Simple and quick recipes for the winter: pickled watermelons in 3 liter jars

Marinating watermelons for the winter is easy if you follow a few rules. Blanks in 3-liter cans are convenient. This dish is suitable for the festive table. And in a large family and during an everyday dinner, pickled watermelons will come in handy.

From the article you will learn how to pickle a watermelon for the winter in a jar and how to store it. From the list of various recipes, everyone will find a suitable one.

Features of marinating watermelons for the winter

Watermelon is not a capricious berry, so it will not be difficult to prepare it.

It is compatible with:

• tomatoes;
• mustard;
• different types of pepper;
• onions;
• garlic;
• cinnamon;
• parsley and dill;
• cloves.

Should not be added to the jar:

• cucumber;
• cherries;
• currant leaves;
• oak leaves;
• horseradish root.

Rules for the selection of capacity and preparation of ingredients

The 3 liter can must be intact. Make sure there are no scratches, cracks or chips. Check the same after sterilization. It is best to wash the container with a soda solution. If using detergent, rinse the can several times.

How to properly prepare a watermelon:

1. Wash under cold running water. Dry with a towel.
2. Cut in half.
3. Cut the halves into oblong pieces, cut out the grains.
4. If the recipe requires it, cut off the crusts.
5. Cut the pulp into pieces that will easily pass through the neck of the jar.

If you harvest the crusts, pre-wash and blanch for 10 minutes.

Pickling tips

Tips from experienced housewives are not superfluous:

1. If you marinate the crusts, leave a thin layer of flesh (green or slightly pink) on them. This will add flavor to the blanks.
2. Put loose spices on top, not on the bottom of the jar.
3. If using honey, pour it directly into the jar or cold water for the marinade. You cannot pour honey into boiling marinade.
4. The amount of sugar should be 3-4 times the amount of salt.
5. Use citric acid rather than vinegar whenever possible.
6. Marinate overripe watermelon with the crust.

Simple recipes for delicious pickled watermelons in 3-liter jars

Here are eight of the best recipes for pickled watermelons in jars for the winter. The ingredients are simple and affordable, and the recipes are for every taste.

A quick and easy recipe

This simple recipe for pickled watermelons for the winter in 3-liter jars with a minimum of ingredients is suitable for those who marinate watermelons for the first time, to try.

Required:

• 2.5 kg of watermelon;
• 90 ml vinegar 9%;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• peppercorns to taste.

Cooking method:

1. Wash the jars, rinse and sterilize.
2. Rinse the watermelon under cold water, wipe with a towel.
3. Slice the watermelon into triangular pieces without cutting off the rind.
4. Remove the grains with a sharp knife.
5. Place watermelon pieces in dry jars. Try not to tamp them, it is better to cut them into smaller ones.
6. Boil water, pour boiling water into jars, leave for 15 minutes.
7. Drain the water back into the pot, add salt, sugar and pepper.
8. Bring to a boil, pour in the vinegar, stir and remove from heat.
9. Pour the marinade into the jars.
10. Seal with lids, turn over, lowering to the floor.
11. Transfer to a basement, cellar, or other cold place after 48 hours.

Other ways to harvest watermelon:

How to salt watermelons in a saucepan with slices is simple and tasty

The most delicious recipes for watermelons for the winter with citric acid

Simple and quick recipes for fermented watermelons

No spices in its own juice

According to this recipe, the watermelon turns out to be very saturated, saturated and free of foreign taste and smell.

Ingredients:

• 2800 g of watermelon for blanks;
• 1 kg of watermelon for juice;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Cooking method:

1. Rinse the watermelon under running cold water. Wipe dry with a towel.
2. Cut the watermelon into slices.
3. Cut the crust off each slice.
4. Remove the grains with a knife.
5. Divide the watermelon pulp in 2 pieces. Cut the first into small cubes, the second into larger cubes.
6. Grind small cubes in a blender until puree.
7. Wash cans with baking soda solution and rinse.
8. Sterilize in the oven or over a saucepan. Pour boiling water over the lids.
9. Fill the jars with large watermelon cubes.
10. Add salt and sugar to the watermelon puree.
11. Put on medium heat, bring to a boil.
12. Boil for 4 minutes.
13. Pour the resulting marinade into the jars, cover them with lids.
14. Sterilize within 12 minutes.
15. Cap hermetically. Turn over.
16. When the jars are completely cool, lower them into the cellar.

If the watermelon pulp is too thick after chopping, add 0.5 cups of boiled warm water at the time of boiling.

With spices

This recipe will be appreciated by lovers of spices and savory preparations. At your discretion, you can exclude one of the ingredients or replace black pepper with red.

It will take:

• 2.5 kg of watermelon;
• 1 tsp citric acid;
• 1 tsp mustard powder;
• 1 tsp ground cinnamon;
• 0.5 tsp ground black pepper;
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

Cooking method:

1. Rinse the watermelon in cold water, wipe dry.
2. Cut into large pieces, but those that will pass through the neck of the can easily.
3. Cut off the crust as desired, and remove the grains without fail.
4. Wash, rinse and sterilize three-liter jars.
5. Divide the watermelon into the jars.
6. Boil water.
7. Pour boiling water into jars and leave for 20 minutes.
8. Drain the water back, boil it again.
9. Pour boiling water over the jars again, leave for 10 minutes.
10. Drain the water back into the pot, add salt and sugar. Put on fire.
11. At this time, pour mustard powder and ground cinnamon into the jars.
12. Add black ground pepper to boiling water and mix well.
13. After 1-2 minutes, add citric acid, stir and remove from heat.
14. After another 1-2 minutes, start gradually pouring the marinade into the jars.
15. Cap and turn over. Wrap up is optional.
16. Transfer to a pantry or cellar after 30 hours.

In pieces without crust

Honey makes watermelon slices sweeter and richer, children love these slices. If you do not want to use honey, you can simply exclude it from the recipe without replacing it with another component.

Ingredients:

• 3 kg of watermelon;
• 5 tbsp. l. Sahara;
• 1 tsp honey;
• 1 tbsp. l. salt;
• 0.5 tsp citric acid.

Cooking method:

1. Wash the watermelon using cold running water.
2. Cut in half, then cut the halves into large slices.
3. Remove the grains. This must be done before cutting the pulp.
4. Cut off the crust from each piece.
5. Cut the remaining pulp into cubes.
6. Wash the jars with a soda solution and sterilize. Place the lids in the oven or boil.
7. Fold the watermelon pieces into jars, add a spoonful of honey on top.
8. Boil water.
9. Add salt and sugar to boiling water.
10. Mix thoroughly and simmer for 3-4 minutes.
11. Pour citric acid into jars.
12. Pour the hot marinade over the watermelon pieces. Cover the jars with lids.
13. Sterilize for 15 minutes.
14. Seal and turn over for 2 days.
15. After 48 hours, transfer the blanks to the cellar.

In a sweet marinade

The sweet taste of the marinade is achieved by adding a lot of sugar and honey.

Important! If you do not like honey or someone close to you is allergic to it, exclude it from the recipe by increasing the sugar rate by 1 tbsp. l.

Ingredients:

• 2.5-2.8 kg of watermelon;
• 1 tbsp. l.honey;
• 6 tbsp. l. sugar with a slide;
• 1 tbsp. l. salt with a slide.

Cooking method:

1. Rinse the watermelon, dry and cut in half.
2. Cut the halves into slices as you usually serve.
3. Cut out the grains.
4. Cut the slices into pieces that fit easily into the neck, but not too small.
5. Wash jars with detergent, rinse with cold water and sterilize for 10 minutes. Pour boiling water over the lids.
6. Place the watermelon wedges in the jars.
7. Boil water and pour boiling water over the jars. Cover the jars with lids and leave for 10 minutes.
8. Drain the water back, immediately add salt, honey and 4 tbsp. l. Sahara. Stir and turn on fire.
9. Add the remaining sugar to the boiling marinade.
10. Boil for 3 minutes.
11. Pour the marinade into jars.
12. Cap immediately. Be sure to turn over and leave at room temperature for 2 days.

It is imperative to turn over the banks, otherwise honey and sugar will concentrate in one place, they will not be evenly distributed over the watermelon pieces.

With tomatoes and mustard

This unusual combination will surprise many guests. Surely, few people have tried such a blank.

Ingredients:

• 2 kg of watermelon;
• 1 kg of cherry tomatoes;
• 1 tbsp. l. mustard powder;
• 2 tsp mustard seeds;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 0.5 tbsp. l. vinegar 9%.

How to cook:

1. Wash the jars with soda solution.
2. Sterilize dry jars. Make sure the containers are not cracked.
3. Cut a clean and dry watermelon into oblong slices, cut off the crust from them and remove the seeds.
4. Coarsely chop the watermelon pulp.
5. Rinse the tomatoes, remove the stalk. In each, make a puncture 1 cm deep. It is convenient to use a toothpick for this purpose.
6. Pour some of the grain mustard and some of the powdered mustard into the bottom of the jar.
7. Next, lay out a layer of watermelons.
8. Tomatoes are next.
9. Place the watermelon slices over the tomatoes again.
10. Repeat these layers 2-3 times.
11. Top with the remaining mustard of both kinds.
12. Boil water.
13. Dissolve salt and sugar in boiling water.
14. Boil for 2 minutes.
15. Pour in vinegar and mix well.
16. Pour the marinade into the jars immediately.
17. Cover the jars with lids and sterilize for 10 minutes.
18. Seal, turn over for 24 hours.

Tomatoes should be exactly cherry or ordinary, but very small... Cutting vegetables is not allowed.

Reference. Due to the mustard content, the marinade will be cloudy from the start.

With citric acid

Watermelons prepared according to this recipe have a fresher taste with a slight hint of acidity. Citric acid also extends the shelf life of the workpieces.

Ingredients:

• 3 kg of watermelon;
• 1.5 tsp without a slide of citric acid;
• 1 tbsp. l. lemon juice;
• 5 tbsp. l. without a slide of sugar;
• 1 tbsp. l. salt.

Cooking method:

1. Prepare jars: wash, rinse, sterilize.
2. Prepare the watermelon: wash and dry. Cut into 2 pieces. Cut the halves into oblong pieces.
3. Remove the grains with a knife or toothpick.
4. If the flesh is firm, cut off the rind. If the watermelon is velvety and soft, leave the crust.
5. Cut the watermelon slices into triangular wedges.
6. Fill the jars with watermelon wedges.
7. Boil water.
8. Pour boiling water into jars and leave for 20 minutes.
9. Drain the water back, boil again and refill the jars with boiling water. Leave it on for 15 minutes.
10. Drain the water again. Add salt, sugar, lemon juice. Boil.
11. Pour citric acid into boiling water and mix well.
12. Pour the hot marinade into the jars, close immediately with a seaming key.
13. Turn the jars upside down for 48 hours, then put them in the pantry or cellar.

If you want a stronger lemon flavor, place 1-2 lemon slices on the bottom of the jar.

Pickled rinds

You can marinate not only tasty and juicy pulp, but also the crust. If you are used to throwing them away, we advise you to try marinating watermelon rinds. They taste more like cucumbers than watermelon, but more dense and tough.

Ingredients:

• 2.5 kg watermelon peels;
• 2.5 liters of water;
• 5 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 100 ml vinegar 9%;
• 1 tsp mustard seeds;
• peppercorns to taste;
• 2 bay leaves.

Cooking method:

1. Peel the watermelon peels and rinse in cold water.
2. Wash cans with detergent, rinse and sterilize.
3. Blanch the watermelon rind for 10 minutes.
4. After 10 minutes, remove the watermelon rinds and discard in a colander.
5. At this time, begin to cook the marinade: dissolve sugar and salt in water, add mustard seeds, bay leaves and peppercorns. Bring to a boil.
6. Add watermelon rinds to the boiling marinade, cook for 5 minutes.
7. After 5 minutes, pour in the vinegar and stir.
8. Put the watermelon peels in sterilized jars, pour the marinade on top.
9. Cover the container with lids.
10. Sterilize for 10 minutes.
11. Cap and leave at room temperature for 2 days. Store in the refrigerator.

Read also:

How to make delicious watermelon jam

Delicious recipes for making watermelon marmalade

Storage features

The dish is unfamiliar to many, so the question arises related to the correct storage of the blanks.

Recommendations:

1. The first 24-48 hours, the workpieces are stored at room temperature, out of sunlight. The jars must cool completely. During this period, it is better to turn them upside down so that the marinade penetrates deeper into each watermelon slice. It is not necessary to wrap up the jars.
2. After the allotted time, the workpieces should be transferred to a cool and dark place. An ideal storage option is a cellar. If not available, a cold, unheated hallway or pantry will do. Sun exposure is also prohibited. In such conditions, blanks are stored for up to 9-10 months, after which they lose their taste.
3. Pickled watermelon rinds are best kept in the refrigerator.
4. An open jar with a watermelon delicacy must be kept in the refrigerator. Each piece should be dipped in the marinade. And you need to eat a watermelon in 5 days.

Let's sum up

You need to marinate a watermelon without grains for the winter. The crust is cut at your request, but if the watermelon is overripe, it is better to leave it. Banks must be sterile. Pickled watermelon is combined with mustard, honey, tomatoes, onions, citric acid.

You can also marinate watermelon peels, having previously blanched them. The blanks are stored in a dark, cool place for no more than 9 months, that is, until the onset of the new season.