How to salt watermelons in a jar. How to close watermelons for the winter in jars - a recipe for sweet watermelon with aspirin

11.09.2019 Restaurant notes

Choose watermelon recipes for the winter to taste. They can be salted, pickled, soaked, sweet jams made from pulp, emerald jam from crusts. The procurement of these large berries is close in principle to the preservation of vegetables, because the recipes are similar to pickles and marinades from zucchini, cucumbers, cabbage. Watermelons are closed in jars or tubs on their own or in combination with other vegetables and spices.

Depending on what you want to cook, select the appropriate sizes and quality of watermelons:

strong fruits with red or pink flesh, but not overripe, are suitable for urinating, pickling, pickling;

ripe watermelons are needed for jams;

for jam, you only need a crust with which the top green layer is cut.

If you intend to preserve the whole watermelons, they should be small in size, without spots, cracks. For pickling in jars, fruits with a diameter of about the same as the jars in which they will be rolled up are picked. Then they are cut into pieces.

The five fastest watermelon recipes for the winter:

The most common and at the same time simple recipe for watermelons for the winter is pickling. This type of preservation is done in several steps.

Small watermelons wash well.

The peel is peeled, the seeds are taken out, the pulp is cut into slices of such a size that they freely pass into the neck of the jar.

Lay out watermelon in banks.

A marinade is prepared from water, sugar and salt - per liter of water per tablespoon. Boil it, then cool to 30 degrees.

Jars with watermelons are poured with marinade and left warm for a couple of days.

Ready-made pickled watermelons are stored in the refrigerator.

The five most nutritious watermelon recipes for the winter:

Watermelons for the winter will be even tastier if you try to apply these tips:

a prescription of jam with soda makes watermelon peels look like pineapples in structure;

ideal for salting are pink inside the watermelon;

it is better to pickle and salted whole thin-bodied fruits.

Salty watermelons are very popular due to their extraordinary taste. In the finished dish, notes of kvass and brine, as well as a slight aftertaste of wine, are felt. Many housewives prefer to serve salted slices of watermelon as a savory snack on a festive or everyday table. Gourmets squeeze juice from pickled slices and consume it in an independent form. The watermelon pickle has a number of features that must be followed without fail. Consider the basic aspects, highlight the main thing.

Features of salting watermelons

To preserve berries in jars, choose small fruits. The best option are watermelons weighing from 2 to 3 kg. Otherwise, the slices will be too large, they simply will not go into the neck of the container.
If you do not plan to peel off the peel, give preference to specimens with a thin skin. If it is too thick, the shell will have to be removed, and the flesh must be chopped into pieces. When buying, pay attention to the integrity of the watermelon, its surface should not have cracks.
For salting watermelons, you need to choose ripe, but by no means overripe fruits. Otherwise, the flesh will turn out acidic, friable, similar to a jelly-like mass.
Before starting salting, wash the watermelon, if necessary, remove the peel. Without fail, remove all seeds, otherwise the jar with a spin will explode. Some housewives do not throw away the skin, but make jam on its basis.
If we talk about the amount of brine on a berry weighing 2 kg. leaves about 1.5 liters. liquids. It all depends on the size of the slices into which the watermelon is cut. The larger they are, the more solution is required.
A salted watermelon has a slightly sour finish. Therefore, when preserving, leave the pulp for a while for fermentation to achieve the desired effect.
To speed up the duration of salting, pierce the peel with a thick sewing needle. You will need to make about 12-15 holes. If the berry is salted without a crust, the duration of the procedure is usually 1.5-2 days.

Salon of watermelons: spices and additional ingredients

Spices are often used as additional components. Below are the most popular components, the amount is calculated on a can of 3 liters. To conduct salting as efficiently as possible, choose 3-4 items, feel free to add them to watermelons.
The most popular is garlic. It must first be cleaned and chopped into slices. The amount is added to taste, usually 5 teeth are enough.
Many housewives prefer to pour coriander (5 pcs.), Peas (4 pcs.), A fresh bunch of dill into the brine. Bay leaf (not more than 6 pcs per can) and onions (2 pcs. Medium size) will be useful.
To give the watermelons an unusual aftertaste, add pickled ginger / horseradish or 0.5 cm of grated plant root. Ginger goes well with nutmeg (2 pinches), chili pepper (on the tip of a knife).
One of the common neutral ingredients is celery (fresh or dried). Enough 0.5 cm. Root or one fresh branch. Seasoning can be supplemented with currant, cherry or cherry leaves (no more than 4 pcs.).

Salted watermelons: a classic recipe

drinking water - 1 l.
watermelon - 2-2.3 kg.
table vinegar (9%) - 45 ml.
sugar - 90 gr.
salt - 45 gr.

Sort through watermelons, select instances without damaged skin. Wash them under the tap, dry, chop into small pieces (slices should fit in a container for twisting).
Do not ram the watermelon slices too hard, otherwise the final result will lose its entire aesthetic appearance. Sterilize the container, put slices in it to the top.
Start cooking brine. Combine sugar and salt into a granular mass, pour vinegar and water. Send the product to the stove, simmer until the granules dissolve.
You can replace vinegar with citric acid (3 gr.), In which case it is added directly to the container itself for spinning, and not to the pan. When the brine is ready, pour them a watermelon.
Pour water into heat-resistant metal dishes, line the bottom with a towel. Put the jar with the contents inside, pasteurize for 25 minutes.
After boiling, tighten the covers with a special key, wrap them with a winter blanket or a thick towel. Turn the cans upside down, wait until it cools (about 30 hours), transfer to the cold.

pea pepper - 5-6 pcs.
dry chili - 5 gr.
garlic - 5 prongs
drinking water - 1.2 l.
sugar - 110 gr.
watermelon - 2.2 kg.
table salt - 60 gr.
vinegar solution (6-9%) - 45 ml.

Wash the fruits, wipe them with a towel and pat dry. Chop the watermelon into slices, they should fit in a container for rolling. Add peas and chili peppers, peeled garlic cloves to the container.
Bring water to the appearance of the first bubbles, fill it with watermelon. Wait 3 minutes, then pour back into the pot for boiling. Pour in salt and granulated sugar, simmer for a quarter of an hour.
5 minutes before cooking, pour in a solution of vinegar (optionally replace it with 2 grams of citric acid). After 15 minutes, pour watermelon brine (second time), perform the corking procedure. Cool under the covers, move to the cold.

Salted watermelons with honey

honey - 45 gr.
watermelon - 2 kg.
pure water - 1.2 l.
rock salt - 30 gr.
dill (umbrellas) - 4 pcs.
currant leaves - 4 pcs.

Do not peel, chop the fruit into small slices. Sterilize and dry the containers. Lubricate the walls of the container with liquid honey, put pieces of watermelon in it.
Add currant leaves, dill umbrellas. Sweeten and salt the water, pour the liquid into the pan. Stew for a third of the hour, pour watermelons with the brine obtained.
Do not roll up the jars, leave the contents for 2.5-3 days for souring. After the allotted time, drain the liquid from the container, boil it, fill the fruit again. Roll up with a key, cool, store in the cold.

Salting watermelons without sterilization

acetic solution - 65 ml.
watermelon - 2 kg.
salt - 60 gr.
filtered water - 1.2 l.
sugar - 85 gr.

Chop the fruit into slices. Pre-sterilize lids and containers. Put the watermelon pieces in a jar; do not overdo it with a rammer.
Pour water into the pan and wait for it to boil. As soon as this happens, pour liquid into the watermelon slices. After 10 minutes, pour the composition back into the pan, cook for a quarter of an hour.
Pour hot water to the watermelons again, wait 5 minutes. When the indicated time has passed, send the liquid back to boil. Add bulk ingredients and vinegar, simmer the contents for another third of an hour.
When the brine is cooked, fill it with chopped berries, immediately cork. Make sure there are no leaks, turn the dishes upside down. Cool the contents by wrapping them in a blanket.

salt - 30 gr.
drinking water - 1.1 l.
granulated sugar - 55 g.
garlic - 3 prongs
watermelon - 2 kg.
fresh dill - 15-20 gr.
acetylsalicylic acid (aspirin) - 6 pcs.
bay leaf - 3 pcs.

In this recipe, acetylsalicylic acid replaces vinegar. It serves as a guarantee that the composition does not turn sour. The main difference between aspirin and other products is that the drug does not interrupt the taste of the finished dish (as vinegar does).
Choose small fruits for salting, they should also be moderately ripe. Wash the watermelon from the dirt with a foam sponge, chop it with slices about 1-2 cm thick. The pieces should easily fit into the neck of the container.
You can peel if you wish, but this step is optional. Boil the jars for 20 minutes to kill all the bacteria. Dry them, do the same with the roofs. Send chopped garlic, laurel, chopped dill to the bottom. The spice set is universal; select other ingredients if desired.
Place watermelon slices and powdered acetylsalicylic acid tablets on top of the seasonings. In a separate pan, mix water with sugar and salt, boil the mixture until the grains dissolve.
Pour the contents of the cans with hot liquid, tighten with a kitchen key. Turn the dishes upside down, wrap with a thick towel or blanket. Leave under natural conditions for 30 hours, then transfer to the cellar.

Salted watermelons with citric acid

aspirin - 4 pcs.
salt - 25 gr.
granulated sugar - 85 g.
citric acid - 12 gr.
watermelon - 2.1 kg.
drinking water - 1.2 l.

Wash and chop the watermelon into cubes (about 2 cm thick). Fold the slices into a bowl, fill with water. Drain the liquid back into the pan, boil, transfer to a jar of watermelons.
Wait 10 minutes for the pulp to work a little. Drain, add granulated sugar, citric acid and salt, bring the mass until the first bubbles appear.
When this happens, add ground aspirin tablets. Fill the container with slices of watermelon with brine, seal with sterilized lids. Turn containers over, wait for cooling, transfer to cold.

To determine for sure how much brine will go in a particular case, put the pieces in jars. Then fill with water, drain it into the pan. Thus, the amount of liquid is measured. In most recipes, the ingredients are calculated per 1 liter. water, during cooking you can increase the volume to the desired level.

Video: how to salt a watermelon in a bank

Traditional home preservation is simple and straightforward. Fruits and berries are boiled with sugar, vegetables and mushrooms are salted. And only one berry defiantly violates this rule. Why defiantly? Yes, because with such outstanding dimensions it will not work otherwise! Nevertheless, it is already difficult to surprise anyone with a salted watermelon. Not everyone loves him, but many have at least tried. After all, by and large, the originality and complexity of such conservation is precisely in the size of the berries, while the pickling technology itself is familiar to all housewives. You just have to break the psychological template stubbornly sending any berry to jam.

The traditional recipe for salting involves the use of wooden barrels, but we will manage with three-liter jars. Just because of the low probability that in your apartment there will be a couple of unnecessary barrels suitable for salting watermelons. Therefore, we will not rely on chance, even if happy, and pickle a watermelon in a jar. How to salt watermelons in jars? Well, not entirely clear. Take medium-sized (about 2 kg) and not too ripe watermelons. Ideally, if their flesh is bright pink, but not yet red. Carefully inspect each from all sides: we do not need cracks, deep scratches and bump marks. Do not try to save on watermelons for preservation: even if the defect is not visible to the eye, it will certainly affect the taste of the dish. But now you can not be afraid to buy unsweetened watermelon, it does not matter for salting.

You can choose one of two ways to preserve watermelon: with or without peel. This almost does not affect the taste, but soothes many housewives, in whose opinion, accumulate in the green crust. While thinking, prepare the jars. Clean, whole, without cracks and chips - sterilize. Follow the same procedure with covers.

So, wash the watermelons under running water. Cut each in half and then into slices (or pieces). Remove the dark crusts, and put the pulp with white subcrustal parts into jars. Until that moment, you followed universal technology, but now it's time for creativity.

Watermelon pickling recipes in a jar

Classics of the genre. The basic recipe for salting watermelons in jars is very simple and differs little from other similar preservation (tomatoes, zucchini, etc.). Consider that for 2 kg of watermelon pulp you will need 1 liter of water, sugar and salt, 2 tablespoons and 50 ml of table vinegar. Here we note that not all housewives welcome vinegar in brine. If you wish, you can also replace it with citric acid or aspirin.
Then everything is simple: pour the pieces of watermelon in jars with boiling brine and cover with lids. Sterilize jars in a pan of boiling water and roll up. Take it out of the kitchen to a quiet place and let cool at room temperature. It usually takes 2-3 days, but it’s better not to disturb the banks once again.
Spicy watermelon with herbs. To prepare a flavorful snack, take a pickle from a basic recipe and a bunch of dill. Place dill on the bottom of the sterile jar (the larger the tastier the watermelon pulp), and the pieces of watermelon on it. Pour boiling brine. In each jar, throw aspirin (on average, at the rate of 1 tablet per 1 liter of volume). Roll up the jars with sterile lids, wrap them in a blanket and leave to cool at room temperature. You should not use tender parsley in this recipe, but you can try to supplement it with a sprig of celery (on top of a watermelon).
Watermelon with garlic and pepper. And this recipe is for spicy lovers. In addition to the brine components, prepare black pepper peas (8 pieces for each three-liter jar), garlic (4 cloves per jar), bay leaf (4 sheets per jar). Put spices in the bottom of sterile jars: pepper, garlic, bay leaf. Arrange the watermelon in jars over the spices and pour it all together with boiling brine. Now you can tighten the cans with lids, wrap them with a blanket and leave to cool.

Whatever recipe you choose, be prepared for the fact that the taste of salted watermelon in a jar will seem unusual to you compared to your usual perception. Most often, such preservation is used as a snack, and in combination with alcoholic beverages, it turns out to be very successful. Thanks to a peculiar sweet-salty taste, pickled watermelons perfectly cope with the role of a side dish for meat and fish.

Salted watermelon in a jar can be a good alternative to soaked apples and sauerkraut. All watermelon vitamins are stored in such blanks, and the beneficial effect of the activity of lactic acid bacteria is added to them. If you haven’t prepared anything like this before, you should try to salt at least a couple of cans of watermelons to the New Year's table. And even if for some reason this dish does not become your signature one, you will gain a new culinary experience and surprise guests.

To begin with, we suggest that you familiarize yourself with the classic recipe for salted watermelon. Everything is done very simply and quickly. Take a watermelon, wash and cut into several pieces. The amount of watermelon depends on the size of the container where the watermelon will be pickled.

Recipe pickled watermelons number 1

1. So, put the quarters of the watermelon in a tall bowl, pour 9% vinegar in the same place (based on: a glass (250 ml) on 5 kg watermelon), and then fill it with hot marinade.

2. The marinade is prepared as follows: in a separate pan, mix the sugar ( 250 g ), salt (125 g) and water (4 l) and boil.

3. Let the watermelon stand at room temperature until it cools completely, and then put it in the refrigerator for a day or two.

Winter recipe for salted watermelon No. 2

How to salt a watermelon if you want it to be stored all winter? Of course, canned in banks. It is better to choose medium-sized watermelons with pinkish flesh ( ripe sugar watermelons will not work).

Wash watermelons and cut into triangles.
Then carefully place the slices in sterilized jars and pour boiling water.
Soak the watermelons in boiling water for 10 minutes and drain the water into the pan.
Put a pot of water on the stove and bring to a boil, and then again pour watermelons in jars for 5 minutes.
Now it’s time to prepare the brine: add salt and sugar (in 1 liter of water 50 g of salt and 30 g sugar), and also, if desired, spices (ground coriander, ginger, nutmeg), boil everything.
Pour watermelon in jars with hot brine, add 1 tsp to each liter jar. acetic acid (70%) and roll up.
Remove cans under a fur coat for a couple of days, and then in a cool dark place.

The recipe for sharp watermelons in banks No. 3

Spicy watermelons in jars is a rather original dish for lovers of everything unusual.

Place peppercorns, garlic cloves and bay leaves on the bottom of sterile jars.
Then put the slices of watermelon and fill everything with boiling brine (brine as in the second recipe).
Roll up the banks.

The recipe for whole salted watermelons No. 4

In late autumn, when small watermelons with thin skin appear, you can safely salt the whole watermelon. Ordinary glass jars for this purpose, of course, will not work, you will have to find a wooden barrel.

Choose round, even watermelons with smooth skin without any damage.
Before salting watermelons, rinse them well and pierce the skin in several places.
Now tightly lay the watermelons in a sterile barrel.
Then cork the barrel and fill in the tongue hole with a 6% salt solution ( 60 g of salt per 1 liter water). Leave the barrel at room temperature for two days. If necessary, add brine to the barrel, then plug it and place in a cold place.
When laying, watermelons can also be laid with spices: garlic, onions, horseradish root, green dill, currant and cherry leaves, and make the brine sweeter, for example, in the following proportion: 2 cups of salt 1-3 cups of sugar.

Good and tasty pickles to you!

Salted watermelons - a dish with a unique taste, which is very difficult to describe: it has a little wine, a little from kvass, a little from brine. If you serve a salted watermelon to the table chopped into pieces, it will replace a savory snack. If you squeeze juice out of the pulp, you get an original drink. Mistresses who have never prepared salted watermelons for the winter in jars should try at least once to make this unbanal snack.

Cooking features

Salted watermelons are an unusual snack, and the technology for its preparation has its own characteristics.

For pickling in jars, small berries weighing about 2-3 kilograms are suitable, otherwise their pieces in the jar may not enter. Preference should be given to thin-skinned, unless it is supposed to salt them without a peel. The peel should not be damaged.
Ripe, but not overripe watermelons should be chosen for pickling, since the latter turn out to be loose and tasteless.
Before salting, you will have to not only wash the watermelon well and peel it, if required by the technology, from the peel, but also remove all the seeds. If left, canned goods will explode. The peel can not be thrown away, but used to make unusual jam.
A watermelon weighing about 2.5 kilograms takes from 1.5 to 2.5 liters of brine, depending on the size of the pieces into which it is cut: the larger the watermelon slices, the more liquid will go. The exact amount of brine is defined as follows: the berries are placed in jars, filled with water, after which the water is poured into a pan, and its volume is measured. In recipes, the number of components is usually calculated per liter of water, when cooking it must be increased in proportion to the volume of liquid drained from cans.
When salting, the watermelon pulp should wander a little, otherwise the finished canned goods will not have the taste typical of salted watermelons.

To give salted watermelons the desired taste, aroma, you can use a variety of spices and spices: garlic (up to 3 cloves per three-liter jar), onion (no more than one onion), horseradish root and ginger (1 cm), dill and celery (5 branches per 1.5–2.5 l of brine), sweet cherry, currant, laurel leaves (2-3 leaves each), coriander, allspice and black pepper (3-4 peas each). When choosing spices, you can rely on your taste, but be sure to know the measure by adding from 3 to 5 of the components listed above. The amount of salt, sugar should correspond to the selected recipe.

Salted watermelons - a simple recipe with sterilization

watermelon - 2 kg;
water for brine - 1 l;
sugar - 60 g;
salt - 20 g;
garlic - 3 cloves;
dill - 5 branches;
currant leaves - 2 pcs.;
cherry leaves - 2 pcs.

Cooking method:

Wash the watermelon, cut into small pieces, cut the peel from them.
Sterilize, dry a 3-liter jar.
Gently, so as not to wrinkle, put watermelon pulp in it.
After pouring water into the pan, dissolve salt, sugar in it, add the spices indicated in the recipe or replace with those that you prefer.
Bring the brine to a boil, cool to room temperature.
Pour the watermelons in a jar, tie it up with a thin cloth, put in a dark but warm place for two days.
Lay a cloth in a large pot, pour water. Without pouring brine out of the can, put it in the pan. Bring the water in a saucepan to a boil over low heat. Sterilize a jar of watermelon pieces for half an hour.
Remove the jar from the pan. Roll up with a metal cover. Wrap with a towel.
After 6 hours, unwind the towel, put the salted watermelons in a cool room, where they will stand until the winter.

Opening a jar of salted watermelons in winter, you can enjoy their amazing taste, remotely resembling the taste of salted tomatoes. This appetizer is ready for use in a week.

Watermelons salted with honey - recipe without sterilization

watermelon - 2 kg;
honey - 100 g;
sugar - 20 g;
salt - 20 g;
water - 1 l;
ginger root (peeled) - 1 cm;
sweet cherry leaves - 3 pcs.;
currant leaves - 3 pcs.

Cooking method:

Wash the watermelon well and cut into triangular (cone-shaped) pieces directly with the peel.
Sterilize the jar.
Melt the honey to a liquid state and coat with it the walls of the jar from the inside. The layer should not be too thin, use all the honey.
Put on the bottom of the jar a piece of ginger root, on a sheet of currant and cherry.
Lay the watermelon by filling it with the jar halfway.
Put on a sheet of cherries, currants.
Fill the jar with the remaining pieces of the berry.
Put the remaining spicy leaves on top.
Boil water with salt and sugar.
When the brine has cooled, pour it into a jar.
Tie a can of throat with gauze.
Place the watermelons in a dark place where they will turn sour for three days.
Pour the brine from the jar into the pan, boil for a couple of minutes and pour it back hot.
Roll up the jar with a metal lid.