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.

Now is the season for watermelons, which save you in the heat and quench your thirst. The fruiting period of this berry is short, so they can be prepared for the winter in jars. At the same time, the canned product turns out to be as sweet and tasty as fresh.

If you have never tried canning it for the winter, then be sure to do it now. For storing watermelons, glass jars are best suited, which we pre-sterilize in any convenient way.

To check a product for nitrates, you need to take a piece of pulp and place it in a glass of boiled water. If the color of the liquid turns slightly pink, then there are no chemicals. But if the water turns red, then the fruit contains harmful substances.

Today we will consider with you several options for cooking watermelon so that it is sweet.

How to pickle sweet watermelons without sterilizing

Despite the fact that the recipe is very simple, you will end up with a delicious and original appetizer. Until recently, I didn't even think that harvesting this berry was very popular.

• 1-2 watermelons, it all depends on the size;
• 70 ml 90% table vinegar;
• 1 tbsp salt;
• 2 tablespoons sugar;
• 1 aspirin tablet.

Preparation

Cut the watermelon into medium sized pieces, as shown in the photo below. It is advisable to cut off the peel. But if it is not so thick, then you can leave it.

We lay out the cut pieces in 3-liter sterile jars. Pour boiling water over them and cover with a lid. We leave for about a quarter of an hour so that they infuse.

After the specified time has elapsed, we replace the metal lid with an analogue with holes and drain the liquid into a prepared pan.

Add salt, sugar and vinegar to the watermelon juice. We put the saucepan on the burner and after boiling, cook for no more than one minute. This will be enough to make the marinade.

Now we need to crush an aspirin tablet and stir it in a hot marinade, after which we immediately fill the jars with it.

It remains only to roll up the lids, turn the workpiece over, wrap it in a warm blanket and leave it for 1-2 days until it has completely cooled down.

The berry turns out to be very tasty. Now you can remember the taste of summer in winter.

How to prepare sweet watermelons in jars for the winter

The following recipe was invented back in Soviet times in Odessa. And even today he is very popular with many housewives. After canning, pickled fruits can be tasted the next day.

Ingredients for a 3 liter jar:

• Watermelon optional;
• 5 tablespoons 9% vinegar;
• 6 tablespoons sugar;
• 1 tablespoon salt.

Preparation

Divide the fresh and sweet watermelon in half, then cut it into several pieces. Be sure to cut off the crust, and then cut it into small pieces, as in the photo below. It is not necessary to remove the seeds.

Pre-sterilize cans by steam, in a microwave oven or in an oven. We put the prepared pieces of watermelon tightly in jars.

The next step, pour sugar, salt directly into the jar, pour in vinegar and cold water. The container should be filled a couple of centimeters before the neck.

Tightly tighten with a sterilized lid and shake to mix and dissolve all the ingredients.

Put a stand or just a towel on the bottom of the pan. We put a jar of watermelons in it and fill it with water up to the shoulders. We put the container on the stove, bring the liquid to a boil, and then sterilize it for a quarter of an hour.

That's all. Now we remove the jars upside down so that they cool completely. In winter, you won't regret wasting a few minutes of your time.

How to roll up sweet watermelons in jars for the winter. Recipe lick your fingers

One of the easiest recipes. In this case, the appetizer turns out to be delicious, just lick your fingers. Of the ingredients, you only need fresh berries, water and sugar at the rate of 2 tablespoons per liter jar.

Preparation

Divide the medium-sized fruit into two parts, then cut into a couple more pieces. Peel gently from the crust and cut into medium sized pieces.

Now we put them in liter jars. If you have a larger capacity, then proportionally increase the amount of sugar.

Fill the jars with boiling water, cover with lids and leave for half an hour to cool.

Let's prepare the syrup. To do this, drain the liquid from the cans, add the required amount of granulated sugar. We put the container on the stove and cook for a couple of minutes after boiling.

In the meantime, add ½ tsp of citric acid to a liter jar. Then fill the watermelons with hot syrup, roll up the lids using a special key.

We put the cans upside down in a place where there is no direct sunlight.

You can use the appetizer as an independent dish, add it to salads or pies. Bon Appetit!

Canned Sweet Watermelons in Jars

In this way, even unsweetened and tasteless berries can be prepared. To keep the snack as long as possible, we will use a simple preservative in the form of citric acid. And aspirin is needed to keep the cans from exploding.

Ingredients for a three-liter can:

• Watermelon;
• 5 tbsp granulated sugar;
• 1 tbsp salt;
• 3 aspirin tablets;
• 1 tsp citric acid.

Preparation

The first step is to sterilize the glass jars. You can do it in pairs or in any other convenient way.

It is better to preserve the watermelon without the rind, so it will be more convenient to use it. Cut the fruit into pieces, as shown in the image below.

We put pieces of berry pulp in jars that we have already sterilized.

Pour boiling water over the containers and leave for 10 minutes. Then pour the liquid into a saucepan, add all the necessary ingredients and simmer for about 5 minutes.

Pour the resulting solution into jars, add aspirin and roll up. In an inverted state, leave to cool.

Watermelon for the winter, both fresh and sweet

There is another way to harvest summer berries. Watch the marinating process in the video. It shows in detail all the stages of winter harvesting.

How to close watermelons for the winter in banks

A very simple blank recipe. You don't need any skills or experience here. Each housewife will be able to make a delicious snack. Just don't forget to sterilize the jars.

Ingredients for 1L of brine:

• 1 tbsp 9% vinegar;
• 1 tbsp table salt;
• 3 tablespoons white sugar.

Preparation

The fruit must be washed and then dried with paper towels. If there is damage on the crust, then they should be cut off. Cut the berry into wedges with triangles, as shown in the photo. And immediately we send to banks.

Fill the container with the pieces with boiling water and set aside for about 10 minutes.

When the liquid cools down, pour it into a saucepan, put it on the stove and boil for 30 seconds.

We need to repeat the procedure. That is, fill the cans with the liquid that you just boiled again, then drain and add all the indicated ingredients. Boil again for about 30 seconds. Now we pour the brine into the jars.

Tightly tighten glass jars with sterilized metal lids. We turn the blanks upside down, be sure to wrap them up and wait for them to cool.

Not only the slices are tasty, but also the brine. This appetizer will be a great addition to the festive table.

The recipes are really very simple. Therefore, you can set aside no more than an hour on weekends and prepare a sweet snack with watermelon slices for the winter.

Would you like to know how to marinate watermelons with garlic for the winter? When there is no desire to eat a greenish and not sweet fruit, it's time to remember about a good option for harvesting "for later". It is these kaunas that are not immediately eaten that are suitable for pickling. But then, with the first cold weather, they will go so wonderfully with potatoes and a small glass on the table. Wow!

Classic recipe

Ingredients for one 3-liter can:

• Unripe watermelon of any kind - about 2-2.5 kg.
• Water - up to 1.5 liters.
• Various spices (familiar to us black pepper in peas - 8 pcs., Dried leaves of lavrushka - 3-4 pcs., Garlic - 4 cloves, a green sprig of celery - optional).
• Sea or rock salt - 1 tablespoon with a small slide.
• Sugar - 2 tablespoons without a slide.
• Citric acid - 1 tsp

The order of marinating watermelon:

Prepare jars with lids. They are, as expected, thoroughly washed and sterilized. It is enough to pour boiling water over clean lids.

Slice the watermelon. Rinse the fruit thoroughly under running cold water so that the peel already shines. The tails are cut off and discarded. Next, they decide how to marinate watermelons in jars for the winter: with or without peels. If not, then the pulp is additionally cut off. The melon culture is cut into pieces so that they pass freely into the neck of the jar.

Filling cans. The principle is similar to how to pickle apples in jars. First, spices are sent to the bottom, and then pieces of fruit are poured on top. Shake the jar periodically so that the watermelon slices are better tamped. It is important not to overdo it, otherwise the pulp will lose its integrity and turn into a gruel. Whole pieces of marinated watermelon are the most delicious.

Fill. Bring the first water to a boil and pour a thin stream into the jars to the brim. Let the watermelon stand for about 20-25 minutes, take in the warmth of the water. Then we pour the liquid into the pan and add some more water to reserve. We put on fire. While the water is boiling, we count the number of cans. It is necessary to add a proportional volume of salt, sugar and citric acid to the marinade. The solution should boil for a couple of minutes, and then it can be distributed among the jars.

Roll up the covers. Check the tightness of the seaming. Turn upside down and in this position, on the lids, wrap in a blanket. The slower the cooling takes place, the better for the contents of the preservation. After a couple of days, the jars can be moved to a permanent storage location - in the closet or in the cellar.

Note to the hostess

How to pickle watermelons for the winter if some ingredients are missing in the house? One teaspoon of regular citric acid can be substituted for one tablespoon of regular vinegar essence. Instead of granulated sugar, brown cane sugar or crushed refined sugar is suitable. But it is still not recommended to replace the usual iodized salt - an unexpected reaction may occur, the fermentation process will begin and the contents of the jar will "be asked out".

Alternative pickling: garlic included!

Surprising guests with a watermelon snack in winter is very simple. It is enough to serve a dish with pickled pieces with a light garlic aroma. The impressions of friends will be unforgettable!

Ingredients for one can of 3 l:

• watermelon up to 3 kg;
• 3-4 cloves of garlic (optional);
• salt 50 g;
• sugar 80 g;
• table vinegar 70-80 ml.

Preparation

A juicy watermelon is thoroughly washed and the peel is cut off. Cut gently into pieces so as not to crease. Placed in a three-liter jar without tamping. Cloves of garlic are cut in half to reveal essential oils and sent to the kavuns.

Pour boiling water for a couple of minutes. Pour water into a container, put on fire and wait until it boils. Again pour watermelons with pieces of garlic, leave for 2 minutes and pour the liquid back into the pan. Now you can add salt and sugar, bring to a boil. At the moment of turning off the pans, vinegar is poured into the marinade. Pour the hot solution into a three-liter jar and seal with a sterilized lid.

Turn the jar upside down and leave it wrapped up (blanket, outerwear, three layers of towels). After a day, you can open the conservation. Pickled watermelons are stored in a cool place until consumption.

The recipe can be supplemented with various spices as you wish.

Those wishing to learn how to pickle watermelons should consider several popular recipes with photos and choose a decent one. The soft flesh of the watermelon allows it to freely absorb all the components next to it.

The usefulness of watermelon

Brightly saturated is not only a sweet and tasty fruit, it is also very healthy. Before pickling watermelons, you must first familiarize yourself with its positive properties.

Firstly, watermelon is saturated with folic acid, which affects blood formation, as well as the regulation of all chemical processes in the body. It is watermelon that is famous for its abundance of folic acid more than all other vegetables or fruits.

Secondly, the iron in the red fruit makes up for the lack of it in the body and treats anemia.

Thirdly, beneficial trace elements have a beneficial effect on people with diabetes.

Fourth, the fiber contained inside the watermelon removes cholesterol.

Fifth, vitamins B1, B2, C, PP, fructose, carotene and other positive substances are found in the berry in question.

Since August, we begin to enjoy the sweet watermelon taste, but everyone knows very well that the fruit does not grow all year round. Therefore, you need to make pickled watermelons in jars for the winter. During storage, some of the nutrients will, of course, disappear, but the main one will remain. Canning is an easy process that takes up to an hour. In addition, such provisions are quite cheap. It does not require additional expensive ingredients, just a watermelon from the garden, vinegar, salt and sugar. Jars for canning are selected of any volume, starting from the number of family members.

Pickled watermelons with sterilization

To cook delicious pickled watermelons in jars for the winter, you need to take 2 kilograms of watermelons. The result of the finished food will have a salty taste. Among the components for the marinade will be a liter of water, 3 tbsp. tablespoons of sugar and 1.5 tbsp. tablespoons of salt. To store the preservation, citric acid is needed, for this amount of ingredients you will need 1 teaspoon with a slide.

Cooking process:

1 teaspoon of citric acid is mutually replaced with 9% vinegar, in the amount of 50 grams.

Pickled watermelons without sterilization

To marinate a watermelon quickly, you need to exclude the sterilization procedure, but then you should strictly follow all the above cooking steps. Pickled watermelons without sterilization get a sweet and sour taste. For the recipe, you need 10 kg of watermelons with peels. They should fit in 6 liter jars, so they should be sterilized beforehand. For brine, for each can, prepare 0.7 liters of ordinary tap water and 1 tbsp. spoonful of salt, sugar and vinegar.

Cooking process:

Add nutmeg, cloves, or other spices if desired.

Pickled watermelons with aspirin

To prepare pickled watermelons with aspirin, you need to sterilize a 3-liter jar and wash 2 kilograms of watermelons. The brine will require 1 tbsp. spoon of salt, 2 tbsp. tablespoons of sugar, 2 aspirin tablets - all this will dissolve in 1 liter of water. Allspice and black peppercorns can be used as spices.

Cooking process:

You don't have to get rid of watermelon seeds. They give an aesthetic appearance and do not interfere with storage at all.

Pickled watermelons with citric acid

To get pickled watermelons with citric acid, you need to prepare 2 kilograms of watermelons. For the marinade, 1 liter of water is needed, in which 1 tbsp will be diluted. spoon of salt, 2 tbsp. tablespoons of sugar and half a teaspoon of citric acid. The aroma will give black peppercorns, the amount of which is taken to taste.

Cooking process:

Pickled watermelon with garlic

For those looking for an unusual flavor, there is a step-by-step recipe with pictures of pickled watermelons with garlic. The finished dish has garlic bitterness and a salty taste. For harvesting, you should wash 1.5-2 kilograms of fruit. Peel a clove of garlic. For the marinade, you need 50 grams of salt, 80 grams of sugar and the same amount of vinegar.

Cooking process:

The above were considered the most popular recipes for marinating watermelons for the winter. There are many canning options for this fruit, but they are all based on the usual standard cooking steps provided in these lists. Many hostesses fantasize on their own and add their own spices to taste, departing from the recipe. The result changes for the better according to taste, the main thing is not to overdo it. Delicious winter preparations for you!

Video recipe for pickled watermelons with heavenly apples

You can save watermelons for the winter both fresh and by applying in practice proven, positively proven ideas for canning and creating all kinds of savory or dessert snacks. Everyone will find the most acceptable option for themselves and will be able to enjoy their favorite taste and aroma until the next harvest.

What can be made from watermelon for the winter?

All kinds of watermelon blanks for the winter, thanks to their excellent characteristics, every day add new fans to the audience of admirers. The list of them is so diverse that both sweet tooths and lovers of all kinds of pickles will be happy to replenish their stocks with an original novelty.

1. Watermelons can be salted in barrels, preserved in jars in a spicy marinade.
2. You can prepare sweet watermelons for the winter by cooking compote, jam, watermelon honey from them, and making candied fruits.
3. Even lovers of alcoholic preparations will be able to find proper use for the juicy berry.
4. The right advice will also help you freeze watermelons and keep them fresh for a long time.

It will be possible to prepare salted watermelons in jars for the winter, delicious slices of which cause indescribable delight for many, and for some, a storm of conflicting emotions will be possible without unnecessary hassle and additional ingredients. You can use moderately ripe or slightly unripe fruits. In the latter case, a little sugar is added to the brine.

Ingredients:

• watermelons;
• purified water - 1 l;
• coarse non-iodized salt - 30 g.

Preparation

1. Small watermelons are cut into slices and placed in jars previously sterilized over steam.
2. The contents of the vessels are poured with boiling water twice, leaving the containers for 10-15 minutes each time for infusion.
3. Drain the infusion, add salt, boil for a couple of minutes.
4. The contents of the cans are poured with boiling brine, the watermelons are sealed hermetically for the winter and thoroughly wrapped upside down until they cool.

Watermelon for the winter in sweet jars

Even more saturated in taste are watermelons in a jar for the winter, if vinegar and a portion of sugar are added to the brine. For piquancy, the workpiece can be supplemented with clove buds, cinnamon, or put other spices of your choice, sprigs of fresh herbs, cloves of garlic or other additives on the bottom of each container.

Ingredients:

• watermelon - 2 kg;
• purified water - 1 l;
• vinegar 9% - 75 ml;
• granulated sugar - 3-4 tbsp. spoons;
• non-iodized salt - 45 g;
• spices, spices.

Preparation

1. Preserving watermelons in jars for the winter begins with filling the containers with prepared slices, placing spices on the bottom.
2. Boil water with sugar and salt, stirring from time to time, until the crystals dissolve, stir in vinegar, let it boil again.
3. Pour watermelons with hot marinade.
4. The containers are sterilized in a bowl of boiling water for 20-30 minutes, sealed with boiled lids, and wrapped upside-down heat until completely cooled.

Watermelons in a barrel for the winter

You can prepare pickled watermelon for the winter in small wooden barrels using the following recipe. For the execution of the venture, medium-sized fruits are chosen, cut them into medium-sized slices, halves or longitudinal quarters. You will be able to enjoy the taste of the received snack after 3 days.

Ingredients:

• watermelons;
• purified water - 4 l;
• table vinegar - 1 glass;
• granulated sugar - 250 g;
• coarse salt - 120 g;

Preparation

1. Prepared slices of watermelons are placed in a barrel scalded with boiling water with herbs, spices and other additives, poured with table vinegar at the rate of 1 glass of acid per 5 kg of berry pulp.
2. Boil water with salt and sugar, pour the brine into the barrel until the contents are covered.
3. After cooling, watermelons are removed for the winter in the cold.

How to salt watermelons whole for the winter?

The following guidelines will help you prepare the whole thing. At the same time, it is important to choose medium-sized fruits weighing no more than 2 kg. For better brine penetration, striped berries around the entire perimeter need to be pricked with a skewer, toothpick or long needle. The classic taste of the appetizer can be filled with piquancy by adding spices of your choice.

Ingredients:

• watermelons;
• purified water;
• granulated sugar - 30 g per liter of water;
• salt - 50 g per liter of water;
• greens, garlic, spices, spices.

Preparation

1. The barrel is scalded with boiling water, after which prepared greens, peeled and halved garlic cloves and spices are placed on the bottom.
2. Watermelons are thoroughly washed and pricked, placed on top.
3. Water is boiled with the addition of salt and sugar, watermelons are poured with brine, a load is placed on top, the workpiece is left for 3 days under room conditions.
4. The barrel is tightly closed and placed in the cold for at least 3 weeks.

Watermelon compote for the winter

If there is a desire and opportunity to prepare a watermelon compote for the winter, recipes for the drink will help to realize the venture in the best possible way. In cold weather, such a drink with its magnificent fresh taste will cheer you up, remind you of a warm summer and will be an excellent addition to any feast. You can also enjoy sweet slices of pulp.

Ingredients:

• watermelons - 3 kg;
• purified water - 2 l;
• granulated sugar - 2 cups.

Preparation

1. The pulp of the watermelon is removed from the crusts and seeds, cut into large pieces, which are placed in jars.
2. Boil water with sugar until the crystals dissolve, pour watermelon slices with syrup.
3. Cover the containers with lids and sterilize in a bowl with boiling water for 30 minutes.
4. They seal watermelons with compote for the winter with sterile lids, wrap up heat for self-sterilization until they cool down.

Watermelon juice for the winter at home

You can prepare using a juicer, blender or simple improvised means like a gauze cut, with which you can simply squeeze the pulp, after crushing it with a fork or crush. When using a blender, the drink will have pulp, which is easy to get rid of by filtering the fresh juice through a sieve or cheesecloth.

Ingredients:

• watermelons;
• granulated sugar and citric acid to taste.

Preparation

1. The juice obtained in any convenient and accessible way is sweetened, citric acid is added to taste, boiled for 5 minutes.
2. The boiling drink is poured into steamed cans, sealed hermetically with sterile lids, and insulated until it cools.

Watermelon pulp jam for the winter

The next version of the striped berry harvesting for true sweet tooth. Cooked watermelon jam for the winter will delight you with a magnificent delicate taste and amazing aroma, which can be made even more intense by adding a little vanilla sugar or vanillin at the final stage of cooking.

Ingredients:

• watermelons - 1.5 kg;
• citric acid - 2 tsp;
• vanilla sugar - 20 g;
• granulated sugar - 2 kg.

Preparation

1. Separate the watermelon pulp from the crusts, peel and cut into cubes.
2. Pour sugar over the watermelon mass and leave for several hours.
3. Place the workpiece on the stove, let it boil, boil for 5 minutes, leave to cool.
4. Heating, cooking and cooling are repeated 2 more times.
5. At the last boil, add vanilla sugar and citric acid, seal the hot jam in sterile containers with boiled lids, and wrap it up.

Jam from watermelon peels for the winter

You can cook not only from the pulp, but also from the crusts, which everyone is used to undeservedly sending to the trash can. The final result will amuse the excellent taste characteristics of the obtained sweetness, its appetizing appearance. Both syrup and transparent slices are tasty, which can be used as a filling in baked goods.

Ingredients:

• watermelon peels - 1 kg;
• citric acid - 1 tsp;
• granulated sugar - 1 kg.

Preparation

1. The peels are peeled from the green tough peel, cut into cubes or cubes.
2. Pour sugar over the slices and leave for several hours.
3. Bring the slices with sugar and juice to a boil, boil for 5 minutes, cool.
4. The cooking and infusion are repeated 3-5 times, the treat is sealed in sterile vessels.

Watermelon in syrup for the winter - recipe

The prepared watermelon in syrup for the winter tastes like watermelon jam, but to a greater extent preserves the freshness of the slices, their integrity and aroma. Dessert can be served with tea with cookies, supplemented with another sweet dish, or even diluted with water and served as a delicious natural drink.

Ingredients:

• watermelon - 1.5 kg;
• lemons - 2 pcs.;
• purified water - 60 ml;
• granulated sugar - 1 kg.

Preparation

1. Syrup is boiled from water, lemon juice and sugar until the crystals dissolve and boil.
2. Cut the watermelon pulp into slices, which are tightly placed in jars.
3. Pour watermelon slices with boiling syrup.
4. The containers with the workpiece are sterilized for 30 minutes, the watermelons are sealed for the winter with sterile lids, and thoroughly insulated until they cool.

How to cook candied peels from watermelon peels?

Having prepared, it will be possible to provide the family with a sweet natural delicacy, the taste characteristics of which will exceed all expectations. After drying, the treat, sprinkled with powder or sugar, is transferred to a dry jar with a lid or a vacuum container.

Ingredients:

• watermelon peel - 1 kg;
• citric acid - 1 pinch;
• purified water - 200 ml;
• granulated sugar - 1.3 kg.

Preparation

1. Peeled from the green peel and chopped crusts are boiled in water for 10 minutes, allowed to drain.
2. Pour the slices with hot syrup made from sugar, water and citric acid.
3. Subject the mass to repeated boiling for 10-15 minutes, until the slices acquire transparency and softness.
4. Pieces of crusts laid out on parchment are dried under room conditions, in an oven or electric dryer at 60 degrees until the stickiness disappears.

How to freeze a watermelon for the winter?

1. Watermelon pulp can be cut into cubes, spread out in one layer, sent to freeze in the chamber, and then put the cubes in a common storage bag.
2. Chopping the peeled watermelon from the peel and seeds in a blender, you can freeze the resulting puree in ice cube trays or other portioned containers. As in the first case, the portions are removed from the molds after freezing and stored in bags.

Watermelon with vodka - a recipe for the winter

The next version of the striped berry harvest for lovers of alcoholic surprises. Having prepared a watermelon with vodka for the winter, you will be able to surprise your friends and acquaintances with an original intoxicating dish. Drunk watermelon pulp is traditionally cut into cubes or balls, which are served on a platter on their own or as an addition to other alcoholic beverages.

Ingredients:

• watermelon - 5-7 kg;
• vodka - 400-500 ml;
• wax.

Preparation

1. The watermelon is thoroughly washed, placed in a bowl and pierced from top to bottom along its entire length, not reaching the bottom in several places near the tail with a long knitting needle.
2. Using a syringe, "pump" the fruit with vodka.
3. The wax is melted, the holes remaining after all the manipulations are sealed with it.
4. They are sent for storage in the cold.

How to keep a watermelon for the winter?

If any salting of watermelons for the winter is not welcome and has not found proper respect in the home menu, you can easily keep your favorite delicacy fresh until the New Year holidays.

1. Be sure to pay attention to the quality of the fruit chosen for storage: the watermelon must be ripe, without dents, damage, punctures.
2. You can ensure proper storage of watermelons for the winter by covering the fruits with a centimeter layer of wax, paraffin or white clay diluted in a small portion of water.
3. Watermelons are well stored in wood ash, straw or containers with dry forest moss.
4. Do not store fruits on a hard surface - it is better to hang them in a net or cloth bag in a ventilated cellar or basement.
5. For any storage method, it is important to provide a temperature regime of +1 to +3 degrees, with minimal humidity and good ventilation.