I suggest preparing pickled watermelon for the winter for your household, but not plain watermelon, but with grapes. It is best to pickle watermelons in August-September, when they are sold on every corner. They are grown in open ground and are suitable for canning. A tasty, juicy and sweet watermelon is suitable for preparation. Sluggish fruits will not please you with a tasty result. Marinating is not a troublesome task. Everything is very fast and simple. I think the end result will delight you with its unique taste and aroma of summer. Grapes can be taken from both light and dark varieties. It is desirable that the berries are seedless.
Marinated watermelon with grapes for the winter - recipe with photo
The ingredients are calculated for a three-liter bottle, although you can close it in a smaller container.
Required ingredients:
- watermelon 1.8-2 kg,
- grapes 500 g,
- cherry leaf 6 pcs.,
- currant leaf 6 pcs.,
- apricot leaf 6 pcs.,
- black peppercorns 6 pcs.,
- allspice peas 6 pcs.,
- cloves 6 buds,
- cardamom 6 boxes.
Marinade:
- water 1.5 l,
- salt 1 tbsp,
- sugar 2 tbsp,
- vinegar essence 80% 1 tbsp.
So, start by preparing all the ingredients for the recipe. Rinse the grape bunches in cold running water. Pick the berries from the bunch. 
Wash the leaves of currants, cherries and apricots. Leave for a while to drain excess water. 
Now, prepare the most important ingredient. Place half of the watermelon cut side down on the board. Use a knife to cut off the peel. Try not to leave any white skin. 
Make a longitudinal cut in the center and two on the sides. Thus, we divided the watermelon into four large slices. 
Now cut perpendicular to the longitudinal cuts at a distance of 1.5 cm. We have obtained triangular slices. 
Now review each slice and, if possible, remove the seeds in the most accessible places. If the slices are very large, cut them in half again to make it easier to place in the jar. 
Wash and sterilize jars and lids. Add a leaf of cherry, currant, apricot, allspice and black pepper, cardamom, and cloves to the bottom. 
Fill the jars with watermelon slices, grapes and remaining leaves. 
Boil the water. Pour boiling water into the jars to the very top. Cover with lids and leave for 20 minutes. 
Pour the infused solution back into the pan. Add salt and sugar. Boil and pour in the essence. Boil again. 
Pour the hot marinade into jars and seal the lids tightly. Turn over and wrap well. Marinated watermelon with grapes for the winter is almost ready, just let it brew. Delicious preparations for you! 
with respect Svetlaya. Thank you.
By the way, I would like to advise you to do the same
Watermelons for the winter can be prepared in a variety of different ways. At home, they are salted, fermented, canned, pickled, soaked in jars or, if conditions permit, in oak barrels. The proposed methods allow you to create exclusively salted preparations. However, those with a sweet tooth should not be upset, because watermelons can also be prepared in a sweet form. To do this, jam, compote, syrup or juice are made from ripe fruits. You can also make such an unusual preparation as nardek (watermelon honey). This is watermelon pulp boiled to the desired thickness. You can also freeze watermelon in chunks and eat it like popsicles. The only and significant drawback of this preparation recipe is that the watermelon cannot be defrosted; after thawing, the liquid will drain, and the pulp will become sluggish and completely unappetizing.
One of the best ways to store watermelons for future use is to keep them fresh until winter. To do this, at the end of October you need to buy a ripe watermelon without damage weighing 4-5 kg. The fruit must be placed in a net and hung in the cellar from the ceiling. The main thing is that the temperature in the cellar should not drop to minus.
Preparing a watermelon stock is half the battle, so that canned food or any other type of stock does not spoil before winter, you need to store the stock away from direct sunlight in a cool place with good ventilation.
Different types of watermelon preparations have their own cooking characteristics, which means, first of all, you should decide what kind of delicacy you want to prepare for future use at home. The selected recipe will help you with the cooking process, especially since simple step-by-step instructions are supplemented with photos. Therefore, bringing your favorite recipe to life will not be difficult even for an inexperienced cook. Delicious results are guaranteed!
Pickled watermelon pulp, slightly salty, spicy, but still with a delicate, truly watermelon taste - a wonderful appetizer for “white”, and just like that - for mashed potatoes, for stewed rabbit.
This pickle is relatively easy to prepare, there are minimal ingredients, so it’s worth a try.
Before you start pickling watermelons in jars for the winter, you need to properly prepare the glass container for preservation. The jars are thoroughly washed using warm water, washing the contaminated areas with baking soda, the remnants of which are thoroughly washed off. For sterilization, the washed dishes are set for a quarter of an hour over steam or calcined at 150 degrees in the oven for 10 minutes. The jars must be cooled directly in the oven, with the door not tightly closed.
Well-ripened watermelons are used for pickling; overripe ones are not suitable because the pulp will spread. The berries are pickled with or without peel, the seeds are left or carefully selected. The pulp is cut into slices or pieces so that they fit inside the jar without effort, and fill them loosely, trying not to damage the watermelon pulp.
The taste of pickled watermelons is influenced by the marinade itself and the spices and seasonings added during preservation. Very often, seasonal berries and vegetables are used for pickling watermelons in jars for the winter: tomatoes or grapes. Vinegar, citric acid (or its solution) or aspirin are used as a food preservative.
Delicious pickled watermelons in jars: how to pickle watermelons with honey and garlic
Ingredients:
5 kg of ripe watermelon;
315 gr. any flower honey;
Coarse non-iodized salt - 180 g;
Three small heads of garlic;
Five liters of filtered drinking water.
9% table vinegar - 6 tbsp. l.
Cooking method:
1. Examine and rinse the watermelon especially carefully under the tap in warm water, then wipe dry with a towel. Cut off the edges on both sides to the very pulp, cut into circles 2 cm thick. Cut each circle into segments so that the pieces pass through the neck without effort.
2. Separate the garlic into cloves and peel them.
3. In prepared sterile jars, three-liter containers, place a third of the watermelon slices and about the same amount of garlic, whole cloves.
4. Pour boiling water over everything, cover with sterile metal lids prepared for seaming, and leave.
5. After a quarter of an hour, pour the infusion from the jars into a large saucepan, dilute the honey in it. Add salt, set to maximum heat. While boiling, pour the marinade into jars and add two tablespoons of table vinegar to each, cover with lids for sealing.
6. Place the jars, without touching the walls, into a pan of suitable volume.
Watermelon - recipes for preparations for the winter
Line the bottom with a thick terry towel in advance. Fill the jars up to the hangers with hot, non-boiling water and bring to a boil. When the water boils in the pan, slightly reduce the heat, close the lid and leave to sterilize.
7. After sterilizing for 20 minutes, remove the jars and carefully roll them up with a can opener.
Delicious pickled watermelons in jars: how to pickle watermelons with aspirin
Ingredients:
Large watermelon, weighing about 12 kg;
Three teaspoons of lemon;
270 gr. salt, non-iodized;
150 gr. Sahara;
9 tablets of regular aspirin.
Cooking method:
1. Steam clean, always dry, jars over steam, necks down, for a quarter of an hour. After that, turn them over and place them on the table.
2. Cut the watermelon into slices, cut off the peel, but be sure to leave some white pulp, do not pick out the seeds.
3. Loosely, so as not to deform the pulp, place the pieces in the prepared glass container, they should not reach 2 cm from the neck, and fill them with freshly boiled water.
4. After fifteen minutes, pour the infusion into a large saucepan and bring to a boil over intense heat.
5. In jars, for each three-liter container, pour two tablespoons of sugar, one spoon of salt and three teaspoons of lemon.
6. Place three tablets of pharmaceutical aspirin on top, pour boiling broth over everything and seal hermetically with sterile caps, carefully rolling them with a special key.
7. For additional sterilization, turn the preservation upside down and place it on a blanket, wrap it tightly.
Open only after canning jars have cooled completely.
Delicious pickled watermelons in jars: how to pickle watermelons with spices, herbs and vinegar
Ingredients:
Well-ripened watermelon - 2 kg;
One liter of filtered water;
50 ml food grade vinegar, 9%;
Sugar - 3 large spoons;
Fresh horseradish leaves - 2 pcs.;
Three carnation umbrellas;
Two tablespoons of fine table salt;
Laurel - 2 leaves;
A small bunch of celery, dill and parsley;
Allspice - 6 peas.
Cooking method:
1. Rinse the greens and horseradish leaves well with water, shake off the remaining residue and wipe dry with a cotton towel or lay it on it to dry.
2. Cut the watermelon into small slices and remove the peel from the pieces, select the seeds.
3. Place horseradish leaves at the bottom of thoroughly steamed jars, and carefully place pieces of pulp on them so as not to crush them, placing them with sprigs of fresh herbs.
4. Place bay leaves and peppercorns on top and pour boiling drinking water over everything.
5. After six minutes, carefully, using a plastic lid with holes, drain the liquid from the jars. Boil it again and pour it into jars.
6. After about three minutes, strain and bring to a boil, adding sugar and salt.
7. As soon as it boils, pour in vinegar, immediately pour the boiling marinade into a jar of watermelons and roll the lid well with a key.
8. Leave the preserved food under the blanket for a day, turning it upside down.
Delicious pickled watermelons in jars: how to pickle watermelons with mustard powder and citric acid
Ingredients:
Watermelons of any degree of maturity;
For a liter jar:
A spoon of mustard (dry) powder;
. “lemon” - a teaspoon.
Per liter of filtered water:
100 gr. sugar;
Coarse, necessarily non-iodized, salt - 60 g.
Cooking method:
1. Peel the washed watermelon from the thick rind and cut into small slices. You can remove the seeds.
2. Place the pieces in sterile liter jars and pour boiling water up to the neck.
3. After standing for 20 minutes, pour the broth into one pan and cook brine from it, with the addition of sugar and salt. To correctly calculate the required amount of bulk ingredients, when expressing the decoction, measure its volume.
4. Pour mustard powder into a container with watermelon, add lemon juice, pour boiling brine over everything and immediately roll up.
5. For additional sterilization, place the preserved food for a couple of days under a warm blanket, placing the containers on the lids.
Delicious pickled watermelons in jars: how to pickle watermelons with grapes
Ingredients for a 3-liter bottle:
Two kilos of ripe watermelon;
Half a kilo of light grapes;
Five cherry leaves;
Ten black peppercorns;
Three boxes of cardamom;
Fresh mint - 3 leaves;
Spoon of vinegar essence;
A spoonful of non-iodized rock salt.
Cooking method:
1. Cut the washed watermelon into small pieces or slices. Remove the seeds with the tip of a knife and cut off the peel.
2. Wash the grapes and pick the berries from the branches, discarding the rotten and cracked ones.
3. Wash the cherry and mint leaves well under running water, wipe them dry with a linen napkin and place them on the bottom of a sterile three-liter bottle.
4. Place the watermelon pieces in a container in loose rows, layering them with grapes, and pour boiling water over everything for 10 minutes.
5. After this, drain the broth from the jars, dissolve sugar and salt in it and place on high heat.
6. Pour vinegar into the boiling marinade and immediately pour it into filled jars. Seal them hermetically by rolling the lids with a key, and leave them to cool under a blanket.
Delicious pickled watermelons in jars: how to pickle watermelons
Ingredients for 3 liter bottle:
One and a half kilograms of red tomatoes;
A large pod of sweet, preferably red, pepper;
Two sprigs of fresh celery;
Five large cloves of garlic;
Four large pieces of watermelon without rind;
Head of lettuce onion;
Spoon of garden salt;
A teaspoon of crystalline citric acid;
Granulated sugar - 2.3 large spoons.
Cooking method:
1. Select seeds from the watermelon pulp, peel the garlic and onions, wash them and dry them.
2. Also rinse the celery branches and tomatoes. Remove the seeds from the pepper and, after washing off the remaining seeds well, cut the peppercorn in half.
3. Place a sprig of celery and a couple of cloves of garlic at the bottom of the steamed jars. Carefully place the tomatoes on top, complementing them with slices of watermelon, sliced onions and sweet peppers. Place a second sprig of celery and garlic on the tomatoes and pour boiling water over them.
4. After approximately 20 minutes, drain the water, boil it again, and pour it into the jars again, let it sit for 10 minutes.
5. Based on the infusion drained from the jars, cook the brine, adding granulated sugar and salt. Add lemon juice and, as soon as it boils, pour the marinade into filled jars.
6. Roll up glass containers with metal canning lids and leave them to cool on the lids and, preferably, under a blanket.
Pickled watermelons in jars for the winter - cooking tricks and useful tips
Vinegar used as a preservative should not be poured into a boiling marinade or boiled in it. It is better to add it when you remove the marinade from the stove or directly into the jars. If the recipe clearly insists on violating this rule, perhaps boiling water is immediately poured into the jars. This exception is acceptable.
It is better to put citric acid a minute before removing from heat so that it dissolves well, and put aspirin directly into filled containers before pouring.
A lot of nitrates accumulate in the peel of the berry, so it is better to cut it off, but not completely; it is advisable to leave a little white pulp.
Experienced chefs recommend that when marinating watermelons in jars for the winter using vinegar or citric acid, sterilize the filled containers before sealing. Preparations preserved with aspirin are stored for a long time without sterilization.
Anyone who makes delicious pickled watermelons for the winter all the time knows that they make an excellent snack. Which can sometimes become an alternative to our pickled cucumbers and tomatoes.
I do not urge you not to urgently marinate tomatoes and cucumbers, under no circumstances! I just want to offer you a delicious recipe for pickled watermelons in jars for the winter.
I myself tried this recipe for the first time, only a couple of years ago, and imagine, I really like this most delicious recipe for pickled watermelons. I can anticipate your question, why didn’t I pickle watermelons earlier?
Yes, somehow there was no need for this; our own reserves were enough. And then I decided to try it, and now I suggest you do the same. And in our northern regions, watermelons do not grow in large quantities, we do not grow them, the climate is not suitable.
Check out these recipes, they might be of interest to you:
But the end of August, September, we have a watermelon boom. They are transported in large quantities to the northern regions of our homeland, the prices are reasonable. Therefore, to diversify winter preparations, I make a couple or three cans of canned watermelons without sterilization for myself and my family.
Moreover, I go and choose not very ripe watermelons, because when preserved they taste better than ripe and sweet ones. So keep this in mind when you decide to use this recipe to prepare watermelons in jars for the winter!
Well, today’s introduction is a bit long, let’s see what we actually need for the recipe for delicious pickled watermelons.
How to pickle watermelons
Recipes for preparing watermelon for the winter: (for a 3 liter jar)
- watermelon - 2 kg (+, -).,
- water - 1.5 l.,
- salt (heaped) - 1 tbsp. l.,
- sugar (without slide) - 2 tbsp. l.,
- vinegar 70% (for 1 jar) - 1 tbsp. l. (or 1 hour
Pickled watermelons for the winter, recipe with photos
l. citric acid).
- celery - sprig,
- bay leaf - 4 pcs.,
- garlic - 4 cloves,
- black peppercorns - 8 pcs.
How to preserve watermelons in jars:
There is nothing complicated about canning watermelons in jars for the winter. It’s no more difficult than pickling cucumbers and tomatoes, so just take watermelons, can them and delight your loved ones with new tastes.
The first thing we must do is prepare everything necessary to pickle watermelons in jars. Then, rinse the watermelons well and cut them into pieces large enough to fit into the neck of the jar. You can do this with the peel, or without the peel, it’s a matter of taste.
Now you need to prepare the jars and lids. Wash everything in a soda solution, rinse, tip over, sterilize (either over steam or in the microwave for 5 minutes), boil the lids in water with the addition of soda or salt.
Meanwhile, place a pan of water on the stove; the amount of water will depend on the number of cans. If you have 2 cans, that means 3 liters, if you have 4 cans - 6 liters, one - respectively 1.5 liters. Boil.
Place celery, garlic, pepper, bay leaf in the prepared jars at the bottom of each jar, fill the jar with chopped watermelons (do not press too hard so as not to spoil the appearance of the product, otherwise it will fall apart).
You can also put a celery leaf on top, then fill the jar with boiling water, cover with a lid and let stand for 15-20 minutes. Then pour the water back into the pan, add salt, sugar, bring the brine to a boil, boil.
Pour vinegar into a jar of watermelons and immediately pour boiling marinade over it. Roll up the lid, turn it upside down, wrap it and cool in this position.
Store in a cool place.
Yes, if you don’t have acetic acid on hand, you can replace it with citric acid (this is indicated in the recipe).
That's all, the recipe for canning watermelons in jars is ready, is it difficult? No, it's not difficult! It’s just that now you know how to preserve watermelons for the winter. Try this delicacy (for our northern regions), I’m sure you’ll like it!
And in winter, with hot potatoes, you will get not only cucumbers, tomatoes, mushrooms, but also watermelons. Perhaps you will surprise someone else with such a preparation. Bon appetit!
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For some reason, the simplest desserts are always the most memorable and delicious. Probably no one will argue that a ripe, chilled watermelon is a real delicacy on a hot day, both for children and adults. Alcoholic drinks are no exception. For example, an unsurpassed and unusual liqueur can be prepared using watermelon.
To prepare Drunken Watermelon, you will need a ripe watermelon and a bottle of your favorite alcoholic drink. The process of preparing “Drunk Watermelon” must begin a couple of days before you plan to consume it. This time will be enough for the liqueur to be absorbed into the pulp of the watermelon.
Video recipe for making drunken watermelon:
Required ingredients:
- Watermelon;
- Any alcoholic drink, you can even vodka or wine.
The process of making drunken watermelon:
Wash the watermelon thoroughly with soap and running water.
After that, wipe it dry with a paper or regular towel.
Take the bottle cap of the alcoholic beverage you plan to use. Place it on the top of the watermelon and trace it with a marker.
Using a corkscrew or any other convenient method, in place of the circled circle, make a hole according to the intended size.
Watermelons for the winter - the most original ways to prepare watermelons
Separate the peel and some of the pulp.
Remove about three to five tablespoons of watermelon pulp under the peeled skin.
Insert a wooden or metal skewer into the hole made in the watermelon. Push it through the pulp until it stops. When doing this, you need to be careful not to puncture the peel on the back of the watermelon. This procedure must be done several times, and with a skewer it is necessary to pierce the watermelon pulp in different places. This will allow the alcohol to circulate freely inside the watermelon.
Tilting the watermelon slightly to one side, insert the neck of the bottle with an alcoholic drink into the hole made in the watermelon as deeply as possible. This must be done so that the bottle is securely fixed in the watermelon.
Place the watermelon so that the bottle is in the watermelon with the neck down. Leave the watermelon in this position until the alcohol completely flows out into the watermelon. This should take approximately 30 minutes.
When the bottle is empty, remove it. Cover the watermelon with the previously cut piece of watermelon rind. Refrigerate the watermelon and let sit for at least an hour. It's best to let it sit overnight.
Cut the watermelon into thick slices and serve it.
Print recipe
Watermelon preparations for the winter - marinate, salt, make jam.
Pickled watermelon recipe with photo
How to pickle watermelons in jars for the winter
Ingredients for one three-liter jar:
- watermelon – 1 piece,
- salt – 30 g,
- sugar – 70 g,
- vinegar 9% – 100 ml,
- hot pepper – ½ pod,
- black currant leaves - 10 pieces,
- allspice peas – ½ teaspoon.
How to prepare pickled watermelons in jars for the winter without sterilization
Watermelon is cut into triangular slices. If the pieces hold their shape well and the middle does not separate, then the marinade will be good and transparent. Overripe watermelons lose their shape during the pickling process and impart a certain cloudiness to the marinade.
The bottom of a three-liter jar is covered with a “carpet” of washed black currant leaves. Half a pod of large red pepper is cut into slices, the seeds are not removed. Pepper is scattered on top of the leaves.
Watermelon cut into small pieces is sent to the jar. To fill the container as much as possible, the slices should be laid out in different directions.
Water is poured into the pan; this is the volume of liquid that will be needed for the spicy marinade.
Add salt, sugar and sweet peas to a pot of “watermelon water”. The marinade is boiled for 3-4 minutes over high heat.
Vinegar is added to the jar.
The next step is to pour the boiling marinade into a jar. This should be done extremely carefully, in two or three steps.
The jar is covered with a sterilized lid and rolled up.
Then it should be turned over and covered with several towels. The “wrapped” jar should remain in this position for at least 15 hours.
Pickled watermelons can be stored for up to 12 months.
Before serving the pickled watermelons, place the jar in the refrigerator for a couple of hours.
In order to get delicious canned watermelons for the winter, you should follow a few simple rules:
- Take fruits with thin skins, which will take up less space in the container;
Canned watermelons for the winter
You can extend summer by preserving berries and fruits for the winter cold. Today we’ll tell you how to roll up pickled watermelons in jars for the winter: we’ll give you sweet and salty recipes, choose which ones you like.
Canning watermelon is a great way to preserve a piece of summer for the winter. With its help, watermelon gets completely different and new tastes, all you have to do is find yours. This is why several recipes are presented to you. The number of watermelons depends on how much you are going to roll. There are no restrictions on quantity. After washing the watermelon (since it comes with the peel), cut it into slices and put it in a jar. We put it in with the expectation that it will fill with boiling water and the level of the contents will rise.
Recipe I. Sweet watermelon for the winter
- Aspirin - 3 tablets are enough;
- Salt – 1 spoon;
- Take 2 spoons of sugar;
- You also need 2 tablespoons of vinegar.
To preserve sweet watermelon, we take the ingredients for a three-liter jar. Next, pour boiling water and roll up the jar.
Recipe II. Salted watermelon (actually medium sweet)
- Take 3 tablespoons of salt;
- More sugar - 5 spoons;
- Lemon acid.
The recipe is based on three three-liter jars. After placing the watermelon in the jar, you need to take 3 tablespoons of salt + 5 tablespoons of sugar. This will be our syrup.
After preparing the syrup for pouring, the watermelon needs to be poured with boiling water twice. After boiling water, pour watermelons, pour out the water and repeat the procedure. For the third time, throw 4 teaspoons of citric acid into the jar and fill everything with syrup. We twist the jar and wrap it warmly.
The watermelon will be soaked in syrup and will have a pleasant sweet smell. You can eat a whole jar of these canned watermelons at one time!
The difference between this method of twisting and the first is that we take per 1 liter of water:
At the bottom of the jar (even before placing the watermelon itself) you need to put 3 aspirin tablets. After finishing the laying process, fill the jar with boiling water and roll it up.
This recipe will be more salty due to the brine. The watermelons won't be too salty, but their flavor will be less intense.
Recently I ate salted watermelons, you’ll eat your mind, as they say, moderately salted, and even spicy. Olya, I’m sneaking your recipes into my culinary treasure chest; I’ll try them in the fall.
Katyusha, for your health, preserve it, everything will come in handy in winter!
I generally don’t like pickled watermelons, but I tried it once and the taste was amazing, even I liked it. But I didn’t even risk closing it for the winter - this time I’ll still try your recipes.
Thank you for the proposed recipe (Recipe I. Sweet watermelon for the winter), I hope it is good and the taste of watermelons will be awesome, but... the description of the ingredients leaves much to be desired: 1 spoon (tablespoon? dessert? draft?), vinegar (6%? 9%?, 5%?). How many times do you fill the jar with boiling water? Should I wrap the jar after seaming until it cools completely or not? . It's a pity.
An ordinary table spoon, 9% vinegar, wrap it after rolling, pour boiling water over it twice (that is, pour it in, let it sit for 10 minutes, pour it into a saucepan, boil it and pour it in).
Question about the second recipe - you write based on 3 three-liter jars, specify the amount of water
Marina, but this is how much water will go into the jars, the filling is different, just when you drain the boiling water, measure how much water you have going in.
It’s probably very tasty, but nothing is clear! What goes where? The second recipe, it’s not at all clear how to cook the syrup? Without water or with water? How to divide it into three jars! In general, do as you want))
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How watermelons help out on hot days. They quench thirst and also provide the body with important microelements and vitamins. Only this berry is available only in late summer and early autumn.
But any housewife can preserve watermelons for the winter. The procedure for rolling fruit is simple and takes a minimum of time, since sterilization of the workpiece is not required.
It is important to know which product is best for pickling. Never use overripe fruits, as they have loose pulp, so instead of salty or sweet bits in the jar you will have a real porridge. Slightly unripe berries are best.
Housewives have learned to preserve this product in various ways. I decided to collect in this article the best and simplest seaming options.
If you want a sweet snack, then use this cooking method. Since we will not boil the jars, it is recommended to eat the berries before the New Year.
Ingredients for 1 liter of water:
- Watermelons;
- 40 ml table 9% vinegar;
- 40 g granulated sugar;
- 25 g salt.
Preparation
To begin, carefully prepare your work surface. The table must be absolutely clean. Glass jars must first be washed with a soda solution and then sterilized.
We put water to boil in a saucepan or any other container. Divide the watermelon into several parts, remove the rind and cut the pulp into medium pieces, remove the seeds if possible. Then fill the slices with water, which should already be boiling by this time, and leave for 10-15 minutes.
After a quarter of an hour, drain the liquid and pass it through a fine sieve. Add sugar and salt. Mix everything well so that the crystals are completely dissolved. Place the pan with the marinade on the stove.
Meanwhile, place the watermelon pieces compactly in a jar up to the neck. Then pour boiling water over them and leave for five minutes.
When the marinade has simmered for three minutes, remove it from the burner and add vinegar. Drain the liquid from the jars and fill them with the prepared brine.
Screw on the lids, cover the pieces with a towel for 2-3 hours, and then put them in a cool place.
When storing sweet snacks, they should not be exposed to direct sunlight, so choose a dark place.
Preparing watermelon for the winter with grape leaves
Summer berries can be fermented with the leaves of fruit trees. This appetizer goes perfectly with alcohol. But children will also like the fruits in this form. In this example, we will ferment watermelon in a plastic bucket, but you can put all the products in a three-liter jar.
Ingredients:
- Watermelon;
- Leaves of grapes, cherries, currants and other types;
- A small piece of horseradish root;
- 2 cloves of garlic;
- Bay leaf;
- 1 bunch of dill.
- 1 tbsp salt;
- 2 tbsp sugar.
Preparation
Cut the berries into pieces. Determine the size of the slices yourself, as you like. We do not remove the rind, as pickled watermelons become soft and will be inconvenient to eat.
We thoroughly wash the fruit leaves and place them on the bottom of a bucket or glass jar. Then chop a small piece of horseradish (as in the photo below), garlic and place it in a bowl along with a bay leaf.
Add more dried dill seeds if desired. And if you like a snack with a spicy taste, then also use hot pepper.
At the next stage, compactly lay the watermelon slices, and add fresh herbs on top.
To prepare the brine, stir the specified amount of sugar and salt into 1 liter of warm water. When the marinade has cooled completely, pour it over the watermelon pieces.
Place a flat plate on top and a small weight on it.
We leave the workpiece at room temperature for a couple of days while the fermentation process takes place. Then we put the snack in a cool place.
Delicious watermelons for the winter with citric acid
Let's look at a fairly simple recipe for pickling summer berries. Here we do not use any spices, only the most necessary products and nothing unnecessary. If everything is done correctly, the snack will have a pleasant and delicate taste.
Ingredients for a 3 liter jar:
- Watermelon;
- 1 tsp citric acid;
- 2 tbsp sugar;
- 2 tbsp salt.
Preparation
Cut the summer berries into small pieces. Cut off the crust and extract the seeds. Place the slices in a sterilized jar and pour boiling water for 20 minutes.
Then drain the liquid and add sugar and salt. If you wish, you can add peppercorns and cloves to the brine. After boiling, add citric acid to the pan and pour the marinade into a jar of watermelons.
Now all we have to do is roll up the lids. Turn the jar over to check the seal.
When the workpiece has cooled, we put it in the cellar, pantry or refrigerator.
The best recipe for canning watermelons with vinegar
To enjoy the taste of summer berries all year round, they should be prepared for the winter. For clarity, the canning process will be accompanied by step-by-step photos, which is very convenient for novice cooks.
Ingredients:
- Watermelon;
- 2 tbsp table vinegar;
- 2 cloves of garlic;
- ½ tbsp salt;
- 1 tbsp white sugar.
Preparation
We prepare all the products necessary for preservation. First you need to rinse the watermelon with cold water and then cut it into small pieces, as shown in the photo below.
Place the peeled garlic cloves into a sterilized jar and compactly place the watermelon slices.
Carefully pour boiling water over the appetizer and cover with a metal lid. In this state, leave the workpiece to cool for about 10 minutes.
After the specified time has passed, drain the liquid from the jar and repeat the procedure. After the second time, add salt and sugar to the water and put it on the stove. When the marinade boils, pour vinegar into it and immediately fill the container with watermelons.
Screw on the metal lids, turn the jar upside down and leave to cool under the blanket.
The jars should be stored in a cool place, as the product will quickly deteriorate at room temperature.
How to preserve watermelon with aspirin
If you add acetylsalicylic acid to the preparation, it will not ferment and will be preserved for a longer period of time. However, doctors do not recommend using medications for food processing.
Watch the following video for the recipe:
If you are using any recipe for the first time, then I would not recommend preparing food in large quantities, since it all depends on taste preferences.
If you like watermelons that are preserved in a certain way, then take it into service and roll up more cans next year.
I’m looking forward to when the apricots, grapes and watermelons begin to ripen so that I can prepare my favorite pickles for the winter - pickled tomatoes with grapes, apricots and watermelons. I have been closing these products for the winter for a long time, which are suitable for any holiday table. I like the long-loved black olives, but marinated grapes with tomatoes and watermelons can easily give olives a run for their money. Otherwise, try it yourself, and then I’ll be glad to hear your feedback!
Marinated apricots with tomatoes.
To prepare pickled apricots with tomatoes, you need to take firm but ripe apricot varieties. Large apricots with a well-separable pit will look very impressive. The bone must be removed. You can use any tomatoes, preferably red cream, but not overripe ones. In a prepared liter, sterilized jar, put tomatoes and apricots in a fifty-fifty ratio. Add 2 cloves of garlic, 2 allspice peas, 1 bay leaf, 1 bell pepper or half each red and yellow bell pepper. Then pour boiling water over the products placed in the jar and cover with a lid and let stand for 30 minutes. After the specified time has passed, pour the water back into the pan, let the water boil and again pour the contents of the jar for 30 minutes. After the time has passed, pour the liquid saturated with vegetables and fruits from the jar into the pan, add 1 tablespoon of salt, 2 tablespoons of sugar, 2 tablespoons of vinegar (add vinegar carefully, excessive acidity is not desirable). Then let the marinade boil, pour the marinade into the contents of the jar and roll up the lid. Apricots prepared in this way acquire a subtle tomato taste and a subtle aroma of sweet pepper and garlic. And the tomato acquires a delicate aroma, but retains its taste.
Marinated tomatoes with grapes.
In order to prepare pickled tomatoes with grapes, you need to put ripe tomatoes in a three-liter, sterilized jar. Tomato varieties can be different - red cream, Cherry tomatoes, Debarao and others. The grapes must be of white varieties, with dense pulp and tender, eatable skin. The ratio of tomatoes and grapes should be: fifty to fifty or one part grapes and two parts tomatoes. We also add 2-3 sweet peppers, 2-3 cloves of garlic, 3-4 allspice peas, 2 bay leaves to the jar. Pour boiling water over the contents of the jar for 30 minutes. After 30 minutes, pour the water into the pan, let it boil and pour the contents of the jar again and leave for 30 minutes. After the time has passed, pour the saturated solution into a saucepan, add 2 tablespoons of sugar, 3 tablespoons of salt, 3 tablespoons of vinegar. Let the marinade boil and pour the marinade over the tomatoes and grapes and roll up the lids. Tomatoes and grapes prepared in this way will surprise you with their amazing taste. I’ll tell you a secret, this is my favorite dish. A very wonderful taste of grapes is obtained if, using this marinade, you put equal parts of grapes, tomatoes and baby watermelons in a jar. The grapes will acquire the delicate sourness of pickled watermelons.
Marinated tomatoes with baby watermelons.
To prepare pickled watermelons with tomatoes, we will need baby watermelons, these are small-sized watermelons. You can take any other, ripe, medium watermelons and cut them so that they fit into the jar. Tomatoes for canning can be prepared of any variety. In a sterilized three-liter jar, put baby watermelons and tomatoes in a fifty-fifty ratio. Add 2 sweet peppers, 3-4 cloves of garlic, 3-4 peas of allspice. Pour boiling water over the contents of the jar for 30 minutes. After the time has passed, pour the water into the pan, boil and pour the contents of the jar again, leaving for 30 minutes. After the time has passed, pour the saturated solution into a saucepan, add 2 tablespoons of sugar, 3 tablespoons of salt, 3 tablespoons of vinegar. Let the marinade boil, pour the marinade over the watermelons and tomatoes and cover with lids. Tomatoes prepared in this way acquire a unique aroma, and pickled watermelons resemble the taste of watermelons pickled in a barrel, but the taste is more subtle and delicate. And garlic and sweet peppers add piquancy and sophistication to watermelons.
How nice it is in the cold winter to remember summer while crunching on a piece of pickled watermelon. By adding certain ingredients during preparation, you can achieve new sensations of taste of this product. All you have to do is choose your recipe and particles of summer heat will be constant participants in home feasts.
Rules
Housewives often wonder how to simplify the process of food preservation and eliminate sterilization, so that the safety and quality of the product is not affected. Unfortunately, it is not possible to remove this stage of work everywhere, but watermelons canned in jars without sterilization are stored well if you follow the following rules:
Before starting work, glass containers must be heat treated; you can use a microwave oven for this. Three minutes on high heat will be enough. In this case, the jars must be wet; after removal, they must be placed on a towel, otherwise they may burst.
. It is necessary to avoid temperature changes in the room where the finished preserves are located and direct exposure to sunlight.
Watermelon with cloves
For preparation you will need (all components are taken based on a three-liter jar):
. cloves - 5 pieces;
. allspice - 3 pieces;
. salt - one and a half tablespoons;
. sugar - 4 tablespoons;
. citric acid - 1.5 teaspoons;
. water - 1.5 liters.
Watermelon, canned without sterilization: preparation process
Wash well and divide the watermelon into equal parts, remove the green rind to the white base, remove the seeds. Cut the prepared slices into cubes about 6 cm in size. Next, tightly, but being careful not to crush, place the chopped pieces in a three-liter jar. Then you should pour boiling water, leave it in the jar for a couple of minutes, drain it and put it on the fire again. During the repeated action, you need to add sugar, cloves, allspice, and salt. Before pouring the marinade a second time, add citric acid to the container with the watermelon. Afterwards you need to roll up the jar and cover it with a blanket.
Canned watermelons in jars. Recipe without sterilization
Now let's look at another recipe. In order to close the preservation on it, you will need:
Watermelon -10 kg (based on 6 liter jars);
. salt, sugar, vinegar - 1 tablespoon per liter jar;
. water - approximately 0.7 liters per container (for the first fill).
The ingredients are indicated for a liter jar and the amount of water that will be obtained after the first drain.
How to make watermelon, canned without sterilization? First you need to wash the fruits, remove the peel and seeds. Then they should be cut into 5 cm segments, laid out in layers in jars and filled with boiling water. Drain it and put it back on the fire, add all the above ingredients and pour the resulting brine into a container with watermelon pieces, roll it up, put the lid down and cover with a blanket until completely cooled.
You can use the base of this recipe for your own culinary experiments. Adding spices is not prohibited if desired; those who love nutmeg, tarragon, cloves or more exotic ingredients.
with garlic
To prepare such a preparation, you will need (all ingredients are taken based on a 3-liter jar):
Watermelon - one and a half to two kilograms;
. black pepper - 6 pieces;
. garlic - 5 cloves;
. bay leaf - 2 leaves;
. currant leaves - 10 leaves;
. horseradish root - 1 pc.;
. salt - tbsp. spoon;
. sugar - two tablespoons;
. vinegar - two tablespoons;
. water - liter.
Preparation
Divide the washed and dried watermelon into equal segments, cut off the rind, but if desired, you can leave it on. Then you need to remove the seeds and cut into small slices. The horseradish root should be chopped into small pieces, and the garlic into thin slices. Place some of the spices, currant leaves, bay leaf, garlic and horseradish root at the bottom of the jar. Place the prepared pieces tightly. Next, add the remaining spices and add the last layer of watermelon slices. Bring water to a boil and pour in the preparation. Afterwards, you need to leave it in the jar for a couple of minutes, then drain it and put it to boil again, while repeating the procedure, add salt and sugar. Before removing from heat, pour vinegar into the marinade, pour the brine into a jar, roll it up and cover with a blanket until it cools completely.
Watermelon marinated with honey
For such an original preparation you will need (based on a three-liter bottle):
Watermelon - one and a half to two kilograms;
. salt - a tablespoon;
. sugar - a tablespoon;
. honey - a tablespoon;
. vinegar - two tablespoons;
. water - liter.
How to cook
Wash the watermelon, cut off the rind, remove the seeds, cut into segments the size of a matchbox, place in thick layers in jars and pour boiling water over them. Drain it and put it back on the fire. Next, add salt and sugar, pour honey and vinegar last, pour the resulting marinade into a container with watermelon pieces. After rolling it up, put the lid down and cover with a warm thing until it cools down.
Canning watermelons without sterilization with aspirin
This method of preservation is known to our grandmothers. But many young housewives are unfamiliar with it. For the preparation you will need (for a 3-liter bottle);
Watermelon - two kilograms;
. black pepper - 5 pieces of peas;
. allspice - 3 pieces;
. salt - one tablespoon;
. sugar - two tablespoons;
. two aspirin tablets;
. water - liter.
How to cook at home without sterilization? Now we'll tell you.
Divide the washed watermelon into equal small slices; the rind does not need to be removed, and the seeds are removed. You should initially put some of the spices at the bottom of the jar. Then you need to tightly lay the prepared pieces, add the remaining spices and aspirin with the last layer of watermelon slices. Bring water to a boil and pour into a container, roll up the lid, place upside down and cover with a blanket until completely cooled.
Now let's look at another, no less interesting recipe.
Marinated watermelon with grapes
To close such preservation, you will need (for a three-liter container):
Watermelon - one kilogram;
. blue grapes - a large bunch (about 1 kg);
. cloves - 6 pieces;
. salt - (a tablespoon will be enough);
. sugar - five tablespoons;
. 3 aspirin tablets;
. citric acid - teaspoon;
. water - liter.
How to cook canned watermelon without sterilization? First you need to wash and dry the grapes, separate the berries from the bunch. The watermelon should be peeled, removing it to the white base, cut into 5 cm cubes. Place part of the cloves on the bottom of the jar. Place berries and watermelon pieces in dense layers. Pour boiling water into the bottle with the preparation, leave without draining for a couple of minutes. Repeat the procedure again and add the remaining cloves, salt, sugar and citric acid to the marinade, pour the fruit mixture over it, add aspirin and roll up. Turn the jar over, put it on the lid and cover it with a blanket.
Conclusion
Now you know how to make watermelons canned for the winter without sterilization. We hope that you will like at least one of the recipes discussed.