- this is dessert, then in winter this fruit easily turns into an unusual snack. It acquires various tastes and can become sour, spicy, salty and even spicy. It all depends on personal preference.

Watermelon contains many healing substances and trace elements that have a beneficial effect on the human body. But how to salt watermelons for the winter in banks in order to preserve them as much as possible?

When pickling, for example, acetic acid destroys some of the beneficial compounds and vitamins. In addition, not everyone can eat foods with its contents, especially for children whose hands are drawn to a treat when they see a watermelon. Replacing the conservation process with natural fermentation, we get a natural product in our own juice. Therefore, it is more useful to harvest salted watermelons in jars for the winter, then they can delight the whole family.

Before deciding on a recipe for salting watermelons in jars for the winter, you need to choose the right product itself so as not to be disappointed in the taste of the finished dish and not get an upset stomach.

Watermelon with a yellow spot and a bright contrast of the stripes most likely does not contain chemicals. A coarse, yellowish pulp, its uneven color, multi-colored seeds should alert: most likely the berry is stuffed with nitrates, for quick ripening.

Of course, if you salt the watermelons whole in barrels, then they turn out juicier and differ in taste. But in an apartment this way of cooking becomes impossible. Therefore, there is nothing better than salting watermelons in slices using bottles or jars (see).

The recipe for classic salting watermelons with a photo

Based on a 3-liter bottle you will need:

•   (how much will go into the bottle);
• 4 tbsp. tablespoons of sugar;
• 1 tbsp. tablespoons of salt;
• 1 teaspoon of citric acid;
• water.

Cooking process:

For the recipe for salting watermelon in a jar for rolling, the seeds from the pulp should be removed. In the process of fermentation, a very active reaction occurs in them, which can lead to the explosion of the can. If you plan to store the product under a nylon cover or in another non-sealed container, then such cleaning can be omitted.

Citric acid is often replaced with vinegar if it is not contraindicated. Add it when pouring the finished brine into cans - 1 tsp. vinegar per 1 liter of product. Also, aspirin can serve as a preservative. For each liter of packaging, 1 tablet is placed and poured with brine.

For this recipe, you can use all kinds of spices. Watermelon loves the same spices as cucumber. It can be cherry or currant leaves, dill, garlic cloves, horseradish, ginger, allspice, bay leaf, coriander.

For salting, it is recommended to use homemade watermelons without nitrates, since during the fermentation the effect of poisons is enhanced. You should choose thin-bodied varieties with dense pulp, not overripe. If an unripe fruit is caught, do not throw it away. You can even roll greenish watermelons that have not gained sweets. Sugar brine will correct the situation.

But to store, sometimes, there is not enough willpower. I would like to quickly test the finished dish and the workpiece opens before it is completely salted. How to salt watermelons in banks for the winter so that you can enjoy them at any time? Watermelons with mustard can be consumed on the third day of cooking. If you stand them for a week, they will turn into a spicy aromatic appetizer with a rich taste.

Recipe for salted watermelons with mustard

Rinse the watermelon and be sure to peel it (so they will salt out faster).

Cut the fruit into circles, and then cut each circle into 4-6 triangles.

Pour salt, sugar and dry mustard onto the plates.

Rub each piece with mustard and dip in salt and sugar. Pepper if desired.

Put the watermelon in a bottle in layers.

We stand salting at room temperature for a couple of days, and then we send it to the cellar or refrigerator.

Thus, salted watermelons will be obtained. If you want a more pronounced taste - sprinkle each layer of laid out watermelon triangles with a small amount of salt and sugar.

It is better to start salting watermelons in September. The high summer temperature promotes fast and too intense fermentation and watermelons can peroxide.

Salted watermelons with honey

If the sterilization process is replaced by lubrication with honey, a natural preservative and an antibiotic, then watermelons will acquire a special aromatic aroma and an unforgettable taste.

Cooking process:

1. Cut the peeled watermelon into pieces.
2. Lubricate the walls of the cans generously with honey.
3. Lay slices of watermelon.
4. Add well-washed currant leaves, a small piece of ginger and 2-3 chopped cardamom pods.
5. Pour with hot brine (1 tbsp. Of salt and sugar per liter of water)
6. After 2-3 days of fermentation, the brine should be drained, boiled and refilled.
7. You can roll up the finished product.

Having learned how to properly salt watermelons in banks for the winter, please yourself with this preparation on a cold winter evening. Moreover, the body during this period is sorely lacking useful substances. Magnesium, potassium, phosphorus, iron contained in watermelon berries, vitamins of groups B, P and C, will easily make up for some of the missing trace elements.

Whole salted watermelons are exotic on the modern table. In Russia, such an appetizer was very popular. It was harvested in oak barrels with various products and spices.

For salting, small fruits and slightly unripe are best suited. Before preservation, the summer berry must be thoroughly washed to avoid the fermentation process.

Thanks to this method of preparation, you will have delicious watermelons on the table all year long. Harvesting requires more time than regular pickling, so be patient.

Today we will consider several recipes that are accompanied by step-by-step photos. Do not be afraid to experiment, even if some methods seem too bold and complicated.

If you do not have a wooden barrel, then you can use a plastic container, but in this case, the berry can get an unpleasant aftertaste, this must be taken into account.

Ingredients:

• Watermelons with a diameter of not more than 30 cm;
• 800 g of salt per 10 liters of water.

Cooking

First of all, the barrel should be processed and thoroughly washed with cold water. We also wash the berry and dry it with a paper towel.

In each watermelon, you need to make several symmetrical holes with a wooden skewer or a toothpick. Then we dilute the salt in clean water, put the fruits in a barrel and fill them with the prepared brine.

You can add no more than 500 g of granulated sugar and a little mustard powder to the marinade.

At the next stage, we cover the barrel with a clean towel, put a wooden shield on top, and then some kind of cargo. In this state, leave the fruits for a day at room temperature, after which we remove the container in a cool place, at least for three weeks.

Harvesting berries in this way is best in mid-autumn, when the fruits are fully ripe, and you can provide the required temperature.

How to salt whole watermelons for the winter according to my grandmother’s recipe

In Soviet times, berries were harvested in barrels at home and in catering establishments. This appetizer was very popular. There are several old salting recipes, consider one of them.

Ingredients:

• Thin berry;
• 10 l of water;
• 800 g of edible salt;
• 400 g of granulated sugar;
• ½ pack of dry mustard.

Cooking

Watermelons with a small diameter must be washed with cold water. The fruits should not be damaged or rotten spots. Cut the tail and pierce the berry in several places.

The holes on the fruit must be located symmetrically to each other.

In any convenient container we breed sugar, salt and mustard. Mix the mixture thoroughly so that the ingredients are completely dissolved in the liquid. Pour a barrel with whole watermelons with a brine.

We cover the container with a lid and leave it for 20 days in a cool place. Periodically check the salting, if traces of mold appear, then add fresh marinade.

Pickled barrel watermelons

Like previous recipes, this method of salting is quite simple. As containers, you can use a 200-liter barrel or a capacity of 10 liters.

Ingredients:

• Small watermelons;
• 10 l of water;
• 0.5 kg of salt;
• 0.5 kg of sugar.

Cooking:

1. Pure fruits need to be pierced with a knitting needle or a toothpick. You should get at least 10 symmetrical holes.

1. Summer berries are sent to the barrel, which must be pre-processed and thoroughly washed.
2. In boiled chilled water, stir sugar with salt so that all crystals are completely dissolved.
3. Pour the barrel with the prepared brine.
4. We leave the capacity at room temperature under oppression for two days.
5. Then remove the pickles in a cool place for at least three weeks.

You can experiment a little and pickle the berry with sauerkraut or apples.

Soaked whole watermelons in a barrel

This method of harvesting summer berries is the longest. Fruits will be ready for use only after three months. If you want this appetizer to be on the New Year's table, then start cooking now.

Ingredients:

• Small watermelons;
• 10 liters of boiled water;
• 1 kg of apples;
• Mustard to taste;
• Leaves of grapes and cherries.

Cooking

Fruits should have a diameter of about 25 cm. You can use any apples you like.

At the bottom of a clean and dry barrel, lay out the leaves of fruit trees. Then we distribute a layer of small watermelons, and fill the voids with apples. Thus, we alternate the ingredients until the container is completely full.

To prepare the brine, stir salt with sugar in water. Fill the barrels with the mixture and cover them with a cotton cloth, and sprinkle with mustard powder on top.

Cover with a flat plate or wooden shield and put a small load. Every week, remove mold and change tissue. We keep barrels in a cool place for 3 months.

How to salt whole watermelons in a barrel (video recipe)

If you have not fully figured out the process of harvesting summer berries in large containers, then see the detailed instructions in the following video:

  If you observe the amount of ingredients and the nuances of salting, then you will get crispy watermelons with a pleasant taste. If desired, add various spices to the brine: garlic, pepper, cloves and others.

A small barrel can be bought at any hardware store at an affordable price. And if you get a wonderful snack, then next year buy a wooden, preferably oak barrel.

It is simple to save watermelons until winter - they can be salted, pickled, fermented in a bucket, barrel, pan or glass jar. For this, even unsweetened, thick-skinned and immature berries are suitable. Fresh herbs, spices and aromatic seasonings will add piquancy to the appetizer. The dish is prepared in haste and can be served to the table in a week.

How to salt watermelons with instant slices

Classic recipe for salted watermelons whipped up

In salted watermelon slices, many vitamins are preserved, the pulp benefits the kidneys and improves the intestinal microflora.

Salt fruits can be in any suitable container - pan, bucket, wooden barrel.

Ingredients:

• watermelon (ripe) - 2 pcs.;
• salt, sugar - 1 tbsp. l .;
• water - 1 l.

Cooking method:

1. Cut the fruit into slices of approximately the same size and thickness so that they are evenly salted.
2. Remove the crust and pits (optional). Transfer to a pickling container.
3. Boil water, add spices, stir until they are completely dissolved. Cool the brine.
4. Pour watermelon slices, close the container with a lid, leave at room temperature for two days, and thus rearrange for storage in a refrigerator or cellar.

Salted watermelons with garlic in marinade

You can cook instant salted watermelons with garlic in pieces and whole, if there is a suitable container. Only then should the berries be pierced with a knitting needle in several places. Serve appetizer to potato, mushroom, meat dishes.

Ingredients:

• watermelon, garlic (head) - 1 pc.;
• bitter red pepper - 1 pod;
• water - 1 l;
• granulated sugar - 3-4 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar essence (70%) - 1 tsp;
• bay leaf - 2 pcs.;
• allspice (peas) - 5-6 pcs.;
• cinnamon (root, 0.5 cm long) - 1 pc.;
• cloves - 5 pcs.

Cooking method:

1. Wash the berry thoroughly with a sponge or brush.
2. Cut in equal slices of medium size, remove the seeds.
3. Put it tightly in an enameled pan, sprinkle with chopped garlic and red pepper.
4. Boil water, add the rest of the ingredients declared in the list of products. Boil the marinade for 3 minutes over low heat.
5. Cool a little so that it is not too hot, and pour watermelon pieces. Leave to cool completely at room temperature and then refrigerate. You can try the snack in a few hours, store it - no more than 2 days.

And pickles. Each housewife intelligently approaches this issue: pre-searches for new recipes for pickling, pickling, pickling and soaking, so that in the cold season to please their loved ones and guests with delicious treats of their own preparation. Moreover, traditional Russian cuisine is replete with interesting preservation options.

One of the oldest ways to preserve fruits and vegetables is through urination. If you delve into history, we will find an interesting fact - such a method was practiced by ancient people who lived before our era in Northern Europe and Siberia. The recipe has remained virtually unchanged and is being actively implemented in our century.

True, instead of barrels, they often use glass containers, cans and plastic containers. Many clearly remember what a specific flavoring bouquet is endowed with a soaked watermelon with apples. If you think that in urban conditions, or rather, an apartment, it is impossible to harvest berries - you are deeply mistaken. Everything is simpler than it seems. We offer interesting variations of winter pickles.

The subtleties of conservation

For salting, you should choose fruits of a small size, weighing no more than 2 kg, immature and preferably with a thin skin. From overripe, a loose mass with an unpleasant structure will be obtained. Be sure to check for damage and dents, since cracked fruits during fermentation are “blown away” and peroxidized. If you cook watermelons soaked in a barrel, it is better not to pierce the peel, otherwise there will be no gas.

In a wooden container, whole berries are salted longer - about two months, and turn out to be surprisingly tasty, juicy and fragrant. Many cooks lay out cabbage or currant leaves, various fruits and vegetables in layers. Literally after a few days, you can notice the fermentation process in the form of foam, which forms on the surface of the tank (periodically clean). After that, the barrel is cleaned in a cool cellar or basement. In urban conditions, you can transfer the raw materials into glass jars and put in the refrigerator until fully acidified.

How useful are watermelons soaked in a barrel?

There is no need to talk about the healing power of pickles and preservation, however soaked products are much more useful in healing properties and are indicated for a number of diseases. Practitioners and homeopaths recommend including soaked watermelon in the diet for people with diabetes and being overweight.

This is due to the fact that much less sugar and salt are present in the pulp of soaked berries. The composition retains all the mineral and chemical elements that we get from fresh vegetables and fruits. They may well make up for the deficiency of vitamins in the winter and supply the body with the missing substances. Now let's move on to the technological process - present a wonderful selection of delicious snacks.

How to make soaked watermelons in jars?

Any grades with elastic peel are suitable for preparation. List of ingredients for a three-liter jar:

• approximately 2-3 kg watermelon;
• 15 grams of salt;
• two large spoons of natural honey (instead of granulated sugar);
• three cloves of garlic;
• a tablespoon of citric acid;
• a few leaves of currant.

Organization of cooking

Before making soaked watermelons, wash and cut them into small slices (triangles) without removing seeds. If you wish, you can clean the skin if it is too dense. We lay out the pieces in a sterile container with currant leaves and garlic (layers), pour boiling water to the top and cover with a lid. Leave for 10 minutes, then drain the liquid into the pan.

Prepare a brine: in watermelon water, dissolve honey and salt. Put the marinade on the stove and let it boil, then pour it into the jar, pouring citric acid in advance. Quickly cover or roll up the container, wrap it with a warm cloth, leave it for 6 hours in the room. In a similar way, watermelons soaked in a pan and a wooden tub are prepared. Between the layers you can lay cherry leaves, celery, any greens, horseradish for a piquant taste. For the New Year holidays, the snack will be ready!

Barrel pickling

For 10 liters of water, 500-800 g of salt will be required. We select fruits of medium size, green ripe. The quantity is determined depending on the size of the wooden or stainless packaging. We thoroughly clean the berries from impurities, remove the stalks so that the soaked watermelon ferments faster. You can also make some small punctures with a skewer.

Tightly stack all the fruits so that there are no voids, adding roots, currant or cherry leaves. It remains to dissolve the salt in water, boil, then cool and pour into the container. We cover with a clean gauze cloth, set a heavy load (oppression). Barrels are stored in the basement / cellar. After two days, add the marinade.

In about a month, soaked watermelons will be edible. In a barrel (a recipe can be made in a city apartment), the fruits are unusually tasty. This appetizer will be a great addition to any table.

Sand Recipe

An ancient method of salting, which came to us from the depths of centuries. Whole berries are taken, not injured and without signs of damage. To begin with, washed small sand (about 5 cm) is poured onto the bottom of the barrel. Then the fruits are laid out, each layer is covered with sand. Everything is poured with salt 5% marinade.

A soaked watermelon is stored in a dark, sunny room for about a month. Thanks to this method, the product is crispy, does not deform under oppression and is uniformly impregnated. Try to make the recipe in a small container, and you will be satisfied.

The recipe for soaking watermelons with apples

Another well-known method of winter harvesting in traditional Russian cuisine. A popular dish in Ancient Russia remains popular and beloved in modern society. Apples are better to choose late varieties, ripe, without worms and rot. Instead of a barrel, many housewives use glass and plastic containers. So, the necessary set of components for preservation (on a three-liter container):

• ripe watermelon;
• antonovka apples;
• leaves of red currant and cherry (by eye);
• rye straw (how much will fit).

Ingredients for Refueling:

• a tablespoon of salt with a slide;
• 30 ml of vinegar 6%;
• a large spoon of granulated sugar and, accordingly, boiled water.

Walkthrough

Remove the stalks from the berries, cut into squares, put on the bottom of the sterilized jar. Top up rye straw (you can do without it). The next layer will be apples (if large, it is better to cut). Each row is covered with cherry and currant leaves.

Pour boiling water, let it brew for 10 minutes. After that, the liquid is drained and the container is filled with brine. It is prepared as follows: salt is dissolved in a liter of water, boiled until the granules are completely dissolved, vinegar or essence is poured, sugar is added. Soaked watermelons with apples are corked tightly with a lid and stored in a dark room. Thoroughly sterilize the lids and containers.

Using a similar technology, canned fruits with cabbage, mustard, a variety of fruits, lemons, with the addition of spicy spices. Soaked watermelons at home will delight you with amazing taste and will cheer you up on frosty days!

Fans of canned striped berries do not have to wait for months until the fruits are salted, because you can preserve them in just 2-3 days. Those who tried instant pickled watermelon know that such a fruit is in no way inferior to its counterparts pickled before winter.

Salted in pieces or whole - the berry is always obtained with a special piquant flavor and is perfect for any homemade dish.

Sweet pickled watermelons: a step by step recipe

You can marinate watermelons in 10 minutes, not counting the few days that go directly to salting the fruit.

Sliced \u200b\u200bfruits are the fastest salted, so we offer you a recipe for pickling watermelons in slices. Thanks to this salting, juicy watermelon slices with a sweet taste are obtained, ideally suited for the role of the original dessert.

Ingredients

• Watermelon - 1 pc. medium size;
• Water - 1 L;
• Sugar - 2-3 tbsp. l .;
• Salt - 1 tbsp. l

Cooking

1. To my berry in water, we clear it of peel and seeds.
2. Cut the fruit into medium segments.
3. Cooking marinade:

• mix sugar, salt, water;
• boil the brine and cool it to a slightly warm state.

1. We put the watermelon slices on the bottom of the enameled pan (we use it for preservation according to the recipe, it is not recommended to take a stainless steel) and pour not hot brine.
2. For 1-2 days we put the pan in a warm place, after which we store the ready-made preservation in the refrigerator for several days.

Keeping the pickled product in the refrigerator for a long time is not worth it. Even the cold will not be able to retain its taste for a long time. How quickly the preservation is prepared, so quickly it should be eaten.

Quickly pickled watermelon slices: recipe for cooking

Ingredients

• — 1 PC. medium size+
• — to taste or one head+
• — to taste or 1 medium pod+

Products for marinade

• — 1 liter +
• — 3-4 tbsp +
• — 1 tbsp. l +
•   - 1 tsp or 100 ml 6% +
• — 2 pcs. +
• Allspice - 5-6 peas +
• Cinnamon Root - small piece (0.5 cm)+
• Clove - 5 pcs. +

Cooking

A poorly bought watermelon will always be suitable for quick salting.

For those who do not like too salty watermelons, a light-salted cooking option is suitable. It is convenient in that after 3-4 hours you can taste the berries.

1. To begin, wash my berry in clear water.
2. After that, we cut it into medium slices, which we must clear of stones.
3. Spread the sliced \u200b\u200bfruit in dense layers on the bottom of an enameled pan (you can use a special plastic bucket specifically for foodstuffs for pickling) and sprinkle it with chopped bitter pepper and garlic.

The next step is to prepare the marinade:

• bring to a boil a liter of clean water;
• put in a boiling liquid all the necessary ingredients for the marinade recipe and boil them after boiling for about 3 minutes. on a calm fire;
• we cool the marinade a little so that it is moderately hot, and fill them with watermelon slices.

We keep such salted goodness for no more than 1-2 days in the refrigerator. Remember that the product is not sterilized and is not designed for long-term storage.

What fast canned watermelons are served with

Given that watermelon flesh, like a sponge, absorbs all the aromas of spices and spices added to preservation, the taste of pickled berries can initially be adjusted to suit you, correctly determining the composition and amount of natural seasonings.

The salty spicy taste of the berry is ideal for the following snacks:

• fish;
• meat;
• potato;
• mushroom dishes, etc.

Acting as an original appetizer for main dishes, gourds in the marinade are also perfect as ingredients for the preparation of some of them.

For example, from a pickled fruit, you can make a salad, side dish and even dessert. In a word, there are no options for a culinary experiment.

Pickled watermelons: the whole pickling recipe

For those who do not like to salt with slices - you can offer the whole pickling recipe. Of course, given that the striped berry will be pickled for several days, it is still better to cut it, at least in half. So it is faster saturated with marinade and spices, which will undoubtedly decorate its taste.

Ingredients

• Watermelon - 2 pcs. weighing 2-2.5 kg;
• Water - 4 L;
• Vinegar 9% - 260 g;
• Salt - 125 g;
• Sugar - 250 g;
• Garlic - to taste;
• Allspice - 5-7 peas.

Cooking

1. My berries and cut in half.
2. We put the halves in a large pan. If all parts of the berry do not fit, distribute them evenly over 2 containers.
3. We make the marinade:

• mix salt, water, sugar in a separate pan and bring the contents to a boil;
• in boiling water add vinegar and spices (peppercorns and chopped garlic), boil the marinade until cooked for 1-3 minutes.

1. Pour a warm marinade into the saucepan with fruits, cover it with a lid and leave it to cool for a while.
2. As soon as the preservation cools down - we remove it in a cool place (refrigerator, pantry, cellar) for 2 days. After a couple of days, the product is absolutely ready for use.

To make a quick pickle a success - take care of the quality of the berries. Choose only thick, not overripe watermelons. Soft, damaged and generally imperfect fruits - not suitable for quick salting.

After gourds are selected - thoroughly rinse them in water with a food brush. If the peel of the fetus is too thick - cut it off, thin - can be used for salting. To add or not to add spices - it's up to you, in any case, you can always count on an excellent canning result, in the form of excellent taste.

Now you know simple recipes for making instant pickled watermelon. Just a few days of waiting will give you a great snack, which is not a shame to put on the table. Help yourself with a useful summer product of autumn cooking, delight yourself and your loved ones with delicious preservation.

Bon Appetit!