How to make instant pickled watermelon in different ways

After trying pickled watermelons once upon a time, many fall in love with their sweet and sour taste with piquant notes of garlic, hot pepper and other spices. They are accustomed to being considered an appetizer for strong drinks, but they are also good as an independent product, as a side dish for meat, fish, and potato dishes. To pamper yourself with a fragrant snack, it is not at all necessary to wait for its readiness for weeks, it is enough to use one of the instant recipes.

What watermelons are suitable for quick pickling

A bought watermelon sometimes turns out to be with a pale pink pulp - it's a pity to throw it away, and you don't want to eat. But do not be upset - it is these specimens that are most suitable for preparing a quick snack.

If you plan to cook more than one pickled watermelon banks, observe certain conditions in the selection of fruits in order to get a quality snack.

Selection and preparation of fruits

Fruits are chosen firm, dense, preferably of medium size, with a thin skin, without white or yellow veins in the pulp. Soft, damaged and unattractive ones are best set aside. For quick pickling, fruits of any ripeness are suitable, except for overripe ones - their pulp will simply spread.

The watermelon is thoroughly washed, the skin is cleaned with a food brush to wash off the remnants of dirt and sand. Especially if you plan to cook a snack with the skin. Wipe dry with a clean cloth, cut into pieces such that they fit into the neck of the jar if glass containers are used.

Next, the fruit is cut into triangular pieces with a thickness of 1.5-2 cm or slightly larger. Keep in mind that small pieces will marinate faster. Small fruits, not exceeding the size of a large tomato, are marinated whole.

The peel and bones are removed depending on the recipe and personal preference - some like a crispy snack, while others like clean flesh. A watermelon with a crust is tastier, but it will take a little longer to marinate. The seeds make the taste more intense, but reduce the shelf life of the finished product. If it is decided to leave the peel, but it turned out to be thick, it is recommended to cut off the upper part - there is a high risk of fermentation and deterioration of the product.

Whether to remove the skin and seeds or not, each housewife decides independently.

Choice of containers

For pickling, not only glass jars, but also any other glass container, plastic container, enamel bowls and pots, as well as ceramic and wooden barrels are suitable as containers.... It all depends on the number of fruits and the timing of use in writing: the quick pickling method does not allow keeping the product in the refrigerator or basement for a long time.

The main conditions for containers are spaciousness and cleanliness. The dishes are washed with baking soda to remove the remaining dirt from the walls. It is forbidden to use containers made of aluminum, as this material releases harmful substances upon contact with acid and saturates the snack with an unpleasant metallic taste.

A simple recipe for express marinating watermelon

Having prepared the fruits and containers, they begin the pickling process. This usually takes 10-15 minutes. Spices are placed on the bottom of a dry and clean container to taste: bay leaf, dill sprigs, allspice and black peppercorns, etc.

To prepare watermelons by the express method, you will need:

• watermelon - 1 kg;
• water - 1 l;
• salt - 25 g;
• sugar - 50 g;
• table vinegar 6% - 50 ml.

Pickling instruction:

1. Put water for the marinade on the fire, and while it boils, prepare the watermelons.
2. Cut the washed fruits into four parts lengthwise, cut each slice into pieces 2-4 cm thick. Place in a container so that the slices form a circle, so more pieces will fit in the container. If marinating with the peel, to save space, cut off the sharp edges of the peel that form after slicing.
3. When the water boils in a saucepan, add sugar, salt, stir until dissolved. After pouring in the vinegar, stir, bring to a boil and remove the marinade from heat. Set aside the liquid to cool slightly.
4. Pour the prepared watermelon pieces with a hot, but not boiling, solution, cover with a lid. After 4-5 hours, when the marinade has completely cooled down and saturates the watermelon pulp, put the container in the refrigerator.

Other delicious recipes

The above method is far from the only option for preparing a fragrant snack for future use. Some housewives have supplemented the main recipe with other spices, ingredients and share the results of their experiments.

With pepper

Those who like a spicier appetizer will love the recipe with the addition of bitter pepper. The taste is sweet and sour with spicy notes, which adds piquancy to it.

For 2 kg of watermelon you will need:

• water - 1l;
• sugar - 50 g;
• salt - 10-15 g;
• garlic - 2 cloves;
• bulgarian pepper - 400 g;
• bitter pepper - to taste;
• peppercorns - 5 g;
• 6% apple cider vinegar - 50 ml;
• horseradish leaves - 1 pc.;
• currant leaves - 2 pcs.;
• bay leaf - 1 pc .;
• cloves - 3 pcs.;
• dill - 1 umbrella.

Cooking method:

1. At the bottom of a dry, clean container, put chopped leaves of horseradish, dill, currants, as well as chopped garlic.
2. Cut a clean watermelon into pieces, separate the peel with a sharp knife, divide the pulp into slices no more than 3 cm thick.
3. Cut the bitter and sweet peppers, peeled from seeds.
4. Place the watermelon pulp in a container, sprinkling it with a mixture of peppers.
5. Put sugar and salt in boiling water, boil until completely dissolved, at the end, pour in vinegar and remove from the stove.
6. When the brine has cooled slightly, pour the fruit with hot liquid, after cooling, put it in the refrigerator.

With garlic

Fans of watermelon sweet and sour taste with garlic aroma will love the watermelon snack with the addition of piquant spice.

For cooking you will need:

• watermelon - 2 kg;
• water - 1 l;
• sugar - 60 g;
• salt - 20 g;
• vinegar (9%) - 60 ml;
• garlic - 4 cloves;
• carnation inflorescences - 2 pcs.;
• a mixture of peppers (peas) - 10 pcs.;
• bay leaf - 2 pcs.;
• dill - 2 umbrellas.

The cooking method is as follows:

1. Wash the watermelon, dry it and cut into slices 1.5-2 cm thick. Cut the garlic into slices.
2. Put spices, washed dill, bay leaf on the bottom of the dish.
3. Next, sprinkle with garlic, lay out the slices of watermelon.
4. Prepare the marinade. To do this, add sugar, salt to boiling water, boil for several minutes until the bulk is completely dissolved, pour in vinegar, remove from the stove, let it cool slightly.
5. Pour the products with hot brine, leave for 2-3 hours at room temperature, and then place in the refrigerator.

Sweet pickled watermelon

The method consists in adding more sugar - at the rate of 12 tbsp. l. one medium-sized watermelon.

Ingredients:

• water - 2.5 l;
• salt - 65 g;
• sugar - 250 g

Cinnamon bark is taken from spices, honey, currant leaves, bay leaves, add as desired. The leaves are placed on the bottom of the dish, and honey, cinnamon and similar products are added to the marinade during cooking.

How to prepare a sweet snack:

1. Washed berry freed from seeds and peels, cut into slices 2-3 cm thick, placed in a container with spices.
2. Bulk ingredients are placed in boiled water, mixed until they dissolve. Remove from the stove, cool slightly.
3. The berries are poured with warm brine, covered with a lid and placed in a not cold place for a couple of days, then placed in the refrigerator.

Whole pickled watermelons

For lovers pickled watermelons in general, the following recipe will do.

It is still advisable to cut the watermelon into at least two parts, so it will be saturated with the marinade faster, while the taste of spices will spread evenly over the pulp.

You will need the following products:

• watermelon - 4-5 kg;
• water - 4 l;
• 9% vinegar - 260 mg;
• salt - 125 g;
• sugar 250 g;
• garlic - optional;
• allspice peas - 6 pcs.

Cooking method:

1. The washed watermelons, whole or cut in half, are placed in a large container.
2. To prepare the marinade, water is mixed with sugar, salt, put on fire, and brought to a boil.
3. Then add vinegar and spices (including peppercorns and chopped garlic), boil for several minutes.
4. Pour the fruits with brine, cover with a lid, leave to cool completely and further marinate for 2-3 days in a cool place (basement, cellar, pantry).

How long can pickled watermelons be eaten

They try a fragrant snack after a day or two, depending on the method of pickling.

Considering that the product cut into slices is soaked in the marinade faster, the watermelon cooked using the express method will be ready for use after 10-12 hours. However, it is better to let it brew for another 10 hours, when the taste becomes richer and brighter.

The term is also influenced by the thickness of the slices - the thicker they are, the longer they are pickled.

Whole watermelons will take longer to pickle, about 2-3 days, depending on the size of the fruit.

How and with what to serve

It is widely believed that pickled watermelon is an independent dish and it is better to use it separately. In fact, a melon appetizer is an excellent addition to main dishes:

• from meat;
• from fish;
• potato;
• mushroom and many others.

The original pickled appetizer is used to prepare all kinds of salads, desserts, side dishes.

Given the ability of the watermelon pulp to absorb the aroma of spices and seasonings, ingredients are added to the marinade at their discretion.

Terms and conditions of storage

A prepared savory snack is stored in the refrigerator or basement for no more than two weeks. Marinade without vinegar, for example, as in the recipe for sweet watermelon, does not allow the finished product to be kept longer than 5-6 days.

Conclusion

Of the many recipes for pickled watermelons, the quick method is considered the most popular. If it is not possible to prepare a large quantity of a snack for the winter in cans or there are doubts that households will like the taste of the product, use one of the instant cooking methods to make sure that the dish is healthy and interesting.