared in a saucepan. To do this, take 2 tablespoons of sugar and 1 salt per 1 liter of water. When it boils and bubbles for 2 minutes, it is poured into a jar and rolled up.

The jars are placed on the lid and covered with a blanket. After a day, the winter delicacy is transferred to a permanent storage location. Like any other preserved food, watermelon pickled in this way will be ready for winter.

Citric acid in preparation

You can also salt berries for the winter using citric acid. Sweet lovers can prepare fruits for the winter that will not only retain their sugary taste, but will also significantly enhance it.

• watermelon;
• watermelons;
• salt;
• aspirin;
• lemon acid;
• pot;
• jar;
• lid.

The washed watermelon is cut into triangles and placed in a three-liter jar. After which the container is filled with cold water up to the neck. The water is poured into a saucepan and brought to a boil.

At the next stage, the berries in the jar are again poured with boiling water and infused for 5-7 minutes. Afterwards, the liquid is returned to the pan 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 a glass container. It is rolled up with an iron lid and turned upside down. After a day, the twist is removed to a permanent storage location.

Modern housewives know a lot of ways to pickle watermelon. Some people add honey instead of sugar, while others prefer to replace citric acid with real lemon. Winter preparations- an excellent field for experimentation, where everyone will find their favorite recipe.

These blanks, frankly speaking, are not for everyone, but usually everyone likes them the first time. Therefore, pickling watermelons in jars has every right to our approval, just like pickling tomatoes and cucumbers.

For the first time I tried salted and pickled watermelons for the winter in Ukraine. They love to make such things for a snack, and for vodka. Just with fried potatoes or in addition to meat, these watermelons are very good. There are some fans there who salt watermelons in whole barrels, but this option is unlikely to suit us; it’s still more convenient to store them in jars.

What I also liked was that completely unripe watermelons or simply unsweetened ones are suitable for pickling. We grow melons ourselves; summer doesn’t change from summer to summer, you know, Siberia. Sometimes watermelons simply don’t have time to ripen. That's when we start pickling in full swing.

How to pickle watermelons in jars for the winter

You can pickle watermelons either whole or sliced. There are varieties that are very tiny, no larger than a large tomato; these can fit in a jar, but slices are still more convenient.

For salting and pickling, you can add a variety of spices; some people like it with sprigs of cherries, currants and raspberries, some like it with more garlic, and there are those who like spicy watermelons with pepper. There are actually a lot of options; if you haven’t tried anything even close, it will be difficult to decide right away. But then you will be able to invent recipes to suit your taste. I already have these.

When pickling watermelons, you can remove or leave the rind, according to your taste. They usually remove the thick one, but some people salt it separately and it turns out very tasty. You should not take purchased watermelons for pickling, especially before the start of the season. Along with them, you will also pickle the nitrates with which they are filled.

Traditional recipe for pickling watermelons in jars

If you still decide that some berries, which include watermelon, can be used not only for jam, but also salted, I suggest starting with classic recipe pickling. Almost the same way you salt cucumbers, tomatoes and everything else.

For this recipe you will need:

• Two kg of watermelons
• Liter of water
• A flat teaspoon of lemon or 50 grams of 9% vinegar
• Three tablespoons of sugar
• One and a half tablespoons of salt

How to pickle watermelons:

We select the most intact ones so that there is no damage to the peel. We cut in small pieces In order for them to fit into the jar, you don’t need to trample them too tightly, otherwise the end result won’t be very nice. We sterilize the jars and put watermelon slices in there to the top.

Prepare the brine, pour salt and sugar into boiling water, and pour vinegar at the end of cooking. If you make it with lemon, you need to add it directly to the jar. Then we fill the jars with brine and set them to sterilize in boiling water for about 20 minutes. Roll them up, wrap them upside down in a blanket and leave them to cool for a couple of days.

Recipe for spicy salted watermelons

Enough interesting combination, especially if the watermelon was sweet. The taste of pepper and garlic is emphasized by the sugar content and the appetizer turns out great.

For the recipe we will need:

• Two kg of watermelons
• Liter of clean water
• Four spoons of sugar
• Two spoons of salt
• Six peas of allspice
• 2-3 pods of hot pepper
• 3-4 cloves of garlic
• A tablespoon of vinegar essence

How to pickle spicy watermelons

We cut the watermelons into slices so that they fit into the jar, immediately add allspice and pepper (I take dry pods), peel and arrange the garlic cloves evenly throughout the jar; if they are large, you can cut them lengthwise.

Bring the water until it boils and pour the jar of watermelon in for a couple of minutes, then pour it back into the cooking container. Now add sugar and salt and boil for fifteen minutes, at the end add vinegar, which can be replaced with citric acid. Fill the jar and immediately seal with a sterile lid. We also let it cool under the blanket upside down.

Pickling watermelons in jars without sterilization

Not everyone likes to tinker with jars, especially sterilize them, so I specially prepared this recipe. The main thing here is to choose moderately ripe watermelons so that they do not ferment quickly, as overripe ones usually do.

To prepare you will need:

• A couple of kilos of watermelons
• Liter of water
• 70 ml 9% vinegar
• Three tablespoons of sugar
• Two tablespoons of salt

How to cook watermelon without sterilization:

We cut watermelons into pieces. We sterilize the jars in advance and place the pieces in them, without compacting them too much.

Boil water and fill the jars with watermelons and let sit for 5 minutes. Afterwards we pour everything back and boil again, fill the jars again for three minutes, after that we pour them back into the saucepan, add sugar and salt and boil, at the end of cooking we add vinegar.

Immediately fill the jars with brine, freshly removed from the stove, and immediately roll up the lids. We put it away to cool for a couple of days, covered under a blanket, just don’t forget to turn it over onto the lids.

Cold pickling of watermelons in jars

This option is for those who do not like vinegar in preparations. Here salt and fermentation bacteria will act as preservatives, almost like in sauerkraut. Using this recipe, you can pickle watermelons in a barrel, just increase the volume.

What we will need:

• Two kilograms of watermelons, if made in jars
• Liter of boiled cooled water
• 70 grams of salt

How to cold pickle watermelons:

We also cut the watermelon into slices and put them in scalded jars. Boil water together with salt and cool the brine to room temperature, then pour in the watermelons. Now the most interesting thing is that we leave them in the room for two days to wander. Like cabbage, we pierce it so that carbon dioxide comes out. Then we put it in a cold place. This recipe is old; my grandmother used to salt watermelons this way.

Salted watermelons with spices

Fragrant and aromatic pieces ripe watermelon will not only have an original taste, but also a unique smell. I have this recipe for the holidays; we love to surprise guests with something unusual.

What we need to take:

• A couple of kilos of watermelons
• Liter of water
• Three spoons of sugar
• Two spoons of salt
• 50 grams of vinegar 9%
• 6 allspice peas
• 3 carnations
• 2 bay leaves
• 2 leaves fresh horseradish
• A bunch of herbs, parsley, celery and dill

How to pickle watermelon with spices:

Place cleanly washed horseradish leaves on the bottom of the jars, sterilized in advance; it will add sharpness to the watermelons and pleasant freshness. Then lay out the slices without crushing them. Arrange with sprigs of herbs and add spices: bay leaf, peppercorns and cloves.

Boil some water and immediately pour it into the jar, cover it with a lid and let it sit for five minutes, then cover it with a special lid with holes and pour the water back. Now we boil it with salt and sugar, not forgetting to pour the vinegar into it at the end. Now fill the jar and roll it up, put it upside down under a fur coat for a day.

Pickled watermelons in jars for the winter with mustard powder

For those who haven't tried it, I highly recommend it, not a recipe, but a song! The watermelons turn out tart, crispy, and it’s just a pleasure to indulge in them. An excellent side dish for meat and fish.

What you need for the recipe:

• Two kilos of watermelons of any ripeness
• Liter of water
• Four tablespoons of sugar
• Two tablespoons of salt
• teaspoon dry mustard powder
• teaspoon without top lemon

How to cook:

Cut the watermelons into slices, place them in sterile jars and pour boiling water over them for five minutes. Then we drain the boiling water and make brine from it. Pour mustard and lemon into the jars, pour mustard and lemon on top of the watermelons, fill with boiling brine and roll up. The upside down jars will cool under the blanket for a couple of days.

Salted watermelons are very popular due to their extraordinary taste. In the finished dish you can feel notes of kvass and brine, as well as a slight aftertaste of wine. Many housewives prefer to serve pickled pieces of watermelon as savory snack for a holiday or everyday table. Gourmets squeeze juice from pickled slices and consume it in its own form. Salting watermelons has a number of features that must be adhered to without fail. Let's consider the basic aspects and highlight the main thing.

Features of salting watermelons

1. To preserve berries in jars, choose small-sized fruits. Watermelons weighing from 2 to 3 kg are considered the best option. Otherwise, the slices will be too large and they simply will not fit into the neck of the container.
2. If you do not plan to peel the skin, give preference to specimens with a thin skin. If it is too thick, the shell will have to be removed and the pulp will have to be chopped into pieces. When purchasing, pay attention to the integrity of the watermelon; its surface should not have cracks.
3. To pickle watermelons, you need to choose ripe, but in no case overripe fruits. Otherwise, the pulp will turn out sour, loose, similar to a jelly-like mass.
4. Before you start pickling, wash the watermelon and remove the peel if necessary. Be sure to remove all the seeds, otherwise the jar with the twist will explode. Some housewives do not throw away the skin, but make jam from it.
5. If we talk about the amount of brine, for a berry weighing 2 kg. it takes about 1.5 liters. liquids. It all depends on the size of the slices into which the watermelon is cut. The larger they are, the more solution is required.
6. Pickled watermelon has a slightly sour aftertaste. Therefore, when canning, leave the pulp for some time to ferment in order to achieve the desired effect.
7. To speed up the pickling time, pierce the peel with a thick sewing needle. You will need to make about 12-15 holes. If the berry is salted without a crust, the procedure usually takes 1.5-2 days.

Pickling watermelons: spices and additional ingredients

1. Spices are often used as additional components. Below are the most popular components, the quantity is calculated for a 3 liter jar. To carry out pickling as efficiently as possible, choose 3-4 items and feel free to add them to watermelons.
2. Garlic is considered the most popular. It must first be cleaned and chopped into slices. The quantity is added to taste, usually 5 cloves are enough.
3. Many housewives prefer to add coriander (5 pcs.), peppercorns (4 pcs.), and a fresh bunch of dill into the brine. A bay leaf (no more than 6 pieces per jar) will not be superfluous. onion(2 pcs. medium size).
4. To give watermelons an unusual aftertaste, add pickled ginger/horseradish or 0.5 cm of grated plant root. Ginger goes well with nutmeg (2 pinches), chili pepper (on the tip of a knife).
5. One common neutral ingredient is celery (fresh or dried). 0.5 cm of root or one fresh branch is enough. The seasoning can be supplemented with currant, cherry or cherry leaves (no more than 4 pieces).

Salted watermelons: classic recipe

• drinking water - 1 l.
• watermelon - 2-2.3 kg.
• table vinegar (9%) - 45 ml.
• sugar - 90 gr.
• salt - 45 gr.

1. Sort through the watermelons, select specimens without damaged rind. Wash them under the tap, dry them, chop them into small pieces (the slices should fit into the container for rolling).
2. Do not compact the watermelon slices too tightly, otherwise the end result will lose its entire aesthetic appearance. Sterilize the container and place the slices in it to the top.
3. Start preparing the brine. Combine sugar and salt into a loose mass, pour in vinegar and water. Place the product on the stove and simmer until the granules dissolve.
4. You can replace vinegar with citric acid (3 g), in which case it is added directly to the container itself for twisting, and not to the pan. When the brine is ready, pour it over the watermelon.
5. Pour water into a heat-resistant metal bowl and line the bottom with a towel. Place the jar with the contents inside and pasteurize for 25 minutes.
6. After boiling, screw the lids on with a special key and wrap them in a winter blanket or thick towel. Turn the jars upside down, wait until they cool (about 30 hours), and transfer to the refrigerator.

• peppercorns - 5-6 pcs.
• dry chili - 5 gr.
• garlic - 5 cloves
• drinking water - 1.2 l.
• sugar - 110 gr.
• watermelon - 2.2 kg.
• table salt - 60 gr.
• vinegar solution (6-9%) - 45 ml.

1. Wash the fruits, wipe them with a towel and dry. Chop the watermelon into slices; they should fit into the rolling container. Add peppercorns, chili peppers and peeled garlic cloves to the container.
2. Bring the water until the first bubbles appear, pour it over the watermelon. Wait 3 minutes, then pour back into the pan to boil. Add salt and granulated sugar and simmer for a quarter of an hour.
3. 5 minutes before cooking, pour in the vinegar solution (if desired, replace it with 2 grams of citric acid). After 15 minutes, pour the brine over the watermelons (a second time) and carry out the capping procedure. Cool under a blanket, move to the cold.

Salted watermelons with honey

• honey - 45 gr.
• watermelon - 2 kg.
• clean water - 1.2 l.
• rock salt - 30 gr.
• dill (umbrellas) - 4 pcs.
• currant leaves - 4 pcs.

1. Do not peel the peel, chop the fruit into small slices. Sterilize and dry the containers. Lubricate the walls of the container with liquid honey, place pieces of watermelon in it.
2. Add currant leaves and dill umbrellas. Sweeten and salt the water and pour the liquid into the pan. Simmer for a third of an hour, pour the resulting brine over the watermelons.
3. Do not roll up the jars, leave the contents for 2.5-3 days to sour. After the allotted time has passed, drain the liquid from the container, boil it, and pour the fruit again. Roll up with a key, cool, store in the cold.

Salting watermelons without sterilization

• vinegar solution - 65 ml.
• watermelon - 2 kg.
• salt - 60 gr.
• filtered water - 1.2 l.
• sugar - 85 gr.

1. Chop the fruit into slices. Pre-sterilize lids and containers. Place the watermelon pieces in a jar, do not overdo it with compaction.
2. Pour water into a saucepan and wait until it boils. Once this happens, pour the liquid over the watermelon slices. After 10 minutes, pour the mixture back into the pan and cook for a quarter of an hour.
3. Pour it again hot water to watermelons, wait 5 minutes. When the specified time has passed, send the liquid back to boil. Add bulk ingredients and vinegar, simmer the contents for another third of an hour.
4. When the brine is ready, pour it over the chopped berries and seal immediately. Make sure there are no leaks, turn the dishes upside down. Cool the contents by wrapping them in a blanket.

• salt - 30 gr.
• drinking water - 1.1 l.
• granulated sugar - 55 gr.
• garlic - 3 cloves
• watermelon - 2 kg.
• fresh dill - 15-20 gr.
• acetylsalicylic acid (aspirin) - 6 pcs.
• bay leaf - 3 pcs.

1. In this recipe, acetylsalicylic acid replaces vinegar. It serves as a guarantee that the composition will not turn sour. The main difference between aspirin and other products is that the drug does not interfere with the taste ready-made dish(like vinegar does).
2. Choose small fruits for pickling; they should also be moderately ripe. Wash the watermelon from dirt with a foam sponge, chop it into slices about 1-2 cm thick. The pieces should easily fit into the neck of the container.
3. You can remove the peel if you wish, but this step is optional. Boil the jars for 20 minutes to kill all bacteria. Dry them, do the same with the roofs. Add chopped garlic, laurel, and chopped dill to the bottom. The spice set is universal; select other components if desired.
4. Place watermelon slices and powdered acetylsalicylic acid tablets on top of the seasonings. In a separate saucepan, mix water with sugar and salt, boil the mixture until the grains dissolve.
5. Fill the contents of the jars with hot liquid and tighten using a kitchen key. Turn the dishes upside down and wrap them in a thick towel or blanket. Leave under natural conditions for 30 hours, then transfer to the cellar.

Salted watermelons with citric acid

• aspirin - 4 pcs.
• salt - 25 gr.
• granulated sugar - 85 gr.
• citric acid - 12 gr.
• watermelon - 2.1 kg.
• drinking water - 1.2 l.

1. Wash and chop the watermelon into cubes (about 2 cm thick). Place the slices in a container and fill with water. Drain the liquid back into the pan, boil, and transfer to a jar with watermelons.
2. Wait 10 minutes for the pulp to process a little. Drain the water, add granulated sugar, citric acid and salt, bring the mixture until the first bubbles appear.
3. When this happens, add crushed aspirin tablets. Fill the container with pieces of watermelon with brine and seal with sterilized lids. Turn the containers over, wait for them to cool, and transfer them to the cold.

To determine for sure how much brine will be used in a particular case, place the pieces in jars. Then fill with water and pour it into the pan. This way the amount of liquid is measured. In most recipes, ingredients are calculated per 1 liter. water, during the cooking process you can increase the volume to the desired level.

Video: how to pickle watermelon in a jar

Salted watermelon is a somewhat unusual phrase, but this product is one of the wonderful types of snacks for any feast. Salted watermelons in jars are not very common - they are not for everyone, but in order to accurately determine whether you like salted watermelons or vice versa, be sure to make them yourself, according to the recipes provided below.

This method of salting, how to salt watermelons in a barrel, is entirely interesting because the watermelons will not be cooked in pure brine, but together with shredded cabbage. This recipe salted watermelon is designed for large volumes of preparations, which is very convenient, for example, for a large family. Unusual vegetable mix pickles will become not only tasty treat table, but will also give the body a huge amount useful substances and vitamins.

Necessary:

• small watermelons up to 2 kg - 2-4 pcs.;
• non-iodized salt - 320 g;
• shredded cabbage - 10 kg;
• whole head of cabbage - 1-2 pcs.;
• chopped carrots - 2 kg.

Recipe for pickling whole watermelons in cabbage:

1. Prepare a container for pickling - it can be any deep, large-volume container: enamel pan, a wooden barrel, a bucket (also enameled) or such a rarity as an oak tub. The container should be thoroughly cleaned, washed and dried.
2. When choosing watermelons for this method of pickling, pay attention to the fact that the fruits should be undamaged, firm and not overripe. We won’t pierce them with a needle! Wash the watermelons and dry with a towel.
3. Shred the cabbage using a shredder. The weight of cabbage is 10 kg, indicated in the recipe, this is the weight of the already chopped product, not heads. And you will also need one or two heads of cabbage separately to fill the voids in the container, cut them into large random pieces.
4. Cut the carrots into strips or simply grate them on a coarse grater. Combine with shredded cabbage.
   Salt for such preparations should not be iodized!
5. Place a 10 cm thick layer of shredded cabbage on the bottom of the selected container, compact it and sprinkle with part of the total amount of salt.
6. Place whole small watermelons on a layer of cabbage so that they do not touch each other or the walls of the container. Fill the voids with large cabbage pieces and leaves.
7. The layers of cabbage are compacted and salted every five centimeters. The cabbage should completely hide the watermelons.
8. As soon as the container is filled, cover the pickling mixture with clean gauze or a white sheet, and place some kind of press on top (a jar filled with water or a clean stone).
9. The product must be stored in a cold cellar, otherwise the products will spoil.

Salted watermelon should be served cut into slices.

How to pickle watermelons in jars

Almost everyone, having eaten the sweet pulp of a watermelon, throws away its rinds, but in vain. The recipe below for pickling watermelons in a canning jar will show how you can use this part of a large berry. Salted watermelon rinds prepared according to this recipe have a piquant taste due to garlic and allspice. They are eaten as a snack, added to meat and fish dishes, cut into salads (vinaigrettes, Olivier salad) or pickle sauce.

What do you need:

• thick-skinned watermelon - 1 pc.;
• large cloves of garlic - 7 pcs.;
• shower. pepper - 4 peas;
• dill - 4 sprigs;
• celery - 1 stalk;
• sugar. sand - 2 tbsp. l.;
• coarse salt - 1 dessert. l.

How to pickle watermelons in jars for the winter:

1. The quantity of products is calculated for 1 three-liter jar. Pre-wash and sterilize it in any way convenient for you. With the metal lid that we will use to close the jar, do the same procedures.
2. For this preservation we choose only thick-skinned watermelon. Wash the fruit and cut it into regular portions to make it easier to cut out the pulp. By the way, you won’t need it in this recipe, so you can just eat it. Cut off the hard green skin in a thin layer, so that the dense green part remains, which we will salt.
3. Cut watermelon slices without pulp into slices 4-5 cm long, that is, so that they fit compactly in a 3-liter jar.
4. Place dill branches, a small stalk of celery on the bottom of the prepared glass container, add allspice peas and whole cloves of garlic.
5. Place the chopped peels compactly and tightly into the jar to the top.
6. Boil water in a saucepan, then carefully pour it over the ingredients in the jar. Boiling water should be poured in a thin stream so that the container does not burst due to temperature changes. The crusts in this state should sit for some time, namely when you can pick up the jar with your hands and not get burned.
7. Then warm water pour back into the pan, boil again, add salt and granulated sugar according to the recipe.
8. Pour the contents of the jar again with the resulting hot brine, roll up the lid and wrap it upside down for a day.

How to pickle watermelon pieces

This recipe for pickling watermelons in jars for the winter is the most classic and simple. The watermelons in the jars will already be cut into portioned “triangles”; all that remains is to uncork the lid and enjoy the piquant taste of the canned berry. Salty watermelon pulp, like sweet fresh pulp, is an excellent diuretic, improves digestion and metabolism in the body.

Ingredients:

• ripe watermelons - 5 kg.
• garlic - 6 cloves;
• shower. peppercorns - 6 pcs.;
• hot pepper - a third of a pod;
• sea ​​salt - 1 tbsp. l.;
• dill - 2-3 sprigs;
• sah. sand - 1 tbsp. l.

How to salt watermelon pieces:

1. When choosing watermelons for pickling, it is worth considering several factors: the fruits must be ripe (but not overripe), thin-barked and small in size (weighing up to about two kilograms).
2. Wash the watermelons well under running water and wipe with a dry towel. Cut off a small circle in the part where the stalk is located and cut the same circle on the opposite side.
3. Using a large, sharp knife, cut the watermelons into rings about three centimeters thick.
4. Cut each watermelon ring into approximately equal pieces in the form of triangles. The pieces should be such that they fit into the container without any problems.
5. Place tightly in pre-sterilized and dry jars.
6. In a separate saucepan, boil filtered water, carefully pour the resulting boiling water over the stacked watermelon triangles, cover with lids, and leave for 3 hours. The water must cool completely.
7. After the time has passed, pour the water from the jars into the pan and, based on the total volume of brine, prepare the following products: peel the garlic cloves, cut into slices, measure out the required amount of other ingredients.
8. Place the pan with the liquid on the fire, add sugar. sand, salt, bring to a boil.
9. As soon as the water boils, add the remaining ingredients, boil the brine for 2 minutes, remove from heat and pour it over the watermelons in the jars.
10. Roll up the containers with lids, wrap them up and leave them upside down until they cool naturally.

Salting watermelons in a barrel with apples in the sand

This interesting recipe for pickling is designed for a large volume. Original taste Watermelons combined with apples will delight lovers of unusual culinary delights. The two ingredients of this preparation ultimately turn into an excellent snack.

Main ingredients for pickling:

• small ripe watermelons (up to 2 kg) - 2-6 pcs.;
• strong apples - 10-15 kg;
• salt (per 10 liters of water) - 750 g;
• washed sand - 5-10 kg;
• cherry and currant leaves - 15 pcs.

How to pickle watermelons in a barrel with apples in the sand:

1. For pickling, you will need ripe and strong watermelons without damage; their quantity may vary depending on the size, but they must weigh up to two kilograms. Wash all fruits well.
2. Select apples that are also ripe and firm without visible defects, and wash all the fruits.
3. It’s better to take a barrel as a container for pickling, but if you don’t have one, a capacious enamel pan will do just fine.
4. Place the watermelons in the selected container, filling the space between them with apples, not forgetting to evenly add cherry and currant leaves.
5. Pour sand into the filled container; it will fill the remaining voids. The amount indicated in the recipe is approximate; it may vary less or more - it depends on the volume of the selected container.
6. Prepare hot brine, the amount of salt is indicated for 10 liters of water, but you may need more; for each specific case you will have to calculate it yourself, based on the available figures.
7. Add the last layer of watermelons with a layer of sand, about 5 cm thick.
8. Add more brine so that it is 10 cm higher than the sand layer.
9. The workpiece should be stored in a cool place. As salting proceeds, the sand will compact and settle; it and the brine will need to be added so that the watermelons do not become bare.

How to salt watermelons recipe with mustard

The beauty of this recipe lies in its quick cooking. Even a kitchen novice can handle the salting process, and the result will not disappoint lovers of original and spicy snacks.

List:

• unripe watermelon - 1 fruit;
• coarse rock salt - 1 tbsp. l.;
• sugar - 25 grams;
• mustard powder - 1 tbsp. l.

Cooking step by step:

1. An enamel pan in which we will salt, wash and dry.
2. We choose unripe watermelon, wash it well and cut into portions.
3. In a bowl, combine coarse salt, sugar and dry mustard, mix into a homogeneous powder.
4. Sprinkle part of the resulting dry mixture onto the bottom of the container, lay out a layer of watermelons, sprinkle again, and so on until the laying is complete.
5. Cover with a clean, white cloth and place any weight on top.
6. If you leave it at room temperature, the watermelons will be ready in 5 days; if in the cellar, then a little longer, but they will last longer in a cool place.
7. The result is spicy and aromatic watermelon pieces.
8. The remaining mustard on the finished pieces of watermelon can be washed off in the juice that formed during pickling.

Salting watermelons for the winter is now very original. Such a preparation with a piquant taste will be an unusual surprise for relatives and will pleasantly surprise guests. Salting watermelons will definitely help preserve them for a longer period.

For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options:, pickling and. You can easily find all these and many other recipes in our recipe book on the website.