Recipe for canning watermelon for the winter without sterilization. Watermelons for the winter - recipes for canning without sterilization? Sealing into three-liter jars

Which gives sweetness and moisture in summer. It is very rich in vitamins, microelements and other substances beneficial to humans. But what to do if winter has come, and you can’t live without these berries? In this article we will tell you how to properly prepare pickles in jars for the winter so that they turn out tasty and healthy.

Watermelon as a snack

Canned berries are not as salty as canned berries; the brine in them is sweeter. Aspirin, citric acid and vinegar are used as a preservative in such marinades.

Various preparations for the winter are made from this berry:

• marinate;
• canned;
• soak;
• salt;
• prepare jam and confiture.

How to choose a product

For pickling it must be intact, small and slightly unripe. If you choose the wrong berry, the product will turn out jelly-like. The ideal weight of the object is 2 kilograms.

Cracks on its surface may indicate that the fruit is overripe. Also, you should not buy specimens that have dark spots or dents, as they will not be suitable for blanks.

The taste of the zakatka will be hopelessly spoiled if even a piece of such fruit gets into the zakatka.

Important! It is better to use berries with pink rather than red flesh for pickling. Fruits with a crumbly sugar center are not suitable. It is best to choose berries with a thin crust.

Recipe for cooking with sterilization

Canning can be done using two methods - with and without sterilization. The first seaming method takes a little longer. Let's look at the classic recipe for canning with sterilization in a jar.

Ingredients

To seam the berries you will need:

• jars (you can take three-liter ones, you can take liter ones, it’s convenient for the housewife);
• covers.

The recipe is designed for 1.5-2 kg of product, so for rolling you need to take the following products:

• 1.5-2 kg of ripe watermelons;
• 70 ml 9% vinegar;
• liter of water;
• one and a half tablespoons of salt;
• three tablespoons of sugar.

Step-by-step instruction

In order to pickle berries, you need:

1. Pour a liter of water into a saucepan.
2. Add salt, sugar and bring to a boil.
3. Boil for 10-15 minutes.
4. Add 70 ml of vinegar and stir.
5. Wash and dry the berries.
6. Cut into slices (so that they can be conveniently placed in jars).
7. Fill jars with fruits with hot brine.
8. Close the containers with lids and sterilize for 20 minutes.
9. Then take them out and roll them up.
10. Turn it upside down and wrap it in a warm blanket.
11. After the jars have cooled, transfer them to storage areas for seaming.

Without sterilization

These fruits can be rolled up for the winter without sterilization. This preparation method is easy and fast. Let's look at the option of canned watermelons without sterilization.

Grocery list

In order to preserve watermelons without sterilization, you need to take:

• three-liter jars;
• seaming caps;
• boiling water.

To seal them, per one three-liter jar you need to take the following ingredients:

• The product must be taken only when it is ripe. Green watermelon will not taste good.
• Three tablespoons of sugar.
• One tablespoon of salt.
• 2 tablets of aspirin (acetylsalicylic acid).
• Slice, peeled.
• As spices you can add cloves, cinnamon, allspice and. Fans of a piquant taste can add spicy red at the rate of one pod per roll.

Preparation

For seaming, you can take both thin-skinned and thick-skinned berries. Preparing such a roll is very simple:

This method of salting watermelons in jars without sterilization allows you to reduce the seaming time and simplify it.

Did you know? In 1981, in Zantsuji, Japan, a farmer developed a square watermelon for more compact storage.

Rules for storing workpieces

Pickled berries last longer, but, in principle, homemade pickled products should not be stored for more than one and a half years. You most likely will not be able to preserve salted berries until spring.

This is due not so much to storage conditions, but to the fact that the preparations will be eaten before a limited period. To pickle these berries, use a refrigerator or

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.

Preserving 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.

Recipes for canning watermelons.

Watermelon is a very tasty berry. It can be eaten fresh or canned. These recipes will help you prepare watermelon for future use.

Recipe for salted watermelons No. 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. Carefully wash the berries and cut them into small pieces.
Place the pieces in a 3-liter jar and fill with brine brought to a boil.
Sterilize the container with the lid on for about 20 minutes.
Then we roll it up, put it in a warm place with the lid down and wrap it up.
Completely cooled jars are sent for storage in the pantry or cellar.
Well, now if someone asks you, you won’t be surprised and you can tell me how to pickle watermelons for the winter?! :)
You only have to try them a few times and you will remember this taste forever. That's for sure!

Recipe No. 2
.
Take ripe watermelons, the diameter of which does not exceed the volume of the jar, wash them and cut them into circles about 2 cm wide.
We divide each circle into several parts so that they pass freely through the neck.
Place the pieces in glass containers, pour boiling water over them and leave to steep for 10 minutes, covered.
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 (dissolve 30 grams of salt in 1 liter of water), and after boiling, 20 grams of 9% vinegar per 1 liter.
Pour hot brine over the watermelon, cover the jars with lids and store in a cool place.
.
Recipe No. 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.
We cut the berries into slices and place them in dense layers in a container.
Carefully pour in freshly boiled water.
Leave 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 three-liter container and pour the prepared marinade to the very top.
Roll up the lids, wrap and leave until completely cool.
.
Recipe No. 4

Using this recipe, you can pickle reddish watermelons with a narrow or thick rind.
We wash the berries with water and cut them into pieces that can be easily placed in a jar.
When everything is in place, slowly pour boiling water into each container.
Cover them with lids and leave for about 10 minutes.
Drain the water, boil, pour watermelons again for 10 minutes.
For the 3rd time, fill with ready-made brine.
Approximately 1 liter for 1 3 liter jar will be useful.
When we put the water on the fire for the 3rd time, add salt (take 300 grams of salt for 10 liters of water), boil for 10 minutes.
Next, filter through cheesecloth folded a couple of times, boil the brine again and now add less than 15 ml of 9% vinegar.
Then we roll up a three-liter balloon and leave them to cool, wrapped in something warm.
Store in a cold room such as a cellar or basement.
.
Recipe No. 5
.
Carefully wash the watermelons, cut them into small pieces and place them in three-liter jars, which we sterilize in advance.
To each add a little dill, celery, cherry leaves, garlic (several cloves), 2 tablespoons of salt and 3 aspirin pills.
If the watermelon you come across is not extremely sweet, then it is recommended to add 1 tablespoon of sugar. Fill with carefully pre-boiled water and roll up the cylinders.
If you exclude aspirin pills from the composition, then pour boiling water over the laid mixtures and let it brew for 15 minutes.
After this, drain the brine and add all the necessary spices to the jars.
Boil the water and pour it into the container again.
Roll up and leave until completely cool.

Sweet and salty watermelon recipe

A sweet and salty taste will be obtained if you place 3-4 leaves of dark currants, cherries and oaks, several branches of parsley and 3-4 cloves of garlic on the bottom of a pre-sterilized jar.
Place sliced ​​watermelons on top in layers.
Carefully pour in the boiling water and let it brew under the lid.
For small cans with a capacity of 0.5 liters, 15 minutes is enough, and for three-liter ones it will take up to 40 minutes.
Then drain the water, bring it to a boil, pour it again and let it brew for the same amount of time.
Drain again, if necessary add a little water and boil.
Add salt, sugar to the boiling liquid (dissolve 0.5 tablespoons of salt and 1.5 tablespoons of sugar in 1 liter), after another boil, citric acid (1/2 teaspoon per 1 liter).
Finally, we fill the jars, roll them up with sterilized lids and leave them wrapped upside down in a blanket for 2-3 days.

For a long time, people have been preserving vegetables, fruits and berries from summer to winter in the form of various preparations. The favorite watermelon is no exception. They learned how to pickle it, preserve it, and make jam. You can prepare canned watermelons for the winter in different ways. They can be sweet, salty, spicy, pickled. Compliance with certain subtleties and nuances in this process is very important for an excellent result.

Show all

Selecting a striped berry

The period of ripening and main harvest of watermelons occurs at the end of summer, beginning of autumn. In warm and southern zones this time begins about a month earlier. Of course, in the summer this delicacy is always consumed fresh, then our body receives additional benefits. Canned watermelon will remind you of warm summer and will become an exceptional dish for any feast.

In order for this type of treat to always be at its best, painstaking and thoroughness is required at each stage of the procurement process, which always begins with the selection of fruits.

Regardless of what you cook, the watermelon should be strong and at the same time ripe, without much damage to the rind, preferably freshly picked from the bush.

Regarding the size, the determining factor here will be the form in which the berries will be harvested. If it is jam, then it is still a large or small fruit, but if the pickling or marinade is in a jar, then it is better to choose medium ones so that the pieces are easy to cut and they easily pass through the neck of the container.



The juiciness and richness of the taste of the product depends on the ripeness of the watermelon, so do not take green or unripe fruits. If it is overripe, the crust becomes softer, the sound from knocking on it is lost, and the flesh will be loose and dry. The same thing happens with a berry that has been lying for a long time, picked. Therefore, it is not recommended to pickle them; the only possible option in this case would be to make jam from it.



Preparation is the Key to Success

Canning watermelons for the winter requires preparation of both the product itself and the container in which it will be stored. This determines the safety and taste of the product.



First of all, the selected fruits must be thoroughly washed. For this it is better to use running water. Afterwards, it is recommended to soak the watermelons in cold water (with the addition of ice) for 3-4 hours. This procedure will make them tougher, firmer and juicier.

Typically, glass containers with screw or roll-on lids are used for blanks. There can be jars and bottles of various sizes. The main thing in canning any product is to ensure the cleanliness of the dishes. Therefore, it is first washed (even though it was clean somewhere) and sterilized (both jars and lids).

The last procedure can be performed in several ways:

• using a steam bath - when the jar is treated from the inside with steam for 5-7 minutes;
• in the oven - at a temperature of 140-160 degrees, the jars are kept for about 15 minutes;
• vinegar solution - the essence is diluted in a certain ratio with water, and the dishes are rinsed.



The above procedures will allow your preserves to be stored for a long time without becoming cloudy or exploding. In addition to all this, watermelon slices will not lose their shape and juiciness.



What can you cook from gooseberries for the winter - simple and original recipes

Salted watermelon recipe

Salted watermelon according to this recipe makes an excellent snack, especially when there are a lot of festive feasts in winter. To prepare, place the berry slices in jars and prepare the brine.



Selected and prepared fruits are trimmed to pulp at both ends. Then they are cut into circles approximately 2 cm thick. Then each of them is cut into pieces of a more convenient shape for you - triangles or rectangular slices. The main thing is that they fit comfortably in the jar. Therefore, it is recommended to take small watermelons. As for the peel, this is a purely individual matter. Some people leave it, while others cut it off, as nitrates and harmful substances accumulate in it.

To prevent the preparations from fermenting, you need to thoroughly warm the cut pieces in jars. The water is brought to boiling water and the jars are slowly poured to the brim, covered with lids, and left for 20 minutes. After draining the water from the cans, the procedure is repeated. While the watermelons are “warming up”, the brine is being prepared, its quantity is determined per jar - about 1.5 liters of water.

To prepare you will need:

• 5 liters of water;
• 0.5 cups salt;
• 2 tbsp. spoons of sugar;
• 4 teaspoons 9% vinegar.

After draining the water from the cans, the watermelons are immediately filled with boiling brine. Close with lids and wrap until completely cool. If the technology is not violated, such preparations are perfectly stored at room temperature.



Pickled watermelons

Unlike salted watermelon, pickled watermelon absorbs the taste and aroma of added ingredients, spices and herbs. Among the main ones:

• garlic;
• allspice;
• carnation;
• Bay leaf;
• dill;
• horseradish;
• cinnamon;
• cherry and black currant leaves.



The main thing in this process is the correct combination of components. So, if you add cloves, it is better to exclude cinnamon, and vice versa.

All the ingredients for the pickled watermelon recipe below are added to the jar along with the fruit slices, and then filled with separately prepared brine.

From spices (per one 3-liter jar):

• 2 cloves of garlic;
• 5 pieces. carnations;
• 10 cherry leaves (can be on a branch);
• 3 blackcurrant leaves;
• 1 bay leaf;
• 5 pieces. sweet pea.

Having placed all this on the bottom of the jar, add slices of watermelon. Afterwards, the heating procedure is carried out twice, as described in the previous recipe. The only difference is that the marinade is subsequently prepared from the water drained from the jars. Its portions are calculated in the same way as in the method of preserving watermelons described above.

To prepare it you will need:

• 5 liters of water (including drained water);
• 5 tbsp. spoons of salt;
• 5 tbsp. spoons of sugar;
• 10 teaspoons 9% vinegar.

The jars are filled with this brine; you can put a couple of blackcurrant leaves on top. After sealing them with lids, cover them until they cool completely. The most impatient can try their creation in a week.



To get sweet-spicy watermelons, add red capsicum to the jar, and double the portion of sugar in the brine.

Making compote

A brewed compote made from juicy summer watermelon will be an excellent and invigorating drink in winter. To prepare it you will need:

• 5 liters of water;
• 5 glasses of sugar;
• 1 kg of watermelon pulp.



The berries must be peeled and cut into small cubes. In this case, you need to select the seeds. While doing this, you can cook the syrup by combining sugar and water. When boiling, reduce the heat to low and cook until the contents begin to thicken.

Afterwards you can use the peeled watermelon slices. Bring to a boil again and cook for about 3 minutes. Then the compote is poured into sterilized containers and covered with lids. This drink keeps well at room temperature.

Watermelon jam

You can treat yourself and your loved ones to an unusual delicacy by making watermelon jam. There are many recipes for its preparation. Let's present the most popular of them.

1. 1. Classic pulp jam.

To prepare you will need:

• 1 kg cooked and cut into slices watermelon pulp;
• 1 kg sugar;
• half a lemon.

Pieces of watermelon, peeled from seeds, are covered with sugar in an enamel bowl. They are left in this form for a couple of hours until the juice is released. Try to use a large container, as there will be a lot of liquid.

Then put it on the stove and cook for 20-30 minutes after boiling. Turn off and let it brew for 2-3 hours. Then we repeat the same thing two more times. Add lemon juice.

If you like your jam to have chunks, leave it that way. Some people prefer to grind with a blender. To get a thicker consistency, you can add pectin. Hot jam is put into jars and closed.



1. 2. Watermelon jam without sugar.

Ripe watermelon is quite sweet. This allows you to make jam from it without adding granulated sugar; if you grind it through a sieve, you get something similar to honey.

To prepare, take the watermelon pulp, cut it into pieces, and you don’t have to remove the seeds. Then it is placed in a saucepan, put on fire and boiled until reduced in volume by about half. Afterwards it is left to infuse overnight. Next, the jam is rubbed through a sieve, thereby removing all remaining seeds.

The resulting mass is brought to a boil, cooked for 5 minutes, turned off and left for a couple of hours. This procedure is repeated 2-3 times. Then the jam is put into jars and stored in a cool place, since there is no sugar in the preparation.

1. 3. Crust jam.

What many people throw away in watermelon can actually be used. For example, not only tasty, but also very appetizing-looking jam is prepared from the crusts.

To do this, the green peel is cut off from them. They are cut into shapes or reliefs, then soaked overnight in a soda solution (1 liter of water + 1 teaspoon of soda) so that they do not boil over during cooking.

After soaking, the peels are poured with clean cold water and left for another couple of hours. Then washed. From such crusts you can already make the jam itself.

We take:

• 1 kg of prepared crusts;
• 1 kg sugar;
• 750 ml water;
• half a lemon.

Sugar is divided into two parts. One of them is filled with water and boiled for about 15-20 minutes, after which the crusts are immersed there and cooked for 15 minutes over low heat. Then they need to stand for 10-12 hours, possibly overnight.



Then the second half of sugar is added to them and the mass is cooked for another 30 minutes. After standing for a few more hours, the jam is boiled for the last time. The crusts should become transparent. Add lemon juice and, if necessary, a little water.

All recipes are not particularly difficult to prepare, and even a not very experienced housewife can easily prepare unusual and tasty preparations for the winter from striped berries.

Read recipes from experienced housewives on how you can ferment and pickle watermelons for the winter yourself.

In the winter cold, I especially want to eat some vitamin product. Therefore, you need to take care of this already in the summer, or rather, make preparations for the cold season. And it’s very nice if it’s December and you have watermelons.

True, in summer it is a dessert, and in winter it is a salty snack, but the aroma of freshness and some of the beneficial components of this product will remain even in salted form. Next, let's find out what delicacies can be prepared for the winter from such a healthy berry as watermelon.

Quick salted watermelon recipe

The name itself - salted watermelon - is no longer familiar. However, many have already eaten this dish more than once. And whoever liked it, we offer the simplest recipe for salted watermelons.

Recipe for quick salted watermelons

Ingredients:

• Watermelons - two pieces
• Salt - one large spoon
• Sugar - one large spoon
• Water - one liter

Preparation:

1. Cut the watermelons into equal slices
2. Peel and peel
3. Add salt and sugar to boiling water
4. Let the brine cool
5. Pour it over watermelon slices
6. Leave a closed container of watermelons in the room for two days
7. Then refrigerate

Salted watermelon - quick cooking

IMPORTANT: For pickling, choose slightly under-ripe watermelons. Even pink fruits that have not yet turned red will do.

How to pickle and ferment watermelons in a barrel?

Capacious wooden tubs are best suited for pickling large berries such as watermelons. You could also put a large number of fruits in them, which would be enough for the whole winter. Our ancestors have been familiar with the method of salting watermelons for a long time. Let's find out all the intricacies of this process.

Recipe for pickling watermelons in a tub

Ingredients:

• Watermelons - how many will go into the barrel?
• Water - 10 liters
• Salt - 225 grams, never iodized
• Sugar - 525 grams

Preparation:

1. Select fruits for pickling. They should be without any kind of damage, slightly underripe, of medium size.
2. Wash the giant berries well
3. Pierce them with a knitting needle symmetrically in no more than ten places
4. Put them in a barrel
5. Fill them with ready-made brine, if you want to get sweet watermelons, then make the brine according to the composition written above
6. If you like salted watermelons, then prepare the brine only from water and salt (10 liters of water, 600 grams of salt)
7. The liquid should completely cover the fruit
8. Cover the salted berries with a cloth
9. Cover with a lid and place a weight on it so that the watermelons do not float on the surface
10. The tub is left in the room for twelve to twenty-four hours
11. Then sent to the cellar for storage
12. Salted watermelons will be ready to eat only after 21 days

Watermelon pickled in a barrel

IMPORTANT: In places where watermelons are grown, they ferment them in pieces without the peel - to save containers. They are laid out in layers in barrels, each layer is separated from each other by watermelon rinds. Salt is added at the rate of 3% by weight of watermelons in the tub.

How to pickle watermelon in jars: recipe?

Not every housewife has the opportunity to salt watermelons in tubs for the winter. Don’t despair, because you can marinate this product in jars.

Recipe for marinating aromatic watermelon

Ingredients:

• Watermelons - two kilograms
• Water - 1.6 liters
• Black pepper - 7 peas
• Bay leaf - 4 leaves per jar
• Celery - two branches
• Sugar - two large heaped spoons
• Salt - one heaped spoon
• Citric acid - half a spoon (teaspoon)

Preparation:

1. Prepare clean jars
2. Sterilize jars and lids
3. Wash the watermelon
4. Divide it into small parts
5. If you want to close the watermelon without the rind, then cut it off
6. Then place celery, pepper, and bay leaves on the bottom of the container.
7. Place the slices in jars
8. Pour boiling water over the watermelon
9. Immediately place a pan of water on the fire to prepare the marinade.
10. When the water boils, add sugar, salt
11. Pour the first boiling water out of the jar
12. Pour brine over watermelon slices and add lemon
13. Roll up the cans
14. Place them upside down on the floor, cover them with a warm blanket - let them steam
15. After two days, take it to the cellar

Canned sweet watermelons: recipe

Suitable for those with a sweet tooth recipe for sweet pickled watermelons with honey.

Recipe

Ingredients:

• Watermelons - eight kilograms
• Water - nine liters
• Honey - ten large spoons
• Sugar - five large spoons
• Salt - five large spoons
• Vinegar - three hundred grams (9%)

Preparation:

1. Wash all watermelons thoroughly in cold water.
2. Prepare the jars, wash them too, sterilize them
3. If the watermelons are thin-skinned, then you can cover them with slices with peel. If not, then better get rid of the crust
4. Pour hot boiling water over the pieces. Let it sterilize for nine minutes.
5. The second time, fill the slices with brine with honey, sugar, salt, vinegar
6. Roll up the finished watermelons in jars
7. Put them upside down
8. Wrap yourself up in something warm
9. After two days, place the pickled watermelons in the pantry

Watermelons in their own juice

It is good to make such pickles in barrels. Watermelons can be salted, both in juice and in the watermelon mass of ripe fruits.

Ingredients:

• Watermelons - ten kilograms
• Salt - 300 grams
• Watermelon mass - seven liters

Preparation:

1. Wash the watermelons thoroughly
2. Prepare the tub
3. Cut overripe watermelons, separate from the rind, blend until smooth
4. Mix seven liters of this mass with salt until it is completely dissolved.
5. Place small watermelons in a tub in layers and fill each with this salty liquid.
6. Close the lid, press down the top layer with pressure
7. Place in a cool place

Canned watermelons with citric acid

Recipe for canned watermelons with citric acid

Ingredients for three jars:

• Salt - three tablespoons, non-iodized
• Sugar - five spoons
• Citric acid - 1 teaspoon for each bottle

Preparation:

1. Place pieces of watermelon into prepared sterile jars
2. Pour boiling water over them twice
3. Fill with brine a third time
4. Roll up the balloons

Ingredients:

• Watermelon - one big one
• Water - 700 milliliters
• Sugar - two large spoons
• Salt - one spoon
• Acetylsalicylic acid - two tablets

Preparation:

1. Fill sterile jars with watermelon pieces
2. Pour boiling water over them twice
3. For the third time, fill with brine with aspirin, salt, sugar
4. Then roll up the cans

Canned watermelons without sterilization

If, before canning, watermelons are poured with boiling water twice and with brine a third time, then no sterilization is required. It is enough to cover the rolled up pickled berries with a warm blanket. After about a day or two they will cool down, after which they can be transferred to the pantry.

Canned watermelons with tomatoes

For lovers of sour and salty snacks, the following recipe is suitable

Recipe for pickled watermelons with tomatoes

Ingredients:

• Watermelon - three kilograms
• Tomatoes - three kilos
• Garlic - three cloves (for three jars)
• Mustard powder - 3 teaspoons (for three bottles)
• Salt - one and a half spoons (per liter of water)
• Sugar - two spoons (per liter of water)
• Vinegar - 65 milliliters (per bottle)

Preparation:

1. Place tomatoes, pieces of watermelon, bay leaves, garlic in sterile containers
2. Pour boiling water twice
3. Then fill the brine and roll up the cylinders
4. Turn them upside down and cover them with something warm.
5. When cool, place the jars in the pantry.

Video: How to pickle a watermelon?