The most delicious recipes for watermelons for the winter in jars of citric acid

Do you like watermelons, but don't have time to enjoy them in season? Not a problem, watermelons can be pickled. At the same time, citric acid will preserve the freshness of your workpieces without unpleasant aftertaste and bitterness. Additional ingredients will add rich flavor and unmatched aroma.

We will teach you how to choose and prepare the fruit correctly, and also describe some of the most delicious and simple recipes.

Features of blanks of watermelons with citric acid

Citric acid is a natural preservative that perfectly replaces vinegar... Its main function is to prolong the freshness of your preparations. This ingredient can be added to both the marinade and the jar.

The main thing, do not forget, if the recipe involves double or triple pouring, add acid before pouring the finished marinade.

Selection and preparation of fruits

When choosing a watermelon, pay attention to its color... The color should be uniform throughout the entire diameter of the fruit. It is desirable that there are no brown rough veins. The stalk should have a healthy appearance: no signs of rot and excessive dryness. Do not buy too large a watermelon, it is better to take a few small ones.

An overripe berry is not suitable for blanks, the pulp does not retain its shape... In this case, it is better to choose a mid-season or slightly unripe watermelon.

Preparation includes the following steps:

1. Wash the watermelon thoroughly in cool water.
2. Dry off with a towel.
3. Cut in half. Then cut into large slices.
4. If the recipe requires pulp, then remove the crust and grains at this stage. If not, just remove the seeds.
5. Cut the slices into small pieces that fit easily into the jar.

As you can see, preparation for salting is extremely simple.

The best citric acid recipes

Citric acid is not felt in the workpieces as well as vinegar... We are happy to share with you five delicious and reliable recipes. Some are suitable for a festive table, others will be happy to eat your children every day, and still others will delight the most real gourmets.

A simple pickled watermelon recipe

This is a classic canning recipe, don't complicate it with additional ingredients.

Ingredients for 3 l:

• 2 kg of watermelon;
• 1 tsp citric acid;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• peppercorns to taste.

Cooking method:

1. Wash the watermelon well. Dry with a towel.
2. Cut carefully in half first and then into slices. The pieces should pass freely into the neck of the jar, otherwise the watermelon will simply fall apart.
3. You can leave the crusts. Remove seeds with a sharp knife.
4. Wash the jars with a solution of soda and rinse well. Sterilize in any usual way.
5. Pour peppercorns into the bottom of dry jars. It is needed in the recipe to add flavor.
6. Fill containers with slices of watermelon. Try to do it carefully.
7. Boil water and pour boiling water into each jar. Cover with lids and leave for 15 minutes.
8. Gently drain the water back into the pot and boil again.
9. Add salt and sugar to boiling water. Cook for 3 minutes.
10. Add citric acid after 3 minutes. Stir.
11. Pour the marinade into the jars.
12. Roll up the lids with a key, turn the closed cans over.
13. Wrap a thick and large towel for 24 hours.
14. After a day, feel free to lower it into the cellar or pantry.

Take a note:

Simple and quick recipes for fermented watermelons

How to prepare delicious watermelons with aspirin

Delicious pickled watermelons with honey for the winter in jars

Recipe "Like grandma's"

This recipe for winter watermelons in citric acid jars contains the minimum amount of ingredients. Watermelons are juicy, aromatic, but it is not recommended to cut off the crust.

Ingredients for 3 l:

• 2 kg of watermelon;
• 3 cloves of garlic;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 3-4 peppers;
• 1 tsp citric acid.

Cooking method:

1. Wash the watermelon, wipe with a towel.
2. Cut into pieces so that they fit easily into the neck of the can.
3. Wash the jars with a solution of soda, rinse and dry.
4. Sterilize.
5. Put peppercorns and garlic at the bottom of the jars.
6. Next, fill the entire jar with watermelons.
7. Boil water.
8. Add both salt and sugar to boiling water. Stir until completely dissolved.
9. Add citric acid to jars.
10. Pour the marinade over the berry.
11. Cover the jars with lids.
12. Sterilize containers within 15 minutes.
13. Seal jars, turn over, and wrap for 48 hours.

Important! It is better to remove the seeds from the watermelon.

With the addition of honey

If you are not allergic to honey, then this recipe will become your favorite for a long time. Watermelons are truly honey-like and are especially popular with children.

Required for a can of 3 liters:

• 2.5 kg of watermelon;
• 4 tbsp. l. honey;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• currant leaf;
• 2 tsp citric acid.
• 2 cloves of garlic optional.

Cooking method:

1. Wash cans with baking soda, rinse with cold water several times.
2. While the jars are drying, tackle the watermelon. Wash, wipe.
3. Slice the watermelon in half, then cut the halves as you would normally serve the berry. Cut off the skin of these slices and remove the seeds.
4. Cut the flesh into small pieces.
5. Rinse the currant leaf under running water and place it on the bottom of dry jars (1 sheet per 1 jar).
6. If you decide to use garlic, then place it on the bottom as well.
7. Fill the jars with watermelon pulp.
8. Pour 2 tbsp on top. l. honey.
9. Put the water on fire, immediately adding honey.
10. Pour salt and sugar into boiling water. Mix well.
11. After a couple of minutes, pour in citric acid and mix well.
12. Remove the marinade from heat and gradually pour into the jars.
13. Cover containers with lids.
14. Sterilize for 12 minutes.
15. Seal the cans, turn over. Make sure nothing is leaking.
16. Lower it to the floor and wrap it up.
17. Transfer to the pantry after 48 hours.

note! Honey adds a slightly yellowish and cloudy hue to the marinade. Do not be alarmed, this does not mean that the watermelon is spoiled. If you want to add something to the recipe, we recommend using lemon wedges (at the bottom of the jar) or lemon juice (1 tablespoon per 1 liter of marinade).

With mustard

Mustard watermelons have a spicy taste and an interesting slightly golden color.

Ingredients per can of 2 l:

• 1.5 kg of watermelon pulp;
• 1 tsp citric acid;
• 1 tsp mustard seeds;
• 2 tsp mustard powder;
• 0.5 tbsp. l. salt;
• 2.5 tbsp. l. sugar with a slide.

Cooking method:

1. Cut the clean watermelon into slices.
2. Whether to cut off the crusts is at your discretion, and remove the grains.
3. Wash the jars, make sure there are no cracks. The neck must also be intact.
4. Boil the lids for 2-3 minutes.
5. Pour mustard powder into the bottom of dry cans.
6. Fill the containers with watermelon slices.
7. Top with grain mustard.
8. Put water on the stove at maximum power.
9. When the water boils, add salt and sugar. Cook the boiling marinade for 3 minutes.
10. Add citric acid to the jars and pour in the marinade immediately.
11. Cover the jars with lids.
12. Sterilize for 10 minutes.
13. Twist, turn, wrap for 30 hours.

Note! If you don't want to add one type of mustard, double the amount of the other mustard.

Without sterilization

Yes, you can do without sterilization if you use the triple filling method... But this only applies to the finished product. You still have to sterilize empty cans. If you do not have an oven (for example, you make blanks in the country), then you can sterilize the jars over a boiling pan or kettle.

Ingredients per 1 L can:

• 1 kg of watermelon pulp;
• 2 cloves of garlic;
• 1 small onion:
• 0.5 lemon;
• 1 tsp citric acid;
• 1 tbsp. l. salt;
• 4 tbsp. l. Sahara.

How to cook:

1. Wash the watermelon, cut it into pieces, cut the rind, remove the seeds.
2. Cut half the lemon into small slices.
3. Peel the onion and cut into rings.
4. Sterilize clean jars, pour boiling water over the lids.
5. Place garlic, half onion leaves and half lemon slices at the bottom of the jars.
6. Fill the jars with watermelon pulp.
7. Place the remaining onion rings and lemon slices on top.
8. Put water on fire.
9. Boil.
10. Pour boiling water into jars.
11. Cover the containers with a lid and leave for 15 minutes.
12. Drain the water back into the saucepan or saucepan.
13. Boil it again.
14. Pour boiling water into jars. Cover with lids.
15. Cool for 10 minutes.
16. Drain the water again. Add salt and sugar. Boil.
17. Stir the boiling marinade, add citric acid.
18. Pour in the marinade to half the jar, after 10 seconds continue to pour the marinade.
19. Seal the jar, turn it upside down and wrap it up for three days.

The preforms are stored longer due to the content of lemon and onion.

Read also:

How to make a simple and delicious watermelon and melon jam

How to make delicious watermelon jam for the winter

Tips and tricks from experienced housewives

What is never superfluous is the experience of skilled hostesses. Sharing useful tips:

1. Use a sharp knife to remove the seeds. Do not pick at the pulp with your fingers or nails. First, it is not hygienic. Secondly, there will be too large holes in the pulp.
2. Do not combine pickled watermelon with celery or basil, the smell will overpower the watermelon aroma. Watermelon goes well with parsley and dill, but it's better not to put them in the jar either. A currant or cherry leaf is enough.
3. Use the minimum amount of salt. Usually this is no more than 2 tbsp. l. salt. At the same time, sugar is 2-3 times more.
4. If you are acutely aware of the taste of citric acid, there is a solution for you. Reduce its amount by half, but add a crushed aspirin tablet to the jar. It does not give any taste, but it also extends the shelf life of the workpieces.

Let's sum up

Canning watermelons for the winter is a simple and straightforward process; it is almost impossible to spoil such a preparation. The main thing is to choose a healthy fruit with an even skin color. Peel the berries from the seeds and carefully place them in the jar. Do not add too much salt, it should be 2-3 times less than sugar. In addition to citric acid, a crushed aspirin tablet can be used.

Combines watermelon with onions, garlic, mustard, honey, lemon. It's best not to experiment with cilantro, basil, and celery.