These blanks are, frankly, an amateur, but usually everyone likes them the first time. Therefore, salting watermelons in banks has the full right to our approval, as well as salting tomatoes and cucumbers.

For the first time I tried salted and marinated watermelons in the winter in Ukraine. They like to do such things for a snack, but to gorilochke. Just with fried potatoes or in addition to meat, such watermelons are very good. There are such lovers there who salt the watermelons with whole barrels, but this option is hardly suitable for us, it is still more convenient to store them in banks.

What else I liked was that salting watermelons, or simply unsweetened, are suitable for salting. We grow melon seeds ourselves, summer for summer is not necessary, you understand, Siberia. Sometimes watermelons just do not have time to ripen. That's when we have a lot of salting.

How to pickle watermelons for the winter in banks

Salt watermelons can be whole and sliced. There are very tiny varieties, no more than a large tomato, these can fit in a jar, but it is more convenient to still slices.

For salting and marinating, you can add a variety of spices, some like with sprigs of cherries, currants and raspberries, someone loves more garlic, there are hot watermelon lovers with pepper. There are a lot of options, in fact, if you have not even tried anything close, it will be difficult to decide right away. But then you can easily invent recipes to your liking. I already have these.

When salting watermelons crust can remove or leave, to your taste. They take off usually thick, but some salted it separately and it turns out very tasty. It is not necessary to take purchased watermelons for pickling, especially before the season begins. Together with them you will pickle the nitrates with which they are stuffed.

The traditional recipe for salting watermelons in cans

If you still decide that some berries, such as watermelon, can not only be used for jam, but also salted, I suggest you start with the classic salting recipe. Almost the same as you pickle cucumbers, tomatoes and everything else.

For this recipe will require:

• Two kg of watermelons
• Litere of water
• Tea without top spoon of lemon or 50 grams of 9% vinegar
• Three tablespoons of sugar
• One and a half tablespoons of salt

How to pickle watermelons:

We select the most tselenkie, so that the peel was not damaged. We cut in small pieces so that they pass into the jar, they do not need to be stamped too tightly, otherwise the output will not be too beautiful. Sterilize the jars and put watermelon slices to the top.

Prepare the pickle, pour salt with sugar into boiling water, pour vinegar at the end of cooking. If you do with lemon, then you need to add it immediately to the jar. Then we fill the jars with brine and set them to be sterilized in boiling water for about 20 minutes. We roll up, wrap upside down in a blanket and leave to cool for a couple of days.

Recipe for Spicy Salted Watermelons

A rather interesting combination, especially if the watermelon was sweet. The taste of pepper and garlic is emphasized by the sugar content and the appetizer is excellent.

For the recipe we will need:

• Two kg of watermelons
• Liter of clean water
• Four spoons of sugar
• Two spoons of salt
• Six Pea-Scented Allspice
• 2-3 pods of pepper "light"
• 3-4 cloves of garlic
• A tablespoon of vinegar essence

How to pickle sharp watermelons

Watermelons cut into slices to enter the jar, immediately add allspice and light pepper (I take dry pods), peel and spread the garlic cloves evenly over the jar, if large, you can cut along.

We bring water until it boils and pour a jar of watermelon for a couple of minutes, then pour it back into the cooking container. Now add sugar with salt and boil for fifteen minutes, at the end pour in vinegar, which can be replaced with citric acid. Fill the jar and immediately cork a sterile cap. Also give cool down under the covers in an inverted state.

Salting watermelons in jars without sterilization

Not everyone likes to tinker with banks, especially to sterilize, so I specifically prepared such a recipe. The main thing here is to choose watermelons reasonably ripe, so as not to give quick fermentation, as overripe ones usually do.

To prepare you will need:

• A couple of kilo of watermelons
• Litere of water
• 70 ml of 9% vinegar
• Three tablespoons of sugar
• Two tablespoons of salt

How to cook watermelon without sterilization:

We cut watermelons in pieces. Banks are sterilized in advance and put them in pieces, not too tamping.

Boil water and fill cans with watermelons, withstand 5 minutes. After pouring everything back and boiling again, pour the jars again for three minutes, after the merge we pour it back into the saucepan, add sugar and salt and boil, add vinegar at the end of cooking.

Banks immediately fill brine, just removed from the tile and immediately roll up the lids. We clean for a couple of days to cool, covered under a blanket, just do not forget to turn on the covers.

Cold pickling of watermelons in cans

This option is for those who do not like vinegar in the blanks. Here, salt and fermentation bacteria will act as preservatives, almost like sauerkraut. In this recipe, you can pickle watermelons in a barrel, only increase the volume.

What we will need:

• Two kilograms of watermelons, if done in banks
• Liter of boiled cooled water
• 70 grams of salt

How to pickle watermelons in a cold way:

We also cut watermelon into slices and put them into scalded jars. Together with the salt, we boil the water and cool the brine to room temperature, then pour the watermelons. Now the most interesting - we leave them for two days in the room, wander. Like a cabbage, we pierce it to carbon dioxide. Then we remove in a cold place. This ancient recipe, this way my grandmother salted watermelons.

Salty watermelons with spices

Fragrant and fragrant slices of ripe watermelon will be not only the original taste, but also the smell of a unique. I have such a recipe for holidays, we love guests to surprise with something unusual.

What we need to take:

• A couple of kilos of watermelons
• Litere of water
• Three spoons of sugar
• Two spoons of salt
• 50 grams of vinegar 9%
• 6 peas allspice
• 3 cloves
• 2 bay leaves
• 2 leaves of fresh horseradish
• A bunch of greens, parsley, celery and dill

How to pickle watermelon with spices:

At the bottom of the cans, pre-sterilized, we lay out the cleanly washed horseradish leaves, it will add sharpness to watermelons and pleasant freshness. Then lay out the slices, not crushing them. We shift the branches of greens and lay the spices: Lavrushka, peas and cloves.

Boil some water and immediately pour it into the jar, cover with a lid and let stand for five minutes, then cover with a special lid with holes and drain the water back. Now we boil with salt and sugar, not forgetting to pour vinegar into it at the end. Now we fill the jar and roll it up, put it upside down under a fur coat for a day.

Marinated watermelons in cans for the winter with mustard powder

  Who has not tried, highly recommend, not a recipe, a song! Watermelons are tart, crunchy, just enjoy such enjoyment. For meat and fish a great side dish.

What you need for the recipe:

• Two kilos of watermelon of any ripeness
• Litere of water
• Four tablespoons of sugar
• Two tablespoons of salt
• teaspoon dry mustard powder
• tea without top spoon of lemon

How to cook:

We cut watermelons into slices, put them in sterile jars and pour boiling water for five minutes. Then pour the boiling water and boil brine out of it. In cans, on top of watermelons pour mustard and lemongrass, pour boiling brine and roll up. Upstairs banks will cool a couple of days under a blanket.

The season of the striped berry is slowly approaching its end, and over time the last fruits will disappear from the beds and store shelves. And many sweet teeth so want to save a piece of summer and enjoy its taste as far as possible. The only way out is to salt the watermelons for the winter at home.

Saving fresh watermelons is problematic. But there are other ways to harvest berries, including pickling. Let's take a closer look at the technology of salting striped treats and pay attention to the important points. Thanks to the information received, you can easily make an excellent harvesting for the winter.

The classic recipe for salting watermelons in cans

If you decide to pickle watermelons for the winter and have not done this before, I advise you to start with the classic recipe. It is as simple as possible and strongly resembles the technology used to pickle cucumbers, tomatoes, peppers, and other vegetables and fruits.

Ingredients:

• Watermelon - 2 kg.
• Water - 1 liter.
• Vinegar - 50 ml.
• Sugar - 3 tablespoons.
• Salt - 1.5 tablespoons.

How to cook:

1. For salting use whole watermelons without damage. Rinse each berry with water, dry and cut into small pieces. Fill the prepared jars with slices.
2. Make a pickle. To do this, add salt, sugar and vinegar to boiling water, boil literally 30 seconds. Hot pickle fill the jars.
3. Place filled containers into a large saucepan, pour water over the hanger and sterilize for 20 minutes. Next, roll up the covers and leave upside down under a blanket until it cools.

Video recipe

Some chefs remove the crust from watermelons when salted. This procedure is optional, most importantly, do not use watermelons bought at the store for harvesting for the winter, especially if the season has just begun. Otherwise, nitrates with which the early berries are saturated will get into the jar of delicacy.

How to pickle watermelons in a barrel

Now watermelons are salted in banks and other small containers, but earlier wooden barrels were used for this purpose. Salting striped fruits in such dishes is easy, as well as getting excellent results. It all comes down to the right choice and preparation of the product, preparing a good brine and providing optimal storage conditions.

Ingredients:

• Watermelons - the amount depends on the capacity of the barrel.
• Water - the volume depends on the capacity of the barrel.
• Salt - at the rate of 700 g per 10 liters of liquid.

Cooking:

1. Rinse the watermelons with water and towel dry. In each berry, use a toothpick to make a dozen symmetric punctures, then fold into a clean barrel, cover with brine so that it completely covers the fruit.
2. Cover the container with a piece of clean cloth, put a wooden circle scalded with boiling water on top and place a heavy object. The main thing is that the circle does not pop up, otherwise air will penetrate into the container and the workpiece will deteriorate.
3. Covered barrel, leave for a day at room temperature, then clean in a cool place. In three weeks the watermelons will salt well and become suitable for human consumption.

Video preparation

There are many ways to salting in a barrel. Some involve the use of sugar, others spices. In this recipe, these ingredients are missing, which contributes to the preservation of the natural flavor of watermelons.

What is better to sour or pickle watermelons?

Watermelons are harvested for the winter in various ways, including pickling and salting. The first technology is based on the use of vinegar, and the second is based on the action of the lactic acid bacteria contained in the berries.

Each method is good, but fans of delicacies declare that watermelons soaked in barrels are tastier and healthier because the product does not undergo heat treatment. In fact, only by experience can you determine the best way, because everyone has their own tastes.

The benefits and harm of pickled watermelons

Salting is a popular way of harvesting watermelons. In this case, the caloric content of the product is only slightly higher than the nutritional value of fresh berries and is 40 kcal per 100 grams. Therefore, the preparation is appropriate for diet.

Watermelon in salt form is saturated with hydrochloric acids and a large amount of dietary fiber. It contains a lot of copper, cobalt, chlorine, zinc and sulfur. These minerals are essential for normal body function.

Like any other product, in some cases, salted watermelons are harmful to the body. The stock is not recommended for people who have:

1. Disturbed urine outflow.
2. Stomach upset.
3. Stones in the body.

Watermelon provides a strong diuretic effect. As a result, the stones move, causing severe pain. Even healthy people are not recommended to use salted watermelons after a salty meal, because salt slows the outflow of fluid from the body and causes swelling.

It is strictly forbidden to eat watermelons, the content of nitrates in which exceeds the norm. If before salting you bought watermelons, and their purity raises doubts, eat only the core. It contains less harmful substances.

Watermelons salt in different ways. Some recipes provide for pickling in their own juice, others are based on the use of spices. There are also combined options.

1. If you like spicy pickles, it is advised to add some ginger, coriander, allspice, garlic, currant or cherry leaves to a container with watermelons.
2. Watermelons blend well with other ingredients. We are talking about apples, cabbage and green tomatoes, which best complement their taste.
3. Such conservation is stored for a long time if it is provided with optimal conditions for storage. The emerged mold is carefully removed and topped up with a little brine into the container. The oppression is also boiled over.

If you want a tasty treat, keep pickles in a cool place and control the pickling process. In response, homemade preparation will thank unsurpassed taste and a lot of culinary experiences.

Is watermelon a berry or fruit?

An interesting question, isn't it? In the old days, gardeners from all over the world had an extensive discussion about this. It is not surprising, because watermelon taste much like fruit. But there is a mismatch, because most fruits grow on trees. Watermelon has similarities with vegetables. It is about the nature of growth.

It took many years to solve this selection problem. In the last century, the classification of all horticultural crops was completed. As a result, watermelon attributed to the berries. So, according to generally accepted terminology, watermelon is a berry, not a fruit or vegetable.

  - this is a dessert, then in winter this fruit easily turns into an unusual snack. It acquires different taste qualities 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 pickle watermelons for the winter in banks, 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 content, the more children, who, at the sight of a watermelon, are drawn to a delicacy. Replacing the process of conservation of natural fermentation, we get a natural product in its own juice. Therefore, it is more useful to harvest salted watermelons in banks for the winter, then you can rejoice the whole family.

Before deciding on a recipe for salting watermelons in cans for the winter, you need to choose the product itself correctly 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 bright contrast of the strips most likely does not contain chemicals. A rough, yellowish flesh, its uneven color, multi-colored seeds should be alerted: most likely the berry is crammed with nitrates, for rapid ripening.

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

The recipe for the classic salting watermelons with photos

Based on the 3-liter bottle you will need:

•   (how many will go into the bottle);
• 4 tbsp. spoons of sugar;
• 1 tbsp. spoons of salt;
• 1 tsp citric acid;
• water.

Cooking process:

For a recipe for salting watermelon in a jar under the roll of the bone of the pulp should be removed. In the process of fermentation, a very active reaction occurs in them, which can lead to an explosion of the can. If you plan to store the product under a nylon cover or in another non-airtight container, then this cleaning can be avoided.

Citric acid is often replaced with vinegar, if it is not contraindicated. Add it when pouring the finished brine in jars - 1 tsp. vinegar to 1 liter of the product. Aspirin can also serve as a preservative. For each liter of container put 1 tablet and pour it with brine.

For this recipe you can use all sorts 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.

It is recommended to use homemade watermelons without nitrates for pickling, as the effect of poisons increases during fermentation. It is necessary to choose fine-grained varieties with dense flesh, not overripe. If an unripe fetus is caught, do not throw it away. You can even roll up greenish watermelons that do not have sweets. Pickle with sugar will fix the situation.

But to store, sometimes, not enough willpower. I would like to quickly test the finished dish and the harvesting opens before it is completely salted. How to pickle watermelons in the banks for the winter, so that you can enjoy them at any time? Watermelon with mustard can be consumed on the third day of cooking. If you endure them for a week - they will turn into a savory flavored snack with a rich taste.

Recipe for lightly salted watermelons with mustard

We wash the watermelon and clean it from the crust (they will salt it more quickly).

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

Pour salt, sugar and mustard on the plates.

Each piece is rubbed with mustard and dipped in salt and sugar. At will - pepper.

Put the watermelon in the bottle in layers.

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

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

Salting watermelons is better to start producing in September. The high summer temperature contributes to fast and too intense fermentation and watermelons can peroxide.

Salty watermelons with honey

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

Cooking process:

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

After learning how to salt the watermelons in the banks for the winter, indulge yourself with this billet on a cold winter evening. Moreover, the body in this period is sorely lacking in nutrients. Magnesium, potassium, phosphorus, iron, vitamins of groups B, P and C contained in watermelon berries will easily fill in part of the missing microelements.

Watermelons - summer-autumn berries with crispy juicy flesh. Save watermelon freshness for a long time will not work. Therefore, you can leave the memory of summer, closing salted watermelons in banks for the winter. If fresh slices are well served with refreshing drinks and desserts, the marinated flesh will complement the meat and vegetable hot dishes.

Easy to cook

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

Preparation for conservation

Watermelons are considered a sweet berry fruit. However, salt the fruit on the same technology as any vegetables. The process of marinating can be divided into five stages - preparation, display, cooking brine, pouring, seaming. Cookers who have been closing marinades for years, but who have never dealt with watermelons, may be puzzled. How to deal with juicy berries? What to prepare? How much liquid and salt is needed? Six tips will answer these and other questions.

1. A selection of berries. For pickling, ripe fruit with firm flesh are selected. Unripe berries are tasteless and tough. Over-ripened fruits with a sugar core will lose their flesh in the preservation process and become “empty.”
2. Salting form. Fruits are salted in cut form with the peel. Some gourmets prefer to cut the crust, leaving only juicy flesh. Cut berries can be sliced ​​or arbitrary pieces. The form does not play a special role. The main thing is that the pieces should be large, but it is also easy to enter the neck of the jar.
3. Volume Watermelon is a large berry, so it is better to take a three-liter jar. You can also sour in a bucket or in any other suitable bulk container.
4. The amount of water. The pickle is taken two times less than the ingredients. When pouring, it is important that the liquid completely covers the watermelon slices.
5. Basic preservatives. Marinade is made from water, salt and sugar. To ensure the longevity of the billet, it is recommended to add natural preservatives: lemongrass, vinegar solution (essence can be used), freshly squeezed lemon juice or spicy seasonings. Sugar is taken more than salt.
6. Bones. If you plan to seal the container with tin lids, it is better to remove the seeds. This is not the most pleasant, but necessary process. Seeds roam and provoke an explosion of banks. From slices salted in an open container or under a nylon cover, seeds can not be removed.

In the process of preservation, watermelon pulp acquires a tart salty taste, resembling kvass. Crusts become like pickled cucumbers. Snack consumed with meat, fish, boiled vegetables, under the alcohol. You can also squeeze the juice and get a "playing" drink.

Selection of seasonings

Seasoning not only gives the dish a pleasant aroma, but also protects against mildew. Sheet of horseradish will be able to prevent fermentation in a three-liter container and save the workpiece until winter. Spices are selected according to individual taste. The table shows the seasonings, combined with pickled berries.

Table - Suitable Seasonings for Pickling

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

Salted watermelons in the banks for the winter: 10 recipes

Simple recipes for watermelons in the banks for the winter will help to make pickling, even for novice cooks. The number of ingredients in all recipes is calculated on a three-liter container.

Classic

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

What you need:

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

How to cook

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

If the volume of the container allows, you can pickle small berries entirely. Wash berries thoroughly. Pierce the crust in several places and place in a container.

Pickled

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

What you need:

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

How to cook

1. Cut the fruit and put in jars.
2. Boil the water, pour the containers inside.
3. Hold for five minutes, drain back.
4. Boil and pour again for three minutes.
5. Drain, add sugar, salt, boil.
6. Add vinegar.
7. Pour in hot pickle, cork.

Fast

Description. Preparing a snack for the daily recipe, the sample can be removed after two days. The longer the harvesting costs, the better the watermelon slices shed. You can cook in cans with nylon cover. It is recommended to add 50 g of sugar and 60 ml of vinegar essence to the brine. Small pieces sore faster.

What you need:

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

How to cook

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

Savory

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

What you need:

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

How to cook

1. Cut the fruit into slices.
2. Boil the water.
3. Place the pieces in a container and fill with boiling water.
4. Hold for five minutes, drain.
5. Boil again with salt and sugar.
6. To the watermelon slices add acid, mustard powder.
7. Fill with hot pickle and roll up.

With mustard powder it is possible to prepare a billet of quick dry salting without conservation. Rub pieces of pulp without peel alternately with powder, salt and sugar. Put in a container and soak for two days at room temperature, then store in a refrigerator. On the third day you can take a sample. The longer the preparation costs, the spicy taste.

Sharp

Description. A burning taste will add a chilli pod. One whole pod is laid on one three-liter jar. If the pepper is cut and put in parts, the appetizer will acquire a more distinct sharp taste.

What you need:

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

How to cook

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

Honey

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

What you need:

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

How to cook

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

Spicy

Description. For a festive meal, to surprise the guests, you can pickle watermelons in the banks for the winter with spices and herbs, such as parsley and celery. Fragrant aroma in combination with savory taste will delight true gourmets. Acetic solution is easily replaced by a teaspoon of lemon.

What you need:

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

How to cook

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

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

Garlic

Description. Boiled watermelons for the winter are prepared under the capron cover. Garlic cloves often provoke fermentation, so a closed can can explode. For the preparation of ripe and unripe fruit fit.

What you need:

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

How to cook

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

With aspirin

Description. Some chefs prepare pickled watermelons in acetylsalicylic acid cans. Acid tablets replace the lemon and vinegar solution, providing preservation. With reasonable doses, the "medicinal" taste is not felt. However, it should be remembered that it is impossible to abuse "preservative". A large amount of the drug can lead to kidney, stomach, and liver diseases.

What you need:

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

How to cook

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

Cold way

Description. To pickle berries in a barrel, it is proposed to use the cold pickled method. In the same way you can pickle cabbage. Preparation is recommended to add whole apples. Acetic solution and acid are not used for preservation. The ingredients are designed for three-liter containers.

What you need:

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

How to cook

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

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

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

Reviews: "I do without sterilization ..."

Aspirin makes brine more acidic, but much more harmful. It should be borne in mind that when dissolved and aspirin stays in brine for a long time, the so-called phenolic compound is formed. It, of course, kills germs, but poisonous for the human body. Therefore, a committee of experts of the World Health Organization concluded that salicylic acid and its derivatives are not allowed to be added to food products. Adding aspirin to the brine is a threat to the kidneys. Frequent use of such preserves can cause pyelonephritis. With the constant use of such stocks with aspirin, the liver and pancreas are impaired.

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

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

I make watermelons without sterilization and without aspirin. I spread the finished slices of watermelons into the pan (I have 6 liters, like 2 three-liter jars), add water, about a liter and to the stove. I bring to the boil, removing the foam, add salt and sugar (proportions like Anyuta), because I have 6 liters - 2 tablespoons of salt, 8 sugar. Then the essence (1.5 tablespoons). I boil for 5-7 minutes and roll it over the sterilized banks. With a 6 liter pot, it turns out 5 liters (1 can of treshka and 1 two-piece, for example) I put them in cans tightly, the brine remains, but it is possible to fold more into the cans of watermelon, then there will be two treshki). 3 years doing so. At the feast, my watermelons scatter first. The only thing they do without crunch (

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

I am writing under the dictation of my mother (salty watermelons are her favorite delicacy). Wash the watermelons with a brush, cut straight with a crust into such pieces so that they pass into the neck of a 3-liter jar, put tightly into sterile jars, pour boiling water for 10 minutes, drain into a saucepan, add 2 tablespoons of salt without a slide, 7 tablespoons of sugar without slides, boil, pour cans of watermelons, add 1 tablespoonful of 70% acetic acid directly to the jar, cover and sterilize for 10 minutes, roll up. If you do without pouring-plum, then just add salt-sugar, pour boiling water, vinegar.kisl. and then erase 20 minutes. Roll up. No spices are needed, ooooooochen tasty !!! Recipe proven for decades! Good luck !!!

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

Girls! Very tasty watermelons are obtained if you put in a jar a slice of peeled garlic, and replace with a spoon of sugar with a teaspoon of honey (without top). The taste is wonderful! (I don’t really like recipes, with the addition of honey - individual non-perception. But, this case is an exception. Like a honey cake! I’ll say from my own experience about watermelons in banks: it’s very important that watermelon is of high quality and not long dead. Otherwise, labor can go sour, sour will turn out. If a white precipitate appears in the bank after a while, a white precipitate is a pipe case. Alas, I have come across this. And repeatedly .. (it may also affect the excess nitrate if you don’t fool the nitrate). Every year I undertake to make watermelons in the bank. You can not guess.
  But, if everything is all right with the watermelon, they simply turn out to be fabulous! (peel. cut off)

Elena N, http: //provse.forum2Ч2.ru/t633-topic

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During the autumn harvest, along with traditional vegetables such as cucumbers and tomatoes, you can cook something original. For example, you, to quench your thirst and just eat, bought a watermelon, thinking that it is ripe and sweet, but having opened it, you are disappointed. You should not be discouraged, but rather try to prepare it for the future for the winter. Moreover, there are more than enough recipes today. You can cook pickled or salted for the winter, as you like.

Marinated watermelons in the banks for the winter

To start cooking  According to the stated recipe, you need to prepare a can of 3 liters and the following ingredients:

Preparation for the winter is as follows:

1. First, of course, you should wash the jars and lids. To do this, use soap and soda. Then they boil over boiling water.
2. Then clean watermelons are cut into small slices. You can pickle and peel as you wish.
3. First of all, spices are put in clean jars, after them - watermelon neatly, celery is put on top.
4. Banks pour boiling water and cover with lids, wait 20 minutes.
5. Then it is poured into a saucepan, and add vinegar essence to jars. On the fire, keep the pot until the brine boils, (letting it boil for another 2 minutes), which is made from salt and sugar, then pour it into the jars.
6. Banks for the winter rolled and wrapped with a blanket. Cool they should be upside down. After gradual cooling, they can be carried to the cellar or storeroom.

Recipe for pickled watermelons in tomato juice

Interesting recipe for pickled berries  is to use ripe watermelon and tomato juice. How to prepare the harvesting for the winter?

The recipe for pickled watermelons from Alena Dreher

For the marinade per liter of water you need to take:

• Salt - a tablespoon,
• Sugar will need 2 large spoons.
  1. The watermelon is cut into slices and put into jars, then it is poured with marinade.
  2. We put the containers in a saucepan with water and sterilize for 15–20 minutes. Then remove from heat and add 70% vinegar (at the rate of a teaspoon per liter capacity). Cool marinated melons should gradually under a blanket.

On a note!

Vinegar can be replaced with aspirin. The tablet goes on a liter jar.

Marinated watermelons made according to this recipe have a sweet and sour taste than are similar to the cask.

If you have not used watermelon rinds, you can apply them to jam.

Recipe for Pickled Watermelons with Garlic

To prepare, take:

• Watermelon ripe and juicy.
• Garlic - a slice in each jar.

Marinade is prepared from the calculation  on capacity of 3 liters:

• To prepare it, take 50 grams of salt,
• 80 grams of sugar.
• Table vinegar - 80 ml.

Cooking:

On a note! Marinate watermelons can be using spices  and various additives.

Recipe for pickled watermelons with a spicy flavor

What you need to take to get prepared for the winter three-liter jar:

• Watermelon - 2 kg.
• Water - 1.3 liters.

For each can of 3 liters is required to take:

• Black pepper - 8 peas,
• Bay leaf and garlic teeth - 4 each,
• Celery - two twigs.
• Rock salt - a tablespoon.
• Sugar - 2 large spoons.
• Acetic essence - a big spoon or citric acid - a teaspoon.

Marinating watermelon is as follows:

Quick cooking recipe for pickled watermelons

If you first decide cook pickled watermelons for the winterit is best for you to use this recipe first. Suddenly pickled watermelons are not your winter treat.

For marinating, take:

Marinate watermelon  using the quick recipe is easy:

1. Large watermelon divided into two parts. Half put in the pan.
2. In a separate container, mix the water with sugar and salt, boil.
3. To the fruit pour vinegar, you can take the essence, only in the amount of 35 grams and pour marinade. Cover and cool at room temperature. Move to a cool place, wait two days. After this time you can try watermelon.

This recipe marinating can vary. Cut the watermelon into slices, then you can eat it in 12 hours.

Watermelons for the winter in banks salting recipes

In addition to pickled fruits, you can cook salted fruits. Then you will learn how to pickle them for the winter.

The recipe for salting watermelon slices

it classic and simple recipe  implies marinating triangles. Salt pulp of watermelon, as well as fresh, has diuretic properties, promotes digestion and improves metabolism.

It will take:

how pickle watermelons in cans  for the winter according to this recipe:

Recipe for salted watermelons with mustard without sterilization

According to this recipe, you can prepare fruits for the winter in a matter of minutes. Because you can cook without sterilization. The salting process will be easy even for a beginner. The result will appeal to all who love the original and spicy snacks.

Ingredients required:

• Immature watermelon.
• Coarse salt - a big spoon.
• Sugar will need a big spoon.
• Powdered mustard is a big spoon.

Prepare a liter jars and proceed:

1. The fruit should be washed and cut into slices. The green rough part is cut off, and the white part is left.
2. Mustard with salt and sugar mix.
3. The fruit is lowered to the bottom of the banks in layers, pouring the prepared mixture.
4. Banks are closed with nylon or plastic caps and allowed to stand at room temperature for 3 days.
5. Then send in the fridge for a day. After this time, the harvesting is ready for winter. In cool conditions, it can stand perfectly until the New Year.

And finally latest cooking recipe  winter harvesting of watermelons for a large family.

Recipe for salting watermelons with apples in a barrel of sand

Salting for the winter is designed for large volume. Watermelon with apples  They give an original taste and for sure the recipe will delight anyone who loves something unusual. For salting in the winter will need:

• Small mature watermelons - 5 pieces.
• Strong apples about 14 kg.
• For 10 liters of water you need to take 750 grams of salt.
• Washed sand - 9 kg.
• Currant leaves or cherry - 14 pieces.

How to salt:

Any method of preparing blanks for the winter of watermelons allows you to get the original taste. However, you should immediately be prepared for the fact that the fruits are rather unusualif you take into account the traditional taste of the preservation of tomatoes and cucumbers. The sweet-salty soft shade of the fruit will be in demand as a side dish for meat dishes.

Marinated or saltedwith the same success, they can become an alternative to sauerkraut and other vegetables that are harvested for the winter. Such preparations preserve vitamins, and when salted, they also form lactic acid bacteria necessary for health. If you have not tried to roll a watermelon for the winter, then take a simple recipe first, and then move on to more complex ones.