Delicious Soaked Watermelon Recipes: In a Pot, Jar and Barrel

Many people are looking forward to the end of summer when it's time to feast on juicy and delicious watermelons. Unfortunately, the watermelon season is short and, in order to be able to consume these fruits in winter, you will have to resort to various methods of salting.

In this article we will tell you how to soak watermelons (chopped and whole) for the winter in a saucepan at home, bank, bucket and barrel.

Soaked watermelons: preservation features

Before proceeding with conservation, familiarize yourself with some important features:

1. Watermelons are canned with the rind when it is thin. It is better to cut off the thick ones.
2. The berry is cut into small pieces, but if it is small, then it is preserved whole.
3. For the preparation of soaked watermelons in a barrel, it is best to use later varieties, since they are harvested not earlier than mid, or even the end of September.
4. Small containers are not suitable for recipes without sterilization, as the slices do not heat up well in them.
5. Watermelons filled with hot marinade subsequently lose much in volume.
6. Recently, for a beautiful and large harvest, many fertilizers have been added to watermelons, which adversely affect conservation. To avoid possible explosion of cans, the fruits are pre-soaked whole for 40-50 minutes.

Selection and preparation of containers and ingredients

When choosing a watermelon, pay attention to the following characteristics:

1. For preservation, fresh ripe fruits are suitable, which have a firm and juicy pulp, no bruises or dents.
2. The watermelon should be medium, no more than 5 kg.
3. The rind is thin to medium in thickness, and the tail of the berry is yellowed.
4. Small unripe fruits are also used for conservation. The right marinade will greatly improve their taste and turn an underripe watermelon into a mouthwatering snack.

Containers are prepared for preservation:

1. Banks. It is best to use 1 liter glass jars that have been thoroughly washed with soap and sterilized. Lids and a seamer are required.
2. Barrel. The best option is classic wooden barrels. It is best to choose oak containers, as the products will last much longer in them, but the taste changes slightly over time. Linden barrels are also suitable. In them, the likelihood of fermentation is significantly reduced, and the taste and quality of the workpieces remains unchanged. Before use, the barrel is washed several times under running water until it stops smelling like wood. Then pour warm water for a day so that the boards swell and the brine does not leak.

Delicious Soaked Watermelon Recipes

There are many ways to make soaked watermelons. Below are the most simple and delicious recipes.

Sandy layer

This is an ancient way of salting watermelons, which is still relevant in many villages and hamlets. To do this, use large containers: barrels, buckets and pots.

Ingredients:

• small watermelons up to 2 kg - 6 pcs.;
• river washed sand - if necessary;
• water - 10 l;
• rock salt - 800 g.

Cooking method:

1. Washed sand is poured onto the bottom of the container - 5 cm in height.
2. Spread the fruits on top, and then sprinkle with sand. Put the watermelon to the top of the container so that the last layer is sand.
3. Then the marinade is prepared. Salt is completely dissolved in 10 liters of cold water, watermelon is poured with this brine, covered with a lid and a load is placed on top.
4. Next, the container is sent for 1 month to a dry, dark place.

With apples

Ingredients:

• medium-sized watermelon - 10 pcs.;
• cherry and currant leaves - 10 pcs.;
• apples "Antonovka" - 5-6 kg;
• salt - 650-700 g;
• water - 10 l;
• rye straw - as needed.

Cooking method:

1. The fruits are thoroughly washed and cut into small squares.
2. The salting container (bucket / barrel) is poured over with boiling water and dried well.
3. A small layer of straw is spread on the bottom, and then berries.
4. Followed by apples. The largest ones are cut in half.
5. Then a layer of cherry and currant leaves is lined. And in this way the layers are laid out to the edges of the container.
6. Then everything is poured with marinade. It is prepared in the same way as in the recipe with a sandy layer - rock salt is dissolved in cold water.
7. After pouring, the container is covered with gauze, and then a lid. They put oppression on top of it. The container is removed to a dark and dry place for 2-3 weeks.

Cold salting

Ingredients:

• medium watermelons - 6-7 pcs.;
• water - 10 l;
• salt - 800 g

Cooking method:

1. Thoroughly washed watermelon is symmetrically pierced with a wooden skewer or toothpick in some places.
2. The fruits are put in a container and poured with cold water and salt.
3. The container is closed with a lid or a wooden board, on which oppression is placed on top.
4. For the first 24 hours, the container is stored in a warm place, and then sent to a cool and dark room. The watermelons will be ready to eat in 25-30 days.

With cabbage

Ingredients:

• watermelon - 3 kg;
• cabbage - 1 kg;
• carrots - 200 g;
• black peppercorns - to taste;
• dill seeds - to taste;
• salt - 2 tbsp. l.

Cooking method:

1. Chopped cabbage and mixed with grated carrots.
2. Add salt and spices to them, and then mix thoroughly.
3. Peel the watermelon and remove all seeds. Then it is cut into small squares.
4. A small layer of cabbage is spread on the bottom of a 3-liter container, and then a watermelon. The very last top one should be cabbage.
5. Then the container is covered with a lid and removed to a cool place.

With spices

You will need:

• watermelon - 2 kg;
• can - 3 liters;
• sugar - 3 tbsp. l .;
• salt - 1 tbsp l .;
• hot pepper - 1 pc .;
• bitter peppercorns - 2-3 pcs.;
• horseradish - 1 root;
• garlic - 1 head;
• mustard grains - 1/3 tsp;
• parsley, bay leaf, dill - 1 tbsp. l .;
• water - 1.5 l.

Cooking method:

1. The jar is sterilized first.
2. Cut the watermelon into wedges and remove all seeds.
3. Peel and chop the garlic.
4. Grains of mustard, pepper, herbs and horseradish are poured into the bottom of the jar. Spread sliced ​​watermelon on top and pour boiling water over it.
5. After five minutes, the water is poured into a ladle and put on fire again.
6. While the water is boiling, the remaining ingredients are added to the jar - garlic, sugar and salt.
7. Boiled water is again poured into the jar and rolled up with a lid.
8. The jar must be wrapped in a blanket, and when it has completely cooled down, it is moved to a cool, dark place.

In its own juice

You will need:

• watermelon - 8 kg;
• cans - 3 pcs. for 3 liters;
• salt - 2 tbsp. l.

Cooking method:

1. 1/3 of the cooked watermelons are peeled and ground in a blender to puree.
2. Add salt, mix and leave until it is completely dissolved.
3. The remaining berries are peeled and cut into large slices.
4. Put a layer of slices in clean jars, and then a layer of puree. And with such alternation, they fill the cans up to their shoulders.
5. The neck of the jar is covered with a dense natural cloth and placed in a cool place for a week.
6. After seven days, the jar is closed with a steamed nylon lid.

Cooking in a barrel

You will need:

• medium watermelons - 7-8 pcs.;
• salt - 800 g;
• water - 10 l;
• barrel - 10-13 liters.

Cooking method:

1. The barrel is pre-poured with boiling water several times to avoid further souring of the product.
2. The berries are thoroughly washed and pierced with a toothpick.
3. On the bottom of the barrel, watermelons are laid out in even, loose rows. The container must be at least 2/3 full.
4. The salt is dissolved in water and this brine is poured into a barrel.
5. If the berries began to float, then they can be covered with a wooden circle, the diameter of which is slightly less than the neck, and put a small load on it.
6. At the end of the first day, the saline solution is added and the barrel is moved to a cellar or other dark cool place. The product will be ready in about 20-25 days.

In the bucket

Ingredients:

• watermelon - 3 kg;
• water - 2 l;
• sugar - 6 tbsp. l .;
• salt - 2 tbsp. l .;
• vinegar 3% - 4 tbsp. l.

Cooking method:

1. The watermelon is cut into slices and placed in a bucket in loose rows.
2. Then the brine is prepared. Add sugar, salt and vinegar to hot boiled water, and then stir until the ingredients are completely dissolved.
3. Pour the brine into a bucket and close it tightly with a lid. The product will be ready in 3-5 days.

In the bank

You will need:

• watermelon - 2 kg;
• salt - 3 tbsp. l .;
• water - 1.5 l;
• dill - 3 umbrellas;
• cans - 3 pcs. 1 liter each.

Cooking method:

1. Washed and cut into slices watermelon is laid out in jars along with dill umbrellas.
2. Then a saline solution is poured into the jar and covered with a nylon lid.
3. After 3 days, the jars are moved to a cool place.

Pot Soaked Watermelon Recipe

Ingredients:

• watermelon - 2.5 kg;
• salt - 1 tbsp l .;
• sugar - 2 tbsp. l .;
• water - 1 l.

Cooking method:

1. The watermelon is cut into small wedges and placed in a saucepan.
2. Next, a brine is prepared by dissolving sugar and salt in hot water.
3. Once the water has cooled, it is poured into a saucepan, completely covering the watermelons.
4. The container is covered with a lid and stored at room conditions for 3 days.

Useful properties of soaked watermelons

The healing power and healing properties of soaked fruits have been known for a long time. Many medical practitioners recommend eating them for people who are overweight or have diabetes.

Their pulp contains much less salt and sugar, and all minerals and chemical elements useful for the body are retained, which will help to fill the vitamin deficiency in winter. Watermelon is also known for its excellent antioxidant properties and diuretic properties.

Even small portions of the product:

• improve the condition of the cardiovascular system;
• lower blood pressure;
• support the health of the musculoskeletal system and strengthen the joints;
• have a beneficial effect on vision;
• remove toxins;
• normalize the work of the gastrointestinal tract;
• increase immunity.

Storage rules

Soaked watermelons keep in cellars, basements, and other cool places out of direct sunlight and heat sources. The optimum air temperature is around + 8 ° C.

The room must be dry and well ventilated. The brine is regularly inspected for mold.

It is interesting:

How to make instant pickled watermelon in different ways.

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

Watermelon compatibility with milk and other products.

Conclusion

The technology for peeing watermelons is quite simple. Even a novice culinary specialist will prepare a delicious winter snack, which is suitable as an independent dish, a savory side dish or an unusual dessert. Soaked watermelons will decorate any table and delight your loved ones with an interesting taste and pleasant aroma.