How to salt watermelons in a saucepan in slices quickly, simply and tasty

Your pantry shelves are bursting with a variety of blanks, and the season is in full swing? We recommend taking a break from traditional recipes and pickling a watermelon in a saucepan, which can be tasted within a couple of days after preparation or on the same day. This is convenient if you bought a watermelon that is not too ripe or just want to diversify your diet.

We will tell you which watermelon is suitable for these purposes, how to prepare it correctly. We will share recipes for every taste: some recipes will appeal to gourmets, others (for example, with honey) will be appreciated by small children. We will teach you how to serve and store the dish correctly. Write it down!

What watermelons are suitable for such purposes

Almost any fruit will do, except for rotten or overripe fruit. More on the choice below.

Selection and preparation of fruits

If you've already bought a watermelon to eat for dessert at dinner, and it turned out to be unsweetened, don't be upset. This fruit is perfect for quick pickling. If the watermelon is sweet, but slightly pink, and not red, then such a berry is suitable for us.

Main rules:

1. The watermelon should be uniform in color without yellow or brown spots.
2. The stalk should not be cut when sold, too dry or damaged.
3. Do not buy too large fruits, it is better to take two small ones.
4. Overripe fruit is not suitable for salting, the pieces will fall apart in the pan.

Proper preparation is also important for successful salting:

1. Wash the fruit. Preferably under cold running water.
2. Pat dry with a towel.
3. Cut off the stem.
4. Cut the watermelon in half or into quarters if the fruit is large.
5. We leave the peel.
6. Then cut into slices and even smaller pieces, usually cut into a triangular shape.
7. Remove grains carefully. For such purposes, it is good to use a thin and sharp knife. Most importantly, do not pick out the grains with your fingers.

That's all, the watermelon is ready for pickling.

How to salt watermelons in a saucepan

For pickling in a saucepan, you will need enameled dishes. There are two common preservation methods: cold and hot. Cold is faster in the original preparation, but watermelon slices take a long time to reach the desired state. With hot salting, boil water and add vinegar. But watermelon slices can be tasted on the same day or every other day.

Unlike pickling in jars, pot recipes do not involve multiple pouring. Once here is enough.

Many recipes will require oppression. It is necessary so that air does not get into the product, and the watermelon is better salted. After you fill the watermelon with brine, a thin layer of cheesecloth is pulled over the pan. From above, the product is pressed with something flat. A smaller lid or plate works well for this. Something heavy is placed on the chosen object - a jar of water or a small full bucket.

Attention! Oppression is not needed in every recipe, be careful.

After the oppression is removed, the watermelon slices are placed in the refrigerator. Here they are already stored under a lid, without gauze and oppression.

A quick recipe

This recipe will take you no more than 15 minutes to cook salted watermelon. Don't complicate the recipe with additional ingredients. The quick ambassador is convenient in the harvesting season.

Ingredients:

• 4.5-5 kg ​​of watermelon;
• 5 cloves of garlic;
• 3 sprigs of dill;
• 4 liters of water;
• 4 tbsp. l. salt;
• 3 sprigs of parsley.

Cooking method:

1. Wash the watermelon well, dry it, cut into slices. Without cutting off the crusts, remove the seeds.
2. Coarsely chop the greens.
3. Chop the garlic or pass through a press.
4. Place chopped herbs and garlic in the bottom of an enamel pot.
5. Place the watermelon slices in a saucepan with the lid closed.
6. Dissolve salt in water, mix thoroughly.
7. Pour the brine into a saucepan.
8. Close the pan with a lid, put oppression on top.
9. Transfer the pot to a warm place.
10. After 4 days, remove the oppression and move the pan to the refrigerator for three days.
11. After 72 hours, the product is ready to go to your table.

Daily lightly salted watermelons

If tomorrow there are guests who want to surprise with something, it's time to cook daily salted watermelons. The instant recipe is simple, and the result will delight you and your guests.

Ingredients:

• 1 kg of watermelon;
• 4 cloves of garlic;
• 3 sprigs of parsley (or dill);
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. table vinegar.

How to cook:

1. Wash the watermelon, dry, cut into slices. Leave the crust, remove the seeds.
2. Chop the greens, but finely.
3. Chop the garlic and combine with herbs.
4. In a saucepan, combine the watermelon and the garlic and herbs mixture. Put some of the herbs with garlic on the bottom, then put the watermelon wedges, and the remaining herbs on top.
5. Boil water.
6. Add salt and sugar to boiling water. Mix well until completely dissolved.
7. Pour in vinegar, stir.
8. Pour over the watermelon wedges.
9. Stretch the cheesecloth, and put oppression on top.
10. Refrigerate after 4 hours.
11. Try it after 16-20 hours.

Salted with vinegar pieces

A simple recipe that will not keep you waiting long for the result.

Ingredients:

• 1.5 kg of watermelon;
• 1.5 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 cloves of garlic;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Wash the watermelon, cut into slices. The seeds can be removed or left, do not cut the crust.
2. Put slices of watermelon in an enamel saucepan and put garlic cloves on top.
3. Boil water, adding salt and sugar right away.
4. Add vinegar to the container 2-3 minutes after boiling.
5. Pour the brine over the watermelon.
6. Install oppression. A smaller lid will do, and you can put a jar of water on it.
7. Leave for 8 hours at room temperature.
8. After 8 hours, refrigerate for two days.
9. After 48 hours, a sample can be taken.

With spices

Fans of piquant tastes and smells will surely appreciate this recipe. You can add other spices at your discretion. We do not recommend adding only cherry and currant leaves, they are useless here.

Required:

• 1.5-2 kg of watermelon;
• 5 pieces. carnations;
• 1 tsp cinnamon;
• 0.5 tsp ground red pepper;
• 1.5 tbsp. l. salt;
• 3.5 tbsp. l. Sahara;
• 2 sprigs of dill;
• black peppercorns;
• 5 cloves of garlic;
• 100 ml vinegar (6%).

How to salt:

1. Prepare the watermelon: wash, wipe, cut into quarters. Cut into thin slices, which in turn cut into pieces. Remove the grains.
2. Coarsely chop the dill.
3. Chop the garlic finely.
4. Place a clove on the bottom in an enamel pot.
5. Next, put the watermelon, sprinkle with herbs and garlic on top.
6. Add salt and sugar to the water. Boil.
7. Pour cinnamon, ground pepper and peppercorns into boiling water.
8. Boil the brine for 4 minutes.
9. Pour in vinegar a minute before turning off.
10. Fill a saucepan with watermelon with brine.
11. Cool for 2 hours, then refrigerate.
12. Try it after 5 hours.

note! Do not pour boiling brine over the watermelon. Cool slightly after turning off, about 3-5 minutes.

With mustard

The dish turns out to be spicy and aromatic. Try not to overload the recipe with other ingredients. Mustard perfectly coexists with onion rings, which go well with watermelon.

Required:

• 2 kg of watermelon;
• 4 sprigs of dill;
• 3 tsp mustard powder;
• 2 tsp mustard seeds;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

How to cook:

1. Cut a clean watermelon into slices, then into smaller pieces. Remove seeds.
2. Chop the dill coarsely and place it on the bottom of an enamel dish.
3. Place the watermelon slices on top.
4. Sprinkle with both types of mustard, shake the pan slightly to distribute the spice.
5. Dissolve sugar and salt in cold boiled water. Stir until completely dissolved.
6. Pour cold brine over the watermelon.
7. Stretch the cheesecloth.
8. Place a cutting board or plate on top.
9. Place something heavy on top, such as a bucket of water or a jar.
10. Leave the jar under pressure at room temperature for 48 hours.
11. After two days, lift the cheesecloth, see if the fermentation process is going on. It is characterized by odor and the presence of foam bubbles on the surface.
12. If the process has begun, remove the gauze and oppression and transfer the pan to the refrigerator. If there are no signs of fermentation yet, leave it for another two days.
13. In the refrigerator, the watermelon slices reach readiness for another 48 hours, then take a sample.

Important! If there is a lot of foam on the surface, remove it with a slotted spoon before sending the pan to the refrigerator.

With honey

Honey watermelon Is a great treat for kids and a great replacement for sweets. But you will also be satisfied with the result: such a dish turns out to be rich, honey literally envelops each watermelon slice.

Ingredients:

• 1.5 kg of watermelon;
• 1 tbsp. l. honey;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt without a slide;
• 1 onion;
• 1 sprig of parsley;
• 1 tbsp. l. vinegar.

Cooking method:

1. Wash the watermelon, wipe well. Do not slice a wet watermelon.
2. Using a sharp, thin knife, cut the watermelon into pieces. It is more convenient to first cut in half, then again in half, then into oblong slices, and then into pieces.
3. Remove all seeds.
4. Chop the greens coarsely.
5. Cut the onion into rings.
6. Place the onion rings in the bottom of the enamel pot.
7. Place the watermelon on top.
8. Sprinkle with herbs.
9. Put water on fire, add honey, salt and sugar right away.
10. Start stirring before boiling. Continue stirring while boiling.
11. 3 minutes after boiling, pour in the vinegar, mix well, remove from heat.
12. Cool for 5 minutes.
13. Pour the cooled brine over the watermelon.
14. Set the oppression for 6 hours, then put it in the refrigerator.
15. Try it after 12 hours.

How and with what to serve

Watermelon slices go well with any table, both everyday and festive. We recommend serving them in a deep bowl with the brine. It is advisable that the brine completely or almost completely covers the pieces. This will make the watermelon juicier and tastier. You don't need to add canned melon or other fruits and berries to such a plate.

Serve watermelon to a table with mushroom, potato, meat, or pasta dishes. For potatoes and pasta, the brine will serve as a sauce, which will make the dish dry and heavy on the stomach soft.

Mushrooms go well with salted watermelon, especially if it is a julienne or a casserole with mushrooms.

The meat can be fried, it can be a dry steak or a kebab. Watermelon will perfectly complement a hearty dish, especially if there are spices in the brine.

Read also:

What varieties of watermelons are preferable for planting in Siberia.

What is the calorie content of a watermelon, and how is it useful for the human body.

Should I buy Producer watermelon seeds?

Terms and conditions of storage

There is no sterilization in the recipe, sterile jars and triple fill too. This means that such watermelons are not stored for long. Read the recipe carefully, see how long the product is ready for use. From this day, count three days. At this time, you must eat it.

We do not recommend storing too much. Most likely, a good half will go to waste. Better salt the berry more often and according to different recipes. It's more interesting, tastier and safer.

Let's sum up

Now you know how salt watermelons in a saucepan in pieces. It's a simple matter, almost any watermelon is suitable, even unripe.

Do not forget that the berry must be clean and dry, and the pan must be enameled. It is better if there are herbs or onions at the bottom of the pan - it is much more saturated and tastier.Pieces are always served in a marinade, and kept in the refrigerator for no more than 72 hours.