How to deliciously prepare watermelons for the winter in jars: recipes with photos and step-by-step instructions

Watermelon is always a welcome guest on any table. Since the culture does not bear fruit for long, and you want to enjoy the fresh taste of watermelon, and not only during the harvest season, housewives harvest sugar fruits for the winter. They are combined with tomatoes, garlic, herbs, spices.

Consider the popular recipes for watermelons for the winter in jars - we will find out what ingredients are needed and how to salt the fruits properly at home.

Selection and preparation of fruits

For conservation take watermelons of medium ripeness or unripe: overripe lose their shape during heat treatment and storage. Fruit suitable for pickling is firm and firm with a bright skin, without dents or yellowness.

Important! To choose nitrate-free watermelons, place a small piece in a glass of boiled water. If the liquid turns a little pink, the berry is safe. When staining water in a bright color, it is better to refuse to use such a fruit.

The berry is cut into long triangular slices, the seeds are removed as desired. The peel is trimmed or left: after pickles it becomes edible and tasty.

Preliminary preparation of the fetus:

1. Watermelons are thoroughly washed.
2. Even punctures are made in the peel, if any.
3. Cut into suitable pieces.
4. Put them in the prepared marinade carefully, without pressing the pulp, so as not to lose the juice.

Sterilization of cans and lids

The containers are preliminarily inspected for chips, cracks, and rust. The covers should be perfectly flat and free from scratches.

Advice! Before sterilization, jars and lids are washed with mustard powder, soda or laundry soap.

Container sterilization methods:

1. Steam (over the pan). Pour half of water into a deep container and bring to a boil. Lids are placed in boiling water, and a colander or sieve is placed on top. Banks are placed with the hole down and left for 7-8 minutes. If the volume of containers is more than 3 liters, they are sterilized for half an hour. As soon as drops form on the inner surface, the containers and lids are pulled out.
2. In the oven... The jars are placed on a baking sheet in the oven. It is closed and set to a temperature of + 100 ... + 110 ° C. Procedure time - 20-25 minutes regardless of the volume of containers. The lids are sterilized here only without rubber bands, otherwise they will melt.
3. In a double boiler. The bowl of the double boiler is filled with water, the lids are laid. A nozzle for cooking is installed on top, the "Steam cooking" mode is turned on. Cans are placed on top of the pallet with the hole down. After the end of the procedure, they are taken out and dried.
4. In the microwave... Water is poured into the container 2-3 cm from the bottom, they are placed in a microwave oven for 4-5 minutes at maximum power. The water boils and steam treats the inner surface. Lids are not sterilized in this way.

Watermelon blanks

There are many fragrant recipes watermelons for the winter. We have selected the most delicious and proven ones for you.

With citric acid

Lemon accentuates the natural sweetness of the watermelon and at the same time emphasizes its taste. For such a recipe, ripe and juicy fruits are used.

For brine for 1 liter you will need:

• coarse salt - 30 g;
• sugar - 35-40 g;
• citric acid - 5-7 g

Ingredients in a 1 liter jar (3-4 containers are required):

• garlic - 3 cloves;
• celery - 2 sprigs;
• water - 1 l;
• watermelon - 5 kg;
• black peppercorns - 3 pcs.;
• allspice - 2 pcs.;
• dill - 2 inflorescences.

Preparation:

1. Spices are laid out in a container (the garlic is pre-cut into pieces).
2. Carefully place the watermelon cut into slices.
3. Pour boiling water over and leave for 1-1.5 hours.
4. Drain the water back into the pot.
5. Add citric acid, sugar, salt. Bring to a boil.
6. The brine is poured into jars to the neck and rolled up.

The berry slices are laid out vertically so that they can fit more.

With aspirin

An easy pickling option. The fruit is tasty and crispy, acetylsalicylic acid increases shelf life.

Ingredients:

• parsley - 2 branches;
• garlic - 3 cloves;
• salt - 5 g;
• water - 2 l;
• watermelon - 1.5-2 kg;
• sugar - 10 g;
• aspirin - 1 tablet.

Preparation:

1. Spices are placed in the jars.
2. The watermelon is cut and stacked tightly.
3. Pour in hot water, leave for 10 minutes.
4. The water is drained, boiled with salt, sugar and chopped aspirin.
5. Jars are filled with marinade, rolled up.
6. Shake each container well and leave to cool.

With tomatoes and mustard

Mustard gives the fruit a piquant and pungent flavor, while spiced tomatoes set off sweet and spicy notes. When preparing, use 3 containers with a volume of 3 liters.

You will need:

• watermelon - 2 kg;
• tomatoes - 2 kg;
• water - 2 l;
• garlic - 2-3 heads;
• black pepper - 20 peas;
• bay leaf - 9 pcs.;
• dill seeds - 20 g;
• mustard powder - 15 g;
• salt - 15 g;
• sugar - 35 g;
• table vinegar - 15 ml.

How to cook:

1. Spices are laid out in containers in an even amount, except for garlic, dill seeds and mustard.
2. Add the tomatoes and watermelon slices in layers.
3. Banks are filled with hot water.
4. After 25 minutes, the liquid is poured into a saucepan, salt, dill seeds and sugar are added.
5. On top of the last layer in the jars, add crushed garlic, mustard powder and pour vinegar (5 ml per container).
6. Pour everything with marinade and roll it up.

Garlic free

Instead of garlic, horseradish is added to the recipe. Honey will make the snack even sweeter.

Ingredients:

• watermelon - 1.5-2 kg;
• horseradish - 25-30 g;
• natural honey - 25 ml;
• salt - 20 g;
• vinegar - 12 ml;
• water - 1 l.

Preparation:

1. Horseradish, cut into pieces, slices of watermelon are laid out on the prepared containers.
2. Water is poured into a saucepan, boiled with vinegar, salt and honey.
3. Hot brine is poured into cans, hermetically closed.
4. Turn the containers over, wrap them in a warm cloth and leave to cool.

For this recipe, it's best to use fruits with a crust for crispy slices.

Assorted tomatoes and watermelon

Another original recipe for the winter. Basil will add special piquancy to the preparation. The dish will come out especially fragrant.

Ingredients:

• watermelon pulp - 300 g;
• tomatoes (of any kind) - about 2 kg;
• water - 2 l;
• garlic - 7 cloves;
• basil leaves - 4-5 pcs.;
• salt - 15 g;
• sugar - 30 g;
• vinegar - 10 ml.

Preparation:

1. Spices are placed in a 3 liter jar, on top - watermelon and tomatoes.
2. Pour boiling water over and stand for 10-15 minutes.
3. The liquid is drained, the contents are again filled with hot water for the same time.
4. A marinade is prepared from the second portion of boiling water: the water is boiled with sugar and salt. At the end, add vinegar.
5. Hot brine is poured into containers and rolled up.

It is better to take small tomatoes and roll them up whole, so that it is more convenient to take them out of the jar.

Advice! In this recipe, only the pulp is used for the watermelon.

"Real jam"

Carnation sets off the dish and gives it a special piquancy. It is better not to remove the peel from the berry.

Ingredients:

• watermelon - 2.5-3 kg;
• sugar - 150 g;
• salt - 15 g;
• carnation - 6-7 buds;
• black peppercorns - 6-7 pcs.;
• bay leaf - 2-3 pcs.;
• citric acid - 5 g;
• water - 1 l.

Step-by-step cooking:

1. Spices are spread at the bottom of the cans, then chopped watermelon.
2. Pour the contents with boiling water to the top.
3. Leave for 20-25 minutes.
4. The liquid is poured into a saucepan, salt, citric acid and sugar are added.
5. Boil and pour the contents of the jars with hot brine.
6. Roll up and leave to cool.

Tips

Watermelon goes well with various additives, spices and herbs:

• mint leaves;
• lemon juice;
• mustard;
• all varieties of pepper;
• sprigs of celery, dill and parsley;
• onions;
• cloves, coriander, cinnamon;
• laurel leaves;
• natural honey;
• garlic.

If the fruit is not sweet enough, use spices, mint, honey, herbs.

Helpful! Cherry, currant or oak leaves, cucumbers are not combined with watermelon.

To preserve crunchiness, unripe fruits are selected for the blanks, and the overripe ones are left for a sweet recipe.

Terms and conditions of storage

Pickled watermelon stored in hermetically sealed containers for a long time - up to 1.5-2 years at a temperature of + 2 ... + 4 ° C

Suitable places: cellar, cold basement or refrigerator.

Conclusion

Pickled watermelon is an original snack that retains many useful substances. Such a dish will decorate the table and delight you with a piquant and delicate taste. This product goes well with fish and meat dishes, casseroles and unleavened pies. The recipes use both ripe and unripe fruits.