Ingredients:

   watermelon - 1 pc.;
   sugar - 80 g;
   salt - 20 g;
   citric acid - 10 g;
   water - 3 l.

Cooking:

  1. Rinse the watermelon under running water. Cut the thin crust, cut the watermelon into small pieces, remove the seeds.

2. Banks are well washed, sterilized. We spread the watermelon in prepared containers, pour hot water. After 10 minutes, pour the water into the pan, bring it to a boil, pour again to the watermelon slices.

3. Pour the liquid again into the pan, add salt, sugar, citric acid. Boil the brine for 3 minutes.

4. Pour water into cans, twist the lids. We put the banks upside down, cover with a blanket.

5. After a few days, we remove the seals in the basement for further storage.

Note!   Citric acid can be replaced with vinegar. You need to add it to the jar, 10 ml of vinegar will be required for 1 liter of liquid.

Preservation is ready, it remains only to taste it. Salted watermelons go well with fatty foods, they give the dishes a piquant taste and unusual aroma.

Watermelons for the winter with aspirin

An interesting recipe that many housewives like. With a minimum investment of effort and time, you will get a useful and very tasty snack. It is simply impossible to refuse such a treat.

Ingredients:

   sugar - 20 g;
   parsley - 1 branch;
   garlic - 2 cloves;
   watermelon - 1 pc.;
   salt - 10 g;
   aspirin - 1 tablet.

Cooking:

  1. Cooking the jar. We wash it well, sterilize it.

2. Peel the garlic, rinse the parsley. Throw the components into the jar. We wash the watermelon, cut into medium pieces.

3. Put the watermelon pieces in a jar. Pour salt, sugar, chopped aspirin.

4. Pour boiling water into a jar, twist the lid. After a few days we remove the seaming in the basement.

Note! After seaming, shake well.

To make canned watermelons is a force even for a novice hostess. This will require a little free time and a minimum of products.

Watermelons for the winter with honey

If you want to cook not just a snack, but a real culinary masterpiece, you need to prepare honey. It will act as a highlight and give the dish a sweet aftertaste.

Ingredients:

   water - 1 l;
   salt - 20 g;
   sugar - 20 g;
   watermelon - 1 pc.;
   honey to taste;
   currant leaves - 3 pcs.;
   dill - 2 branches.

Cooking:

  1. The watermelon is well washed under water, cut into quarters. Green peel does not need to be cut.

2. Cooking cans. To do this, they are washed, sterilized. We coat the walls of the cans with honey. Alternately lay out watermelon pieces and spices.

4. Pour jars of boiling water, leave alone for 3 days.

5. At the end of the allotted time, pour the liquid into the pan, bring to a boil. Fill the watermelon with brine, close the banks with lids.

7. We remove the preservation in the cellar for further storage.

It remains only to wait a moment to try the treat on the palate. The delicacy has a sweet aftertaste, has a pleasant aroma.

Piquant harvesting for the winter

It would seem how you can combine sweet and salty ingredients. And if you add spicy products to them, you will get something unusual and original. Experienced housewives claim that all components are perfectly combined with each other. The result is a true culinary masterpiece.

Note!   In one dish, pepper and garlic are well combined, thanks to sugar, the products acquire a pleasant taste.

Ingredients:

   watermelon - 2 kg;
   water - 1 l;
   sugar - 80 g;
   salt - 40 g;
   black pepper peas - 6 pcs.;
   hot pepper - 2 pods;
   garlic - 3 cloves;
   vinegar - 20 ml.

Cooking:

  1. Cut the watermelon into pieces, carefully lay out in a jar.
  2. Add 2 types of pepper, garlic.
  3. Pour boiling water into a jar, leave for a few minutes, pour the liquid into the pan.
  4. Pour sugar, salt into water, boil it for 15 minutes. At the end we introduce vinegar.
  5. Pour the brine into banks, close the lids.
  6. Turn the seaming upside down, cover with a blanket.
  7. Conservation will appeal to households. Everyone will want to taste the delicacy.

Salted watermelons are very popular. If you want to cook an unusual snack, then the choice is obvious. Watermelon slices do not get lost even on the festive table, this is a great treat for guests.

During autumn harvesting, along with traditional vegetables such as cucumbers and tomatoes, you can cook something original. For example, you, to quench your thirst and just feast, bought a watermelon, thinking that it was ripe and sweet, but opening it, you were disappointed. Do 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.

Pickled watermelons in jars for the winter

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

Cooking for the winter is as follows:

1. First, of course, you should wash the cans and lids. For this, soap with soda is used. After which they are boiled with boiling water.
2. Then pure watermelons are cut into small slices. You can marinate with the skin as you want.
3. First of all, spices are put in clean jars, after them - carefully watermelon, put celery on top.
4. Pour the jars with boiling water and cover with lids, wait 20 minutes.
5. Then we pour it into a pan, and add vinegar essence to the jars. On fire, keep the pan until the brine boils, (letting it boil for another 2 minutes), which is made from salt with sugar, and then pour it into jars.
6. Banks for the winter are rolled up and wrapped in a blanket. They should cool in an inverted state. After gradual cooling, they can be taken to the cellar or pantry.

The recipe for pickled watermelons in tomato juice

Interesting pickled berry recipe  is to use ripe watermelon and tomato juice. How to prepare a blank for the winter?

The recipe for pickled watermelons from Alena Dreer

For marinade per liter of water you need to take:

• Salt - a tablespoon,
• Sugar will need 2 large spoons.
  1. Watermelon is cut into slices and put into jars, after which it is poured with marinade.
  2. We install the containers in a pot with water and carry out sterilization lasting 15-20 minutes. Then remove from heat and add 70% vinegar (based on a teaspoon per liter capacity). Cool the pickled gourds should gradually, under the covers.

On a note!

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

Pickled watermelons made according to this recipe have a sweet and sour taste, which is similar to barrel ones.

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

Garlic marinated watermelon recipe

To prepare, take:

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

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

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

Cooking:

On a note! You can marinate watermelons with spices  and various additives.

A recipe for pickled watermelons with a spicy aroma

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

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

For each can of 3 liters you need to take:

• Black pepper - 8 peas,
• 4 bay leaves and garlic cloves
• Celery - two branches.
• Rock salt - a tablespoon.
• Sugar - 2 large spoons.
• Acetic essence - a large spoon or citric acid - a teaspoon.

Pickling watermelon is as follows:

Quick Recipe for Pickled Watermelons

If you first decided cook pickled watermelons for the winterthen you’d better use this recipe first. Suddenly pickled watermelons are not your winter treat.

For pickling, take:

Pickle watermelon  Using a quick recipe is easy:

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

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

Watermelons for the winter in jars salting recipes

In addition to pickled fruits, you can cook salty fruits. Next, you will learn how to salt them for the winter.

The recipe for pickling watermelon slices

it classic and simple recipe  implies pickling with triangles. The salty flesh of watermelon, like fresh, has diuretic properties, promotes digestion and improves metabolism.

It will be required:

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

Prescription salted watermelons with mustard without sterilization

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

Ingredients required:

• Unripe watermelon.
• Coarse salt is a large spoon.
• Sugar will need a large spoon.
• Powdered mustard - a large spoon.

Prepare liter jars and proceed:

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

And finally last cooking recipe  winter harvest of watermelons for a large family.

The recipe for salting watermelons with apples in a sand barrel

Salting for the winter is designed for a large amount. Watermelon with apples  give an original taste and certainly the recipe will please everyone who loves something unusual. For salting for the winter you will need:

• Ripe small watermelons - 5 pieces.
• Strong apples about 14 kg.
• For 10 liters of water you need to take 750 grams of salt.
• Sand washed - 9 kg.
• Currant or cherry leaves - 14 each.

How to salt:

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

Pickled or Salted, they with equal success will be able to 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, which are 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.

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 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.

1. Small watermelons wash well.


2. 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.


3. Lay out watermelon in banks.


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


5. 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.

Russian cuisine is famous for its variety, many options for pickles, pickles and homemade preserves. Whole strong salted watermelons are unusually tasty: they are cooked with sweet and sour, with garlic, whole and slices. It depends on the choice of a specific recipe whether the hostess and guests will like such a dish or not.

Pickled and salted watermelons, harm and benefits to the body

A large garden berry - watermelon - is good for fresh health. This is a good option for an impromptu dessert, the opportunity to cool in the summer heat. Both adults and children love watermelon. It perfectly quenches thirst, has a beneficial effect on metabolism, the work of the human urogenital system.

Watermelon contains a lot of liquid:

• water - 92%;
• sugar - 8%.

It contains vitamins A, B, PP, C, E, as well as trace elements - potassium, magnesium, iron. It is recommended for anemic disease, pregnant and lactating women. The benefits of watermelons are expressed in antioxidant effects, a beneficial effect on the heart, circulatory system, and the ability to normalize pressure. Plaques growing on the walls of blood vessels, after eating a sweet berry, will decrease in size, and the bone tissue in the skeleton will be strengthened using calcium dissolved in the juice. Seeds are useful for athletes - they participate in the growth of muscle mass. In general, nutritionists recommend the use of watermelon to reduce excess weight, remove accumulated toxins from the body.

A lot of useful is concentrated not only in the pulp, but also in the crusts, juice, seeds, so it makes sense to use them in pickling, pickling or freezing. Salt watermelon is simple: just cut it into slices or immerse whole in a solution, wait for the time required for the recipe, and the product is ready.

But the abuse of delicacy, especially with kidney pathologies, diabetes mellitus, complications in the genitourinary system will lead to serious consequences. Polysaccharides and an abundance of liquid are harmful to such patients in a fresh watermelon, and in combination with salt they are doubly dangerous. Swelling may occur, an individual allergic reaction may occur.

Care should be taken to eat early ripe watermelons in the early period - until the end of July and the beginning of August: there is a high probability of poisoning with saturated nitrates, which are not at all useful products.

Better yet, wait until the end of summer, and only then enjoy the taste of ripe, sweet gourds.

Features of salting watermelon

Due to the high liquid content, watermelon is easily and quickly salted. The amount of water for brine is selected experimentally, depending on the particular instance selected. Cooking takes 2-3 days, and after this period of time delicious, sweet and sour slices are ready.

Fruits should not be excessively loose, with flesh peeling from the peel - these are not suitable for preservation. Strong, non-ripened watermelons are more suitable: these will last for a long time and will not fall apart during the salting process. With cracks, rotten, wrinkled are discarded immediately.

In no case should you use an aluminum pan - only enameled or glassware. If you add mustard or garlic, then the taste will win, it will become more piquant and richer.

In the bank

For pickling in glass containers, not very large, medium-ripe berries are selected. It is important to remember that the salt solution should cover the whole pulp, so it is better to cut the watermelon into slices. The size of the can also plays a role: 1 liter and less are not suitable - very few will enter them. The optimal volume is 3 liter cans.

You will need a clean, whole glass jar, table salt and watermelon itself. The amount of the main component is not so easy to calculate - it is recommended to come to this experimentally. They wash the berry, peel the peel of dirt and damaged places, wipe it with a towel. Then they cut into segments so that they go into the neck of the can (about 7-8 centimeters). There are options with pickling only the pulp or whole, with a peel - as you like.

The core peeled from the outer layer will salinize faster, and it is more pleasant to crunch with a slice with seeds and a skin. Next, prepare a solution: 2 tablespoons of rock salt per 1 liter of water.

Cut the dipped into a jar, pour brine so that it completely covers the contents, leave at room temperature. After 2-3 days, the separately salted pulp will be completely ready, with the skins the watermelon will be soaked in the solution more slowly (about a month).

In the pan

A great way to treat yourself to a treat is to salt a watermelon in a saucepan. The restriction is imposed on the material of the dishes: no aluminum, better glass, stainless steel or enameled. A wide, flat saucepan with a lid allows you to hold a sufficient amount of the finished product.

The medium-sized berries are washed well under running water, cut into slices. If you do not separate the peel, then the production will be virtually waste-free. You’ll have to cut the top and bottom, and everything else will go into action. Watermelon is placed in a pan, then pour brine.

To prepare it, you will need:

1. Water - 1-1.5 liters (determined experimentally).
2. Salt - 100 grams.
3. Sugar - 80 grams.

The composition should cover the contents completely, sometimes, to improve the taste, currant leaves are used.

Tip: the components dissolve better in hot water, then immediately fill the watermelon with brine. The pan closes with a lid and cleans up in a cool, dark place. You can not cut the berry into slices, but salt it whole, but this way the process greatly stretches over time. After 30-35 days, they begin tasting crispy, sweet and sour slices. The finished product is stored in a cold place for no more than 2 weeks.

In a barrel

An old Russian recipe: when fermenting in a wooden barrel (preferably oak), the appetizer salts quickly, efficiently and is unable to absorb extraneous odors and acquire an unpleasant aftertaste. And in this way it turns out to salt the whole watermelon - no need to cut it, separate the skin. Thin-berry berries are best suited - these are special, southern varieties. Sugar, too fast and too ripe, are not good either: the optimal choice is watermelon with pink flesh.

The process of salting begins with the preparation of the container: it is washed thoroughly, without the use of chemicals, and cleaned. Ordinary water is used for this, at the end of the barrel scalded with boiling water.

To help the brine penetrate the core of the fruit, you can make small holes in them (with a bamboo skewer or knitting needle). Watermelons selected for preservation are placed in a barrel. Salt and the amount of water are selected arbitrarily, based on 600 to 800 grams per 10 liters. Knowing the container capacity and this proportion, it is easy to prepare the brine.

The solution covers the entire contents, it is allowed to use a special load (oppression), crushing watermelons. The minimum salting period is 21 days. Readiness is checked by tasting the product: it must be saturated, sour-sweet, the skin is softened to the state of the peel of a fresh cucumber.

In a bucket

Another option, a cross between pickling in a jar and barrel. For a successful operation, you will need a bucket - a clean plastic or enameled one, such is in every house. Wash, dry, medium-sized, moderately ripe and not very thick crust. If you salt it whole, then more than one will not enter the bucket, and when cut into slices or layers, the berry will lie denser.

Prepared, chopped fruits are placed in a pre-washed container, then filled with cold brine (about 600 grams of salt per 10 liters of water). For piquancy, you can put a bay leaf, currant or throw 4-5 peas of black pepper - whoever likes it most.

When salting, 2 conditions must be observed: the solution covers the entire contents, the berries are pricked in several places. After 3-4 weeks, the product is ready.

Choose a suitable watermelon

The success of the event largely depends on the choice of watermelon. It should not be:

• overripe;
• broken or rotten;
• notched, cracked;
• thick-skinned;
• from sugar varieties.

Sweetness for salting is not a fundamental factor. It is much more important that the fruit is strong, resilient, with a moderate peel thickness. Size affects the determination of the method of salting and containers: small watermelons are more convenient to preserve in buckets and tubs, and large ones must be cut into slices. In terms of ripeness, a little greenish are more suitable, but not too much. They, after aging in brine for 20-30 days, will acquire a unique sweetish-sour taste.

We prepare and sterilize containers

To prepare a tasty, healthy snack in all respects, you need the "right" packaging. These are glass jars of a suitable volume (preferably 1-2, 3-liter), pans with a wide bottom (enameled, made of thermal glass, stainless steel), plastic buckets, barrels. The latter option is considered classic: so salted and fermented vegetables, fruits in the old days.

Basic recipes for berry harvesting

There are several classic methods for salting watermelon - in jars, a pan and a wooden barrel, with and without additional components. All of them are simple, this is their main advantage. In order to enjoy the taste of salted berries, whole or cut into slices, in 3-4 weeks, 2 main conditions will be required: water and ordinary table salt. So our ancestors prepared, these same methods work today.

The classic way to pickle watermelons for the winter in banks

Salting ripe watermelons in glass jars is a suitable option for urban conditions: you do not need to look for a bucket, a tub, observe special requirements for preparing containers. To get juicy, elastic, sour-salty, slightly sweet slices, you will need:

• salt - 1 tablespoon;
• granulated sugar - 2 tablespoons;
• vinegar essence 70% - 1 teaspoon (based on 3 liter glass can);
• pure water - 1 liter.

Wash watermelons thoroughly, clean from dirt with a washcloth or brush, and dry. They are cut in a “special” way: first - in slices over the entire width, then each layer is sequentially divided into 2, 4, 6 parts to make neat triangles. Then they are placed in jars (pre-sterilized), water is heated in a clean pan, watermelons are poured. The flesh must gain moisture, so they withstand it for some time (half an hour).

The cooled liquid is again drained into the pan, it is useful for the preparation of brine. Put the dishes on a low heat, add salt and sugar successively, mix until completely dissolved. Vinegar is poured directly into the jars, the contents are filled with boiling brine. Roll up tin lids, turn upside down, wrap and leave in this form for several hours. Preservation can be stored in a dark cool place. Snack is ready to eat at any time.

Pickled with mustard

The recipe is obtained by adding a new component to the classic. Everything is done, as usual, only this method will need mustard powder. Clean, sliced ​​watermelon is placed in layers in a bucket or pan, sprinkling with a mixture of sugar, salt and mustard. All the ingredients should take about 1 tablespoon (for medium-sized berries).

You can not add water at all, pinned down by a yoke (a stone wrapped in a clean rag, a jar of water, a load) layers will be squeezed out, which will soak the filling in and drain them. After 5 days the product is ready. Before use, the watermelon is rinsed with water, cleaned from pickling and served on the table. Taste - sweet-sour, with a sharp note.

With sauerkraut

Watermelon can be salted and so - with white cabbage, alternating layers in a barrel or bucket. This is one of the options, it is also allowed to chop the cabbage, as for normal salting, and medium-sized watermelons should be laid uncut. Try it this way and that: the taste of the finished product will not disappoint.

Whole-sour watermelons in a barrel

You will need a strong, rotten plank-free and thoroughly cleaned wooden barrel. Before the start of salting, it is rinsed with boiling water, then the washed watermelons of medium ripeness are laid, without cracks and cuts. Fill with water, fall asleep with table salt at the rate of 600 grams per 10 liters.

Above you can pin down the yoke. The fermented watermelon is cut into slices, peeled from the skin, served as an original snack to vodka - who likes what.

Pickled in ceramic kegs

This method does not differ fundamentally from cooking in wooden containers. Ceramics is famous for its inertness towards food, it does not transmit or absorb odors. Therefore, it is ideal for sourdough cabbage, apples, watermelons. It should be remembered that with all the useful properties, this material is fragile, afraid of shocks and excessive loads.

Pickled in a barrel with spices

Another variation of the classic recipe. Spices (cloves, nutmeg, pepper-peas, bay leaves) can be combined as you please: here you can give your imagination the full freedom, not forgetting to try the finished product for the sharpness. The berries cut into chunks and skinless are salted more quickly, and the peel will turn elastic and crunchy like cucumbers.

Pickled in watermelon juice

The way for the lazy: the watermelon must remove the topmost layer of the peel (green), leaving a white layer. The berry cleared in this way is cut into segments, placed in a jar. Sprinkle with coarse salt, the amount - arbitrary. Top cover with a plastic cap, leave in a warm place for about 24 hours.

Gradually, the watermelon will put the juice in and soak up the salt, to even the ferment, you can periodically shake the jar. The finished dish is stored in the refrigerator.

Recipe with honey

To implement this idea will need honey - natural and not candied. Clean, sterilized jars are filled with sliced ​​watermelon segments. Then the contents are poured for 8-10 minutes with boiling water. The drained liquid is used to prepare the marinade: 5 tablespoons of sugar, 250 milliliters of honey, 5 tablespoons of salt and 300 milliliters of vinegar (9%). All this is taken at the rate of 7-8 liters of water and about 8 kilograms of watermelons.

The marinade components are successively added to the jar, filled with the liquid that has been re-boiled. Banks roll under the tin lid, turn over, wrapped in a blanket.

The finished product is stored in the refrigerator, pantry or cellar.

With garlic

For one 3-liter jar of salted berries, you can take 2-3 cloves of garlic: watermelon will get a little spicy, it will be even tastier. This appetizer is suitable for meat dishes, roasts, stew potatoes.

With cloves

Cloves added to salty watermelons will give them a little tartness. The main thing - do not overdo it, otherwise the finished product will acquire bitterness, which will be impossible to withdraw. In this way, the berry is pickled in jars, barrels, saucepan or bucket.

With grapes

Tasty, sour-sweet salty snack, for the preparation of which you will need:

1. Watermelon medium ripeness - 2 kilograms.
2. Grapes - 0.5 kilograms.
3. Allspice - 5 peas.
4. Cherry leaf - 10-15 pieces.
5. Cardamom whole - 3 pieces.
6. Sprigs of peppermint - 3 pieces.
7. Salt - 1 tablespoon.
8. Sugar - 2 tablespoons.
9. Vinegar - 1 tablespoon.
10. Water - 1.5 liters.

Cut the watermelon filled pre-washed, sterilized jars. Prior to this, mint and cherry are placed at the very bottom. Grapes alternate layers of watermelon in random order. This mixture is poured boiling water, incubated for 20 minutes. The cooled liquid is carefully poured into a saucepan, reheated, sugar, salt, vinegar, pepper and cardamom are added. The resulting marinade finally fill the jars with watermelon, roll under the cover.

Without sterilization

A quick way to make a salty snack. You need to prepare salt, sugar and watermelon in advance. Berry washed, cut into small pieces to fit in 1-2 liter jars. Then placed in a container, pouring a dry mixture of salt and sugar. Cover with a plastic lid, leave warm for 72 hours. Store in the refrigerator, consumed with meat, poultry, vegetables.

Marinated watermelon slices

One of the easy step by step recipes. You will need:

• granulated sugar - 2 tablespoons;
• rock salt - 1 tablespoon;
• vinegar 9% - 1 tablespoon;
• watermelon - 2 kilograms;
• clean cold water - 1.3 liters.

The proportions are based on a 3-liter jar. In a clean, steamed jars stacked pieces of ripe berries, poured boiling water under the neck. Leave for 20 minutes. Then the water is poured into the pan for making marinade. It dissolves salt and sugar, brought to a boil. Vinegar is poured into the jars first, and then the marinade. The product rolled up under a cover is stored in the refrigerator or a cellar.

Quick salting recipe

Extremely simple, but effective way. The secret is that the watermelon is peeled to pink flesh, cut into small cubes, laid out in a saucepan or jar. The brine, prepared from cold water and salt (2 tablespoons per 1 liter), fill the contents so that it completely covers all the pieces. 2-3 days - and the snack is ready.

In the watermelon season, have time to close the watermelon in the bank. Watermelons are stored in cans all winter, preparation recipes are simple, and there are options without sterilizing cans with watermelon slices. The preservation of watermelons is done in glass jars; in the winter, watermelon canned food from a jar is delicious, crispy - just delicious.

Watermelon is pickled, salted and boiled, but, in addition to salted watermelons, pickled and fermented, they roll up sweet canned watermelons for the winter in cans. Salting watermelons without sterilization, with sterilization, pickling, pickling and seaming sweet, juicy watermelon pulp is simple and fast. Such ideas of canning watermelons into banks are considered the easiest, quickest ways to preserve striped crops and harvest watermelons at home for the winter.

Advice from the Wonder Cook. For the preparation of the winter are suitable for any watermelons - sweet, savory, ripe and unripe berries. If you bought in the summer, in the fall a pink unsatisfied watermelon or a selected red fruit turned out to be unsweetened, no problem - prepare a berry without a skin for future use, roll up the watermelon in glass jars.

When you start canning watermelons, you need to understand what kind of billet you want to get at the output: whole watermelons, watermelon slices with a crust or slices of watermelon pulp without a crust. You can fill the watermelons as a whole, as well as, especially if the size corresponds to the neck of the jar, or pour sweet, salty marinade watermelon, sliced.

Recipes: watermelons in the pot for the winter and cooking rules

Variants and recipes of how to pickle watermelons and pickle watermelons will help you find your favorite recipe for the winter and spin a delicious crispy snack or roll up a sweet dessert of watermelons in jars of any size at home: one-liter jars, two-liter and three-liter. To make watermelons a good jar at the neck, they just need to be cut into pieces.

The recipe for a watermelon in a jar can be divided into two components - separately pickle a watermelon in one jar, preserve a sample for another, but it is safer to take crusts from your homemade watermelon. Of the purchased berries cans with unpeeled watermelons often explode. As is known, the crusts of early store watermelons have the highest nitrate content, and such crusts are not suitable for pickling. Recipes for watermelons in the bank are often used in canning commercial fruits, but harvesting is done in the autumn when fruits with low nitrate content appear on the shelves - late varieties of watermelons.

Pickled watermelon rinds and salty watermelons are crispy and delicious, with crust slices, but for safety, it is better to put the watermelon in the jar for skins for winter.

What watermelons marinate? You can pickle watermelons with red flesh and pink. In order for the watermelon to crunch, it must be a little unripe. At the preparatory stage, the seeds must be removed from the watermelon, so canned food will last longer and the blanks will stand in the cans all winter long as fresh. Overripe watermelons are best used for harvesting sweet preservation for the winter.

Sweet pouring: how tasty and reliable to cook

Sweet pouring for watermelons in taste and composition resembles a sweet or spicy marinade that differs little from the marinade in winter. The marinade of watermelon includes spices, sugar or honey. The traditional composition of the marinade recipe of such a striped, sweet berry, like a watermelon, contains sweet and unsweetened ingredients:

• crystal sugar - plain white or brown;
• honey - preferably liquid and homemade;
• medium salt sea salt or rock salt;
•   table or diluted, 6% and 3% vinegar;
• citric acid (also called lemon) is used as a preservative;
• aspirin (acetylsalicylic acid tablets), as a preservative for;
• currant leaves;
• mint leaves, cherry leaves;
• cloves and cinnamon;
• fresh vegetables: garlic, celery;
• mustard seeds, mustard powder;
• fresh herbs and dried;
• dried apples and fresh fruit;
• allspice and black peas;
• bay leaf.

A tasty snack from a can in winter will fill the house with a fresh aroma, canned watermelon will remind you of a warm summer and surprise guests at the festive table with watermelon slices with a savory taste.

Watermelon for the New Year? That will be so. Sweet watermelons for the winter in the banks, recipes with photos in front of you, the watermelon is prepared without skin and with skin. Procurement without sterilization is stored in a cool place in the refrigerator. With sterilization, the jars can be stored at room temperature on the bottom shelf of the kitchen cabinet during the winter.

Watermelon for the winter is sweet: a recipe in its own juice

Watermelons for the winter in the banks, recipes with photos step by step on the 3 liter jar, have different cooking options. Let's start to learn, and here is the first step-by-step instruction with a sweet composition.

The taste of watermelon in its own juice can vary from cloyingly sweet to sour-sweet. The result will depend on the sugar content of the original product, its weight and the amount of sugar taken, citric acid in relation to the juice of the berry.

Ingredients for canning watermelon in a 3 liter jar:

• watermelon - 3 kg;
• watermelon juice;
• sugar to taste;
• citric acid - 1 dessert spoon.

How to prepare watermelons for the winter in banks sweet without sterilization:

1. Watermelon carefully wash and wipe with a paper towel.
2. Cut the fruit into two rugs.
3. Each part is cut into triangles of medium size.
4. In a clean glass, tightly lay the watermelon slices without seeds.
5. Add a lemon.
6. In a separate bowl, mix the watermelon juice with sugar. Bring juice to a boil.
7. We pour in the sweet pouring into the jar and roll it up with a metal lid.

We put the jar upside down, wrap a towel and leave until the jars with blanks cool.

Watermelon in syrup for the winter without sterilization

Delicious and fragrant turns out watermelon, cooked in syrup. Watermelons, boiled from the pulp, resemble thick jam. Cook red in the summer, in the fall and eat fresh, or closed in banks for the winter.

Ingredients for harvesting watermelon in sweet sugar syrup: watermelon pulp - 500 g; granulated sugar - 500 g; fresh lemon - half; purified water - 20 ml.

How to close the watermelons for the winter in the banks are sweet and tasty. Ripe pulp is cleaned of seeds and cut into large cubes. We shift in a wide saucepan, pour water. Stirring, give boil on a small fire. Cook for 5 minutes, remove from heat and cool. In the cooled watermelon mass add lemon juice and sugar.

Stir and leave to infuse for 3 hours. In the second run, boil again for 5 minutes. Hot watermelon preparation lay out to the top in sterilized jars. We roll up the sterilized lids and leave the jars to cool upside down. Then we take out for storage in a cool place.

Watermelon jam with apples: a recipe

Apple-watermelon jam turns fragrant and with an unusual taste. The blank will add variety to the winter menu. The jam recipe will speed up the cooking process and save time.

Various varieties are suitable for cooking: large and sweet-sour or sweet summer, autumn fruits. Take any winter apples - which ones have. The combination of apples and watermelon will surely please sweets.

Ingredients for the preparation of apple-watermelon jam: fresh apples - 1 kg; watermelon juice - 1 cup; sugar - 1 kg.

Recipe. Preparing the fruit. We cut with plastics or crumble fruits, removing the middle. From the pulp cook. In the pan multicooker lay out apples, juice and sugar. Open the valve and close the lid.

Cooking on Baking mode for 20 minutes. After cooking, close the multicooker valve, leave the jam for 12 hours. Bring to a boil on baking. Fill clean sterilized jars with thick jam and roll up the lids.

Watermelon compote for the winter in 3 liter jars

The watermelon drink prepared according to such a simple recipe has a refreshing taste. Home-made - a watermelon compote for the winter - in the winter season it is pleasant to quench your thirst and with its bright, juicy color, the sweet drink will remind you of the hot days of summer.

We offer recipe compote assorted. The mix of watermelon and melon in the recipe turns out to be very rich and mega-refreshing. The proportions of melons in this recipe can be replaced by a watermelon and cook a classic watermelon drink.

Ingredients for making watermelon compote: watermelon pulp - 500 g; melon (pulp) - 500 g; granulated sugar - 1 kg; citric acid - 6 g; water - 5 liters.

How to make compote Peel the watermelon and melon from the peel and seeds, cut into equal pieces in size. Boil water, add sugar and boil for 5 minutes. We drop the watermelon in the syrup, cook them for a quarter of an hour.

Pour in citric acid, cook for another 2 minutes. Take out the watermelon and melon pulp with a slotted spoon, place them in cans, pour in sugar syrup. Roll up the banks and leave to cool upside down. We take out for long storage.

Watermelon honey: very tasty

Watermelon honey (or a useful delicacy is also called nardek) is boiled watermelon juice without pulp. Real watermelon honey is prepared without sugar. To do this, squeezed juice in the process of cooking is filtered several times and boiled clarified liquid to a thickness of honey. Nardek can be thickened by adding sugar to the watermelon juice.

Ingredients for making honey: watermelon - 3 kg; sugar - 0.5 kg; mint.

How to make watermelon honey Cut the red flesh into pieces and squeeze the juice out of it in a blender or juicer. Strain the liquid through a fine sieve. Add sugar and fresh mint leaves to the pot with juice. Boil the mixture for 4 hours on the stove, stirring so as not to burn to the bottom of the dish.

When excess moisture is evaporated and the mass acquires a thick honey texture, it means honey is ready. Pour watermelon billet in clean jars, covered with nylon covers. Keep nardek in a cool place.

How to prepare canned sweet watermelons in the banks for the winter, which recipe to choose, decide for yourself, but we advise you to make winter preparations in several variants.

Marinated watermelons in the banks for the winter delicious

Delicious pickle watermelons in cans can be sweet and savory. The recipe of pickled berries for the winter is easy to prepare. We will cook marinated watermelons with crusts and immediately in several 3 liter jars.

We will need products at the rate of 3 liter jar: watermelons of any ripeness; 3 liter jars; salt -; sugar - 4 tablespoons; vinegar 9% - 70 ml; water; Red hot pepper in the pod - to taste.

Cooking method. Put the cans in the prepared for preparation of a false berry to the bottom along the pod of pepper. Tightly lay the pieces of berries with a crust and pour them with boiling water. After 2-3 minutes, pour the water from each jar into the pan. Pour 1 spoonful of salt and 4 spoons of sugar per every 3 liter jar into the water drained for cooking the marinade.

Marinade boil until salt and sugar dissolve in it. Pour vinegar into each billet. Fill the watermelon with hot marinade, twist the banks. For the preparation of watermelon, marinated for the winter in the banks according to the recipe with vinegar, sterilization is not required, one winter canned food is well kept and without sterilization. It turns out pickled watermelons in the banks for the winter without sterilization are very crispy.

Watermelons for the winter in banks recipe with aspirin

The recipe for watermelon for the winter with aspirin is ideal for those who do not like vinegar in the marinade - vinegar preservative. Aspirin is added during pickling, canning, and any roll-in of watermelons in cans for the winter for long-term preservation of blanks. In this step-by-step recipe with aspirin, citric acid is used.

Ingredients are designed for one 3-liter jar: ripe watermelon; aspirin (acetylsalicylic acid) - 3 tablets; sugar - 1 tbsp .; salt - 1 tbsp; citric acid - 1 tsp

How to preserve watermelons with aspirin in banks. My berry and cut into small portions. Put prepared watermelon slices into prepared clean jar. Put sugar and salt in a jar, add aspirin and citric acid. Fill with boiling water, roll up the jar with boiled lid. Cool under a blanket.

Watermelon with citric acid for the winter in the banks: a recipe

Marinating delicious watermelons for the winter in the banks according to recipes with citric acid, many housewives doubt the use of this method for long-term storage of home-made blanks. Is it possible to marinate and how to roll up watermelons in banks for the winter with citric acid? The answer is - it is possible, and the harvesting is reliable and tasty. Marinated watermelons with citric acid have a real watermelon smell, have a rich taste, and the watermelon tastes like fresh. Preparing winter without sterilization.

We will need: watermelon - 2 kg; citric acid - half a teaspoon; black pepper peas - 7 pcs .; water (for the marinade) - 1 liter; salt - 1 tbsp. l .; sugar - 2 tbsp. l

The most delicious recipe: pickled watermelons with citric acid. I wash the watermelon well and cut it in slices to make it easier to eat in the winter, remove the seeds from the pulp. On the bottom of a sterile jar we spread peppercorns. Layout the watermelon slices in thick layers and fill the billet with boiling water. Cover the tank with a clean lid for 20 minutes, drain the water into the sink.

Make a second fill and pour water again, we do not need it. Add citric acid to the jar of watermelons and pour boiling marinade. Marinade for watermelons boil water, salt and sugar according to the proportions indicated in the recipe. We roll up the sterile cap, overturn and wrap the jars with blanks.

Watermelons with mustard for the winter in the banks: a recipe for fermented snacks

Souring is one of the ways of winter harvesting watermelons. Sour watermelon in a pot, pan. Grandmothers cooked pickled watermelons right in the barrel. The recipe, in fact, resembles the technology of preparation, fruits or vegetables. At the exit we have a snack, obtained as a result of natural fermentation.

On the three-liter jar, we need: watermelon; water; salt - 3 tbsp. l with riding; dill - 2 umbrellas; mustard - 1 tsp.

Recipe. Pour into a large bowl of water and dissolve salt in it. In a clean jar put the pieces of dill and watermelon. Fill the workpiece with salt water and pour the mustard. Close the jar with a tight capron lid. Watermelons leave to ferment at room temperature for 3 days. We remove the jar in the fridge. When the pickle in the pot goes dark, the watermelon snack will be ready to eat. In such a watermelon, there is a taste, a taste and a slight presence.

Marinated watermelons in the banks for the winter tasty without a crust

Ingredients for one 3-liter jar: watermelons; granulated sugar - one and a half glasses; salt - 1 tbsp; citric acid - 1 tsp

Easy and quick way to pickle without sterilization. Peeled watermelon cut into slices and lay out the pieces without a crust in a three-liter jar. Fill the berry with boiling water and keep in boiling water for 15 minutes. Drain the water in a saucepan and add sugar, salt to each three-liter jar. Bring to a boil. In cans we fall asleep on a spoon of citric acid. Fill with boiling brine and spin the cans with the contents.

Marinated watermelons in liter jars

Marinating watermelon in a liter jar is more convenient for a small family. In the winter, opening a liter jar of watermelons in the marinade, you can use canned food at once for a snack and eat right from the jar.

Ingredients for preparing watermelons for the winter with aspirin in liter jars: watermelon - medium size; parsley - 1 sprig; garlic - 2 cloves; salt - 1 tsp; sugar - 2 teaspoons; Aspirin - 1 tablet.

How to pickle watermelon in liter jars. First of all, put garlic and parsley in a clean 1 liter jar. Tightly put the pieces of watermelon. Add salt and sugar to the billet, pour over the aspirin pill directly into the jar on top of the salt and sugar. Fill with boiling water. Close the watermelon blank tightly lid. Intensely shake the jar and leave to cool.

Marinated Instant Watermelon

The appetizer is prepared quickly, the recipe is good for those who value time, love tasty meals and prepare snacks in marinade. Watermelon for canning can be taken with a crust or without a crust.

Ingredients: watermelons; granulated sugar - 3 tbsp. salt - 1 tbsp; vinegar 9% - 50 ml; allspice peas - 5 peas.

Fast cooking method. In the washed three-liter jars, lay the slices of watermelons without a crust. Twice we fill the workpiece with boiling water and each time we pour water into the sink, as at. Pour sugar, salt and vinegar into each jar. Add the pepper and pour the watermelons with boiling water. We twist the jars with sterilized lids and remove them in a blanket until the glass cools.

Marinated watermelons in the banks for the winter tasty and sweet

Ingredients for 1 three-liter jar: watermelon - 2 kg; water - 1 liter; granulated sugar - 40 g; salt - 15 g; Vinegar 9% - 60 ml.

How to pickle a watermelon. Before marinating, watermelons are well washed out from all sides. Cut into pieces, remove the seeds from the watermelon pieces. Boil water in a saucepan and pour vinegar into it, add sugar and salt. Boil marinade a quarter of an hour.

Put the pieces of watermelon in a jar, pour hot marinade. Put a towel on the bottom of a wide pot with a stele and place a filled can on it. Pour water into the pan so that it reaches the banks of the hangers.

Cover the glass jar with a metal lid and sterilize the billet for 20 minutes from the moment water is boiled in a saucepan. After 20 minutes, take out the jar, roll up and turn over, leave under a warm rug until the glass cools. In this way, our grandmothers marinated watermelons. The recipe of pickled watermelons for the winter, like a grandmother's, reliable, and banks with such blanks never explode. You can store at room temperature in apartment home conditions.

How to pickle watermelons in cans for the winter is sweet in fact turned out to be a simple and interesting task. Everybody can make several jars of sweet and tasty berries for his family on his own. We turn to the winter recipes billet salted watermelons in the bank.

Note!

The composition of the brine for watermelons

To prepare urine watermelons, pickled and salty fruits, as a rule, use salt brine, consisting of water, salt and sugar. Watermelons are prepared for the winter in various ways: salted under the yoke in the heat, kept in a cool room in banks.

In the classic brine for harvesting watermelons for the winter include traditional ingredients:

• Table salt medium grinding;
• White granulated sugar;
• Allspice to add flavor;
• Fragrant herbs: mint, cilantro, parsley and celery;
• Spices: cinnamon, cloves;
• Spices: hot cayenne pepper, chili, garlic;

When fermenting and urinating to enhance the fermentation process, watermelon is salted with tomatoes, pickled with cabbage, wet with, in jars .

Watermelons salted in banks for the winter without sterilization

Watermelons for the winter in the banks, salted watermelon recipes have some taste differences from the recipes for the preparation of pickled watermelon. Wine notes are felt in the salty snack, and salmon watermelon recipes make it possible to cook salted fruits in a jar without preservatives: vinegar, citric acid and no added aspirin. Cold and hot salting, as a rule, occurs without sterilization of blanks with watermelons.

What do we need for salting watermelon with honey : watermelon - 2 kg; honey - 45 g; water - 1.2 l ...; salt - 30 g; dill - 4 umbrellas; currant leaves - 4 pcs.

How to pickle watermelon. We thoroughly wash the fruit and cut it into small slices together with the skin. Pour honey into sterilized jars, put watermelon pieces. Add leaves of currant, dill. Pour salt into the water and bring it to a boil in a saucepan. Fill watermelons with salty brine, slightly cooled. Leave the watermelon for fermentation and souring for 3 days in the kitchen. After 3 days the brine is poured into a saucepan, boil the liquid and pour the fruit. We roll the jars with sterile lids, cool. Keep in the cold.

How to pickle watermelons for the winter in the banks: a simple recipe

How to add watermelon in a jar will indicate a simple and tasty recipe for the winter. Coping with the recipe for salting is easier if you own the simple secrets of tasty salting and follow step-by-step instructions of the recipe.

We need for each jar 3 liters: watermelon - 2 kg; water - 1.3 liters; allspice black pepper - 7 peas; garlic - 4 cloves; celery - 2 fresh twigs; bay leaf - 3 pcs .; salt kitchen - 1 tbsp. l .; granulated sugar - 2 tbsp. citric acid - 1 tsp

The way salting. Wash the watermelon with cold water and crumble into small pieces. At the bottom of the banks lay dry spices. Watermelon slices fill 3 liter jar. Put celery on slices on top. Fill the contents with boiling water and let stand for 20 minutes. Drain the liquid in a saucepan, add sugar and salt. Boil pickle. Boil the watermelons with boiled brine, pour out the pineapple and twist the jars with a lid. After cooling, we take out the banks in a place reserved for storage.

Salty watermelons for the winter in the cold way

Recipes for cold salting watermelons in cans can be used to pickle watermelon in a barrel, increasing the number of ingredients.

Ingredients for salting in the bank: watermelon - two kilograms; cold water - 1 liter; salt rock - 70 g

How to pickle watermelons in a cold way. In the cooled sterilized jars we put sliced ​​watermelon. Salt fall asleep in water and boil. Cool the brine to room temperature and pour the watermelons with the cooled saline solution. Leave in the kitchen to wander. After the end of the fermentation process, close the blanks with nylon caps and place the jars in a cold place.

Salty watermelons for the winter hot

The recipe for hot pickling without sterilization allows you to try the finished watermelon, salted for the winter, a month after salting.

The composition of the recipe: watermelon - 2 kg; honey - 100 g; granulated sugar - 20 g; salt - 20 g; water - 1 l; ginger root - 1 cm; cherry leaves - 4 pcs .; currant leaves - 4 pcs.

Hot salting method. Fill the jar with the remaining pieces of berries. Place the remaining spicy leaves on top. Boil the water with salt and sugar. When the brine has cooled, pour it into the jar. Tie the throat with gauze. Put watermelons in a dark place where they will sour for three days. Drain the brine from the jar into the pan, boil for a couple of minutes and pour back hot. Roll the jar with a metal lid.

Watermelon with garlic for the winter in banks

Canned watermelon is salted with garlic, with and without peel. With a crust, watermelon slices keep their shape well, but without a crust, you can make more watermelon for the winter.

You will need these products to make a salty snack with the aroma of garlic: watermelon - 1.5 kg; garlic - 5 cloves; dill - 3 inflorescences; salt - 1 tbsp. l .; sugar - 2 tbsp. l .; Black pepper peas - 6 pcs.; citric acid - 1 tsp.

How to pickle watermelons for the winter in cans of garlic. Watermelon wash under cold water. Cut the fruit into pieces. The size of the pieces should match the neck of the jar. Peeled garlic cut into slices.

Put dill and garlic on the bottom of a clean can. We put the slices of watermelon carefully so that the flesh remains intact. Pour boiling water to the neck. Leave the watermelons for half an hour to warm up. Pour some water into a bowl, add sugar, salt, pepper and lemon. Brine boil 5 minutes. Pour boiling brine into a jar of watermelons. We roll up the can with an airtight lid. We cover with a warm blanket and leave the blanks warm until they cool down. We carry canned food to storage space.

Watermelon with greens: a quick recipe

Lightly salted watermelons with crispy pulp can be obtained by salting the fruits with greens. Fragrant herbs in combination with green spices enrich watermelon with natural healthy trace elements and vitamins. Watermelon slices, cooked with hot peppers and greens, become crispy, taste juicy, spicy, have a pleasant little wit.

For winter harvesting you will need: a fresh watermelon weighing about 3 kg; parsley, green dill; horseradish root; garlic - large 7 cloves; bitter cayenne pepper - 1 pod; salt - 1.5 tbsp; cinnamon.

Cooking option. In a large volume pot, pour about 1.2 liters of chilled water and salt. Boil and cool the brine. The fruits of watermelon are cut into slices, cut off the peel from them, leaving the juicy flesh. Greens and horseradish root washed, crumbled and mixed with minced garlic. We put watermelon slices in layers in deep dishes, alternating each layer with a green mixture.

Sprinkle the billet pieces of hot pepper. Fill with brine. Leave the watermelon in brine with greens and spices to ferment for 2-3 days. For quick urinating, you can put a yoke on top. Salted watermelons shifts in sterile three-liter jars, sprinkle with cinnamon, cork capron.

How to cook salted watermelon: a step by step recipe

Lightly salted instant watermelons prepare quickly - within an hour. An hour after salting, a crisp watermelon is ready and you can eat it.

Ingredients for marinade per 1 liter of water: watermelon - 500 g; dill - 3 umbrellas .; fresh garlic - 3 cloves; sugar sand - 2 tbsp. salt - 1 tbsp; Allspice peas - 3 pcs.; 3 ground black pepper; Clove buds - 2 pcs .; bay leaf - 2 pcs .; Table vinegar 9% - 1 tbsp.

Instructions step by step. Before you hone the watermelon, it should be washed well. Cut the watermelon into pieces along with the peel. So the watermelon slices retain their shape and remain crispy. At the bottom of a wide crockery lay out the umbrellas of dill. Place the watermelon slices on top of the dill. Cut the garlic thinly and add to the watermelon. Fill with hot marinade watermelon slices. Cooking marinade. To prepare it, mix salt, sugar and seasonings with water. Boil for 2-3 minutes. Pour in the vinegar and again bring the marinade and vinegar to a boil.

To let the watermelons remain in the marinade, cover the blank with a flat plate and put pressure on it. When the brine has cooled completely, remove the oppression and remove the container with lightly salted watermelons in the refrigerator. Salted watermelons cooked at home in a fast way will cool completely and will be ready in 7 hours. But the pieces will be tasty, crunchy after 1 hour, and the watermelon can begin to eat.

What eat salted watermelons and pickled

A watermelon canned in a jar for the winter is served as a savory, self-contained snack, eaten crispy watermelons in combination with various dishes, such as pickled and salted vegetables, and wetted berries:

• With baked potatoes;
• With poultry meat and red meat dishes;
• With fried and baked fish;
• With grilled vegetables.

Any dish, supplemented with canned watermelon, will enhance the taste and increase appetite.

Billet watermelon for the winter at home

Watermelon for the winter in the banks, the best recipes from the photo blanks for the winter allow us to conclude about the feasibility of home-made methods of preserving the harvest of watermelons. It turns out that watermelon is fresh, and you can use it as a snack, make salads, desserts from it and eat it right from the jar in a cold season.

Ease of preparation and a short heat treatment of watermelon pieces before putting them into the jars retains the beneficial properties of fresh berries and their crispness. Crunchy watermelons for the winter - canned cake in banks. It is easy and simple to preserve the billet at home, following the step-by-step instructions of the recipes.

Enjoy your meal!