Many people like to eat sweet striped fruits not only in summer and not only in fresh form; various ways of preserving them are considered very popular. Watermelons canned in jars of honey are an excellent alternative to barrel pickles, if you live in the city and you do not have the opportunity to prepare fruit in a barrel, this is not a reason to abandon the plan. There are many recipes thanks to which you can pickle or salt striped berries for the winter with slices, and not entirely, as is done in a barrel, these are the secrets of the preparation that will be discussed in the article.

One of the easiest and most popular ways to prepare watermelons for the winter is to pickle them in jars. The taste of this treat is peculiar, and for those who try pickled whales for the first time after eating exclusively fresh fruits, such a taste may not seem very attractive. However, if you taste the taste of canned watermelons, then you will harvest them for the winter every year.

You can create the taste of watermelon preservation by anyone (focusing on your taste preferences), starting with spicy-sharp and ending with soft honey. The recipe below will allow you to make a delicate appetizer without using hot spices.

Watermelons canned in jars of honey are an excellent appetizer that any gourmet will certainly appreciate. And given that the summer fruit with honey and fresh leaves of berries is canned, in addition to the unusual taste, the workpiece will have enormous benefits. “Vitamins in jars” is the best way to cheer yourself up in the cold and remind you of the warm but past summer days.

Good canning!

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

The classic recipe for a juicy watermelon snack

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

For the preparation of canned watermelons according to the classic recipe for one liter jar, the following ingredients are required:

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

The first step is to prepare all the necessary ingredients. Wash the watermelon and cut into small slices, some of which can be eaten fresh, and partly put on a juicy workpiece. Jars for rolling are also washed and sterilized in boiling water or steam along with lids.

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

The thickness of each lobule is 2-3 cm, the upper seeds are removed, those that can be left on the crust, and the sharp tips are slightly trimmed so that the parts fit better into the container.

At the bottom of a clean and sterile glass jar, spread pre-peeled and cloved garlic. There, if desired, you can send a few fresh leaves of cherry or currant. From above, the entire volume is carefully filled with watermelon pieces, without pressing them too tightly to each other so that they completely retain their shape.

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

The marinade is boiled for another 10-15 minutes over low heat, and then hot, they are poured with softened watermelons in jars and immediately the containers are tightly lidded. The blanks are turned over, covered with a warm cloth and must be allowed to cool to room temperature during the day. After that, a juicy snack for the winter is ready, it can be sent for storage and after 2 weeks it is safe to serve it.

  Fresh pulp marinated with allspice

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

To prepare such conservation take the following ingredients:

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

Watermelons for this recipe should be slightly immature, with dense, and at the same time juicy pulp. The selected berry is thoroughly washed with water, then cut into several small pieces. Now remove the seeds and carefully cut the green crusts with a sharp knife, removing the thinnest layer.

Banks under the roll are sterilized and allowed to dry. In parallel, a pot of clean water is placed on the stove and a brine is prepared. Salt, sugar and very little vinegar are added to the liquid.

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

Peeled and sliced \u200b\u200bproportionally slices of watermelon are gently laid out on prepared glass containers, peas of allspice are poured into it and poured with boiling marinade.

  Salted watermelon for the winter in jars - recipe with herbs

Properly pickled watermelon retains all its beneficial properties, and crispy and juicy slices of this berry will cheer you up on cold winter evenings. This recipe without sterilization makes the taste of seaming more intense, with spicy and aromatic notes due to the use of hot pepper and popular spices.

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

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

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

Horseradish root, fresh parsley and dill are washed with water, chopped and mixed all the herbs together. Finely chopped garlic is added to them. Stack watermelon slices in a deep container together with herbs and garlic, alternating layers. Next, everyone poured boiled brine, which was insisted in another pan for 30-40 minutes. Top with small pieces of hot pepper to sprinkle, so that the pickling has a more piquant taste.

It is not necessary to put under oppression, since the flesh of the berry can be damaged and give an excess of juice. In such a brine with spices, watermelon is left for several days, covering the pan with cling film or a light plastic lid. Every 3-4 hours, gently stir the entire contents with a wooden spoon.

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

  Watermelons in a honey marinade - a bright and fragrant preparation

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

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

• medium-sized fresh green berry (2-3 kg);
• natural honey - 3-4 tbsp. spoons;
• spices for marinade - salt, sugar, vinegar and other flavoring options to taste.

It is better to take a large berry for the preparation of this roll slightly ripe, with dense pulp and a small number of seeds. It is not necessary to cut the peel, but if you use small jars, you can remove the green layer to save space.

Before slicing a watermelon, it must be washed in cold water. Then the resulting large slices are once again cut into several parts in the form of triangles or rectangles, the main thing is that they be approximately equal in size. The tops, if necessary, are cut so that the slices fit better in the jar.

The containers for preservation are pre-washed in a solution with soda and treated with steam. Sliced \u200b\u200bslices are tightly packed in prepared jars, so that there are as few voids as possible inside the container. The decomposed pieces are poured with hot boiled water and insisted for 10-15 minutes.

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

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

In hot form, marinade is poured into jars with watermelon slices, the caps are hermetically sealed, wrapped blanks in a warm cloth and allowed to cool in an inverted form, after which they are stored until winter.

Watermelon pulp jam - a delicious and healthy dessert

Watermelons for the winter can be salted or pickled, but do not forget about the possibility of preserving tasty and healthy jam from watermelon pulp, which can remain after cooking other canned preparations. It turns out very delicate in taste and moderately sweet.

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

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

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

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

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

Sometimes you want to prolong the summer and taste berries and fruits during the winter cold. An ideal option would be to cook delicious pickled watermelons in jars for the winter. Tasty and juicy, with proper preparation, they brighten the cold days. There are several excellent recipes for pickling an unusual berry - from classic to non-standard, invented in recent years.

There are some great recipes for pickling watermelon.

There is a certain misconception regarding watermelons. Allegedly, they cannot be pickled, since each berry contains a large amount of nitrates, but they can be easily disposed of.

You can check the watermelon for nitrates by cutting off part of the pulp. Next, a piece of cut product must be passed through a blender and add tap water to this pulp. If the water is only slightly pink, then the watermelon is nitrate-free. If the water is red - keep in mind that such a berry is definitely not suitable for conservation, as it has a huge amount of nitrates in its composition.

Before preserving a watermelon, peel it from the green peel. There is no need for it, as it is too stiff and not suitable for food. Further:

1. Slice the watermelon into portioned portions with triangles;
2. At the bottom of a prepared can, put two bay leaves and three cloves;
3. After that add black pepper and peas to taste;
4. Fill the jar with slices of watermelon;
5. Pour jars of boiling water very carefully;
6. Ten minutes later, you can make the marinade.

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

Watermelon is pickled, salted and fermented, but, in addition to salted watermelons, pickled and pickled, they canned sweet canned watermelons for the winter. Salting watermelons without sterilization, with sterilization, pickling, pickling and rolling sweet, juicy watermelon pulp is simple and quick. Such ideas of canning watermelons in cans are considered the simplest, quickest ways to preserve the striped crop and harvest the watermelon at home for the winter.

Advice from Wonder Chef. Any watermelon is suitable for harvesting for the winter - sweet, unsweetened, ripened and unripe berries. If you bought in the summer, in the fall, a pink unripe watermelon or the selected red fruit turned out to be unsweetened, it doesn’t matter.

When starting to preserve watermelons, you need to understand what kind of preparation you want to get on the output: whole watermelons, watermelon slices with a peel or slices of watermelon pulp without a peel. You can fill in watermelons in their entirety, as well as, especially if the size matches the neck of the jar, or fill in a sweet, salty marinade with watermelon cut into pieces.

Recipes: watermelons in a jar for the winter and cooking rules

Options and recipes on how to salt watermelons and pickle watermelon will help you find your favorite winter recipe and spin a delicious crunchy snack or roll a sweet dessert of watermelon in jars of any volume at home: liter jars, two-liter and three-liter jars. To watermelons well fit into the neck of the jar, they just need to be cut into pieces.

The watermelon recipe in a jar can be divided into two components - separately pickle a watermelon in one jar, preserve it in another jar, but it is safer to take crusts from your homemade watermelon. From purchased berries, cans with unpeeled watermelons often explode. As you know, the crusts of early store watermelons have the highest nitrate content, and such crusts are not suitable for pickling. Watermelon recipes in a jar are often used to preserve purchased fruits, but they are harvested in the fall, when fruits with a low nitrate content appear on the shelves - late varieties of watermelons.

Marinated watermelon peels and salted watermelons with crusty and crusty slices are the most delicious, but for safety reasons, it is better to put the peeled watermelon for winter preparation in a jar.

What watermelons pickle? You can marinate watermelons with red pulp and pink. To watermelon crunched, it must be a little immature. At the preparatory stage, the seeds from the watermelon must be removed, so the canned food will last longer and the blanks will stand in the banks all winter, like fresh. Overripe watermelons are best used for harvesting sweet preservation for the winter.

Sweet fill: how to cook deliciously and reliably

Sweet filling for watermelons in taste and composition resembles a sweet or spicy marinade, not much different from the marinade for the winter. Watermelon marinade includes spices, sugar or honey. The traditional composition of the marinade recipe for such a striped, sweet berry like watermelon contains sweet ingredients and unsweetened:

• crystalline sugar - plain white or brown;
• honey - preferably liquid and homemade;
• medium 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 fruits;
• allspice and black peas;
• bay leaf.

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

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

Sweet watermelon for the winter: a recipe in your own juice

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

The taste of harvesting watermelon in its own juice can vary from sugary sweet to sweet and sour. 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 preserving 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 cans sweet without sterilization:

1. Wash the watermelon thoroughly and wipe it with a paper towel.
2. Cut the fruit into two rugs.
3. We cut each part into medium-sized triangles.
4. In a clean glass, tightly lay watermelon slices without seeds.
5. Add the lemon.
6. In a separate bowl, mix watermelon juice with sugar. Bring the juice to a boil.
7. Pour the sweet fill into the jar and roll it with a metal lid.

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

Watermelon in syrup for the winter without sterilization

Tasty and fragrant is a watermelon prepared in syrup. Watermelons cooked from pulp resemble thick jam. They cook red in the summer, in the fall and eat fresh, or close in jars for the winter.

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

How to close watermelons for the winter in cans are sweet and delicious. Peel the ripe flesh and cut into large cubes. We shift into a wide pan, pour water. Stirring, let it boil over a small fire. Cook for 5 minutes, remove from heat and cool. Add lemon juice and sugar to the cooled watermelon mass.

Mix and leave to stand for 3 hours. In the second run, cook again for 5 minutes. We lay out the hot watermelon billet to the top in sterilized jars. We roll up with sterilized lids and allow the banks to cool upside down. Then we take out storage in a cool place.

Watermelon jam with apples: recipe

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

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

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

Recipe. Prepare the fruits. We cut with plastics, or chop the fruit, removing the middle. Cook from the pulp. Put apples, juice and sugar into the multicooker pan. Open the valve and close the lid.

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

Watermelon compote for the winter in 3 liter jars

A watermelon drink made with this simple recipe has a refreshing taste. Home-made stew - watermelon compote for the winter - in the winter season will pleasantly quench your thirst and with its bright, juicy color, a sweet drink will remind you of the hot days of summer.

We offer a recipe for compote assorted. The mix of watermelon and melon pieces in the recipe is very rich and mega-refreshing. The proportions of melon in this recipe can be replaced with watermelon and brew 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 cook compote. Peel the watermelon and melon from the peel and seeds, cut into slices of the same size. Boil water, pour sugar in and boil for 5 minutes. In the syrup, drop and watermelon, cook them for a quarter of an hour.

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

Watermelon honey: delicious

Watermelon honey (or a good treat is also called Nardek) is considered boiled watermelon juice without pulp. Real watermelon honey is made without sugar. To do this, the squeezed juice is filtered several times during preparation and the clarified liquid is boiled until honey is thick. You can thicken the nardek by adding sugar to watermelon juice.

Ingredients for the preparation of honey: watermelon - 3 kg; sugar - 0.5 kg; mint.

How to cook watermelon honey. Cut the red flesh into pieces and squeeze the juice out of it in a blender or juicer. Filter the liquid through a fine sieve. In a saucepan with juice, add sugar and fresh mint leaves. Boil the mixture for 4 hours on the stove, stirring so that it does not burn to the bottom of the dishes.

When the excess moisture evaporates and the mass acquires a thick honey texture, then honey is ready. Pour the watermelon piece into clean jars, covering with nylon lids. Keep the nardik in a cool place.

How to prepare canned sweet watermelons for the winter in jars, decide which one to choose, but we recommend making winter preparations in several ways.

Delicious pickled watermelons in jars for the winter

Tasty pickled watermelons in jars can be sweet and unsweetened. The recipe for pickled berries for the winter is easy to prepare. We will prepare pickled watermelons with crusts and immediately in several 3 liter jars.

We will need products based on a 3 liter jar: watermelons of any ripeness; 3 liter cans; salt is; sugar - 4 tablespoons; vinegar 9% - 70 ml; water; red hot peppers in pods to taste.

Cooking method. In the jars prepared for the preparation of the false berry, put the pepper pod on the bottom. Tightly lay the pieces of berries with a crust and pour them with boiling water. After 2-3 minutes, drain the water from each can into the pan. Pour 1 tablespoon of salt and 4 tablespoons of sugar per each 3 liter jar into the water drained to prepare the marinade.

Boil the marinade until the salt and sugar dissolve in it. Pour vinegar into each piece. Fill the watermelon with hot marinade, spin the cans. For the preparation of watermelon pickled for the winter in jars according to the recipe with vinegar, sterilization is not required, canned food is well stored one winter without sterilization. The result is pickled watermelons in jars for the winter without sterilization, very crispy.

Watermelons for the winter in jars recipe with aspirin

The winter watermelon recipe with aspirin is ideal for those who do not like vinegar in the marinade - vinegar preservative. Aspirin is added during pickling, canning and any rolling of watermelons in banks for the winter for long-term preservation of workpieces. This step-by-step aspirin recipe uses citric acid.

The 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 watermelon with aspirin in jars. Wash the berry and cut into small portioned slices. In a prepared clean jar, we put sliced \u200b\u200bwatermelon pieces. Pour sugar and salt into a jar, add aspirin and citric acid. Fill with boiling water, roll up the jar with a boiled lid. Cool under the covers.

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

Pickling delicious watermelons for the winter in jars according to recipes with citric acid, many housewives doubt the use of this method for long-term storage of homemade blanks. Is it possible to pickle and how to roll watermelons in jars for the winter with citric acid? The answer is yes, and the workpiece is reliable and tasty. Pickled watermelons with citric acid have a real watermelon smell, have a rich taste, and the watermelon tastes like fresh. Preparing winter without sterilization.

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

The most delicious recipe: pickled watermelons with citric acid. Wash the watermelon thoroughly and cut it into slices, so that it is more convenient to eat in the winter, remove seeds from the pulp. At the bottom of a sterile jar, spread peppers. We put watermelon slices in dense layers and fill the workpiece with boiling water. Cover the container with a clean lid for 20 minutes, drain the water into the sink.

We do the second fill and pour the water again, we will not need it. In a jar of watermelons add citric acid and pour boiling marinade. Marinade for watermelons cook from water, salt and sugar according to the proportions indicated in the recipe. We roll up with a sterile lid, turn over and wrap the jars with blanks.

Watermelons with mustard for the winter in banks: recipe for sauerkraut

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

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

Recipe. Pour water into a large bowl and dissolve the salt in it. In a clean jar we put slices of dill and watermelon. Fill the workpiece with salt water and pour the mustard. We close the jar with a tight nylon cap. We leave watermelons for fermentation at room temperature for 3 days. Put the jar in the refrigerator. When the pickle in the jar becomes cloudy, the watermelon snack will be ready for use. In such a watermelon there is a taste, a taste and a light presence.

Delicious pickled watermelons in jars for the winter without a crust

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

A simple and quick way to marinate without sterilization. Cut the peeled watermelon into slices and put the pieces without crust into a three-liter jar. Pour boiling water over the berry and keep it 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. Pour a spoonful of citric acid into the jars. Pour boiling brine and spin the cans with the contents.

Pickled watermelons in liter jars

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

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

How to pickle watermelon in liter jars. In a clean 1 liter jar, put the first thing garlic and parsley. Tightly lay the pieces of watermelon. Add salt and sugar to the workpiece, pour on top of the salt and sugar the powdered aspirin tablet directly into the jar. Pour boiling water. Close the watermelon piece tightly with a lid. Shake the jar vigorously and leave to cool completely.

Pickled Instant Watermelon

The appetizer is prepared quickly, the recipe is good for those who value time, like to eat tasty food and prepare appetizers in the marinade. Watermelon for canning can be taken with a crust or without a crust.

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

A quick way to cook. In washed three-liter jars, we lay out slices of watermelons without a crust. Pour boiling water over the workpiece twice and pour the water into the sink each time, as if. Pour sugar, salt and vinegar into each jar. Add pepper and pour watermelons with boiling water. We twist the jars with sterilized lids and put them in a blanket until the glass cools down.

Pickled watermelons in jars for the winter are delicious 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 pickling, watermelons are well washed on all sides. Cut into pieces, remove seeds from watermelon pieces. In a pan, boil water and pour vinegar into it, add sugar and salt. Boil the marinade for a quarter of an hour.

We put slices of watermelon in a jar, pour hot marinade. At the bottom of a wide pan with a stele towel, put on it a filled jar. Pour enough water into the pan so that it reaches the shoulders of the can.

We cover the glass jar with a metal lid and sterilize the workpiece for 20 minutes from the moment of boiling water in the pan. After 20 minutes, we take out the can, roll it and turn it over, leave it under a warm blanket until the glass cools down. Our grandmothers pickled watermelons in this way. The recipe for pickled watermelons for the winter, like that of a grandmother, is reliable, and cans with such blanks never explode. You can store at room temperature in a home apartment.

How to pickle watermelons in jars for the sweet winter was actually a simple and interesting activity. Everyone can make several jars of sweet and tasty berries for their family on their own. We turn to winter recipes for harvesting salted watermelons in a jar.

Note!

Composition of brine for watermelons

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

The classic pickle for harvesting watermelons for the winter includes traditional ingredients:

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

When fermenting and urinating, to strengthen the fermentation process, watermelon is salted with tomatoes, fermented with cabbage, soaked in, in banks .

Salted watermelons in jars for the winter without sterilization

Watermelons for the winter in jars, salted watermelon recipes have some taste differences from recipes for pickled watermelon. Wine notes are felt in a salty appetizer, and recipes for salting watermelons allow you to cook salty fruits in a jar without preservatives: vinegar, citric acid and without the addition of aspirin. Cold and hot salting, as a rule, occurs without sterilization of workpieces 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 salt a watermelon. Rinse the fruits thoroughly and cut them into small slices together with the peel. We pour honey into sterilized jars, put pieces of watermelon. Add leaves of currant, dill. Pour salt into water and bring it to a boil in a saucepan. Fill watermelons with salt brine, slightly cooled. We leave the watermelon for fermentation and souring for 3 days in the kitchen. After 3 days, pour the brine into a saucepan, boil the liquid and pour the fruits. Roll up the jars with sterile lids, cool. Keep in the cold.

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

How to salt watermelon in a jar will indicate a simple and tasty recipe for the winter. It is easier to cope with the salting recipe if you have the simple secrets of a delicious salting and follow the step-by-step instructions for the recipe.

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

The method of salting. We wash the watermelon with cold water and crumble into small pieces. Put dry spices on the bottom of the jar. Fill a 3 liter jar with watermelon slices. Put celery on top of the wedges. Pour the contents with boiling water and let stand for 20 minutes. Pour the liquid into the saucepan, add sugar and salt. Boil the brine. With boiled brine, pour watermelons, pour a lemon and twist the jars with a lid. After cooling, we take out the jars to the place designated for storage.

Salty watermelons for the cold winter

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

Ingredients for salting in a jar: watermelon - two kilograms; cold water - 1 liter; rock salt - 70 g.

How to salt watermelons in a cold way. In the cooled sterilized jars, we add the sliced \u200b\u200bwatermelon. Pour salt into water and boil. We cool the brine to room temperature and fill in watermelons with a cooled salt solution. We leave to wander in the kitchen. After the fermentation process is over, close the blanks with nylon caps and take the jars out to a cold place.

Hot salted watermelons for the winter

The recipe for hot salting without sterilization allows you to try ready-made watermelons, salted for the winter, a month after salting.

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

Winter watermelons with garlic in jars

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

You will need such products for cooking salty snacks with the flavor of garlic: watermelon - 1.5 kg; garlic - 5 cloves; dill - 3 inflorescences; salt - 1 tbsp. l .; sugar - 2 tbsp. l .; black peppercorns - 6 pcs.; citric acid - 1 tsp.

How to pickle watermelons for the winter in jars of garlic. Wash my watermelon under cold water. Cut the fruit into pieces. The size of the pieces should correspond to the neck of the jar. Cut the peeled garlic into slices.

At the bottom of a clean jar we put dill and garlic. Lay the slices of watermelon carefully so that the pulp remains intact. Pour boiling water to the neck. We leave watermelons for half an hour for warming. Drain the water into the dishes, add sugar, salt, pepper and lemon. Boil the brine for 5 minutes. Pour boiling brine into a jar of watermelons. We roll up the jar with a sealed lid. Cover with a warm blanket and leave the blanks warm until cool. We take out canned food in a place for storage.

Watermelon with herbs: a quick recipe

Salted watermelons with crispy pulp can be obtained by pickling fruits with herbs. Aromatic herbs in combination with green spices enrich watermelon with natural beneficial trace elements and vitamins. Watermelon slices, cooked with hot pepper and herbs, become crispy, taste juicy, spicy, have a pleasant speck.

For harvesting for the winter you will need: 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. Pour about 1.2 liters of chilled water and salt into a large pot. Boil and cool the brine. Cut the fruits of watermelon into slices, cut off the peel from them, leaving a juicy pulp. Wash greens and horseradish root, crumble and mix with chopped garlic slices. We put watermelon slices in layers in a deep bowl, alternating each layer with a green mixture.

Sprinkle the preparation with slices of hot pepper. Fill with brine. Leave the watermelon in brine with herbs and spices for 2–3 days to ferment. For quick urination, oppression can be placed on top. We transfer salted watermelons to sterile three-liter jars, sprinkle with cinnamon, and clog with nylon caps.

How to make salted watermelon: a step-by-step recipe

Instant salted watermelons are cooked quickly - within an hour. An hour after salting, a crispy 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.; ground black pepper - 3 pcs.; clove buds - 2 pcs.; bay leaf - 2 pcs.; table vinegar 9% - 1 tbsp.

Instructions step by step. Before salting watermelon, it must be washed well. Cut the watermelon into pieces together with the peel. So watermelon slices will retain their shape and remain crispy. We lay dill umbrellas at the bottom of the wide dishes. Place slices of watermelon on top of dill. Cut the peeled garlic thinly and add to the watermelon. Pour watermelon slices with hot marinade. Cooking marinade. To prepare it, mix salt, sugar and seasonings with water. Boil for 2-3 minutes. Pour the vinegar and bring the vinegar marinade to a boil again.

To watermelons remained in the marinade, we cover the workpiece with a flat plate and put oppression on it. When the brine has completely cooled, remove the oppression and remove the container with salted watermelons in the refrigerator. Lightly salted watermelons, prepared at home in a quick way, will completely cool and will be ready in 7 hours. But the slices will become delicious, crispy after 1 hour, and you can start eating watermelon.

What do salty watermelons and pickles eat

Canned watermelon for the winter is served at the table as a spicy independent snack, eat crispy watermelons in combination with various dishes like pickled and salted vegetables, soaked berries:

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

Any dish supplemented with canned watermelon will enhance the taste and raise your appetite.

Harvesting watermelon for the winter at home

Watermelon for the winter in jars, the best recipes with photo blanks for the winter allow us to conclude the feasibility of home-based ways to preserve the watermelon crop. It turns out like a fresh watermelon, and it can be used as a snack, prepare salads, desserts from it and eat directly from a can in the cold season.

The simplicity of preparation and the short heat treatment of slices of watermelon before laying in jars preserves the beneficial properties of fresh berries and their crispness. Crispy watermelons for the winter - canned food in banks. Harvesting is easy and simple to preserve at home, following the step-by-step instructions for recipes.

Bon Appetit!

Today I will conserve watermelons for the winter. The marinade will be not just sweet and sour, but with honey. An original but easy-to-follow recipe will surprise even the most sophisticated guests.

In winter, this blank will become a real delicacy on the festive table.

For cooking, take the following ingredients:

watermelon - 3 kg;

honey - 50 gr;

water - 1.5 l;

sugar - 3 tbsp;

salt - 1 tbsp;

vinegar 9% - 70 gr.

Thoroughly wash the watermelon with a brush and soap. If you come across an instance with dense pulp, then the crust can be cut off. If the fruit is ripe, then we use it with the peel. Cut a whole watermelon into 4 parts. Usually, for one three-liter jar, one quarter is enough. Cut it across into slices.

We remove all the bones. Stack the watermelon slices in.

Watermelon marinade

Pour water into an enameled pan and put on a strong fire. When the water boils, add salt and sugar. After they are completely dissolved and boiled again, add honey and 9% vinegar. Mix well, wait until it boils over high heat and turn it off.

Fill the cans with slices of watermelon with boiling marinade, wrap it, turn it over and leave it to cool completely.

Storing canned watermelons is best in the basement or cellar.

Delicious homemade preparation served as a cold snack for main dishes or as a dessert. This is who loves more. 😉