Hello, dear readers. Today, I will share with you a recipe for delicious pickled watermelons in jars, salted watermelons in a barrel, and generally watermelons for the winter. The recipe will not be one, but a whole collection. And all of them were tested by us, parents and friends. They are similar in ingredients, but different in proportions. This changes the taste of watermelons. And right now it is good to buy watermelons, the season, and the quick frost makes them cheaper. We already ate a lot of fresh watermelons, so we wanted to make pickled watermelons in banks, since you will not put a barrel in the apartment. We have in a barrel parents tasty watermelons salted, along with apples. I remember that taste from childhood.

But now everyone has scattered from the parental nest, so they do not do more in barrels. Now they do in banks. Over the years of salting, parents adapted this recipe for cans, and also not only adapted, but also improved the taste of the finished watermelon.

We start with the recipe for pickled watermelons in liter jars, and we will make them sweet. Of course not quite sweet, like jam, but sweetish in taste.

We bought two watermelons in the store, one is 8.5 kilograms, and the other is 11. What’s the big deal when it’s so beautiful and delicious? It is not the first time when we take watermelons there, so we are confident in their taste.

I start the workpiece by heating the cans, a kind of cans sterilization. I just pour 1/4 part of the boiling water into the jar, put the lid on it and shake it over the sink. Then just leave the jars with water.

Now the turn comes to cutting watermelon. We marinate watermelons in jars in pieces, without peel. So more watermelons fit in the bank, and believe our experience will be very tasty. And unlike fresh ones, they will keep their shape well.

Pieces do arbitrary. If you want more watermelons in the jar, use a regular plastic bottle for cutting. I cut a 2 liter bottle, and with this device cut a circle in a watermelon slice.

Only it is desirable not to squeeze out, but to make circular movements. So the piece will turn out equal and beautiful.

Then this circle is divided into half, and laid in a jar. Do not forget to drain the water. To make it so beautiful, you need to pick up a bottle that is equal in diameter to the can. We didn’t have the same diameters, but I didn’t divide exactly by half, but shifted the center to the side.

Then I got tired of cutting in circles, and I made simple slices. I tried in each jar to make different pieces, for a change.

That's the kind of beauty we have turned out. On average, 600 grams of watermelon fit into one jar. As you can see in the photo, at our bottom there was a juice, it can be drained. But I recommend this watermelon juice  Do not pour out, but drain and just drink. This is very much for our health.


When the watermelons are already in the jars, you can cook the pickle. In any case, I did just that. For this we need.

Pickle number 1 (4 liter jars)

• 1.5 liters of hot boiled water
• 50 grams table 9% vinegar
• 3 tablespoons of sugar (75 gr.)
• 1.5 tablespoons of salt (45 gr.)

A full spoon contains 40 grams of salt, which is if with a maximum slide. We take not the maximum slide, but a good spoon with a slide. It turns out 30 grams.

I say everything exactly, as I weigh all the ingredients. All this is mixed, and we can pour into the banks.

You can of course add pepper, and sprigs of fruit, and various spices. But this is a simple recipe for marinating watermelons, and very tasty. We now prefer this particular recipe.

This amount of brine is enough for 4 liter jars, even a little remains. I just put the pieces tightly. Yes, and in the pot, we can fit only 4 cans. And now we need to sterilize them for 20 minutes.

At the bottom of the pan put a towel, or in our case - dumplings. It just coincides with the diameter of the pan.

This is done in order not to burst the banks during boiling. Put the jars in the pot and fill with water almost under the cover. Well, or on the edge of the pan.

Water does not have to be on the lid itself. The main thing is to warm up the watermelons during sterilization.

And more importantly, do not put hot cans in cold water, or vice versa. The temperature should be approximately equal. Otherwise, banks may burst due to temperature differences.

Sterilize watermelons for 20 minutes from the moment of boiling water. It is not necessary that the water boils wildly. As boils, reduce the fire.
  After sterilization, we roll up the jars and set them in the bath. This is when the pot is put upside down and wrapped. You can old jacket, or as we have, a children's blanket.


Leave to cool. Banks should cool to room temperature, usually it takes more than a day. Depends on the number of cans you have wrapped. The larger volume cools slower. And here is the finished product in the photo session.

But since we bought two watermelons, we will use the second for the second recipe.

Recipe for delicious pickled watermelons in 3 liter jars

These watermelons marinated in jars with vinegar can be closed not only in 3 liter jars. But today I will explain on the volumes of these cans.

Here is our finished product. In the photo, the brine is a little unclear, this is because the banks were rearranged. Just at the bottom there is a watermelon sediment, so he got up when carrying.

I didn’t show in the first recipe how we start cutting a watermelon, correcting it. Tried to cut pieces of even thickness. So all the pieces will be the same. But this is optional.

We put slices of watermelon in 3 liter jar. On average, about 2.2 kilograms of watermelon are placed in a jar. It turned out that the watermelon, which weighed 8.5 kilograms, almost all climbed into two 3 liter jars.

We do now pickle. With this recipe, watermelon is a sharp, straightforwardly perfect snack.

Brine №2 (two 3 liter jars)

• 2 liters of water
• 50 grams of vinegar
• 2.5 tablespoons of salt (75 gr.)

Fill watermelons with brine and set to be sterilized for 20 minutes.

As in the first recipe, sterilize for 20 minutes from the moment of boiling. It is not necessary to increase the time of sterilization, the main thing is to notice the time not from the moment of firing, but from the moment of boiling.

And this I have already prepared assistive devices. On the left is a clip for taking out the hot cans, and on the right is a seamer. And I always roll on a towel so that the bank does not slide on the table or chair.

Once again, but in this recipe, pickled watermelons are sharp, very similar to the barrel.

Marinated watermelons with apple cider vinegar

This recipe differs slightly from those previously discussed. In this recipe, we do not make the pickle separately, but pour all the ingredients into a 3 liter jar.

At first we put watermelons, it is possible even with a skin, this is for an amateur. Pour salt, sugar, and pour apple vinegar. Fill with boiling water to a full jar, set for 20 minutes to be sterilized.

Ingredients for Apple Cider Vinegar Recipe (per 3 liter jar)

• 4 tablespoons of sugar (100 gr.)
• 1.5 tablespoons of salt (45 - 50 gr.)
• 100 grams apple cider vinegar

The taste of these watermelons is very similar to the recipe with syrup number 2, only slightly sharper. Apple cider vinegar is not heard separately. In any case, the parents did not notice the difference. And here almost all the recipes tested by their parents.

Our recipes for pickled watermelons do not end there. The following recipes are without vinegar, in a barrel.

When salting watermelons in a barrel there are rules that should be followed.

• Small watermelons are taken, not overripe, and not green (parents always salted the “light” variety grown in their garden)
• Do not pour hot water (this is not pickled watermelons)
• Only whole watermelons should be put into the barrel (sliced ​​watermelons deteriorate during long-term storage)
• From above watermelons are covered with a yoke so that the watermelons are completely covered with brine. Well, or you can cloth, cabbage leaves or fruit (currants, cherries, apple trees).
• In a barrel, usually when salting watermelons thick mucus is formed if it is warm in the room. This is a natural process, and if a layer of leaves lies on top, the watermelons will not rot, and the leaves can be thrown away. Ideally oppressed.

The first recipe of barrel watermelons

According to this recipe, parents often covered whole watermelons in a barrel. For this, watermelons fit tightly in a barrel, but they did not choke. Brine was made, based on a bucket of water.

Brine №1 for barrel watermelons

• 10 liters of spring water
• 1 cup of sugar, 250 grams (about 220 grams)

Now all the watermelons are poured, and oppression is put. You can try watermelons in about three weeks.

This is the easiest recipe for salting watermelons. But their parents salted them for years. And I remember how they poured cabbage, and added apples.

Of course, the cabbage was not eaten, but the taste was pleasant. Apples were also interesting in taste, but we also sour apples separately. The pickled ones were much tastier.

The second recipe for barrel watermelons

This year our friends came to visit our parents. So they brought with them two salty watermelons.

Parents liked them so much that they took a recipe from friends. It is very similar to the recipe for which they made, but the taste was different for the better. Or maybe just your already become boring.

Watermelons are laid in the barrel, but not just laid, but in layers. Put a layer of shredded cabbage, on them whole watermelons, then again a layer of cabbage, and on top of the cabbage grape leaves, in one layer. And then again a layer of watermelons.

And so on to the very top of the barrel. On top of a layer of cabbage, leveling, and several layers of grape leaves. On top of the leaves they put a cloth. Fill with brine and set the oppression.

Brine №2 for barrel watermelons

• 10 liters of spring water
• 2 cups salt, 250 grams (about 500 grams)
• 2 cups sugar, 250 grams (about 440 grams)

According to parents, they really liked this recipe, moderately sharp and moderately salty. And with an unusual taste. WITH grape leaves  they haven't tried yet.

If you do not need so much, and you want to try salted watermelons, you can make them according to the following recipe.

Recipe for salted watermelons without vinegar

This recipe is not for the winter, but for now. Done without vinegar, without sterilization, and of course without rolling. It is done in banks, it is possible even in liters.

We usually did this before, when we bought a watermelon, we always ripened our own later, and it turned out to be either not sweet or only pink at all. Here is a watermelon perfect for this recipe.

We then cut it to pieces, put it in a 3 liter jar if the watermelon was large, and a liter if it was small. And poured warm brine.

Brine for watermelons per liter of water

• One liter of boiled water
• Tablespoon sugar
• Tablespoon salt

Prepare the brine so, pour boiling water, mix everything well and leave to cool. We put a watermelon in the jar, we usually do it with the skin, and between the pieces we put several leaves of cherry, some leaves of black currant, a sprig of dill and a clove of garlic. Garlic is desirable to cut into pieces.

You can put leaves instead of leaves. They will also give a good flavor. All this is filled with warm brine, cover with a lid, and set to ferment at room temperature.

After about 3 - 4 days you can try watermelons. The taste is quite original, but tasty. If someone loves salted watermelons, he will appreciate this recipe.

Such a selection of watermelons for the winter we have gathered.

You still do not know about this tasty dishhow salty watermelons? You have lost a lot, watermelons in salty form are perfect for a holiday or as a snack for lunch. They are salted in barrels or jars, whole or in pieces - for all your desire. Fill up the notebook with a wonderful recipe, and the cellar with a delicious piece.

  Choosing watermelons for pickling

For pickles, choose red, thin-skinned, not overripe watermelons. Very ripe berries in pickled will come out tasteless and slippery to the touch. Do not buy damaged and very large melon crops. Well, if you grow watermelons in your summer cottage, they do not contain harmful nitrates. Best for salting fit watermelons with dense pink flesh. Crumbly pulp unsuitable for harvesting for the winter. Ideal - gourd culture weighing no more than two kilograms. Barrel pickles spend in September, at the onset of coolness. In the heat it is difficult to achieve the right temperature for fermentation.

  Getting ready for salting watermelons

Prepare for salting:

• wash the watermelons with warm water;
• cut circles from them from the side of the inflorescence until the pulp appears;
• on washed watermelons, make several punctures with a sharp wooden stick or knitting needle. This is necessary if you salt the melon culture as a whole. Punctures improve brine ingress into the watermelon. Position puncture points symmetrically;
• for pickles in cans, cut the watermelon into even circles with a thickness of 15-20 mm. Cut circles into pieces to fit into the jar;
• prepare a can or drum for harvesting. Rinse the jars with baking soda solution and steam for 10 minutes. Well washed barrel scald with boiling water.

  Salt watermelons in a barrel

Prepare small watermelons. Put them in a clean barrel. Well, if the barrel is wooden. If not found - plastic container will do. Pre-brine in advance in one of the following ways:

• 10 liters of cold water, take 400 g of coarse salt and 1.2 kg of sugar. Dissolve food components in water, pour brine watermelon, laid in a container. For this recipe, get the sweet-salty taste of ready-to-melon crops;
• 10 liters of cold water, take 700 g of coarse salt. Brine pour watermelons, they will be salty in the finished form. The pickle should cover the melons in the container completely;
• cover the watermelons in the barrel with clean gauze or a piece of cloth;
• place a pressure on the fabric on top - a small bucket of water, a stone or something similar.

Leave the container with watermelons in the apartment for three days, then take it to the cellar. After three to four weeks, try a tasty dish.

  Salt watermelons in banks

The process of salting gourds in the bank will take no more than 30 minutes. Prepare:

• 3 liters of boiled water;
• watermelon weighing up to 10 kg;
• 3 tbsp. spoons of sugar;
• 3 tbsp. spoons of coarse salt;
• 3 tbsp. spoons of vinegar.

Slice the watermelon evenly placed in the prepared three-liter jars. Take a brine:

• pour water into a saucepan and add salt;
• boil the salt solution for 10 minutes;
• filter brine through gauze folded in four layers;
• boil the brine again and add the vinegar. Then filter it once more;
• boil the brine for the last time with added sugar;
• pour the brine into jars with watermelons and twist them with lids;
• turn the jars upside down and place in the space provided. Wrap them with a warm cloth and do not touch them while they cool.

Put the billet in storage in a cold dark place, best of all - in the cellar. You can store salted watermelons in banks and at home, but pre-sterilize the workpiece at a temperature of 100 degrees. If you don’t, the lids on the cans will be swollen and the watermelons will disappear.

Salty watermelons have a pleasant aroma and delicious taste. Any recipe you can upgrade. Add a variety of spices, herbs and spices - they will be the perfect complement and give the pickle new flavoring notes.

For many, salted watermelons are truly exotic, although on the tables of our ancestors it was quite a popular snack.

Watermelons were salted in oak barrels with apples, honey, cabbage and mustard.

Many recipes may seem too bold, but do not be afraid to experiment to surprise your guests during a festive meal.

How to pickle watermelons in a barrel - the basic principles of cooking

Salting watermelons in barrels is a quick, easy and convenient way to preserve the summer berry for a long time, known for a long time. Previously, watermelons were salted only in oak barrels, but today they use plastic and ceramic dishes.

Before putting the ingredients in the barrel, it is thoroughly washed, so that there is no dirt or dust, as this can cause damage and rot. Then the barrel is scalded twice with boiling water, dried and covered with a clean rag.

For salting choose slightly immature, medium-sized fruits without damage. Watermelons are carefully washed and pierced in several places with a wooden stick so that the punctures are arranged symmetrically. They are placed in barrels and poured with brine so that it completely covers the fruit.

Brine recipe depends on the way salting watermelons. Universal brine is prepared at the rate of half a kilogram of sugar and 200 salts for every ten liters of water. Watermelons in such a brine have a pleasant sweet-sour taste. If you want the watermelons to be salty, the amount of salt is increased to 800 g, while sugar is not added. The pickle can be cooked on the basis of watermelon pulp.

So that the fruits do not emerge, they are covered with a wooden circle, and a heavy stone is placed on it, which is pre-washed and scalded with boiling water. Top cover the barrel with a clean cloth so that it does not get dust and debris.

Watermelons are salted for three weeks. Take out the prepared fruit clean cutlery to prevent fermentation.

Watermelons in a barrel for the winter is salted entirely, or cut it into chunks.

Recipe 1. How to salt watermelons in a barrel entirely

Ingredients

medium-sized watermelons;

cold water - ten liters;

white sugar - 1200 g;

rock salt - 400 g

Cooking method

1. First, prepare the barrel. It is desirable that it was wooden, but if there is none, plastic or ceramic will do. Capacity carefully wash and twice pour over boiling water.

2. We wash watermelons and make several symmetrical punctures with a wooden needle. This is done in order to better brine penetrated into the berries.

3. We put the prepared watermelons into the container.

4. Pour sugar and rock salt into the water. Stir until dissolved.

5. The resulting brine pour watermelons. The liquid must completely cover the fruit. Berries are covered with gauze, put a wooden circle on top and place a bucket of water or a heavy stone on it.

6. After three days we transfer the barrel to the cellar and leave it for another three weeks so that the watermelons are completely salted. Ready fruits take out clean cutlery and cut into chunks. Served as a dessert, side dish or snack.

Recipe 2. Pickling watermelons in a barrel of apples

Ingredients

ten medium-sized ripe watermelons;

apples - six kilograms;

rock salt - 750 g;

leaves of cherry and currant - ten leaves each;

rye straw.

Cooking method

1. Wash the barrel from dust and dirt. Pour boiling water on the inside twice and dry it.

2. Watermelon mine, pierce symmetrically in several places. Apples are washed under the tap. Rinse straw and pour boiling water. We fold the prepared berries into a barrel, stratifying them with straw and filling the voids between them with apples. Put currant leaves and cherries.

3. Cooking brine. Dissolve in ten liters of water rock salt. Fill the contents of the barrel with brine and cover with a clean cloth. Put a wooden circle on top and place a bucket of water on it. Put the barrel in storage in a dark cool place. Watermelons will be ready in two to three weeks.

Recipe 3. Pickling watermelons in a barrel with garlic

Ingredients

four kilograms of watermelons;

on a bunch of dill and parsley;

hot pepper pod;

5 g black pepper peas;

Head of garlic.

Brine

three liters of filtered water;

9 tbsp. rock salt and white sugar.

Cooking method

1. For salting watermelon pieces we will use small ceramic kegs. We take ripe watermelons with a thin crust. Thoroughly wash them and cut into large longitudinal slices.

2. Wash my keg, pour boiling water and dry. Greens and pod hot pepper rinsed. One third of green is laid on the bottom of the tank. Top put hot pepper and a few peeled garlic cloves.

3. Tightly lay a layer of watermelon slices, taking into account the shape of the container. Top we put the twigs of green and a few cloves of garlic. We continue to lay the watermelon slices, shifting them with greens and garlic, until the barrel is filled to the top.

4. Pour sugar and rock salt into water, throw black pepper in peas and set on fire. Boil, brine for about five minutes, and cool it to room temperature. Fill the watermelons with the obtained brine so that the pieces are completely immersed in it. We cover the barrel with a plate and set the load on top.

5. Keeping watermelons warm for a day, then put in a refrigerator for a couple of days. We store salty watermelons in the cellar.

Recipe 4. How to pickle watermelons in a barrel with mustard

Ingredients

thin-skinned middle-sized watermelons - 20 fruits;

filtered water - ten liters;

table salt - 800 g;

sugar - 400 g;

mustard powder - half a pack.

Cooking method

1. Prepare a wooden barrel with a volume of 100 liters. If you do not have a wooden container, you can use a plastic barrel for food. We wash the barrel thoroughly, pour boiling water a couple of times and dry it.

2. Watermelons check that they do not have cracks, rot stains or dents. Fruits should be medium sized. Wash the watermelons under the tap and cut the stalk. We pierce the berries with a wooden knitting needle in several places so that the punctures are arranged symmetrically.

3. Preparing saline solution. To do this, take ten liters of filtered water and dissolve rock salt in it. Then add sugar and mustard powder. Stir until sugar dissolves.

4. Carefully lay out the watermelons in the barrel and pour salt solution so that its level is 10 cm above the berries.

5. Close the barrel lid and leave for three weeks in a cool place. From time to time, remove the cover. If there is a sign of mold, add fresh brine.

Recipe 5. How to pickle watermelons in a barrel in its own juice

Ingredients

ten pounds of small watermelons;

60 g of coarse salt;

five kilograms of watermelon pulp.

Cooking method

1. Wash five kilograms of watermelons, cut them into pieces and separate the flesh from the rind. Put the pulp into the container of the blender and smash to a state of mashed potatoes. Pour salt into the resulting mass and mix until it dissolves completely.

2. Wash the barrel well, pour boiling water a couple of times and dry it. Put the first layer of whole watermelons and cover it with salted pulp puree. Put the watermelons in this way until the container is full. The top layer should be mashed pulp.

3. Cover the barrel with a clean linen cloth and place in a cold dark place for a week. Check from time to time if mold appears, remove it. Top up the salt solution if necessary. Keep finished product  throughout half a year in a cellar.

Recipe 6. Watermelons in a barrel for the winter with apples in the sand

Ingredients

six small ripe watermelons, weighing up to 2 kg;

15 leaves of currant and cherry;

ten pounds of large apples;

ten kilograms of washed sand;

750 g of coarse salt;

ten liters of purified water.

Cooking method

1. For salting we take strong, ripe berries without damage and signs of rot. The number of watermelons may be more or less, depending on the size of the berries. However, it is important that their weight does not exceed two kilograms. All fruits are thoroughly mine.

2. Ripe apples without visible defects also mine.

3. The barrel for salting is well washed and doused with boiling water a couple of times. We put watermelons in a barrel, shifting them with leaves of currants and cherries. Fill the free space with apples.

4. Gradually pour the washed sand into the filled container so that it completely fills the remaining voids. The amount of sand specified in the recipe is conditional, it can be more or less, depending on the volume of the selected container. The top layer of sand should be five centimeters thick.

5. Put a container of water on the fire and bring to a boil. Add salt and boil, stirring until the crystals dissolve completely. Pour the contents of the barrel with the cooled brine so that its level is ten centimeters higher than the sand.

6. Gradually, the sand will settle and thicken. Therefore, pour it, and also add brine.

Ripe watermelons with dense pulp and necessarily thin peel are suitable for salting.

The size of the watermelon should not exceed 30 centimeters.

The berries should not have damage or signs of rot. One such fruit can spoil the whole barrel.

For salting it is better to take late varieties of watermelons, which reach their maturity in September.

How to pickle watermelons in banks? Someone can be surprised a lot, but for someone it is a real delicacy, a good snack and a reminder of summer. The freshest watermelons in the summer, and canned in the winter, is the surest option to diversify their menu with great utility to the body.

Recipe salty watermelons number 1

Prepare in advance 2 kg of watermelon berries, 1 liter of water, 70 ml of 9% vinegar, 3 tablespoons of sugar, 1.5 tablespoons of salt. Bring water with salt and sugar to a boil, boil for 10-15 minutes and add vinegar. Berry laboriously washing and cut into small pieces. Put the pieces in a 3-liter jar and pour the brine brought to a boil. Sterilize the container under the lid for about 20 minutes. Then we roll up, put the lid down in a warm place and wrap it up. Completely cooled banks are sent for storage in the pantry or cellar. Well, now if someone asks you, you will not be surprised and you can tell how to salt watermelons for the winter ?! :) It’s only a few times to experience them, as you will remember this taste forever. That's for sure!

Recipe number 2

We take ripe watermelons, the diameter of which does not exceed the volume of the can, wash them and cut them into circles about 2 cm wide. Each circle is divided into several parts so that they freely pass through the neck. We put the pieces in glass containers, pour boiling water and leave to infuse for 10 minutes under the lids. Drain the water and bring it to a boil again, pour in for a couple of minutes. Drain the water for the 3rd time and add salt (in 1 liter of water dissolve 30 grams of salt), and after boiling 20 grams of 9% vinegar per 1 liter. Fill the watermelon with a hot pickle, roll up the jars with the lids and store them in a cold place.

Recipe number 3

For one 3-liter jar, the following ratio of goods is useful: juicy and ripe watermelon, 4 tablespoons of sugar, 50 grams of salt and 100 grams of 6% vinegar. Cut the berry into slices, put them in thick layers in a container. Carefully pour only boiled water. Insist for 20 minutes, then drain the water, boil again, add sugar and salt and boil the brine for less than 3 minutes. Add vinegar to each triple-liter and pour the marinade ready to the top. Lid rolls, wrapped and left to cool.

Recipe number 4

In this recipe, you can pickle reddish watermelons with a narrow or thick crust. We wash the berries with water and cut them into pieces, which will simply be laid in a jar. When everything is packed, slowly pour boiling water into each container. Cover them and leave for 10 minutes. Drain, boil, pour watermelons again for 10 minutes. For the third time, pour the already prepared brine. Approximately 1 liter is suitable for 1 can of 3 liters. When we put the water on the fire for the third time, add salt (for 10 liters of ode we take 300 grams of salt), boil for 10 minutes. Next, filter through gauze, folded a couple of times, again boil the brine and now add less than 15 ml of 9% vinegar. After that we roll up a three-liter bottle and leave them to cool, wrapped in something warm. Store in a cold room such as a cellar or basement.

Recipe number 5

Carefully wash the watermelons, cut into small pieces and put in three-liter jars, which are sterilized in advance. In each, add a little dill, celery, cherry leaves, garlic (a few cloves), 2 tablespoons of salt and 3 pills of aspirin. If watermelon is not extremely sweet, then it is recommended to add 1 tablespoon of sugar. Fill gently with pre-boiled water and roll the cylinders. If to exclude from the composition of the aspirin pill, then poured skibki pour boiling water and let it brew for 15 minutes. After that, the brine is poured, and in the banks we send all the necessary spices. Water is boiled and again poured into the container. Roll up and leave to cool.

Recipe number 6 sweet and salty watermelons

The sweet-salty taste will turn out, if at the bottom of the sterilized jars in advance, lay 3-4 leaves of dark currant, cherries and oaks, a few branches of parsley and 3-4 cloves of garlic. Top lay layers cut into pieces of watermelon. Carefully pour in the boiling water and let it stand under the lid. For small cans with a capacity of 0.5 liters, 15 minutes is enough, and for three-liter ones it will be useful up to 40 minutes. Then drain the water, bring to a boil, pour again and give the same infusion. Merge again, if you need to add slightly water and boil. Add salt and sugar to the boiling liquid (in 1 liter we dissolve 0.5 tablespoon of salt and 1.5 tablespoons of sugar), after one more boiling of citric acid (1/2 teaspoon per 1 liter). In the end, we fill the jars, roll up sterilized lids and leave for 2-3 days wrapped up in a blanket upside down.

Recipe number 7 The most delicious snack!
  And MASSED AT ALL, BABY !!!
  "Prepare the jars, I do both in a liter and in 2-x and 3-liter ones. Cut the watermelon into pieces so that they go into the jar. Cut off the thin green skin.

BREAKED 4 liters of water:
  I immediately pour in the pickle one tablespoon of vinegar
  - 4 tbsp. spoons of salt
  - 1 cup of sugar
  - 5-6 cloves of garlic (finely chopped)
  - 5-6 grains of pepper.
  Banks sterilized, laid watermelons, poured boiling marinade and set to sterilize for 20 minutes. There is nothing complicated. "

Recipe number 8

  "I close very easy, and in winter  These watermelons are very tasty.
  On a 3 liter jar - we cut watermelon into such pieces so that we fit in a jar, and then in the winter it was convenient to eat them. I fill the jar with watermelon, pour boiling water over it, let it stand for 15-20 minutes. When I poured the first water, I immediately add 1 tablespoon, a spoonful of salt.1 tablespoons, a spoonful of sugar ((if you like sweet pickle, add 2-3 tablespoons of sugar)) and 3 aspirin on top, immediately pour boiling water a second time, rolled up the lid, turned upside down and wrapped in a warm fur coat, blanket until cool. Usually, if I buy a watermelon, and it is sluggish or not sweet, then I immediately put it in a jar. Note without spices and spices. If you like the taste of spices, add as desired. Close on health and have fun in the winter .. "

Enjoy your meal!

Watermelons are considered not only a sweet dessert for children and adults, but people managed to make an excellent snack for the winter. Watermelons are pickled and salted in jars for the winter. I want to note that pickled watermelons are not nearly as good as pickled tomatoes or cucumbers. But this, of course, is an amateur. I tried once soaked watermelons and since then I fell in love with them. Delicious, cold from a barrel, is super, but a lady It did not work, as in Kherson.

Marinated watermelons with celery

We need one 3-liter jar:

• watermelon - about 2 kg.,
• water - 1.2-1.5 liters,
• spices: a sprig of celery, 4 leaves of Lavrushka, 4 cloves of garlic, 8 black peppercorns,
• sugar - 2 tbsp. spoons without a slide,
• salt rock - 1 tbsp. spoons with a slide,
• acetic essence - 1 tbsp. spoon or 1 tsp of citric acid.

How to cook pickled watermelons in the banks for the winter

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

1) As it should be, let's start with cans, but from the covers. Banks wash well with baking soda and rinse thoroughly. Covers and clean jars pour boiling water.

2) Then, my watermelons under a stream of cold water, cut off the tails and cut into small slices. You can pickle watermelons with the peel, or without. That's optional.

3) In a clean jar to put on the bottom: a sprig of celery, 4 cloves of garlic, 8 whole black peppercorns, 4 leaves of laurel. Next, put the sliced ​​watermelon, without pressing one on the other. Top add another sprig of celery.

4) Fill jars of watermelon with boiling water. Stand for 20-25 minutes, covered with a lid.

5) After the time has elapsed, pour the water from the cans into the pan, add 1 tbsp to each three liter jar. spoons of salt with the top and 2 tbsp. spoons of sugar without slides. Bring to a boil, let simmer for 2 minutes and pour the jars in the brine. Before pouring the marinade into the jars, add one tablespoon to each jar vinegar essence. If suddenly there is no essence on hand, you can use citric acid (1 tsp).

6) Banks with watermelons twist the lids and send in a blanket or blanket. The position of the cans in the blanket - lids down. And leave to cool. Marinated watermelons are ready - then they are in the cellar or in the closet.

Pamper yourself in the winter with the original taste of pickled watermelon in tomato juice!

We need a watermelon for this snack.

Well-washed watermelon cut into large slices, while the green skin, white layer and the grain is not necessary to remove (for an amateur). Slices should be as large as possible, but they should freely pass into the neck of the jar. The slices are decomposed into pre-sterilized jars, three-liter is best suited, although not necessarily.

To cook tomato juice, with the calculation of 1.5 liters per 3-liter jar. On 1l of juice add 1st. a spoonful of salt and 1 tbsp. a spoonful of sugar. Boil and pour the contents of the banaki put sterilized.

After sterilization, pour 1 tsp into each jar. acetic essence and instantly roll up, turn and wrap a warm blanket. Leave them in this position until cool.

Alternatively, you can pour tomato juice, let it stand for a while, then drain it back into the pan and boil again. Then again pour it on the banks and roll up, as has been said.

Choose your favorite!

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

Not quite mature watermelon, weighing 8-10 kg, should be thoroughly washed, then cut it into small pieces so that they easily fit into three-liter jars. Before sterilizing the jars, put in each of them two pieces of cardamom beans, eight pieces of black pea pepper and two pieces of bay leaf. Now tightly fold the pieces of watermelon and pour boiling water as soon as the water cools, becomes room, it must be drained.

All the water drained, about five liters from three three-liter cans, boil with salt and sugar for five minutes. Sugar we put at the rate of two tablespoons for one liter of water and two tablespoons of salt for one liter of water too. Before you pour the banks with boiling brine, put in them five cloves of garlic and a tablespoon of vinegar. We close the cans with lids and gently turn them upside down, placing them in a warm place. Marinated pickled watermelons are ready.

Salting watermelons in barrels. Washed watermelons pierced in several places with toothpicks and put in barrels, pour brine, put a wooden lid on top, and on the lid oppression. The brine is made on the basis of eight hundred grams of salt per ten liters of water, the watermelons should not be large. Then for two days the watermelons are at a temperature of 20 o С, after which they are transferred to a room with a low temperature and their fermentation lasts up to 30 days until the brine becomes transparent.

Marinated watermelons from Alena Dreher.

Watermelons for the winter by Valeria Nikitenko with aspirin

• On the 3-liter jar:
• Cut the watermelons into pieces, put in a bottle, pour boiling water and leave for 15-20 minutes.
• Then pour this water into the pan and cook the brine, adding (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, in brine, roll up.
• Remove to heat until cool.
•   for safety in a jar of pickled watermelons put 3 aspirin tablets.
• Enjoy your meal!