Salting watermelons in banks for the winter: how to prepare worthy competitors for pickled cucumbers

Giant salty berries are an amateur snack. Many gourmets do not understand this combination - sweet pulp with salt and vinegar. However, if everything is done correctly, and the household is ready to carefully taste the appetizer, then the watermelon pieces in the marinade will become a constant treat on the table.

Preparation for conservation

Watermelons are considered a sweet berry, a fruit. However, the fruits are salted using the same technology as any vegetables. The pickling process can be divided into five stages - preparation, laying out, preparing brine, pouring, setting. Culinary specialists who have been covering marinades for years, but have never dealt with watermelons, may be puzzled. What to do with a juicy berry? What to prepare? How much fluid and salt is needed? Six tips will answer these and other questions.

1. Selection of berries. For pickling, ripe fruits with dense pulp are selected. Unripe berries are tasteless, hard. Overripe fruits with a sugar core during the preservation process will lose their flesh and become "empty".
2. Salting form. The fruits are salted in a cut form along with the peel. Some gourmets prefer to cut the crust, leaving only juicy pulp. You can cut the berry into slices or arbitrary pieces. The form does not play a special role. The main thing is that the pieces should be large, but it is easy to enter the neck of the jar.
3. Volume. Watermelon is a large berry, so it is better to take a three-liter jar. You can also ferment in a bucket or in any other suitable bulk container.
4. Amount of water. The brine is taken half as much as the ingredients. When pouring, it is important that the liquid completely covers the watermelon slices.
5. Essential Preservatives. Marinade is made from water, salt and sugar. To ensure “longevity” of the workpiece, it is recommended to add natural preservatives: lemon, vinegar (essence can be used), freshly squeezed lemon juice or spicy seasonings. Sugar is taken more than salt.
6. Bones. If you plan to plug the container with tin lids, it is better to pull out the seeds. This is not the most pleasant, but necessary process. Seeds roam and provoke a can explosion. From slices salted in an open container or under a nylon cover, seeds can not be removed.

Seasoning selection

Seasonings not only give the dish a pleasant aroma, but also protect it from mold. A sheet of horseradish can prevent fermentation in a three-liter container and save the workpiece until winter. Spices are selected according to individual taste. The table shows the seasonings combined with salted berries.

Table - Suitable pickling seasonings

Salted watermelons in jars for the winter: 10 recipes

Simple recipes for watermelons in jars for the winter will help make salting even novice cooks. The amount of ingredients in all recipes is calculated on a three-liter container.

Classic

Description. For a traditional recipe, brine is made from salt and sugar. Lemon can be replaced with 9% vinegar solution (50 ml per liter). Necessarily sterilization is carried out, which involves heating both empty and filled cans.

What is needed:

• watermelons - 2 kg;
• water - 1 l;
• citric acid - a teaspoon;
• sugar - 60 g;
• salt - 30 g.

How to cook

1. Cut the berry into slices, place in a sterile dry container.
2. Pour acid into a jar.
3. Boil water, salt, sweeten.
4. Pour in hot brine and cover.
5. Cover the bottom of the heat-resistant bulk container with a towel or lay a wooden board.
6. Place the container with the workpiece inside.
7. Pour in water and boil for 20 minutes.
8. Close the container, turn over, cover with a blanket.
9. After complete cooling, transfer to storage.

Pickled

Description. The traditional recipe can be simplified by preparing canned watermelons without sterilization for the winter. Before laying out the ingredients, the container must be dry and clean. As a preservative, it is proposed to take an vinegar solution. It turns out a sweet and sour snack.

What is needed:

• watermelon - 2 kg;
• water - 1 l;
• salt - 60 g;
• sugar - 80 g;
• 9% vinegar solution - 70 ml.

How to cook

1. Slice the fruits and put in jars.
2. Boil water, pour into the container.
3. Soak for five minutes, drain back.
4. Boil and pour again for three minutes.
5. Drain, add sugar, salt, boil.
6. Add vinegar.
7. Pour in hot brine, plug.

Fast

Description. Having prepared a snack according to the daily recipe, the sample can be removed in two days. The longer the workpiece is, the better the watermelon slices are salted. You can cook in jars with a nylon cover. It is recommended to add 50 g of sugar and 60 ml of vinegar essence to the brine. Small pieces are salted out faster.

What is needed:

• watermelon - 2 kg;
• water - 1 l;
• salt - two tablespoons;
• spice.

How to cook

1. Cut the berry into large cubes, cut off the crust.
2. Put the prepared pulp in an enameled salting pot.
3. Boil water, add salt.
4. Dissolve the salted grains, add spices.
5. Pour the components with brine so that the liquid completely covers the pieces.
6. Leave for a couple of days at room temperature.
7. Transfer to refrigerator and try after cooling.

Naughty

Description. Salt watermelons for the winter in jars can be with different spices, for example, with mustard powder. Salting is tart and crispy. A great appetizer for a meat feast.

What is needed:

• watermelon - 2 kg;
• water - 1 l;
• sugar - 100 g;
• salt - 60 g;
• lemon - a teaspoon;
• dry mustard - a teaspoon.

How to cook

1. Cut the fruit into slices.
2. Boil water.
3. Put the pieces in a container and pour boiling water.
4. Soak for five minutes, drain.
5. Boil again with salt and sugar.
6. Add acid, mustard powder to the watermelon slices.
7. Pour in hot brine and roll.

Sharp

Description. Hot taste will give chili pod. One whole pod is laid on one three-liter jar. If the pepper is cut and put in parts, the snack will get a more distinct sharp taste.

What is needed:

• watermelon - 2 kg;
• salt - 30 g;
• sugar - 80 g;
• citric acid - half a teaspoon;
• lemon;
• chili pod.

How to cook

1. Wash the berry, dry, chop.
2. Put the chillies in a clean, dry jar.
3. Lay watermelon pieces on top without tamping.
4. Pour in acid, sugar, salt.
5. Cut the lemon into slices and put on top.
6. Boil water and pour boiling water into a container.
7. Roll up, flip and wrap.
8. Wait for cooling and transfer to storage.

Honey

Description. You can close watermelons in jars for the winter in a honey marinade. Depending on the concentration of the honey solution, the watermelon slices will acquire a light floral aroma or become a sweet snack.

What is needed:

• watermelons - 2 kg;
• water - 1 l;
• sugar - 30 g;
• salt - 30 g;
• honey - two tablespoons;
• 9% acetic solution - 60 ml;
• currant leaves - two pieces;
• umbrella of dill.

How to cook

1. Slice the berry.
2. Place in a sterile container with leaves and an umbrella.
3. Boil water, pour in.
4. Soak for eight minutes, drain.
5. Boil, pour again for five minutes.
6. Drain, set on fire.
7. Salt, sweeten, bring to a boil, remove from the burner.
8. Add vinegar and honey to the hot brine.
9. Pour marinade over ingredients, roll up.

Spicy

Description. To a festive feast, to surprise guests, you can pickle watermelons in jars for the winter with spices and herbs, for example, parsley and celery. Fragrant aroma in combination with piquant taste will delight true gourmets. Acetic solution is easily replaced with a teaspoon of lemon.

What is needed:

• watermelon - 2 kg;
• water - 1 l;
• sugar - 80 g;
• salt - 60 g;
• 9% vinegar solution - 50 ml;
• greens - a bunch;
• allspice - six peas;
• cloves - three buds;
• laurel - two leaves;
• horseradish - two sheets.

How to cook

1. Put the washed and dried horseradish leaves in sterile jars.
2. Slice the berry and place it inside the bowl, alternating with dry spices and herbs.
3. Cut greens or tear into small twigs.
4. Lay on top on watermelon pieces.
5. Boil water and pour in the ingredients.
6. Soak for five minutes and drain back.
7. Salt, sweeten, and boil.
8. Pour in the vinegar solution, mix.
9. Pour the hot marinade into the container, roll it up.

Garlic

Description. Soaked watermelons for the winter are prepared under a nylon cover. Garlic cloves often provoke fermentation, so a sealed jar can explode. Ripe and unripe fruits will work for cooking.

What is needed:

• watermelon - 2 kg;
• water - 1 l;
• salt - 30 g;
• sugar - 30 g;
• garlic - three cloves;
• spices, herbs.

How to cook

1. Peel the garlic cloves and place with spices and herbs on the bottom of the sterile jar.
2. Cut the berries into slices, fill three quarters of the container.
3. Pour in salt, sugar.
4. Boil and cool the water.
5. Pour the liquid all the way to the neck
6. Tie a hole in the can with gauze and leave it in the room for a couple of days.
7. Close the capron lid and transfer to the cold.

With aspirin

Description. Some chefs cook pickled watermelons in jars of acetylsalicylic acid. Sour tablets replace lemon and vinegar, providing preservation. At reasonable doses, the “medicinal” taste is not felt. However, it should be remembered that it is impossible to abuse the “preservative”. A large amount of the drug can lead to diseases of the kidneys, stomach, liver.

What is needed:

• watermelon - 2 kg;
• water - 1 l;
• sugar - 60 g;
• salt - 30 g;
• aspirin - two tablets;
• spice.

How to cook

1. Cut the berry into slices.
2. Put with spices in a sterile container.
3. Pour sugar, salt, put the tablets.
4. Boil water, pour into a jar.
5. Cork and flip immediately.

Cold way

Description. To salt the berries in a barrel, it is proposed to use the cold salting method. In the same way, you can salt the cabbage. Harvesting is recommended to supplement with whole apples.For preservation, acetic solution and acid are not used. The ingredients are designed for a three-liter container.

What is needed:

• watermelon - 2 kg;
• water - 1 l;
• salt - 70 g.

How to cook

1. Cut the berry into slices and put in a clean container.
2. Boil water, dissolve the salt.
3. Cool to room temperature, pour into a container.
4. Soak in the room for two days, then transfer to a cool place.

Salting watermelons in banks for the winter does not take much time. But in winter you can enjoy the original taste of juicy berries. It is recommended to store blanks for no more than one year and only in a cool place. It is better to use pickled watermelons during the winter, making room for new pieces by spring.

Reviews: "I do without sterilization ..."

Aspirin makes the brine more acidic, but much more harmful. It should be borne in mind that with the dissolution and prolonged presence of aspirin in the brine, the so-called phenolic compound is formed. It, of course, kills microbes, but it is poisonous for the human body. Therefore, a committee of experts of the World Health Organization concluded that it is forbidden to add salicylic acid and its derivatives to food products. Adding aspirin to brine is a threat to the kidneys. Frequent use of such canned food can cause pyelonephritis. With the constant use of such stocks with aspirin, the liver and pancreas are disrupted.

The stomach and intestines also suffer. Most people know that aspirin should not be taken on an empty stomach and that it is necessary to drink it with milk. This helps to reduce the harmful effects of the drug on the gastric mucosa. In brines, the "corrosive" properties of aspirin are preserved. Therefore, for people with gastritis, such salting is contraindicated in principle. And for those who have a healthy stomach, you can only include them in your menu very, very rarely. Therefore, as Anyuta says in the recipe, it is better to add not vinegar, but apple cider vinegar (GOST) or lemon juice (citric acid).

Sergei, http://zapisnayaknigka.ru/arbuzyi-v-bankah-konservirovannyie/

I make watermelons without sterilization and without aspirin. I spread the ready-made slices of watermelons in a pan (I have 6 liter, like 2 three-level cans), add water, about a liter and to the stove. I bring to a boil, removing the foam, add salt and sugar (proportions like Anyuta), because I have 6 liters - 2 tablespoons of salt, 8 sugar. Then the essence (1.5 tablespoons). I boil for 5-7 minutes and roll up on sterilized banks. With a 6 liter pan it turns out 5 liters (1 can of treshka and 1 kopeck piece, for example) I put it tightly in the cans, the brine remains, but you can put the watermelon in the cans more freely, then there will be two treshki). I’ve been doing it for 3 years. At the feast, my watermelons scatter in the first place. The only thing is that they are obtained without a crunch (

Helena, http://zapisnayaknigka.ru/arbuzyi-v-bankah-konservirovannyie/

I am writing under the dictation of my mother (salted watermelons are her favorite delicacy). Wash the watermelons with a brush, cut directly with the crust into such pieces so that they pass into the neck of a 3 liter jar, put tightly in sterile jars, pour boiling water for 10 minutes, pour into a saucepan, add 2 tablespoons of salt without a slide, 7 tablespoons of sugar without slides, boil, pour jars of watermelon, directly into the jar add 1 tablespoon of 70% vinegar acid, cover and sterilize for 10 minutes, roll up. If you do it without pouring, draining, then just add salt-sugar, pour boiling water, vinegar. Acid. and then sterilize for 20 minutes. Roll up. No spices needed, ohhhh sooooo tasty !!! Recipe proven for decades! Good luck !!!

Vintage http://forum.say7.info/topic8089.html

Girls! Very tasty watermelons are obtained if you put in a jar a slice of peeled garlic, and replace a spoonful of sugar with a teaspoon of honey (without top). The taste is wonderful! (I do not really like recipes, with the addition of honey - individual non-perception. But, this case is an exception.Like a honey cake! I’ll say from my own experience regarding watermelons in jars: it is very important that the watermelon is of high quality and not for a long time. Otherwise, labor can go down the drain, sour ones will work. If a white precipitate appears in the bank after a while, the pipe is the thing. Alas, I came across this. And repeatedly .. (maybe even an excess of nitrates affects, if not pouring saltpeter in a bad way). Because of this, not even every year I undertake to make watermelons in a bank. You won’t guess.
But, if everything is in order with the watermelon, it’s just fabulous! (peel. cut)

Elena N, http: //provse.forum2CH2.ru/t633-topic

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