How easy and delicious to prepare pickled watermelons for the winter in jars without sterilization

The mistress pickles the juicy pulp of the hostess's watermelons to replenish the supply of vitamins in the winter. Such blanks delight with unusual taste combinations and a special aroma. So, watermelons marinated for the winter in jars without sterilization are the best recipes with a photo.

Selection and preparation of fruits for pickling

Fully ripe fruits are not suitable for pickling, too sweet, with loose, cracked flesh - these will easily disintegrate during preparation and storage.

The best are those that are a little unripe - with a dense structure and hard skin. Of the garden varieties and hybrids, the late ones are suitable for conservation - Delicatessen F1, Chill, Melitopolsky 60, Red King.

The berry must be whole, without dents or cracks in the rind... Before pickling, the fruit is washed with running water, first with a sponge and soap, then rinsed for 1-2 minutes with a clean napkin or sponge. Cut out the circles of the stalk and inflorescences.

Reference. The optimal weight of a watermelon for harvesting is 4-5 kg.

How to cook pickled watermelons for the winter without sterilization

The simplest and therefore the most popular method, which has become a classic.

Ingredients for a three-liter can:

• watermelon - 1 pc.;
• sugar - 100 g;
• salt - 50 g;
• vinegar 9% - 60 ml;
• hot pepper pods - 1 pc.

Step-by-step instruction:

1. The jar is washed and air dried.
2. If desired, put a pod of hot pepper on the bottom of the container.
3. The watermelon cut into small pieces is placed tightly, poured over with boiling water.
4. The water is immediately poured into a prepared deep saucepan.
5. Add sugar and salt to the pan, boil.
6. Pour in vinegar.
7. Watermelons are slowly poured with hot marinade and rolled.
8. The jar is left to cool under a warm blanket.

Other recipe options

There are many recipes for marinating watermelons - each housewife has a special one, with its own subtleties and seasonings.

We offer some popular cooking options.

With aspirin

Ingredients:

• medium-sized watermelon - 1 pc.;
• boiling water - 1 l;
• parsley or cilantro - 1 sprig;
• peeled garlic - 2-3 cloves;
• salt - 10 g;
• sugar - 25 g;
• aspirin (acetylsalicylic acid) - 1 tablet.

Cooking process:

1. Whole garlic cloves and parsley or cilantro are placed on the bottom of the jar.
2. Pieces of watermelon are placed in a jar, salt and sugar are added, a crushed aspirin tablet.
3. The workpiece is poured with boiling water and covered with a lid.
4. The contents of the jar are shaken.
5. The finished workpiece is left at room temperature until it cools completely.

With vinegar

Ingredients for a three-liter can:

• watermelon - 1 pc.;
• sugar - 60 g;
• salt - 25 g;
• vinegar 9% - 50 ml;
• boiled water.

Cooking process:

1. The berry is cut into slices, the peel is removed if desired.
2. The pieces are tamped tightly into a clean, dry container.
3. The workpiece is poured twice with boiling water, each time draining the water.
4. Pour salt, sugar on top, add vinegar.
5. Pour boiling water over again and roll up with sterilized lids.
6. The jar is shaken and allowed to cool under the covers.

With honey

Ingredients for a three-liter can:

• watermelon - 1 pc.;
• honey forbs - 3 tbsp. l .;
• fresh dill - 1 umbrella;
• peeled garlic - 3 whole cloves;
• salt - 35 g;
• vinegar essence - 1 tsp;
• water - 2 l.

Preparation:

1. Cut watermelon into small pieces is placed in jars.
2. Garlic and dill umbrella are placed on top.
3. The water is brought to a boil.
4. Salt and honey are added to boiling water, stirred until dissolved.
5. The marinade is boiled for 5-7 minutes.
6. The blanks are poured with hot marinade and vinegar is added.
7. The jars are tightened with sterile lids and left to cool at + 18 ... + 20 ° С.

With citric acid

Ingredients for a three-liter can:

• watermelon - 1 pc.;
• sugar - 100 g;
• salt - 50 g;
• water - 2 l;
• citric acid - 1 tsp.

Preparation:

1. The watermelon is washed, peeled and white, the seeds are removed and cut into small wedges.
2. The pulp is tamped tightly into jars.
3. The workpiece is poured with boiling water, covered with a lid and allowed to stand for 20 minutes.
4. Water from cans is poured into a saucepan, brought to a boil.
5. Sugar, salt and citric acid are added to the boiling marinade, mixed and boiled.
6. The pulp of watermelons is poured with marinade, rolled up and allowed to cool under cover.

Take a note:

The classic recipe for watermelons soaked in a barrel

Delicious Soaked Watermelon Recipes in a Pot and Jar

Salted watermelons in jars without sterilization

With mustard

Ingredients for a three-liter can:

• watermelon - 1 pc.;
• water - 2.5 l;
• salt - 4-5 tbsp. l .;
• fresh dill - 2 umbrellas;
• dry mustard - 1 tsp

Preparation:

1. Dissolve salt in cold water in a deep container.
2. Watermelons are cut into pieces.
3. Umbrellas of dill and garlic are placed at the bottom of the jar, slices of watermelon are tamped on top.
4. Cold salted water is poured into a jar, mustard is poured.
5. The jar is closed with a nylon lid and shaken.
6. For 72 hours leave at a temperature of + 20 ... + 24 ° C for fermentation, then put in the cold.

Such a blank is not suitable for long-term storage.... The maximum term is 3 months.

No crusts

Ingredients per 3 liter can:

• watermelon - 1 pc.;
• tomatoes - 1.5 kg;
• garlic - 6 cloves;
• celery - 4 sprigs;
• salt - 1 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• vinegar essence - 1 tbsp. l.

Preparation:

1. The washed and dried watermelon is cut into rings 1 cm thick, the peel is trimmed.
2. Garlic, celery and chopped tomatoes are placed on the bottom of the jar.
3. The pulp is cut into small triangles or bars, tamped tightly into jars.
4. A layer of garlic and celery again.
5. Pour boiling water twice for 10 minutes.
6. The water is drained and a marinade is made: add salt, sugar, boil, pour in vinegar.
7. Pour pieces of berries with marinade and roll up.
8. The finished workpiece is cooled at a temperature of + 18 ... + 20 ° C.

Read also:

Instant pickled watermelon in different ways

Recipes for preserving watermelons with mustard for the winter

Pickled watermelon "Like fresh"

Ingredients:

• large ripe watermelon - 1 pc .;
• small apples - 10-12 pcs. for 1 can;
• water - 4 l;
• sugar - 8 tbsp. l .;
• salt - 4 tbsp. l .;
• aspirin - 3 tablets.

Preparation:

1. The watermelon is washed and cut into slices, the rind is cut off.
2. The slices are placed in a three-liter jar to the middle.
3. The washed dry apples are poured and the watermelon slices are brought to the lid.
4. Stir sugar and salt in cold water, bring to a boil.
5. Pour the jar with boiling brine and cover with a lid for 10-15 minutes.
6. The brine is poured back into the pot and boiled again.
7. Aspirin is kneaded and poured into a jar.
8. The workpiece is poured with re-boiled brine and rolled up.
9. The jar is left to cool at room temperature.

Pickled watermelons "Like grandma's"

We will supplement the collection of recipes with the method of marinating watermelon with sterilization.

Ingredients:

• watermelon - 0.5 kg;
• water - 1 l;
• salt - 10 g;
• sugar - 25 g;
• apple cider vinegar - 4 tbsp l.

Preparation:

1. Dissolve sugar and salt in water.
2. The marinade is brought to a boil, vinegar is added and boiled again.
3. The washed watermelons are cut into rings 1-1.5 cm thick, then cut into bars or triangles.
4. The pieces of berries are tightly packed in jars.
5. Watermelons are poured with hot marinade, covered with lids and sterilized in a deep saucepan for 15 minutes after boiling.
6. After removing from the fire, the cans are rolled up, covered with a blanket and left to cool for a day.

Terms and conditions of storage

The workpieces are kept in a cool, dark place - in a cellar or basement... The optimum temperature is not lower than + 4 ° С. Pickled watermelons are stored for no more than 6 months. Cans are regularly inspected for cloudiness, films or mold, lid swelling. If such signs are found, the workpieces are discarded.

Tips on the topic

Experienced housewives are ready share tips for marinating watermelons:

• for pickling, you should not use iodized or sea salt, it is better to take large stone salt;
• if the water is hard, it is better to pass it through a filter, otherwise the watermelons will have a persistent metallic taste;
• as savory additives, you can use various spices and herbs - cinnamon, allspice peas, ginger, cardamom, St. John's wort, thyme, oregano;
• when adding hot marinade, care must be taken - pour boiling water slowly, in a thin stream, so that the glass does not burst.

Conclusion

Canned watermelons are a delicious and juicy winter treat. Their preparation is not costly in time and effort, it does not cause difficulties even for novice housewives. Subject to the cooking technology, summer berries will delight the family and guests all winter.