Top 8 original recipes for delicious pickled watermelons with honey for the winter in jars

Pickling cucumbers, tomatoes, peppers, beets is a common thing. But have you ever tried to prepare a watermelon for the winter? If not already, then we highly recommend! A piece of summer on an autumn or winter table will certainly delight both you and your loved ones.

The recipes are extremely simple and do not require any special ingredients. At the end of the article, we will share with you the tricks and tips of experienced housewives so that your delicacies will surprise your loved ones even more.

Selection and preparation of watermelons

For long-term storage, you need to choose watermelons of medium ripeness. Unripe will turn out tasteless, and overripe will lose their shape. The fruit should be strong, the crust is rich in color, without yellowing spots and dents. It is better to opt for a berry weighing 5-7 kg.

Preparing a watermelon for any recipe is the same:

1. Rinse the watermelon thoroughly.
2. Dry it out.
3. Remove the stalk.
4. Cut off the crust on both sides near the inflorescence.
5. First, cut the watermelon into small circles.
6. Then cut the circles into several pieces so that the pieces fit comfortably in the jar.
7. Trim off the green rind if desired.

The best recipes for the winter in banks

We present to your attention the most interesting and at the same time simple recipes. Pickled watermelons in jars for the winter are delicious with honey, herbs, garlic.

Simple recipe

Ingredients:

• 5-7 kg of berries;
• 1 liter of water;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tbsp honey.

Cooking method:

1. Prepare the watermelon as described above.
2. Sterilize the jars.
3. Pour honey into the bottom of the container.
4. Boil water, adding salt and sugar.
5. Pour boiling water over the workpiece.
6. Cover with lids.
7. After 3 days, drain the marinade, boil it again.
8. Fill, roll up the cans and store for long-term storage.

The main thing is to store unrolled cans in a dark place, then they will not deteriorate. Avoid direct sunlight.

Note! If you want to treat your guests to pickled sweetness next week, you don't have to wait three days. You can roll up cans after the first fill. Such blanks will be stored for a little over a month.

Home-style watermelons with honey

Ingredients (calculated for 3 cans of 3 liters):

• 5 kg of watermelon;
• 4 liters of water;
• 9 tbsp honey;
• 6 tbsp salt;
• 2 heads of garlic;
• 6 tbsp vinegar (9%).

Cooking method:

1. Prepare the watermelon, cut it into pieces. The thickness should not exceed 2.5 cm. It is better not to cut the skin.
2. Divide the garlic into cloves.
3. Sterilize the jars, boil the lids.
4. Place the garlic on the bottom of the container.
5. Top with slices of watermelon. Try to stack compactly without pressing or damaging the flesh.
6. Boil water.
7. Pour boiling water over the jars, leave for 10 minutes.
8. Drain water into a saucepan, add salt and sugar. Boil.
9. Pour in vinegar.
10. Pour the boiling marinade over the jars. Cover with lids.
11. Sterilize for 10 minutes.
12. Roll up, turn over.
13. Store the first day upside down in a dark place.

Important! It is better not to try such a blank earlier than after 3 weeks.

Watermelon appetizer in honey marinade "Tender"

The name speaks for itself. As a result, you will get the most delicate taste and rich aroma.

Ingredients (calculated per 5 servings):

• 8 kg of watermelons;
• 5 tbsp Sahara;
• 5 tbsp salt;
• 10 tbsp honey;
• 7 liters of water;
• 300 ml vinegar (9%).

Recipe:

1. Sterilize the jars, boil the lids.
2. Cut the watermelon into small pieces. Do not remove grains and skins.
3. Place the berries in jars (about 5 jars).
4. Boil water.
5. Pour the blanks with boiling water. Cover with a lid. Leave it on for 7 minutes.
6. Drain the water back. Repeat the procedure.
7. Drain the water again, add salt, sugar and honey. Boil. Mix thoroughly. The ingredients must dissolve.
8. Pour vinegar into the boiling marinade.
9. Roll up the cans.

Important! Triple pouring assumes partial loss of water during boiling and pouring. Therefore, when boiling the marinade for the third time, make sure that there is enough water for all the jars.

Recipe with honey and horseradish

Ingredients:

• 2 kg of watermelons;
• 30 g horseradish;
• 1 liter of water;
• 1 tbsp honey;
• 1 tbsp. l. salt;
• 100 ml vinegar (9%).

Cooking method:

1. Cut the watermelon into pieces that will easily go into the neck of the jar.
2. Peel the horseradish, cut into small pieces.
3. Sterilize the jars using any conventional method.
4. Put the chopped horseradish on the bottom.
5. Lay the slices of watermelon on top.
6. Boil water. Pour in salt, honey. Stir, bring to a boil.
7. Pour vinegar into boiling water.
8. Pour the workpieces with boiling marinade.
9. Twist the cans.

Interesting! This preparation strengthens the immune system. Therefore, open the first jar in October-November.

"Spicy" snack

This will require a large amount of spices or herbs.

Ingredients:

• 2 kg of watermelons;
• 1.5 liters of water;
• 1 tsp citric acid;
• 2 tbsp honey;
• 1 tbsp salt;
• peppercorns to taste;
• Bay leaf;
• a sprig of celery;
• a sprig of parsley;
• dill umbrella;
• 4-5 cloves of garlic.

Cooking method:

1. Rinse the baking soda cans. Sterilize them. Remember to boil the lids.
2. Cut the watermelon into slices. Cut off the skin if desired. But keep in mind that with the skin the berries are stored longer and do not lose their shape.
3. Put garlic, bay leaf, celery, parsley, peppercorns on the bottom of the container.
4. Place the watermelon on top.
5. Place the dill at the very top.
6. Boil water. Pour boiling water over the contents of the jars and leave for 10 minutes.
7. Drain the water back into the pot, add salt, honey, citric acid. Mix thoroughly. Bring to a boil.
8. Pour the blanks with boiling marinade and twist the jars.

Sweet and sour watermelons with honey and citric acid

Ingredients:

• 2 kg of watermelons;
• 3 tbsp honey;
• 1 tsp salt;
• 1 tsp citric acid;
• 1 liter of water.

Cooking method:

1. Sterilize the jars.
2. Cut the watermelon into pieces, do not remove the seeds. The pieces should not be more than 2.5 cm thick.
3. Place the pieces into the container all the way to the top. Do not try to tamp the watermelon. This will damage it and give extra juice.
4. Boil water.
5. Pour boiling water over the banks. In this recipe, you do not need to insist on the first fill. Therefore, drain the water back into the pot immediately.
6. Add salt, citric acid, add honey. Mix thoroughly. Bring to a boil.
7. Pour the workpieces with boiling brine.
8. Roll up.
9. Turn over and store in a dark place for two days. Don't forget to wrap up the jars.

Advice... The appetizer prepared according to this recipe goes well with meat dishes.

Aspirin recipe

Ingredients:

• 5-7 kg of watermelon;
• 1 tbsp salt;
• 1 tbsp Sahara;
• 1 tsp citric acid;
• 3 aspirin tablets;
• 1.8 liters of water.

Cooking method:

1. Wash and sterilize the jars thoroughly using any method.
2. Slice the watermelon without removing the skin and seeds.
3. Place a compact watermelon in a 3-liter jar.
4. Add salt, sugar, citric acid.
5. Add 3 aspirin tablets. If the jar is liter, there will be one tablet, respectively.
6. Boil water.
7. Boil the lids separately.
8. Gradually pour boiling water over the banks. First fill 1/3 of the jar with water, after 10 seconds add water to half the container, and so on.
9. Twist the cans.
10. Put away for storage only after complete cooling.

Aspirin not only replaces vinegar, but also extends shelf life. You will notice that the marinade does not change its color even after a few months.Remember that it will not be transparent if you add honey.

Watermelon in honey-garlic sauce

Ingredients:

• 5 kg of watermelons;
• 2 liters of water;
• 1 tbsp salt;
• 2 tbsp sugar;
• 4 tbsp honey;
• 4 cloves of garlic;
• currant leaf;
• 100 ml vinegar (9%).

Cooking method:

1. Sterilize clean and dried cans.
2. Cut the watermelon into small pieces.
3. Chop the garlic. You can use a meat grinder, blender.
4. Add honey to the garlic. Mix thoroughly until a homogeneous consistency is obtained.
5. Put a currant leaf on the bottom of the container.
6. Add the mixture of garlic and honey on top with a spoon.
7. Next, lay out the watermelon.
8. Boil water. Add salt and sugar to boiling water.
9. Boil again.
10. Pour in vinegar.
11. Pour the boiling marinade over the watermelon to the very top.
12. Seal the jars immediately with boiled lids.

The blanks are rich in taste - the sauce literally envelops every piece.

Terms and conditions of storage of such blanks

You will make a big mistake if you choose not the freshest watermelon for your blanks. This will waste time and ingredients on cooking, and not enjoy it. Such a composition will quickly become unusable.

Do not be lazy to check the watermelon for the amount of harmful chemicals... Cut a small piece and place it in a glass of room temperature water. After 5-7 minutes, notice the color of the water. If it turns bright red, it means that there is a lot of chemistry in the composition. Such a product is not suitable for blanks. It will not be healthy, tasty and will not last long. But if the water has acquired a pinkish tint, then everything is in order. The product is suitable for blanks.

You can store pickled watermelons in the cellar, cold corridors, or the refrigerator. But do not put them there ahead of time. The jars should cool slowly for a couple of days. Therefore, they are wrapped up so that the process is gradual.

You can store watermelons for a long time. But it is advisable to eat the blanks before April.

Helpful advice from experienced housewives

We have collected tips from experienced housewives and are in a hurry to share them with you:

1. A great alternative to vinegar - aspirin or citric acid. The berries are more natural and natural in taste.
2. Most recipes contain honey. This is a strong allergen. If you are allergic to such a product, replace it with currants or more sugar.
3. It is best not to remove grains. The pieces should not be too thick. If the grains are removed from the thin slices of the watermelon, voids may form in the watermelon. Such a piece can fall apart when pickled.
4. As for the skins, it is better to leave them too. They will retain their shape, and it is more convenient to serve on the table in this form.
5. If using dill, don't put it on the bottom. It is better to use an umbrella rather than a twig. You need to place it on top of the berries.
6. Do you want to give the workpiece a fresher taste? Pour the lemon juice into the boiling marinade. Do not add lemon slices.
7. Don't overdo it with spices. Watermelon is a berry, not a vegetable. It does not go well with hot peppers, turmeric, caraway seeds, and basil. Opt for currant leaves and celery.

Read also:

Is it possible to eat watermelon seeds and how are they useful for the body?

Is it possible to eat watermelon with cholecystitis and pancreatitis.

Is it possible to eat watermelon with stomach and duodenal ulcers.

Let's sum up

Marinating a watermelon for the winter is interesting and useful. It retains vitamins, and in combination with horseradish and garlic, it strengthens the immune system in the season of colds.

Choosing the right watermelon will ensure that your harvests are stored until late spring. Choose ripe or slightly unripe fruits without nitrates or excessive chemical processing. Delicious and original watermelon blanks for you!