Interest in the striped berry is never lost, even in winter it decorates our table, if we take care of its harvesting in the fall. The best way of harvesting is canning, it is pickled watermelons in jars for the winter that are in special demand, due to the uniqueness of their taste. To give this very taste, various marinades are used, all kinds of spices and spices are put, which makes the canned fruit appetizing.

We bring to your attention a recipe for pickled sweet-salted watermelons. Using the technology described below, you can easily prepare a delicious snack for the whole family.

Secrets of successful conservation

Ripeness of the striped berry

It is best to preserve unripe watermelons. Leave the overripe fruits for pickling or moonshine, and if they are ripe, eat them fresh.

Choosing a good watermelon

Immediately before marinating, rinse the watermelons well, because they will be preserved along with the peel. For the same reasons, carefully approach the choice of the berry itself. Our tips for choosing a berry are collected in a separate article.

Try to keep it nitrate-free and free of any external damage (scratches, cracks, etc.), otherwise it is highly likely that along with the beneficial properties, you will marinate all kinds of bacteria.

Three times filling

Fill the jar with boiling water (not marinade) 3 times.

Why it is impossible to fill in less is very simple to explain: the bay even pickled fruits twice with boiling water - there is a high probability that the banks will "explode".

Spices in the marinade

You can marinate striped berries without spices, using only watermelons and marinade for spinning. But it is better to add all kinds of aromatic spices. They will add spice to the finished canning and make it truly special.

Having decided to close watermelons in jars along with spices, use the simplest, and most importantly, natural seasonings that Mother Nature herself gave us.

You can use as spices and spices:

• Bay leaf;
• cherry leaves, currants, etc .;
• peppercorns;
• garlic;
• mint;
• greens, etc.

If you properly prepare pickled watermelons in jars for the winter, you can get a portion of the delicious summer treat without wasting much on expensive ingredients.

Adhering to simple pickling recommendations, the delicacy, beloved by many, will retain the maximum of its useful and taste properties until winter. And while the last representatives of the melons and gourds are still waiting for their buyers in the markets - hurry up and you buy and prepare for yourself a piece of summer.

Happy preservation and bon appetit!

Canned watermelons are a tasty and healthy preparation for the winter. It is served chilled in combination with various pickled vegetables and fruits, pickles, or as a main appetizer for meat dishes and hot side dishes. The recipe for pickling this large and juicy berry is simple; table vinegar, table salt and citric acid are used as natural preservatives for canning.

The classic recipe for a juicy watermelon snack

Fresh marinated watermelons are a reminder of summer on cold winter days. This appetizer has a refreshing, original taste that goes well with a variety of dishes and other preparations on the table.

To prepare canned watermelons according to the classic recipe for one liter jar, the following ingredients are required:

• ripe watermelon, medium size - about 0.25% of the whole;
• sugar (1 tbsp. spoon) and table salt (1 tsp. spoon);
• table vinegar and fresh garlic (3-4 cloves).

The first step is to prepare all the necessary ingredients. Watermelon is washed and cut into medium-sized slices, some of which can be eaten fresh, and some can be used for juicy workpieces. Cans for seaming are also washed and sterilized in boiling water or under steam with lids.

The resulting large parts of a large berry are again cut into approximately equal, small pieces of triangular size (it is in this form that they are best and easiest to pickle).

The thickness of each slice is 2-3 cm, while the upper seeds are removed, those that can be left near the crust, and the sharp tops are slightly cut off so that the parts fit better into the container.

On the bottom of a clean and sterile glass jar, put garlic, previously peeled and divided into cloves. There, if you wish, you can send several fresh cherry or currant leaves. From above, the entire volume is carefully filled with watermelon pieces, without pressing them too hard to each other so that they completely retain their shape.

Pour boiling water over the contents of the container and then let it brew with loosely closed lids for 20-25 minutes. After this time, the water from the cans is poured back into the pan, brought to a boil again and sugar, salt and vinegar essence are added alternately in the recommended proportions.

The marinade is boiled for another 10-15 minutes on low heat, and then hot melted watermelons in jars are poured over them and immediately the containers are tightly rolled up with lids. The workpieces are turned over, covered with a warm cloth and must be allowed to cool to room temperature during the day. After that, a juicy snack for the winter is ready, it can be sent for storage and after 2 weeks it can be safely served at the table.

Fresh pulp marinated with allspice

Another way to pickle fresh berries is to roll up the pulp along with allspice and pour it all over with a classic pickle. The output is a very juicy, sweet and sour snack with a unique and refreshing taste.

To prepare such a preservation, take the following ingredients:

• watermelon - 3-4 large slices;
• salt, sugar and vinegar (9%);
• allspice and aromatic herbs as desired (mint, cilantro or parsley).

For this recipe, watermelons should be slightly unripe, with a dense, yet juicy pulp. Selected berries are thoroughly washed with water, then cut into several small pieces. Now remove the seeds and carefully cut off the green crusts with a sharp knife, removing the thinnest possible layer.

Banks for seaming are sterilized and allowed to dry. In parallel, a pot of clean water is placed on the stove and the brine is prepared. Salt, sugar and quite a bit of vinegar are added to the liquid.

Bring everything to a boil and boil for 5-7 minutes, then add other spices and spices, such as red ground pepper or fresh, chopped mint leaves or celery stalks.

Peeled and proportionally cut pieces of watermelon are carefully laid out in prepared glass containers, allspice peas are poured into the same place and poured with boiling marinade.

Salted watermelon for the winter in jars - a recipe with spicy herbs

Properly pickled watermelon retains all its useful properties, and crispy and juicy slices of this berry will cheer you up on cold winter evenings. This non-sterilized recipe makes the seaming taste richer, with savory and aromatic notes through the use of hot peppers and popular spices.

To prepare a blank for the winter, use the following ingredients:

• fresh watermelon (2-3 kg);
• garlic - large 7-10 cloves;
• bitter cayenne pepper - 1-2 pods;
• horseradish root, parsley and dill;
• salt, ground pepper, cinnamon and vinegar.

Water is poured into a large saucepan and salt, sugar and a little wine or table vinegar are added to it. While the liquid is infused, they are preparing a watermelon. A large fruit is cut into slices, then into even smaller pieces of a rectangular or triangular shape and a sharp knife is cut off the rind, leaving only juicy pulp.

Horseradish root, fresh parsley and dill are washed with water, chopped and mixed with all herbs. Finely chopped garlic is added to them. Watermelon slices are placed in a deep container along with herbs and garlic, alternating layers. Then everything is poured with boiled brine, which was infused in another saucepan for 30–40 minutes. You can sprinkle the top with small pieces of hot pepper, so that the salting takes on a more piquant taste.

It is not necessary to put under pressure, since the pulp of the berry can be damaged and give too much juice. In such a brine with spices, the watermelon is left for several days, covering the pan with cling film or a light plastic lid. Gently stir the entire contents with a wooden spoon every 3-4 hours.

After 2-3 days of infusion, the salting is transferred into clean and sterile three-liter jars, on top of each of them you can add a few peas of allspice and dried cloves, then seal the lids and send the resulting blanks for storage.

Watermelons in honey marinade - a bright and aromatic preparation

Pouring with honey makes the taste of canned berries delicate, juicy and unusual. It can be served both as a dessert and in combination with fried meat and other hot dishes.

For the preparation of pickled watermelon, the following types of products are used:

• fresh green berries of medium size (2-3 kg);
• natural honey - 3-4 tbsp. spoons;
• spices for the marinade - salt, sugar, vinegar and other seasoning options to taste.

For the preparation of this seaming, it is better to take large berries that are slightly unripe, with dense pulp and a small amount of seeds. It is not necessary to cut the rind, but if you are using small jars, you can remove the green layer to save space.

Before slicing the watermelon, rinse it in cold water. Then the resulting large slices are again cut into several pieces in the form of triangles or rectangles, the main thing is that they are approximately equal in size. Trim the tops if necessary to fit the slices better in the jar.

Preservation containers are pre-washed in a solution with soda and treated with steam. The cut slices are tightly placed in prepared jars, so that there are as few voids as possible inside the container. The decomposed pieces are poured with hot boiled water and infused for 10-15 minutes.

Then the water is drained and put back on the fire, adding the necessary spices to it in the form of salt, sugar and vinegar. The marinade is boiled for another 10-15 minutes, stirring occasionally.

At the very end, add 1 tablespoon of fresh vinegar and the recommended amount of natural honey. Stir everything thoroughly again and simmer over low heat for no more than 5-7 minutes.

While hot, the marinade is poured into jars with watermelon slices, the lids are hermetically sealed, the blanks are wrapped in a warm cloth and allowed to cool upside down, after which they are stored until winter.

Watermelon pulp jam - a delicious and healthy dessert

For the winter, watermelons can be salted or pickled, but do not forget about the possibility of preserving tasty and healthy jam from watermelon pulp, which may remain after the preparation of other canned blanks. It turns out to be very delicate in taste and moderately sweet.

To quickly prepare watermelon jam according to this recipe, you will need a minimum of ingredients, namely juicy watermelon pulp, granulated sugar and citric acid.

Instead of the latter, you can use the juice of natural lemon or other fresh citrus fruits such as orange or grapefruit. In addition, you can combine watermelon pulp with other berries, resulting in an even more juicy and tasty preparation.

The washed watermelon is cut into slices, then the seeds and rind are removed, and the pulp is cut into thin, medium-sized slices or cubes. In a deep bowl, mix the berry pieces with sugar and leave to infuse for several hours until a sufficient amount of juice appears.

Then they transfer the pulp to a saucepan and put it on the stove, cook for 20-25 minutes, stirring constantly with a wooden spoon, remove the foam, if it appears. In the middle of cooking, add fresh lemon, orange or grapefruit juice, you can also add some fresh cranberries.

The hot mixture from the pan is carefully transferred into clean glass jars, they are tightly closed, wrapped in a blanket and allowed to cool, and then sent to the shelves until winter. This watermelon-berry dessert can be served with pancakes, fresh baked goods, or added to various sauces.

Not many people prepare pickled watermelons for the winter - the taste of this spicy snack is unusual for most of our contemporaries, while earlier salted watermelons were a traditional dish. However, even today there are gourmets who can appreciate pickled watermelons at their true worth. Each hostess has the opportunity to surprise guests by serving this unusual appetizer to the table.

How to pickle watermelons

The technology for preparing pickled watermelons does not differ from the technology for pickling most vegetables, however, some points should be known and taken into account.

• Watermelons are marinated in large glass jars, but in order for them to fit well, they are usually cut into pieces. However, there are very small watermelons that do not exceed tomatoes in diameter - they can be pickled whole. There is no need to remove the peel from the watermelon, but it is better when it is thin and does not take up a lot of useful space in the jar.
• You can marinate both ripe and unripe berries - the taste of a ready-made snack for the winter depends by 90 percent on the taste of the marinade with which the watermelon is soaked.
• Cracked and overripe berries are not suitable for canning, and specimens with damaged skin should not be taken.
• Before cooking from a watermelon, if it is not marinated whole, it is recommended to remove the seeds - without them canned food is stored better, which is extremely important for preparations for the winter.

For the rest, the technology for preparing marinated watermelons for the winter will depend on the recipe chosen.

A simple pickled watermelon recipe

• watermelon - 2 kg;
• water - 1 l;
• granulated sugar - 40 g;
• table vinegar (9 percent) - 70 ml;
• rock salt - 15 g.

Cooking method:

• Sterilize the jars. For the amount of ingredients specified in the recipe, one three-liter should be enough.
• Prepare the watermelons by washing them well, cutting them into chunks, and removing the seeds from them.
• Boil water in a saucepan, pour vinegar into it, add sugar and salt. Simmer for a quarter of an hour.
• Place the watermelon slices in a jar and pour over the hot marinade.
• Put a towel in a large saucepan, put a jar or jars on it, if there are several. Pour water into a saucepan so that it is shoulder-length cans. Cover them with lids and sterilize for 20 minutes after boiling water in a saucepan.
• Remove the cans, seal, turn over and cover with a winter blanket.

When the jars are completely cool, they should be stored in a cool place in winter, but not necessarily in the refrigerator - they stand well even at temperatures just below room temperature.

Classic pickled watermelons

• watermelon - 2 kg;
• water - 1 l;
• salt - 20 g;
• granulated sugar - 40 g;
• vinegar essence (70 percent) - 20 ml;
• black pepper (peas) - 5 pcs.;
• garlic - 1 clove;
• celery - 2 sprigs;
• bay leaf - 3 pcs.

Holiday video recipe:

Cooking method:

• Cut the washed watermelon into small pieces.
• Sterilize the jars. The number of ingredients in the recipe is calculated for one three-liter. If desired, they can be doubled or tripled - it all depends on how much you want to prepare this snack for the winter.
• At the bottom of the jar, put a sprig of celery, a clove of garlic, without chopping it, laurel leaves, peppercorns.
• Fill the jar with berries. Place the remaining celery stick on top.
• Boil water, fill it with watermelons in a jar, filling it to the very brim. Wait 20 minutes, drain the water back into the pot.
• Stir salt, sugar in water, bring it to a boil again and boil for five minutes.
• In each three-liter jar, if there are several, pour a tablespoon of the essence.
• Pour boiling marinade over the watermelons, seal. Let cool completely under a warm blanket.

Pickled watermelons according to this recipe keep well throughout the winter at room temperature. They have a sweet-salty taste; they are juicy and aromatic.

Watermelons in a spicy marinade

• watermelons - 5 kg;
• water - 2 l;
• salt - 30 g;
• sugar - 30 g;
• table vinegar (9 percent) - 80 ml;
• honey - 100 g;
• currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.

Cooking method:

• Wash the watermelon, cut into small pieces, peel.
• Wash and sterilize two 3-liter jars.
• Place the pieces of watermelon tightly in the jars.
• Boil water and pour boiling water over watermelons. After 10 minutes, pour the liquid back into the pot.
• Boil the same water again and pour hot into the jars. Wait 5 minutes and return the water to the pot.
• Put honey, spicy leaves, salt and sugar in it, pour in vinegar and boil for a minute.
• Pour the finished marinade into the jars, roll them up with lids and leave to cool upside down under something warm.

Watermelons cooked for the winter in a spicy marinade are very tender and aromatic, have a sweet taste, just a little salty.

Video: Delicious pickled watermelons for the winter. Family recipe

By the same principle, you can create your own recipe for pickled watermelons - the main thing is not to overdo it with spices.

Fragrant and juicy watermelon has long and rightfully enjoyed worldwide love. The sweet pulp of the unique fruit saves you from thirst and nourishes the body with essential microelements. Culinary creators since ancient times have included watermelon in drinks, sweet treats, and snacks. Modern housewives, also, do not ignore watermelon preparations for the winter. Striped berries are salted and pickled, wine and honey are made, and candied fruits and jam are harvested from the peels. An unusual combination of sweetness and spicy bitterness of a watermelon canned for future use will decorate, even, a festive feast. Simple step-by-step recipes will tell you how best to prepare this wonderful delicacy at home.

The best recipes with photos

The last notes

What is watermelon honey? It's simple - it's condensed and evaporated watermelon juice. In the south, where there is always a good harvest of these sweet and aromatic berries, in order to prepare delicious jam from watermelon juice for the winter, housewives use this simple home-made way of harvesting. Such "honey" has a special short name - nardek.

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

The pulp contains many beneficial 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 watermelons for the winter. This process is time consuming, but you will not be wasting 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 banks

The taste of the watermelon pulp turns out to be a little unusual, but such an appetizer will certainly appeal to loved ones and guests.

Ingredients:

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

Preparation:

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

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

Pickled watermelon

With this quick way of preserving watermelons, sterilization can be dispensed with. It can be stored perfectly all winter.

Ingredients:

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

Preparation:

1. In this version, the flesh of the watermelon is peeled and cut into small square or rectangular pieces. It is also better to remove the bones.
2. We put it in a clean container and fill it with 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. If desired, you can add spicy herbs, mustard seeds, hot pepper.
6. Pour in brine and add three aspirin tablets.
7. Can be closed with screw caps or tightly sealed with ordinary plastic ones.

Prepare 3 kg of watermelon.

Preparation:

1. The watermelon is washed and peeled and peeled.
2. Cut into small, free-form pieces.
3. Set the temperature in the freezer to the lowest possible temperature beforehand so that the freezing process is very fast.
4. Place 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 later storage.

Thaw this watery berry slowly in the refrigerator.

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

Ingredients:

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

Preparation:

1. The watermelon pulp must be peeled from the green peel and seeds. Slicing into small size arbitrary cubes.
2. Place in a suitable container and cover with granulated sugar.
3. You can leave it in the refrigerator overnight for juice to appear. Or on the table for a few hours.
4. We put our mixture on fire for 15 minutes, gently stirring occasionally and removing the foam. Let it cool completely and repeat the procedure several times.
5. When the jam is ready, we fill sterile jars with it and close it with a special machine.

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

For a long time, 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.

Preparation:

1. From this amount, approximately one kilogram of nardek will be obtained.
2. Separate the pulp and squeeze the juice through several layers of cheesecloth.
3. The resulting juice is filtered again and put on medium heat. You need to cook, stirring constantly and skimming for several hours. When the juice has boiled down to about half of the original volume, turn off the heat. Leave to cool completely. Better to refrigerate overnight.
4. Repeat the procedure in the morning. The preparation process takes several days. Readiness is determined according to the principle of jam - the drop should keep its shape on a saucer.
5. The product becomes stringy and really looks like honey.
6. Pour into jars and store in a cool, dark place.