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

Preparation for conservation

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

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

During the preservation process, the watermelon flesh acquires a tart, salty taste resembling kvass. Crusts become like pickled cucumbers. Appetizer is used with meat, fish, boiled vegetables, for alcohol. You can also squeeze juice and get a "playing" drink.

Seasoning selection

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

Table - Suitable pickling seasonings

With spices, you need to be careful not to spoil the taste of the fruits themselves. It is enough to add three to four types of spices that harmoniously complement each other.

Salted watermelons in jars for the winter: 10 recipes

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

Classic

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

What is needed:

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

How to cook

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

If the volume of the container allows, you can pickle the whole small berries. Wash the berries thoroughly. Puncture the crust in several places and put in a container.

Pickled

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

What is needed:

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

How to cook

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

Fast

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

What is needed:

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

How to cook

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

Naughty

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

What is needed:

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

How to cook

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

With mustard powder, you can prepare a blank of quick dry salting without preservation. Slices of pulp without skin rub alternately with powder, salt and sugar. Put in a container and incubate for two days at room temperature, then put in the refrigerator. On the third day you can take a sample. The longer the workpiece costs, the more piquant the taste.

Sharp

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

What is needed:

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

How to cook

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

Honey

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

What is needed:

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

How to cook

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

Spicy

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

What is needed:

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

How to cook

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

It is more convenient to drain the liquid with a cap with holes. It can be purchased at the store or made by piercing a regular nylon cover.

Garlic

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

What is needed:

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

How to cook

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

With aspirin

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

What is needed:

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

How to cook

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

Cold way

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

What is needed:

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

How to cook

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

Water does not have to be boiled if it is clean and filtered. Just dissolve the salt and pour the slices. To taste, you can lay dill umbrellas, horseradish leaves or currants in layers between the slices.

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

Reviews: "I do without sterilization ..."

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

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

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

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

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

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

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

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

Elena N, http: //provse.forum2atch2.ru/t633-topic

Almost everyone loves watermelons, because they are tasty and healthy.

But what about winter or spring when they are not on sale?

In this case, the berries are salted and pickled. How to close and choose a watermelon, as well as its benefits and harms, you will learn by reading this article.

How to choose the right watermelon

Naturally, the most important thing in buying such a berry is the exact choice. In order not to purchase a green and unripe watermelon, you should be guided by some simple rules:

The benefits and harms of salted and pickled watermelons

Watermelon, like many other berries, is full of vitamins and minerals. The content of vitamin C, potassium, magnesium, iron and even phosphorus makes it useful and necessary to maintain the human body during vitamin deficiency. And it’s worth considering that the watermelon is completely non-nutritious, which will delight many girls and women.

Despite the fact that the berry contains a large amount of sugar, people who suffer from diabetes can eat it. This is because the sugar contained in the product is quite difficult to assimilate, so most of it passes into the intestines.

During salting or pickling, watermelon loses a certain amount of nutrients due to hot water or a large volume of salt. But, despite this, most vitamins remain unchanged in its composition.

Interesting to know:   pickled and salted watermelon helps with diarrhea, bloating and diarrhea, as it restores the intestinal microflora.

It is worth considering that many doctors recommend the use of salted and pickled watermelons, especially for gastritis, arthritis, liver diseases and constipation. Do not forget about hypertension, high cholesterol and even anemia.   In all these cases, watermelon fibers help relieve symptoms and pain.

It should be noted the benefits of canned watermelon for stones and sand in the kidneys. Berry with its juice helps to remove sand and split the formed stones. But the pulp can rid the intestines of all kinds of toxic substances or just clean it.

Watermelon is also consumed at temperature, with influenza, with acute respiratory viral infections or other colds. Berry juice also acts as a sedative.

It should be noted that watermelon practically does not harm the human body. The only thing that can affect your health is improper cultivation, the addition of nitrates and chemicals for growth and storage not in accordance with safety rules. That is why when buying a berry, you must carefully consider its choice.

The classic way to pickle watermelons

Salting watermelon for the winter is a fairly easy and understandable process. For quick salting you will need:

• ripe watermelon;
• 5 bay leaves;
• a teaspoon of salt (with a small slide);
• black pepper (peas).

Keep in mind:   with proper salting, the cooked watermelon can be eaten in a month.

First you need to divide the watermelon into several uniform parts. All pieces must pass through the neck of the jar (or other salting container). If desired, the bones can be removed.

First, put the bay leaf in the jar and gently ram the watermelon slices. Then you need to fill up the pepper (putting a lot is not recommended). Then salt should be poured and pour all this with boiling water. Next, just spin the jar and wait for the right moment to try this culinary wonder.

We offer you to watch a video recipe for salting watermelon in a bank:

Fancy recipes

Watermelon with mustard

For such a dish you will need.

The watermelon season is coming soon. This means that it will be possible to freely, without fear of spoiling the figure, eat this treat. We used to eat watermelons without culinary processing: cut - and on the table. But there are other options. For example, you can cook salted watermelon. How to do it? Consider right now.

How to cook salted watermelons in haste

Ingredients

Watermelon 1 piece (s) Salt 4 tbsp Water 1 liter

• Servings Per Container:8
• Time for preparing:48 minutes

Salted watermelon: recipe "Quick"

If you do not plan to harvest watermelons for the winter, then you can cook them for use in 2-3 days, you can very simply and quickly.

Ingredients:

Watermelon - 1 pc.;

Coarse salt - based on: 2 tbsp. per 1 liter of water;

Cold water.

The amount of water depends on the weight of the watermelon and is determined experimentally.

Wash the watermelon under running water. Cut it into pieces the size of a fist. It is better to cut not in segments, but in cubes. Pieces should be of such size that without crust they do not fall apart into porridge. Separate the peels. Put the flesh in an enameled or glass pan. Do not use aluminum cookware.

Prepare the brine. For this, we dissolve the salt in water. Ready brine pour chopped watermelon in a pan. The solution should completely cover the pieces. Leave the workpiece at room temperature for 2-3 days. After this, the dish must be cooled in the refrigerator. Now you can eat watermelon. Bon Appetit!

Salty watermelon "Spicy"

This dish will appeal to those who like unusual and interesting flavor combinations.

Necessary components:

Small watermelon - 1 pc.;

Dry mustard - 1 tbsp;

Coarse salt - 1 tbsp;

Sugar - 1 tbsp

The exact amount of mustard, sugar and salt is determined “along the way” - it depends on the weight of the watermelon.

Wash the watermelon thoroughly and cut into pieces. Peel the peel.

We prepare a mixture for backfilling: mix dry mustard, sugar and salt. At the bottom of an enameled or glass pan with a thin layer (about 1 mm) pour the prepared dry mixture. We spread the pieces of watermelon in a dense layer. Sprinkle on top with backfill, put the next layer of watermelons, etc. If necessary, mix a new portion of dry backfill. The topmost layer of watermelons should be sprinkled more carefully. We put oppression on top of the resulting mass. It can be a liter jar of water, placed on an inverted flat plate.

Leave at room temperature for 5 days. Then we put it in the refrigerator. After cooling, you can eat the dish. Before you lay out the pieces of watermelon for use, you need to wash them from the remnants of the backfill with the resulting brine.

Simple recipes of salted watermelons in haste are a great reason to try new delicious dishes. Moreover, they retain all the useful properties of fresh watermelons.

Wash the watermelons, cut them into thick slices, cut the skin from each of them (it can be used for making candied fruit or jam).

Peeled watermelon slices without a peel cut across into triangular pieces.

Prepare the brine by dissolving 2 cups of salt in 10 liters of water. 5 liters of brine will require 1 cup of salt, etc. Use cold water passed through a filter. Stir the salt well to dissolve the crystals.

Place the watermelon pulp in a pickling bowl. To do this, you can use plastic or enamel buckets, suitable pots or jars. It all depends on your appetites and storage conditions. Pour the watermelons with brine and leave at room temperature for a day. Then move to the cold. If removed immediately in a cold place, more time will be required for ripening.

Salted watermelon in small pieces will be ready on the second day. A more salty snack will take a little longer. But still, this method is much faster than pickling whole watermelons.

It is very important to choose high-quality melon for salting. Watermelon should be ripened, while not loose inside. When buying, pay attention to the peel so that it is firm and free from damage.

Salted watermelons themselves are very tasty, but you can still make an unusual salad with Feta cheese from them.

Watermelon salad

You will need:

• 3 tbsp. l wine vinegar;
• 1 tsp salts;
• a little ground hot pepper;
• olive oil;
• cucumber;
• half of the bulb;
• 3 tomatoes;
• a couple of slices of salted watermelon;
• bell pepper,
• feta cheese 100 g

To prepare dressing, mix vinegar with pepper and salt, add oil, whisk. Peel the cucumber, cut into cubes, onions in half rings. Remove the middle from the sweet pepper and chop it. Dice the tomatoes, watermelon and cheese. Place all chopped ingredients in a salad bowl, fill with dressing, mix and serve immediately.

Juicy striped fruits are nourished by the energy of the sun and fall on the table in late summer. Their season ends quickly, but no one will stop you from prolonging it. Just put the watermelons in jars. Of course, the taste of salted watermelons is different from fresh, but they do not become less tasty. On the table, bright juicy slices look very nice.

Like many people, I like watermelons. But this berry is available only in August and September. Therefore, experienced and thrifty housewives harvest these fruits for the winter. In a previous article, I did a review. And few people know that they can still be salted.

Some people cannot imagine how a sweet berry is salted. And you try to cook such an original appetizer. Of course, she is an amateur, but gourmets will surely appreciate an extraordinary taste.

To be honest, I first tried salted watermelons about ten years ago, and I did not like them at all. But with age, taste preferences change, so I again came across a salty snack, and it seemed very tasty.

If you decide to experiment or have already salted the fruits for the winter, then check out this article. I tried to collect the most common and simplest options.

This is an easy way to harvest berries for the winter. You can experiment with the appearance and volume of spices. But if you are the first to preserve this fruit, it is better not to change the proposed composition.

Ingredients:

• 3 kg of watermelon;
• 10 cloves of garlic;
• 1 horseradish root;
• 2 bitter peppers;
• 1 bunch of dill;
• 1 bunch of parsley;
• 3 tbsp sugar;
• 3 tbsp salt;
• 1 cup apple cider vinegar.

Cooking

At the very beginning we send sugar and salt to the pan, then fill them with apple cider vinegar and leave until all the crystals have dissolved.

Meanwhile, we wash the watermelon under cold water, cut it into medium-sized pieces, as shown in the photo below. It is best to cut off the crust, so it will be more convenient to eat a snack in the winter.

Now grind horseradish, pepper and herbs. Add garlic with whole cloves, so you don’t need to chop it. Spread prepared spices in an empty pan, alternating with slices of berries. Thus, we fill the entire container.

By this time, sugar and salt will dissolve in vinegar. Pour the appetizer with this pickle. To completely cover all products with liquid, add cooled boiled water if necessary.

We leave salting for 1.5 (days), periodically mixing the contents.

Before rolling in the marinade, add cloves and peas of black pepper. Then we lay out the pieces on sterilized jars and fill them with brine.

We twist the workpiece with metal caps or roll it with a special key. We remove the banks for storage in a cool place.

Salt watermelon recipe for winter: readiness in three days

In this way, you can quickly pickle a summer berry. The process itself takes no more than 15 minutes, and after that, the watermelon will be pickled for 72 hours. See the video for a walkthrough:

  When the snack is infused, then you can immediately try it, and roll up part of it in sterilized jars. If necessary, divide the slices into smaller parts.

How to salt watermelon slices with mustard

Now consider the dry method of pickling summer berries. This recipe allows you to store pieces of fruit until the New Year. This option is quite simple, so do not worry that you will not be able to make a harvest for the winter.

Ingredients:

• Watermelons;
• 1 tbsp mustard powder;
• 1 tbsp white sugar;
• 1 tbsp of edible salt.

Cooking

1. For pickling, choose a berry with a dense structure. The pulp can be brown or red, it does not matter. The fruit is well washed under running water, then we divide it into large enough slices, but so that they can fit in a 3-liter jar.
2. Cut the crust from pieces, as it will be superfluous in our workpiece.

The white part of the crust can not be cut, as it also turns out delicious.

1. If necessary, cut the slices into smaller pieces.
2. The prepared pieces are distributed in sterilized glass jars.
3. In a plate, carefully mix the dry mustard with salt and sugar.
4. For one can of 3 liters, we need 1 tablespoon of the prepared mixture.
5. In a container with watermelon add mustard mass, cover with a lid and shake so that all the ingredients mix well.
6. Leave the workpiece for three days at room temperature.

It is important to observe the temperature regime, otherwise watermelons can deteriorate at high temperatures, or not marinate at low temperatures.

1. After this time, we roll up the cans and put them in the pantry or cellar, and best of all in the refrigerator.

Such an unusual blank will surely please you and loved ones. Therefore, try to use this recipe, and you will not regret it.

Salting watermelon slices without sterilization with aspirin

Acetylsalicylic acid allows you to increase the shelf life of the workpieces, as well as to avoid the fermentation process, since the antibiotic kills all harmful microbes. It is in this way that we will use it now.

Ingredients:

• 2.5 kg of sliced \u200b\u200bwatermelons without peel;
• 70 ml of 9% vinegar;
• 50 g of sugar;
• 50 g of salt;
• 2 tablets of aspirin.

Cooking

For pickling, you should choose a watermelon with a dense pulp, so it’s best to take a slightly unripe berry. It is necessary not only to cut off the crust, but also to get rid of seeds, this is a rather laborious process, so be patient. If a few seeds remain, then there will be nothing wrong.

We put slices on dry banks and fill them with boiling water. Cover with a warm blanket and leave the watermelons to warm for one hour.

At the next stage, pour the liquid into the pan, add all the remaining ingredients and aspirin tablets to it. We put on the stove and after boiling we cook a couple of minutes.

Hot brine pour watermelon slices. And then we roll the covers with a special key.

It should be noted that several decades ago, doctors banned the use of aspirin during cooking and winter preparations. Therefore, use this method at your own risk.

How to salt watermelons for the winter hot way

Consider another option for preparing an original appetizer with a piquant taste. You can use spices as you wish. In this recipe we will only add vinegar and pepper, but if necessary add other spices.

Ingredients

• Ripe watermelon;
• 1 liter of water;
• 1 tsp vinegar;
• 1 tsp sugar;
• 50 g of salt;
• Allspice.

Cooking

Watermelon must be washed under running water. In order for the snack to have a dense structure, unripe fruits should be used. Cut the berry into pieces, cut the crust and remove the seeds.

Pour table vinegar into a pot of water and mix sugar and salt in a liquid. After boiling, cook the marinade for two minutes. At the same time, you can sterilize banks.

We distribute watermelon slices over prepared jars. In each container, add a few peas of allspice. If you wish, you can also send bay leaf and cloves.

Remove the brine from the stove and immediately fill them with a snack.

We twist the metal lids and turn the cans over. We cover them with a warm blanket or towel and leave them in a dark place until they cool completely. Winter snack is ready.

Salting watermelons in a jar with slices without vinegar

There is another simple way to preserve summer berries. Here is the number of products for liter cans. If you roll wedges in a larger container, then increase the number of spices proportionally.

Ingredients:

• 1 watermelon;
• 5 peas of pepper;
• 1 bay leaf;
• 2 tbsp sugar;
• 1.5 tbsp of salt;
• 1 liter of water;
• ½ tsp citric acid;
• Horseradish leaves according to preference.

Cooking

We wash the summer berry with cold water, then cut into slices of such a size that they fit in sterilized jars. At the bottom of the container we spread horseradish leaves, and then watermelon without peel and seeds.

To prepare the brine in a pan with water, add peas of pepper (about 5 pcs), lavrushka, granulated sugar and salt. After boiling with marinade, pour watermelon slices.

Banks are covered with metal lids and sent to a warm place for half an hour. Before spinning, do not forget to add citric acid.

We twist the lids and turn the cans upside down. We leave it in this position until it cools completely, after which we put it in the refrigerator or cellar.

If you are worried that such a blank will not please family members. To start with, add a few pieces to the sample. If the taste of salted watermelons suits you, be sure to roll up 2-3 cans for the winter.