We preserve watermelons for the winter in jars. Watermelon canning: delicious recipes with photos

Outshine breathtaking soaked melons can only preserving watermelons in jars. In terms of taste, they will not be so salty, moderately spicy, more elastic ... In addition, this method has one advantage: it can even be stored at home! Watermelon time is short. Making jam out of them for the future is either quite difficult and dreary, but everyone can handle the usual preservation. Sunset will appeal to both adult family members and children; it will become a real surprise on the dinner table and diversify its monotonous diet! So let this familiar fruit demonstrate a completely new, unexplored palette of tastes for everyone!

Of course, our person is closer to taste from watermelons: desserts, fresh juices, as well as pickles and marinades. But after tasting jar-packed skibs in fragrant filling - spicy, not sweet, but rather salty - everyone is delighted. This appetizer is good in the cold for strong strong drinks; but the kids just love to enjoy a juicy watermelon or combine it with any side dish. For such a spin with access to one 2-liter container, you will need: one ripe watermelon weighing about 1.5 kilos, 1 liter of filtered water, 2 tbsp. sugar sand, 1 tbsp. table salt, 2 tbsp. 6% otta.

So, to start with watermelon canning recipe tight, sufficiently ripened (but not overripe, sluggish) fruits are selected. Small, thin-skinned berries are perfect (everyone remembers very well that a watermelon is a berry!), Grown by hand in the garden without any chemicals. The selected products are rinsed, cut in two in width, making sure that the fruit is sufficiently juicy and ripe, and cut into transverse circles about 1 cm thick. Then each such circle is divided into 8 triangles. Although this type of cutting is not required; it is quite possible to chop the fruit with longitudinal skibs or semicircles. After the watermelon pieces are placed in calcined, not hot glass jars, compacting the components as much as possible, but not too tamping.

A fragrant spicy brine-filling is being prepared. For him, the required volume of water is measured in a separate enameled pan, and grains of spices dissolve in it. The liquid is placed over moderate heat and brought to a boil. After boiling the brine for a couple of minutes, they very carefully pour jars with skiblets, pouring the solution in a thin stream so that the container does not burst.

Filled jars are covered with tin lids and placed to be sterilized in a wide pan with water poured into it. The heat treatment time is a quarter of an hour for liter containers and 25 minutes for three-liter containers, respectively. And, having withstood the required time period, 1 tbsp is poured directly into each jar. otsta. The appetizer is immediately rolled up with a special machine and placed on the table on a kitchen towel on the lid for cooling. And only when the blockage reaches room temperature, it is taken out to the pantry until the cold weather, where the rest of the home performance is stored.

The following vegetarian method " Canning watermelons without sterilization"suitable for a treat for a festive feast or just like that - with an appetite to crunch on a winter evening. The main ingredients in a simple filling acquire a subtle sweet and sour flavor. Unlike the previous recipe, only unripe fruits are suitable for this, which, after cutting, can keep their shape well. According to culinary technology, one three-liter seaming container will need watermelons (how many skiboks will fit), 1 tbsp. table salt, 2 tbsp. sand-sugar and 80 ml of table ots.

After washing the gourds with special care (a brush will come in handy), they are cut in small pieces along. After the resulting pieces are sent to jars, placing them vertically. There should be some free space on top of the container.

Water for pouring is boiled, poured into each container to the very edge of the neck, and in this form the workpiece is left for 10 minutes, covering the container with lids or a kitchen linen towel. Then the liquid is drained back into the pan, brought to a boil again and again poured into the watermelon pieces, but for 15-20 minutes. These "fill-drain" procedures of steep pitch into glass containers prevent jars from bursting and eliminate the sterilization step.

And again, the liquid drained a second time boils. But before sending it to jars, salt, sand-sugar and table ocet are added. Having boiled the marinade, it is literally boiling poured into a container for watermelons. The recipe is instantly twisted and kept upside down until it cools. Additionally, the roll can be wrapped with a blanket, and only after that it can be stored in a cellar or other cold room. By the way, and are closed in a similar way. In this case, the tomatoes are interspersed with thin bunches, and the combination of their taste gives a truly interesting result!

Continues " Canning watermelons for the winter. Recipes» method with horseradish roots. Thanks to the original additive, a sweet dish becomes spicy. To prepare such a treat, 1 tbsp is taken per liter of water. non-iodized coarse salt, 2 tbsp. sugar, 50 ml 9% octa. In addition, garlic cloves, currant, horseradish and bay leaves, dill umbrellas and black pepper grains are included in the recipe for the aroma. Regarding the dosage, there are no strict instructions; all these spicy components of the hostess are put solely at their own discretion.

The obligatory procedure for wet processing of berries consists in washing under running warm water, and ends with drying the fruits (or you can wipe them dry to speed up the action). The green ingredients are also washed out. Seaming cans are pre-calcined and lubricated from the inside with a thin layer of honey. Honey perfectly enriches the taste of the filling and the watermelons themselves.

The berries, cut into slices along with the peel, are put into prepared glass containers, laying between them a fragrant leafy mixture and peeled garlic cloves. Horseradish roots are also peeled and chopped into smaller pieces.

Boiled brine is poured into hot jars. And the workpiece is left to salt out for 2-3 days, or rather, to ferment. Then, in order to roll up snacks for the cold weather, the brine from the containers is poured out and must be boiled. After the secondary filling, the jars are hermetically sealed, turned over with lids on the table and wrapped in a blanket. If after two days it has not become cloudy, the lids are not swollen, then everything is in order - the most appetizing and delicious preservation is ready for the winter!

You can exclude table ocet from recipes ... But how long will such preservation last ?! In this case, if there is intolerance in otstu, it is replaced with regular aspirin tablets. The technology remains virtually unchanged. Everything is the same as in the previous recipes: the skibs are put into a container scalded with boiling water, poured with boiling brew and aged and warmed up for about 10 minutes. In this case, the containers should be covered for maximum heat retention.

Then the water is drained from the container, a brine is made on it. That is, 1-2 tablespoons are poured into the water. granulated sugar and 1 tbsp. salts and dissolve. The amount of spices is intended for one jar of 3 liters. Before pouring the brine back, three tablets of acetylsalicylic acid are thrown into each container. And you can finally top up the brine and finish it canning watermelon with aspirin.

There is also a method of seaming gourds for the sweet tooth, that is, with an increased addition of sweet white crystals. Watermelon skibs on it retain their own sweetness and are additionally saturated from pouring. For one small fruit per " Preserving watermelons for the winter»You will need 12 tbsp. sand; and besides this, 5 cloves of garlic, 120 ml of table 9% octa, 3 tbsp. salt and 2.5 liters of filtered water.

The beginning of the blockage is identical to the rest of the culinary methods: rinsing the striped fruits, drying them and cutting them into convenient pieces-skips. Glass seaming containers are pre-cleaned and sterilized for about a quarter of an hour, no less. The calcined and slightly cooled containers are filled with watermelon slices, where garlic cloves are also placed and boiled water is poured. In this position, the workpiece should stand warm for half an hour.

It's time to prepare the marinade filling. It should be mentioned that all ; and watermelons are no exception to this rule. And let some not be afraid of the amount of sweet sand being poured. Skibochki will not absorb too much, but will only become juicier. So, for filling, the required volume of water (necessarily filtered) is measured, boiled over high heat, and sugar and salt crystals dissolve in it. The liquid is boiled for 2-3 minutes, and poured into jars for an appetizing bookmark.

The described procedure must be carried out very carefully so as not to scald and protect the jars from bursting. When pouring liquid, leave a little space for otst. And, the preservative bay, the future blockage is placed for sterilization in quietly boiling water for 40 minutes.

After the specified time, the jars roll up. It would be nice to turn them over to check for leaks and, accordingly, tightness, and also cover them with a blanket. The containers return to their original position only after complete cooling. By the way, it is equally important to find a storage place for snacks. It is preferable that preserving watermelons in jars for the winter waiting in the wings in a dark and cold room.

Another way " Canning watermelons in a jar without sterilization"implies the inclusion of citric acid. It is as good a preservative as table vinegar or aspirin. This seaming requires the presence of: small ripe watermelons (how many will fit in a container), 1 tsp. citric acid, 2 tbsp. salt and 3-3.5 tbsp. sand-sugar.

Striped berries for harvesting undergo thorough wet processing. And after that, they are cut across in circles about 3 cm high. Each such circle is additionally cut into segments (6-8 pieces). Neat triangles should be obtained, which are folded tightly into calcined jars and poured with boiling water. Thanks to this cutting method, more pieces fit into the containers; and even later they will look much more beautiful on the table than ordinary scraps or arbitrarily cut pieces.

Or another meat dish, a snack in tender honey filling would be very appropriate. The ingredients for such preservation will be: 8 kilos of watermelons, 7-7.5 liters of water, 300 ml of 9% octa, 10 tbsp. natural honey, 5 tbsp. salt and sand-sugar.

Recipe for preserving watermelons in jars begins with the preparation of containers and seam lids, which are sterilized after washing. The gourds are also rinsed, cut in scraps, and arranged more densely in the prepared container. This is followed by pouring with var, followed by infusion for about 8-10 minutes. And, draining the liquid, it must be boiled and poured in a new way for another 5 minutes.

After the second pouring of the liquid into the cooking pot, the marinade is prepared on it. Then if spices are added to the water, honey is put and ocet is poured. The fragrant filling is boiled for a short time, and filled containers are filled with it, which are immediately closed with a special key and turned over and covered with a blanket until it cools down.

For many people, watermelons are associated with summer - this large and juicy berry allows you to forget about the heat and enjoy the freshness. Preparations for the winter are perceived as something unusual. There are recipes that allow you to feel the pleasant sweetness that is concentrated in watermelons even in the cold period. Diversifying the diet, filling it with vitamins in the winter is a must, so it is important to know how to keep watermelon throughout the year.

Spicy watermelon snack in jars

Surprise guests during the winter holidays with this unusual, but very easy-to-cook dish.

In order for canned watermelon to become the center of the table and be able to supplement the diet, you will need:

• medium-sized watermelon - 1 pc.;
• vinegar 9% - 50 ml;
• table salt - 5 g (1 tbsp. l);
• sugar (white) - 2 tbsp. l;
• currant leaves - 3-5 pieces;
• fresh dill (inflorescences) - 4-5 pcs.;
• fresh garlic - 3-4 cloves;
• horseradish leaves - 2 pcs.;
• bay leaf - 3 pcs.;
• honey - 30 g;
• water - 300 ml;
• peppercorns - 5-6 pcs.

You can slightly change the amount of ingredients, adjusting the spiciness to your taste.

Cooking steps:

1. Rinse the watermelon well using warm water.
2. Wash all greens as well.
3. Sterilize the jars and smear the inside with honey.
4. Cut the watermelon into small pieces. You can not remove the crust, then the finished dish will look beautiful on the plate.
5. Sliced ​​watermelon neatly fits into the jar, not too tight.
6. Garlic, dill and horseradish do not chop, place in a jar.
7. Prepare the brine by mixing water, vinegar, sugar and salt, boil and pour into a jar of herbs and watermelon.
8. Leave the jar for 3 days, then drain the brine.
9. Prepare a new brine, pour it into a jar and close the lid.

In winter, such an appetizer will successfully complement any holiday table and remind you of summer.

Store workpieces in a cold place.

watermelon with aspirin

This recipe will be ideal for those people who, for various reasons, do not eat vinegar. Preservation with aspirin is carried out quickly, so even a novice housewife can cook a watermelon in this way.

To implement a culinary delight you will need:

• fresh, ripe watermelon - 1 pc.;
• aspirin - 3 tablets;
• salt (cooking) - 2 tbsp. l;
• sugar - 2 tbsp. l.
• water - 350-400 ml.

Cooking steps:

1. Sterilize jars.
2. Wash the watermelon and cut into slices, leaving the rind.
3. Boil water and pour it into a jar, leaving the contents for 10-15 minutes, then the water will need to be drained completely.
4. It is necessary to prepare a brine using the classic ingredients - salt and sugar, but without using vinegar.
5. While the brine is boiling, you should crush the aspirin and pour it into a jar of watermelons.
6. Pour in hot brine.
7. Roll up the jar using a metal lid.

The number of ingredients, except for watermelon, is based on 1 three-liter jar. Store the workpiece in a cool place.

Refreshing watermelon juice (recipe with citric acid)

You can save the sweet taste of summer by making watermelon juice. Most people like it, as it allows you to feel tenderness and lightness, reminiscent of summer. It is important to remember that there are not too many vitamins in it, but the main feature - the diuretic effect - will remain. That is why watermelon juice is recommended in some cases as a medical preparation.

In order to prepare watermelon juice for the winter, you will need the following ingredients:

• ripe watermelon (seedless pulp) - 7-9 kg;
• granulated sugar (white) - 320-350 g;
• citric acid - 8-10 g.

Cooking steps:

1. Wash watermelon and cut in half.
2. Take out all the pulp, free from stones, pass through a blender to make a homogeneous puree.
3. Add sugar and citric acid to the watermelon puree, mix, heat to a boil.
4. Cook over low heat for about 5-7 minutes, stirring constantly.
5. Sterilize the jars, pour the juice into containers and tighten the lids.

You can additionally add cranberry or plum juice to enrich the taste and make it rich.

Pickled watermelons

In order to please yourself and your family with an unusual dish in the winter, you will need the following set of ingredients:

• ripe watermelon (without peel) - 2 kg;
• water - 1.3 l;
• black pepper (peas) - 8-10 pcs or ground - 5 g;
• fresh garlic (cloves) - 4 pcs.;
• bay leaf - 4 pcs.;
• fresh celery - 2 pcs.;
• granulated sugar - 20 g;
• salt (rock) - 7 g;
• vinegar (essence) - 1 tbsp. l;
• citric acid - 1 tsp.

Cooking steps:

1. The ingredients are based on 1 jar of 3 liters, so the number of jars and lids should be counted in advance, then sterilized.
2. Wash watermelon. If you want, cut off the rind.
3. At the bottom of the prepared jar, lay the seasoning, garlic and sliced ​​\u200b\u200bwatermelon.
4. Boil water and pour into a jar, leave for 25 minutes. Then drain it to prepare the marinade.
5. Boil water in the same amount, add salt and sugar. Pour into a jar, then add vinegar essence and citric acid.
6. Screw the jars with iron lids, turn them upside down, let them cool.

For better preservation, you should choose the right place for storage - a refrigerator or a cellar.

Watermelons marinated with tomatoes

Creating a tasty and unusual dish is quite simple - you need to pickle watermelons with tomatoes.

For cooking you will need:

• red tomatoes - 3 kg;
• watermelon without peel and seeds - 3 kg;
• fresh garlic - 3 cloves;
• bay leaf - 3 pieces / 1 bank;
• dill seeds - 6 g;
• mustard powder - 1 tsp;
• salt (cooking) - 1.5 tbsp. l;
• granulated sugar (white) - 3 tbsp. l;
• water (drinking) - 1.5 l;
• vinegar (essence) - 1 tbsp. l

The quantity of ingredients is given for a 3-liter jar.

Cooking steps:

1. Sterilize the jars necessary for preparations.
2. Put pepper and bay leaf on the bottom.
3. Wash tomatoes well.
4. Wash the watermelon and remove the rind.
5. Put the tomatoes in a jar.
6. Cut watermelon into pieces.
7. Boil water and pour it into a jar, leave for 15 minutes.
8. Then pour it into a container, add salt, sugar and dill and vinegar, boil again and pour into a jar.
9. Chop the garlic (you can put whole slices).
10. Pour mustard powder into a jar.
11. Roll up the jars with iron lids.

Keep refrigerated.

Canned watermelons without sterilization

Increasingly, not quite ordinary blanks began to be sent to the shelves of the basement or cellar at the time of canning, the recipes of which a good hostess would find on the Internet, peep from friends or steal from her friend’s notebook. One of these preparations is pickled watermelon, which serves as an excellent snack for a noisy feast in the evening, and an ambulance in the morning, after a party.

Ingredients:

• 25 g of food salt;
• 10 g lemon (small slice);
• 2 tab. aspirin;
• 60 g of sugar sand;
• big watermelon;
• 15 g chili peppers.

Cooking:

1. Send a pepper to the bottom of a glass container (cleanly washed with soda), it’s better not to cut it, but if there are spicy lovers in the family, then you can give the preservation a delicious burning taste by putting chili in pieces.
2. Cut watermelon into slices, freely passing through the neck of the container. It is not worth tamping, the scarlet particles break easily.
3. In a container (3 l), pour sugar sand, aspirin (without it, the contents cannot be stored for a long time), salt.
4. Boil water in a saucepan, pour the contents of the container and roll up the tin lid.
5. Cool without insulation, but by all means turn the lid down.

Pickled watermelon with grapes (video)

Thus, watermelon can be eaten not only in the summer, but also diversify the menu with dishes with it in the winter.

Throughout August and September, people enjoy ripe, sugary watermelons. To enjoy this berry in the cold season, you should study the recipes for delicious pickled watermelons in jars for the winter.

For pickling gourds, the following preparation will be required:

1. Pick a suitable berry - it should be ripe, fresh and juicy. The sweetness of watermelon for conservation is of secondary importance.
2. Prepare jars of various capacities, both liter and 3-liter ones are suitable. They must be washed with detergent or soap, rinsed thoroughly with water and sterilized. You can do this in the oven, microwave, slow cooker or on gas, over boiling water.
3. Sterilize metal lids and prepare the key for seaming.

The berry must be thoroughly washed and cut into not very large pieces, all seeds removed - without them, the workpiece will be better stored. If the peel on the watermelon is thin, then it can not be cut off, it will be able to absorb and retain all the necessary components from the filling. But this will require an increase in the sterilization interval by a third of an hour. If the peel is thick, then you need to cut it off.

Due to the tender and brittle pulp, the layout of the containers should be carried out carefully, without compaction.

Requirements for the main ingredient

In order to choose a fresh and healthy watermelon, without dyes and additives, you will need:

• buy berries in season;
• ask the seller about the availability of the necessary certificates and laboratory certificates;
• pay attention to the place where the berries are stored - they should not be placed on the ground or near the road;
• on the peel of the watermelon there should be no damage, stains, bruises. The fruit should be round or oval, with a glossy shell;
• the color of the stripes should be bright, not blurry, the tail of the fetus should be dry. When tapped with a finger, a ringing sound should be heard.

If you need a sweet watermelon, then you need to choose a female. They are distinguished by the presence of a brown flat round spot on the bottom of the berry.

The best ways to preserve watermelons

There are many recipes for pickling berries. It is worth choosing a more suitable method, since the taste characteristics of the workpiece will depend on the components of the marinade.

Classic recipe for a three-liter jar

To preserve watermelons according to this recipe, you will need the following ingredients for 1 jar:

• 2 kg watermelon;
• 1 liter of water;
• 20 grams of salt;
• 40 grams of sugar;
• 20 milliliters of acetic essence 70%;
• 5 black peppercorns;
• 1 clove of garlic;
• 2 branches of celery;
• 3 bay leaves.

A sterilized 3-liter jar contains a branch of celery, a whole clove of garlic, bay leaf and pepper. Further, the main component prepared and cut into triangular slices and the 2nd branch of celery on top are placed in the container.

The container with the workpiece must be filled with bubbling water to the very neck and removed for a third of an hour.

Next, the filling from the container is poured into the pan, loose components dissolve in it. The solution is boiled for 5 minutes. Meanwhile, essence is added to the container and filled with a bubbling solution. Tasty, salty-sweet berries prepared according to this method are stored at home.

Rolling into a liter jar

For seaming you will need:

• 1 melon culture;
• 50 grams of citric acid;
• 3 sheets of horseradish;
• 2 dill umbrellas;
• 80 grams of sugar;
• 65 grams of salt;
• 2 bay leaves.

The main component should be cut into such proportions that they can easily be placed in a liter container. Each piece needs to be freed from the shell. Place the product in containers in which bay leaves have been previously added.

Now we need to prepare the filling. It is required to dissolve salt with sugar in a liter of water, then the solution is boiled for at least ½ hour, then it is poured into containers. In each container you need to add 40-50 grams of citric acid and roll up.

Instant recipe without sterilization

Suitable for canning:

• 2.5 kilograms of the main component;
• 1 liter of water;
• 60 milliliters of vinegar 6%;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 5 black peppercorns;
• 2 bay leaves.

Pieces of prepared watermelon should be placed in sterilized containers, layers should be shifted with bay leaf and pepper. Pour boiling water into the filled container, cover with lids for 5 minutes. Next, pour watermelon water into a saucepan with bulk ingredients and mix. Keep the solution on fire for 5 minutes after the start of boiling, and pour vinegar into it, mix. Immediately start pouring the solution into containers with the product and sealing with lids.

In a spicy marinade

To pickle a berry according to this recipe, you will need:

• 5 kilograms of watermelon;
• 2 liters of water;
• 30 grams of sugar and salt;
• 80 milliliters of vinegar 9%;
• 100 grams of honey;
• 10 leaves of currant and cherry.

For harvesting, you need to sterilize two 3-liter jars. Cut the main component into pieces, cut off the shell and place in jars. Pour boiling water into containers for 10 minutes. Next, again hold the watermelon filling on the stove until it boils and repeat the previous operation.

After the next sending of the filling into the pan, it will be necessary to report all the components of the recipe into it. Stir the solution and let stand after boiling for a minute. At the final stage, the filling is poured into containers with berries. The product must be rolled up with lids.

Without crust

For people who are afraid to harvest a product with a peel, this method is proposed. To pickle a culture without a shell, it will come in handy (the components are calculated per liter of solution):

• berry;
• 1 teaspoon of salt;
• 2 tablespoons of sugar;
• 3 tablespoons of vinegar 9%.

Cut the main component into pieces, remove the shell and place in containers. Transfer the remaining ingredients into them, pour in tap water, roll up and sterilize for 1/4 hour.

With aspirin

To close the berry according to this recipe, you will need:

• main component;
• 1 branch of parsley;
• 2 cloves of garlic;
• 2 teaspoons of sugar;
• 1 teaspoon of salt;
• 1 tablet of aspirin.

The container does not need to be sterilized. First, you should lay out the parsley and garlic in containers and proceed with laying the main component. Top with loose ingredients and crushed Aspirin. At the final stage, the container is filled with bubbling water and rolled up. The product needs to be shaken and wrapped a little.

with garlic

To prepare a berry, you must:

• 2.5 kilograms of watermelon;
• 150 grams of honey;
• 12 cloves of garlic;
• 90 grams of salt;
• 3 tablespoons of vinegar 9%;
• 2.5 liters of water.

The main component must be cut into pieces so that they are easily placed on the banks. At the next stage, pieces of the prepared product are laid out in containers for conservation in alternation with garlic cloves. Then the workpiece is filled with boiling water to the brim, covered with a sterilized lid, and left for a quarter of an hour.

Next, pour the watermelon filling into a saucepan, add the remaining ingredients without vinegar and boil. Boiling marinade is poured into a container with a workpiece, vinegar is added. At the final stage, you need to put a towel on the bottom of a large saucepan, place the workpieces on it, fill them with high-temperature water until the neck of the cans begins and sterilize from a quarter of an hour to 30 minutes, in accordance with the volume of the container.

With honey

For 8 kilograms of the main component, prepare:

• 7.5 liters of water;
• 5 tablespoons of sugar;
• 10 tablespoons of honey;
• 300 grams of vinegar 9%;
• 5 tablespoons of salt.

The main component, cut into triangular pieces, is placed in a sterilized container and filled with bubbling water. After 8 minutes of settling, watermelon filling must be poured into a saucepan. Boiling water is again poured into the container with the workpiece, and after 5 minutes it is drained to the first filling. It must be kept on the stove until boiling.

The remaining ingredients are added to 3-liter containers with the product: 2 tablespoons of honey, 60 grams of vinegar, 1 tablespoon of sugar and salt. At the final stage, you will need to pour the boiling solution into the container with the product and twist it.

With citric acid

For 2 kilograms of the main component you will need:

• 1 liter of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• ½ teaspoon of citric acid;
• black peppercorns to taste.

Cut the main component into slices and place in a sterilized container, in which pepper was added in advance. The components are poured with bubbling water, and removed for a third of an hour to infuse. After pouring, pour into a saucepan. Pour other components into it, except for citric acid, and boil the solution. The last component is poured into a container with other ingredients, which are then poured with a boiling solution and screwed on with lids.

With paradise apples

For 1.5 kilograms of the main component you will need:

• 300 grams of heavenly fruits;
• 2 tablespoons of salt;
• 1 teaspoon of sugar;
• 30 grams of vinegar 9%;
• 1.5 liters of water.

Prepare the main components: cut them into slices and get rid of the seeds, tear the stalks from the apples. Place melons in glass containers, top with apples. The components are filled with bubbling water and left for 10 minutes.

After the watermelon-apple filling is poured into a saucepan, where there are already loose components. The solution is brought to a boil on the stove, and vinegar is added to it.

This composition is filled with containers with the workpiece. Then they are sterilized for 10 minutes. Now they can be screwed with lids and removed to cool.

Conditions and terms of storage of canned watermelons

After twisting the lids of the container with watermelon blanks, you need to turn it upside down and place it in a warm place, covering it with a blanket until completely cooled.

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South Africa is considered the birthplace of the watermelon. Even in ancient Egypt, these sweet watery fruits were grown and eaten. Today, gourds are grown all over the world.

The pulp contains many useful minerals and acids. It has a tonic and diuretic effect on the human body. Read more about the benefits and dangers of watermelon in.

The season when you can eat fresh watermelons is short, and people have learned how to harvest watermelon for the winter. This process is laborious, but you will not waste your time. The blanks will allow you and your loved ones to enjoy the taste of this bright summer product during the long winter.

Salted watermelon for the winter in jars

The taste of watermelon pulp turns out to be a little unusual, but relatives and guests will surely like this appetizer.

Ingredients:

• ripe watermelon - 3 kg;
• water - 1 l.;
• salt - 30 gr.;
• sugar - 20 gr.;
• citric acid - ½ tsp

Cooking:

1. The berry must be washed and cut into circles about 3 centimeters wide.
2. Next, cut these circles into slices, which will be convenient to get out of the jar.
3. Place prepared pieces in a large jar (three liters) and fill with boiling water.
4. Let stand a little and drain. The second time, the filling is done with a ready-made brine with salt and sugar. Add some citric acid.
5. Bury your workpieces as usual with screw caps or roll them up with a machine.

Salted watermelon slices will be appreciated by your men as an excellent snack for vodka. But this recipe allows you to keep the watermelon fresh for the winter, and therefore everyone will like it without exception.

pickled watermelon

With this quick method of preserving watermelons, you can do without sterilization. It keeps well all winter.

Ingredients:

• ripe watermelon - 3 kg;
• water - 1 l.;
• salt - 1 tbsp;
• sugar - 3 tablespoons;
• garlic - 1 head;
• spices;
• acetylsalicylic acid - 3 tablets.

Cooking:

1. In this version, the pulp of the watermelon is peeled and cut into small square or rectangular pieces. Bones are also best removed.
2. We put in a clean container and pour boiling water for a few minutes.
3. Pour the water back into the saucepan, add salt and granulated sugar and bring to a boil again.
4. During this time, add garlic cloves, allspice, bay leaf and a piece of peeled horseradish root to the jar.
5. Optionally, you can add spicy herbs, mustard seeds, hot peppers.
6. Fill with brine and add three aspirin tablets.
7. Can be closed with screw caps or tightly corked with ordinary plastic ones.

Prepare 3 kg of watermelon.

Cooking:

1. The watermelon is washed and cleaned from the peel and seeds.
2. Cut into small pieces of arbitrary shape.
3. In the freezer, set the temperature as low as possible in advance so that the freezing process is very fast.
4. Arrange the watermelon wedges on a flat tray or cutting board. There should be a distance between the pieces so that they do not stick together.
5. Cover the surface with cling film just in case.
6. Send from the freezer overnight, and then the frozen pieces can be folded into a suitable container for further storage.

Defrost this watery berry slowly in the refrigerator.

Jam for the winter is also made from watermelon peels, but this recipe is a sweet preparation from the pulp of a striped berry.

Ingredients:

• watermelon pulp - 1 kg;
• sugar - 1 kg.

Cooking:

1. Watermelon pulp must be cleaned of green peel and seeds. Cut into small cubes.
2. Put in a suitable container and cover with granulated sugar.
3. You can leave it overnight in the refrigerator to make juice. Or for a few hours on the table.
4. We put our mixture on fire for 15 minutes, periodically stirring gently and removing the foam. Let it cool completely and repeat the process several times.
5. When the jam is ready, we fill it with sterile jars and close it with a special machine.

The jam retains its bright color and is suitable for family tea drinking as an independent dish. And you can add sweetness to yogurt, cottage cheese or vanilla ice cream.

Since ancient times, housewives in Central Asia have been preparing this unusual dish for us - nardek, or watermelon honey. Now it is prepared wherever this huge sweet berry is harvested.

• watermelon - 15 kg.

Cooking:

1. From this amount, approximately one kilogram of nardeka will be obtained.
2. Separate the pulp, and squeeze the juice through several layers of gauze.
3. The resulting juice is filtered again and put on medium heat. You need to cook constantly stirring and removing the foam for several hours. When the juice has reduced to about half of its original volume, turn off the heat. Leave until completely cool. It is best to put in the refrigerator overnight.
4. In the morning, the procedure should be repeated. The cooking process takes several days. Readiness is determined by the principle of jam - a drop should keep its shape on a saucer.
5. The product becomes viscous and really resembles honey.
6. Pour into jars and store in a cool dark place.

There is no need to argue about the benefits and deliciousness of fresh sunny berries. In the last article, we talked in detail with you about. Today I propose to consider it as an excellent winter preparation.

Of course, the phrase "pickled watermelons" in someone causes ardent rejection and doubts about the taste of such a product. However, you should not rush to conclusions - try it first! Pickled southern berry will be an excellent appetizer for both meat and a side dish on the festive table.

Moreover, even in this state, the fruit retains a lot of useful properties. But most importantly, you can make winter harvesting from both ripe watermelons and early ones. This is to say that if you suddenly bought a low-quality berry on the market and for some reason did not return it to the seller, do not throw money and the product down the drain - it’s better to pickle it according to your favorite recipe.

Marinated watermelons without sterilization in 3 liter jars - amazingly delicious!

This winter twist is amazingly easy to make. At the same time, you will get such a tasty product that you can hardly tear yourself away from it. Therefore, if you plan to cook pickled watermelons according to this step-by-step instruction, I advise you to do more - you will not regret it!

To do this, take:

• Several 3 liter jars
• Watermelons of any ripeness
• Salt - 2 teaspoons (heaped)
• Sugar - 4 tablespoons
• Vinegar 9% - 60 ml
• Hot pepper to taste (you can without it if you do not like hot!)

Cooking method:

Prepare clean watermelon jars and put pepper on the bottom of each.

Place the pieces of the berry with the peel tightly and pour boiling water over them. After that, immediately drain the water from each jar into a specially prepared saucepan.

Add salt and sugar to the drained water in the indicated proportions for each 3 liter jar.

While the brine is boiling, pour vinegar into each blank. Then fill the watermelon with boiling marinade, twist the jars and, wrapping them in a blanket, leave them to cool at room temperature.

Recipe for pickled watermelons for the winter, like grandma's

This is the recipe my grandmother used to make. And, we must admit, her pickled watermelons were amazingly delicious from season to season! Want to know what's the secret? Then prepare the spin according to this step-by-step instruction.

Ingredients:

• Watermelon
• Sugar
• Wine or apple cider vinegar.

Cooking method:

First, let's prepare the brine. For every liter of water, add a teaspoon of salt and three teaspoons of sugar to the pan. Bring to a boil.

While the brine is cooking on the stove, take care of the watermelon. First of all, rinse it thoroughly and cut into centimeter-thick rings.

Then cut each cut circle into smaller pieces that can easily fit in a pre-sterilized jar. Place the berry firmly.

Now that the brine is boiling, add four tablespoons of apple cider vinegar or wine vinegar for every liter of liquid. Bring to a boil again and turn off. It remains to pour the hot brine over the watermelons, cover the jars with lids and sterilize for about 15 minutes from the moment of boiling.

At the end, we roll up the jars, wrap them with a blanket and leave them to cool in the kitchen for a day.

Cooking delicious pickled watermelons without a crust

This recipe is ideal for gourmets who are afraid to pickle watermelon with crusts. So that nothing prevents you from enjoying this preparation, I add it especially for you.

So, prepare the necessary ingredients:

• Watermelon
• Salt - 1 teaspoon per liter of water
• Sugar - 2 tablespoons for every liter of liquid
• Vinegar - 3 tablespoons per liter of brine

Cooking method:

First, wash, cut the watermelon and free it from the crust.

Cut the fruit into pieces.

Place the watermelon well in the jar.

Add salt, sugar and vinegar to each blank. Then fill with cold water and cover the jar with a lid.

Sterilize the watermelon twist for 15 minutes after boiling.

Marinated watermelons without a crust are ready! It remains only to cool them at room temperature. Bon appetit!

Pickling delicious watermelons in jars for the winter (with aspirin)

The appetizer according to this recipe has no equal - the efforts are minimal, the taste and benefits are maximum! We turn from words to deeds so as not to waste precious time in vain.

For 1 liter take:

• Watermelon
• Parsley - 1 sprig
• Garlic - 2 cloves
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Aspirin - 1 tablet

Cooking method:

Take a pre-washed, unsterilized jar and put garlic and parsley on its bottom. Start stacking the watermelon pieces tightly.

Add salt and sugar to the workpiece, then grind an aspirin tablet into powder and also pour it into a jar.

Fill with boiling water.

Close up the watermelon.

Shake the jar well and leave to cool.

A simple recipe for pickled watermelons with vinegar (very tasty!)

Following these instructions, you will make an appetizer very quickly and without problems. This is especially true for those who have almost no time to cook. So let's get started.

For cooking we need:

• Watermelon
• Sugar
• Vinegar

Cooking method:

Arrange slices of watermelons in well-washed three-liter jars and pour boiling water over each blank twice, each time draining the water into the sink.

After that, add 3 tablespoons of sugar, 1 tablespoon of salt and 50 ml of 9% vinegar to each jar. Next, pour boiling water over the watermelons.

Screw the jars with sterilized lids, wrap them in a blanket and leave to cool.

Marinated watermelons in a jar without garlic

This recipe was shared with me by my wonderful reader Maria. She wrote to me that her family does not like garlic, so she marinates the watermelon without it, but it turns out to be tasty and spicy for her. Who also wants to enjoy a harvest of sunny berries without garlic, adopt Maria's recipe.

Ingredients for a three-liter jar:

• Watermelon
• 4 tablespoons of sugar
• 2 tablespoons salt
• 1 star anise
• Oregano to taste
• 2 pieces of cloves
• Black peppercorns to taste
• 50 ml vinegar 9%

Cooking method:

First, prepare the watermelon. Rinse it thoroughly, cut it and peel it as much as possible from seeds and peel.

Prepare spices (star anise, oregano, cloves and black pepper) in a separate saucer and tightly fill the jar with watermelon pieces.

Pour boiling water over and wait until the workpiece has cooled so that you can take the jar without potholders and pour the contents into a saucepan. Boil this liquid again, adding 100-200 ml of water to it. And once again fill the watermelons. Repeat this procedure one more time (with the same water!).

After that, fill the jar with boiling brine, add spices, salt, sugar and vinegar there.

Roll up the jars, wrap them in a blanket and leave to cool completely.

Delicious pickled watermelons with honey for a cozy winter

And this preparation is not only very tasty, but also good for your health. Which is especially true in winter during the season of flu and colds. So get ready for health!

So, take on a three-liter jar:

• Watermelon
• 3 tablespoons honey
• dill umbrella
• 2-3 small garlic cloves
• 1.5 tablespoons of salt
• 3 aspirin tablets or 1 teaspoon vinegar essence

Cooking method:

Fill pre-washed jars with watermelon slices, garlic and dill.

Place a pot of water on the stove. Wait until it boils, and add salt and honey to it in the indicated proportions. Let the brine boil a little.

Pour watermelons with boiling marinade and add aspirin or vinegar essence to them.

After that, twist the jars and leave them in the kitchen until they cool completely.

Marinating delicious watermelons in jars - with citric acid according to a winter recipe

And this preparation will especially appeal to those who are against adding vinegar and aspirin to the marinade. Moreover, salting prepared according to this recipe is not only tasty, but also healthy. In winter, it will fill your body with vitamins and minerals so that the immune system is strong.

We need for a three-liter jar:

• Watermelon
• Sugar - 100 g
• Salt - 50 g
• Citric acid - 1 teaspoon without a slide

Cooking method:

Wash the watermelon, cut into slices and remove the peel and seeds. Fill a three-liter jar tightly with them.

Pour boiling water over it, cover with a lid and let stand for 15-20 minutes.

Using a special lid, drain the water into the pan and put it on fire. Add sugar, salt and citric acid and wait until the brine boils.

Pour boiling brine into a jar and roll it up.

Cooking for the winter delicious pickled watermelons with mustard

In the old days, according to this recipe, berries were salted in barrels. Today we will try to do it in glass jars without loss of quality and taste.

So, prepare for each three-liter jar:

• Watermelon
• Salt - 3 tablespoons with a slide
• Dill umbrellas - 2 pieces
• Mustard - 1 teaspoon

Cooking method:

Pour water into a bowl and add salt to it, mix until completely dissolved.

Place dill umbrellas and watermelon pieces in a clean jar.

Fill the workpiece with salt water and add mustard.

Close the jar with a nylon lid and leave the watermelons in the kitchen for fermentation for three days. Then put the jar in the basement or refrigerator. When the brine in it becomes cloudy, the appetizer is ready! Bon appetit!

How to pickle watermelons in a jar for the winter simply and quickly?

This recipe is very simple, and the watermelons in it turned out delicious and sweet. At the same time, its calorie content remained normal. And, by the way, what’s even better, you don’t need to pre-sterilize the jars or do any complicated manipulations with salting.

Ingredients:

• watermelons
• Three liter jars
• Sugar
• Lemon acid

Cooking method:

Cut the watermelon into slices and put them in a three-liter jar.

Fill it with boiling water and let it stand for 15-20 minutes.

Drain the water into a saucepan and add 1.5 cups of sugar and 1 tablespoon of salt to each three-liter jar. Bring to a boil.

Pour 1 teaspoon of citric acid into a jar.

Pour boiling brine and make a twist.

Pickled watermelons in a saucepan - recipe for 1 liter of water

I publish this recipe by popular demand of my readers. The fact is that everyone pickles blanks in jars with different capacities, so it’s more convenient for someone to count the ingredients per liter of water. Use with joy!

So, take for 1 liter of water:

• Watermelon
• 1 tablespoon salt
• 2 tablespoons of sugar
• 2 tablespoons of vinegar 9%

Cooking method:

Pack the watermelon slices tightly into a clean jar.

Put water on the stove, add salt, sugar and vinegar to it.

As soon as the brine boils, remove it from the stove and pour into jars.

Roll up the watermelon snack, turn the jars upside down, cover them with a blanket and leave to cool.

Video on how to cook delicious and crispy marinated watermelons in jars

Pickled watermelon will appeal to every lover of this wonderful berry. On the table, such a blank will be one of the most beloved, as it will please with its delicate and spicy taste.

Appetizer is a great addition to meat, fish, casseroles, savory pies. You can pickle any watermelon - both ripe and unripe. Therefore, if you bought a watermelon that is not very successful from your point of view, feel free to pickle it according to this video recipe.

In this article, I tried to collect for you the most delicious and healthy pickled watermelon recipes. You just have to choose the one you like and bring it to life. And then be sure to write in the comments under the article which recipe you chose and whether you liked the fruit prepared according to it. In the meantime, I wish you delicious preparations and say goodbye to a new article!