Simple recipes for the winter: how to pickle watermelons in jars

Summer time is too short, and I really want to enjoy the gifts of nature as long as possible. A method such as salting in jars for the winter comes to the rescue. And we are not talking about cucumbers and tomatoes, but about sweet and juicy watermelons!

From our article you will learn how to combine a berry, how to prepare it for pickling, and arm yourself with 10 simple and varied recipes.

Features of salting watermelons

Watermelon - berry unpretentious, it is not difficult to prepare it for the winter. Remember a few rules:

• overripe watermelon is suitable for making jam or preserves, but not in pieces;
• remove the grains in any case, and the crust according to the recipe or desire;
• sugar should always be 2-3 times more salt;
• use vinegar as little as possible, it is better to choose citric acid.

What ingredients and spices are needed

Any housewife knows that there is a successful neighborhood of products, but there is not very.

Watermelon goes well with the following foods and spices:

• onion onion sweet;
• Bulgarian red pepper;
• melon;
• ground pepper and red and black;
• cloves;
• honey;
• grain and powder mustard;
• cinnamon;
• vanilla.

You can safely add these ingredients to your favorite recipe. Combination with celery, carrots, apples, cherry leaves is not recommended.

Salting recipes

We present to your attention 10 recipes, thanks to which you will learn how to properly salt watermelons for the winter in jars.

Classic recipe

The simplest recipe that does not require sterilization of the finished product. We advise you not to complicate the recipe with additional ingredients and not to increase the amount of salt.

Ingredients per liter:

• 800 g watermelon;
• 3 tbsp. l. sugar with a slide;
• 1 tbsp. l. salt without a slide;
• peppercorns to taste;
• 1 tsp citric acid.

Cooking method:

1. Wash the watermelon, dry with a towel.
2. Cut the dry watermelon in half, then into large slices.
3. Remove the grains, cut the crust from the slices as desired.
4. Cut the slices into triangles so that they go into the neck of the jar.
5. Place watermelon slices in a container to drain off excess juice.
6. At this time, wash the jars with a baking soda solution. Rinse.
7. After 5-7 minutes, sterilize, pour boiling water over the lids.
8. Fill dry containers with watermelon slices.
9. Boil water, pour boiling water into jars.
10. Cover the jars with lids, leave for half an hour.
11. After 30 minutes, drain the water into a saucepan, add salt, sugar and peppercorns.
12. Bring to a boil.
13. Pour citric acid into jars, pour the marinade into jars.
14. Cap hermetically.
15. Leave it upside down at room temperature for two days, then put it in the cellar.

With honey

Honey watermelons are popular with children and those with a sweet tooth.

Required for a 1 liter can:

• 900 g watermelon;
• 3 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 1 tbsp. l. honey.

How to cook:

1. Wash the watermelon with cold water, wipe dry.
2. Cut the berry in half.
3. Cut the halves into oblong pieces.
4. Cut off the crust and remove the seeds.
5. Cut the pieces in half. Make sure they fit easily into the jar.
6. Sterilize clean jars in the oven along with the lids.
7. Fill the jars with watermelon wedges to the very top.
8. Put the water on fire, adding honey right away.
9. Add salt and sugar to boiling water.
10. Stir well and turn off the stove.
11. Gradually pour the marinade into the jars. Cover containers with lids.
12. Sterilize within 10 minutes.
13. Seal and turn over for 24 hours.

The sterilization times are indicated for a liter can. For a 1.5-liter can, it is 12 minutes, for a 3-liter can, it is 17 minutes.

With herbs and spices

The watermelons harvested according to this recipe differ in both taste and aroma. At your discretion, you can exclude one of the spices or add bay leaves or peppercorns.

It will take 1 liter:

• 800 g watermelon;
• 1 sprig of parsley;
• 1 sprig of dill;
• 1 tsp ground cinnamon;
• 1 tsp mustard powder;
• 0.5 tsp mustard seeds;
• 0.5 tsp ground red pepper;
• 2 pcs. carnations;
• 0.5 tsp ground black pepper;
• 0.5 tsp citric acid;
• 1.5 tbsp. l. salt;
• 4 tbsp. l. Sahara.

How to pickle a watermelon:

1. Wash and dry the watermelon.
2. Wash the cans with detergent or soda solution, rinse well with cool water.
3. Sterilize after 5-7 minutes. If you start sterilizing jars that have just been in cold water, they can crack.
4. Cut the watermelon into oblong slices, as for serving.
5. Cut the slices themselves into 2-3 more pieces.
6. Remove the grains.
7. Coarsely chop the greens.
8. Place cloves and all greens at the bottom of dry sterilized jars.
9. Next, lay out the watermelon slices.
10. Top with whole grain mustard and cinnamon.
11. Boil the water.
12. Add salt, sugar, all kinds of pepper and mustard powder to already boiling water.
13. Boil for 4 minutes, stirring constantly.
14. Add citric acid to the jars and immediately start pouring the marinade.
15. Cover the jars with lids.
16. Sterilize for 10 minutes.
17. Close hermetically, it is not necessary to turn the containers.
18. Remove to permanent storage after two days.

Council. Due to the abundance of spices and spices, the pieces of watermelon can become softer, so it is not recommended to cut off the crust to keep its shape.

With pepper

We advise you to take red pepper for harvesting according to this recipe. Greens and yellows will reveal less of the flavor of the watermelon.

Ingredients per liter:

• 700 g watermelon;
• 2 medium bell peppers (preferably red);
• 3 tbsp. l. salt;
• 1 onion;
• 2.5 tbsp. l. sugar with a slide.

How to cook:

1. Prepare the main ingredients: wash the watermelon and peppers well with cool water and dry. Can be wiped off with a towel.
2. It is better to take liter cans, wash them, rinse.
3. Cut the watermelon into oblong pieces, cut the crust off them, remove the grains. The grain is best cut with the tip of a sharp knife.
4. Cut the peppers into slices, remove seeds and partitions.
5. Peel the onion and cut into large rings.
6. Sterilize the jars in the oven or over a saucepan.
7. Place the onion rings in the bottom of dry prepared jars.
8. Next, alternate layers of watermelon pulp and pepper so that the top layer is pepper.
9. Fill a saucepan with water, put it on the stove on maximum heat.
10. Pour boiling water into jars. Try to fill the jars gradually.
11. Cover containers with lids, cool for 15 minutes.
12. Drain the water back into the pot, add sugar and salt. Mix well. Bring to a boil.
13. Remove boiling marinade from heat and pour into jars.
14. Close the cans using the seaming key.
15. Turn over, check for leaks and cracks.
16. Leave at room temperature for a day, then transfer to the cellar.

With citric acid

Citric acid prolongs the shelf life of foods. If you add lemon juice, the taste is very spicy. A large amount of sugar is due to the fact that citric acid and lemon juice give a sour taste.

Ingredients per liter:

• 900 g watermelon;
• 1 tbsp. l. lemon juice;
• 1 tsp citric acid without a slide;
• 5 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• peppercorns optional.

How to cook:

1. Cut the clean and dry watermelon into slices so that the rind is easy to cut.
2. Cut off the crust and remove the grains.
3. If the pieces are too large, cut the flesh into smaller pieces.
4. Wash cans with soda solution, rinse and sterilize in the usual way.
5. Fill the jars with watermelon slices.
6. Put the water on the fire, immediately adding lemon juice.
7. Add salt and sugar to boiling water, stir well.
8. Boil for 2 minutes, add citric acid and stir.
9. Remove from heat, fill jars with brine.
10. Screw the lids back on and leave in the room for 24 hours.

In pieces

Salted watermelon slices are very convenient when serving. Children eat it with pleasure instead of usual sweets. Honey gives the pieces a shine and keeps them in shape.

Ingredients per liter jar:

• 900 g watermelon;
• 0.5 tsp honey (optional);
• 4 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

Cooking method:

1. Cut a clean and dry watermelon into pieces.
2. We need the flesh, so cut off the crusts and remove the grains.
3. Cut the resulting pulp into small cubes.
4. Wash the jars with a soda solution.
5. Once the jars are dry, send them to the oven for sterilization. Before doing this, inspect for chips and cracks.
6. Pour boiling water over the lids.
7. Fill sterilized jars with watermelon slices without tamping.
8. Boil water.
9. Add salt and sugar to boiling water, mix well.
10. If using honey, add it to the jars.
11. Fill each jar with marinade.
12. Cover the container with lids.
13. Sterilize 1 liter jars for 8 minutes.
14. Roll up, leave in room conditions for a day.

Advice... An overripe watermelon is not suitable for such a workpiece - the pieces may deform.

Without sterilization

If you are not using finished product sterilization and vinegar, triple pouring is required. This procedure is more common for pickling cucumbers, but in this case it is also suitable.

Ingredients per liter:

• 900 g watermelon;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 bay leaf;
• peppercorns to taste.

How to salt watermelon:

1. Wash the watermelon and cut into pieces.
2. Cut off the crust, remove the grains.
3. Wash the jars with a soda solution. It is undesirable to use detergent.
4. Be sure to sterilize clean and dried jars, even if you do not sterilize the finished product.
5. Cut the watermelon pieces into slices.
6. Put water on fire. Bring to a boil.
7. Pour boiling water over the jars.
8. Cover the jars with lids. Leave as it is for 15 minutes.
9. After 15 minutes, gently drain the water back into the pan, boil again.
10. Pour boiling water into the jars again, cover with lids. Cool for 10 minutes.
11. Drain the water into the pot again. Add remaining ingredients: bay leaf, peppercorns, salt and sugar. Stir well and bring to a boil.
12. After boiling, cook for 2 minutes and remove from heat.
13. Pour into jars, pour in gradually.
14. Seal with lids. It is advisable to boil them first.
15. Turn upside down, leave at room temperature for 24 hours.
16. After the indicated time, transfer the jars to a cool and dark place.

With acetylsalicylic acid

Aspirin in the recipe eliminates the need for vinegar or citric acid and keeps the product fresh for a long time. Add it at the rate of one tablet per liter jar.

Important! Do not use effervescent aspirin.

Ingredients per liter:

• 900 g watermelon;
• 1 aspirin tablet;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• peppercorns.

Cooking method:

1. Wash a small watermelon, dry with a towel.
2. Cut into oblong pieces.
3. Cut off the crust (optional), remove the grains (required).
4. Cut the pieces into smaller pieces.
5. Wash cans, rinse thoroughly.
6. Sterilize both jars and lids. You can simply pour boiling water over the lids.
7. Fill the jars with watermelon slices.
8. Fill a pot with water, turn on the heat.
9. While the water is boiling, chop up the aspirin.
10. Once the water boils, add the aspirin to the jars.
11. Pour boiling water over the watermelon wedges.
12. Seal the cans immediately with a seaming key.
13. Without turning, leave at room temperature for 48 hours, then transfer to a storage location.

Salted in watermelon mass

Salting watermelon in watermelon mass is another original recipe.

Ingredients per liter jar:

• 1.5 kg of watermelon;
• 3 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 0.5 tspl. citric acid.

Cooking method:

1. Wash the watermelon in cold water and dry with a towel.
2. Slice the watermelon as you would for serving.
3. Cut off the crust and remove all grains.
4. Next, divide the watermelon pulp into 2 parts. Cut one part into slices that are convenient to eat.
5. The second part can be cut less neatly. Then load it into a blender and turn it into a smooth paste.
6. Add salt and sugar, transfer to a saucepan or bowl.
7. Place on medium heat.
8. While the mixture is cooking, sterilize clean jars.
9. Fill the jars with pieces for pickling.
10. Try to stir the watermelon periodically, as it can burn. Don't add fire.
11. When the watermelon mass boils, add citric acid, reduce heat to low, stir.
12. Cook for 4-5 minutes.
13. Fill the jar with a mass.
14. Cap immediately, invert for 24 hours.

In a cold way

This preparation will take more time, but the taste will remind you of childhood.

Ingredients for a 3 liter can:

• 2.5 kg of watermelon;
• 1.5 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 1 liter of water.

Cooking method:

1. Wash the watermelon and dry it with a dry towel.
2. Cut into small slices.
3. Remove the grains, but do not cut the crust.
4. Put a liter of water in a saucepan, add salt and sugar. Mix well until completely dissolved.
5. Add the watermelon slices to the pot. The water should cover them completely. If not enough, add.
6. Now you need oppression: cover the pan with a plate so that it presses the watermelon slices, preventing air from entering. And on top, place something heavy, such as a can of water.
7. Move the pan to a dark place for 72 hours. Look under your plate once a day to prevent mold. Plaque is acceptable.
8. After three days, watermelon ready to eat... But we need a watermelon for the winter. Therefore, sterilize clean jars. Transfer the watermelon slices to them.
9. Pour the marinade from the pan into another pan, boil. Find out in advance whether there is enough water. Add before boiling.
10. Pour the watermelon slices over the cooled, cold marinade... Cap the jars.
11. Transfer to cellar or pantry immediately.

Storage recommendations in the cellar and apartment

The cellar is an ideal place to store watermelons for 9-10 months. Here, both the temperature and the light level are most favorable for the workpieces. Banks can be placed in the cellar in any order, with any "neighbors".

If there is no cellar, we advise you to store the blanks in a dark and cool place. Perhaps you have a closet in an unheated dark vestibule that will do just fine. If not, you can store the workpiece in the refrigerator. But keep in mind that the shelf life will be reduced to 5-6 months, after which the watermelons will become empty and tasteless.

Let's sum up

So, salting watermelon for the winter - it's a simple matter. Arm yourself with a seaming key, sterilized jars, a set of spices - and off you go.

Do not forget that overripe watermelon is not suitable for pickling in slices. Combine the berry with spices, peppers and onions. Store the workpieces in a dark and cool place. An open can needs to be eaten in a week.