Watermelon canned for the winter with vinegar. Useful properties of watermelons

Throughout August and September, people enjoy ripe, sugary watermelons. To enjoy this berry in cold period, you should study the recipes for delicious pickled watermelons in jars for the winter.

For pickling gourds, the following preparation will be required:

1. Pick up suitable berry- it should be ripe, fresh and juicy. The sweetness of watermelon for conservation is of secondary importance.
2. Prepare jars of various capacities, both liter and 3-liter ones are suitable. They must be washed with detergent or soap, rinse thoroughly with water and sterilize. You can do this in the oven, microwave, slow cooker or on gas, over boiling water.
3. sterilize metal lids and prepare the key for seaming.

The berry must be thoroughly washed and cut into not very big chunks, remove all seeds - without them, the workpiece will be better stored. If the peel on the watermelon is thin, then you can not cut it off, it will be able to absorb and preserve everything necessary components from the fill. But this will require an increase in the sterilization interval by a third of an hour. If the peel is thick, then you need to cut it off.

Due to the tender and brittle pulp, the layout of the containers should be carried out carefully, without compaction.

Requirements for the main ingredient

In order to select fresh and healthy watermelon, without dyes and additives, you will need:

• buy berries in season;
• ask the seller about the availability of the necessary certificates and laboratory certificates;
• pay attention to the place where the berries are stored - they should not be placed on the ground or near the road;
• on the peel of the watermelon there should be no damage, stains, bruises. The fruit should be round or oval, with a glossy shell;
• the color of the stripes should be bright, not blurry, the tail of the fetus should be dry. When tapped with a finger, a ringing sound should be heard.

If needed sweet watermelon, then you need to choose a female. They are distinguished by the presence of a brown flat round spot on the bottom of the berry.

The best ways to preserve watermelons

There are many recipes for pickling berries. It is worth choosing a more suitable method, since taste characteristics preparations will depend on the components of the marinade.

Classic recipe for a three-liter jar

To preserve watermelons according to this recipe, you will need the following ingredients for 1 jar:

• 2 kg watermelon;
• 1 liter of water;
• 20 grams of salt;
• 40 grams of sugar;
• 20 milliliters of acetic essence 70%;
• 5 black peppercorns;
• 1 clove of garlic;
• 2 branches of celery;
• 3 bay leaves.

A celery branch is placed in a 3-liter jar that has undergone sterilization, whole slice garlic, Bay leaf and pepper. Further, the main component prepared and cut into triangular slices and the 2nd branch of celery on top are placed in the container.

The container with the workpiece must be filled with bubbling water to the very neck and removed for a third of an hour.

Next, the filling from the container is poured into the pan, loose components dissolve in it. The solution is boiled for 5 minutes. Meanwhile, essence is added to the container and filled with a bubbling solution. Tasty, salty-sweet berries prepared according to this method are stored at home.

Rolling into a liter jar

For seaming you will need:

• 1 melon culture;
• 50 grams of citric acid;
• 3 sheets of horseradish;
• 2 dill umbrellas;
• 80 grams of sugar;
• 65 grams of salt;
• 2 bay leaves.

The main component should be cut in such proportions that they can easily be placed in liter container. Each piece needs to be freed from the shell. Place the product in containers in which bay leaves have been previously added.

Now we need to prepare the filling. It is required to dissolve salt with sugar in a liter of water, then the solution is boiled for at least ½ hour, then it is poured into containers. In each container you need to add 40-50 grams citric acid and roll up.

Instant recipe without sterilization

Suitable for canning:

• 2.5 kilograms of the main component;
• 1 liter of water;
• 60 milliliters of vinegar 6%;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 5 black peppercorns;
• 2 bay leaves.

Pieces of prepared watermelon should be placed in sterilized containers, layers should be shifted with bay leaf and pepper. Pour boiling water into the filled container, cover with lids for 5 minutes. Next, pour watermelon water into a saucepan with bulk ingredients and mix. Keep the solution on fire for 5 minutes after the start of boiling, and pour vinegar into it, mix. Immediately start pouring the solution into containers with the product and sealing with lids.

In a spicy marinade

To pickle a berry according to this recipe, you will need:

• 5 kilograms of watermelon;
• 2 liters of water;
• 30 grams of sugar and salt;
• 80 milliliters of vinegar 9%;
• 100 grams of honey;
• 10 leaves of currant and cherry.

For harvesting, you need to sterilize two 3-liter jars. Cut the main component into pieces, cut off the shell and place in jars. Pour boiling water into containers for 10 minutes. Next, again hold the watermelon filling on the stove until it boils and repeat the previous operation.

After the next sending of the filling into the pan, it will be necessary to report all the components of the recipe into it. Stir the solution and let stand after boiling for a minute. At the final stage, the filling is poured into containers with berries. The product must be rolled up with lids.

Without crust

For people who are afraid to harvest a product with a peel, this method is proposed. To pickle a culture without a shell, it will come in handy (the components are calculated per liter of solution):

• berry;
• 1 teaspoon of salt;
• 2 tablespoons of sugar;
• 3 tablespoons of vinegar 9%.

Cut the main component into pieces, remove the shell and place in containers. Transfer the remaining components into them, pour in tap water, roll up and sterilize for 1/4 hour.

With aspirin

To close the berry according to this recipe, you will need:

• main component;
• 1 branch of parsley;
• 2 cloves of garlic;
• 2 teaspoons of sugar;
• 1 teaspoon of salt;
• 1 tablet of aspirin.

The container does not need to be sterilized. First, you should lay out the parsley and garlic in containers and proceed with laying the main component. Top with loose ingredients and crushed Aspirin. At the final stage, the container is filled with bubbling water and rolled up. The product needs to be shaken and wrapped a little.

with garlic

To prepare a berry, you must:

• 2.5 kilograms of watermelon;
• 150 grams of honey;
• 12 cloves of garlic;
• 90 grams of salt;
• 3 tablespoons of vinegar 9%;
• 2.5 liters of water.

The main component must be cut into pieces so that they are easily placed on the banks. At the next stage, the pieces of the prepared product are laid out in containers for preservation in alternation with garlic cloves. Then the workpiece is filled with boiling water to the brim, covered with a sterilized lid, and left for a quarter of an hour.

Next, pour the watermelon filling into a saucepan, add the remaining ingredients without vinegar and boil. Boiling marinade is poured into a container with a workpiece, vinegar is added. At the final stage to the bottom large pot you need to put a towel, place the blanks on it, fill them with water high temperature before the beginning of the neck of the jars and sterilize from a quarter of an hour to 30 minutes, in accordance with the volume of the container.

With honey

For 8 kilograms of the main component, prepare:

• 7.5 liters of water;
• 5 tablespoons of sugar;
• 10 tablespoons of honey;
• 300 grams of vinegar 9%;
• 5 tablespoons of salt.

The main component, cut into triangular pieces, is placed in a sterilized container and filled with bubbling water. After 8 minutes of settling, watermelon filling must be poured into a saucepan. Boiling water is again poured into the container with the workpiece, and after 5 minutes it is drained to the first filling. It must be kept on the stove until boiling.

The remaining ingredients are added to 3-liter containers with the product: 2 tablespoons of honey, 60 grams of vinegar, 1 tablespoon of sugar and salt. At the final stage, you will need to pour the boiling solution into the container with the product and twist it.

With citric acid

For 2 kilograms of the main component you will need:

• 1 liter of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• ½ teaspoon of citric acid;
• black peppercorns to taste.

Cut the main component into slices and place in a sterilized container, in which pepper was added in advance. The components are filled with bubbling water, and removed for a third of an hour to infuse. After pouring, pour into a saucepan. Pour other components into it, except for citric acid, and boil the solution. The last component is poured into a container with other ingredients, which are then poured with a boiling solution and screwed on with lids.

With paradise apples

For 1.5 kilograms of the main component you will need:

• 300 grams of heavenly fruits;
• 2 tablespoons of salt;
• 1 teaspoon of sugar;
• 30 grams of vinegar 9%;
• 1.5 liters of water.

Prepare the main components: cut them into slices and get rid of the seeds, tear the stalks from the apples. Place gourds on glass containers, top with apples. The components are filled with bubbling water and left for 10 minutes.

After the watermelon-apple filling is poured into a saucepan, where there are already loose components. The solution is brought to a boil on the stove, and vinegar is added to it.

This composition is filled with containers with the workpiece. Then they are sterilized for 10 minutes. Now they can be screwed with lids and removed to cool.

Conditions and terms of storage of canned watermelons

After twisting the lids of the container with watermelon blanks, you need to turn it upside down and place it in a warm place, covering it with a blanket until completely cooled.

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Good day, dear readers! Have you tried saving watermelon for the winter or until the New Year? Make delicious and unusual blanks? If not, then join.

Watermelon stands apart from others summer products. This side position can be easily explained. The appearance on the market means one thing - the summer is over. Desire to keep bright taste and prolonging the sunny period results in kitchen masterpieces associated with watermelon, an attempt to conserve a piece of the already past summer.

Previously, watermelons were classified as regular pickles, which are long winter time included in the assortment of vegetable shops. The products were salted in large barrels and eaten no worse than salted tomatoes and cucumbers. The proposed recipe does not require great culinary skills, but good snack for the cold time you get.

In order to cook a watermelon, you will need all the familiar assortment of herbs and leaves, such as currant, cherry, dill, horseradish, garlic. And also save for the addition of peppercorns and bay leaf.

Spread the entire inner surface of the jar with honey. As usual, put all the seasonings together with pieces of watermelon in sterilized jars, pour boiling liquid twice for 5 minutes. It is necessary to add a tablespoon of salt to the last boiling water, take twice as much sugar, and a fourth of a glass of vinegar.

How to marinate, the second recipe

Prepare a large container, cut 5 kg of washed watermelon into skewers and transfer herbs at your discretion. Boil 4 liters of water, add salt in the amount of 120 g and 260 g of sugar, stir them. Add 250 ml of vinegar and pour the marinade over the watermelons.

All products must be in liquid. The time to get the product ready for eating depends on the size of the pieces. For little ones, half a day is enough.

The halves will take two days. Marinate products should be in a dark place under the lid.

How to freeze

After the product has frozen, transfer to sealed bags. For a year, you provided yourself with natural frozen vitamins.

Salted watermelon in a jar

Take a look at this watermelon salting recipe. No vinegar or other acidic preservatives are used in the preparation. Place a watermelon in a three-liter sterile jar, which is pre-cut into small pieces.

Put garlic, dill, currant and cherry leaves in required quantity, at your discretion. Mix 20 g of salt and 60 g of sugar in a liter of water, boil and cool.

When she reaches room temperature fill with liquid. Cover the jar with a cloth and place in a dark, warm place for 2 days.

Prepare the pot for sterilization. Without draining the brine, simmer for 30 minutes over low heat. Roll up, turn over and refrigerate.

Salty in a barrel

If you have the opportunity to salt watermelon in barrels, this recipe will undoubtedly please you. Overripe watermelons are not suitable for salting.

Choose a small diameter, undamaged and thin-skinned variety. Place whole watermelons in a barrel, pierce first to speed up the process.

Pour cold water with additives per 10 liters of water in the following proportion: half a kilogram of salt and a kilogram of sugar. Cover with a smaller diameter lid, put oppression and leave to ferment for two days at room temperature.

Transfer to a cool room, most often the basement, for three weeks. Place a piece of gauze on top of the brine when storing. Periodically check the safety of the product, and wash the fabric from mold in cold water. Until mid-January, salted watermelons will be a great addition to your menu.

dried watermelon

Despite the fact that almost all watermelon consists of water, the dried fruit is very tasty and retains all its useful qualities fresh product. Peel the product from the peel, cut into pieces about 5 cm in size, remove the seeds. Put in dryer.

The process lasts up to a day at a temperature of 55 degrees. It is allowed to periodically turn off the appliance to cool it to room temperature and change the pieces in places.

For an adult party

It will be interesting and leave an impression on those around you next dish, which can only be prepared for an adult party, due to the presence of alcohol. In order to make jelly, you must have a bottle of vodka. To buy it in powder 180 g fruit jelly and 28 g of gelatin.

Combine red jelly and gelatin, dissolve and bring almost to a boil. Cool, add vodka. Cut the fruit in two. Take out the middle. The type of future product depends on how well you do this work. Pour half of the resulting liquid. Place in the refrigerator, let the jelly set, this will take at least 2-3 hours. Cut the watermelon, and serve the skibochki to the guests.

Jam

Very delicious jam It turns out if you use the pulp of a late ripe watermelon. To do this, separate the watermelon from the peel and remove the white stripes. Cut into small pieces. Pour in the same amount by weight of sugar and set aside for several hours to let the watermelon juice out.

Boil the jam in three sets for half an hour. The capacity must be big size because the jam is very foamy. After the second boiling, wipe the mass through a sieve, add lemon juice and vanillin. Pour and store like regular jam.

In order to get a beautiful and tasty watermelon peel jam, listen to the following tips:

• Carefully separate the crusts from the pink pulp and outer skin. Cut nicely with a curly knife.
• Pierce all pieces with a fork and soak for 4 hours in 1 liter of water with a teaspoon of dissolved soda. This will help the watermelon keep its shape.
• Soak twice for half an hour watermelon rinds V clean water.
• To prepare 1 kg of crusts, 1.2 kg of sugar is required. Dissolve the first half in three glasses of water and boil the crusts for a third of an hour.
• Let it brew for 8 hours, boil for 30 minutes and brew for another 8 hours. For the third time, add the rest of the sugar to the crusts and cook until translucent. Stir occasionally throughout cooking. At the last stage, add lemon or orange zest wrapped in a gauze bag.
• Pour, cool and store in the usual way.

Candied fruit

Cooking according to your actions candied watermelon resembles jam from crusts. Boil peeled and cut into pieces of crust for 5 minutes over medium heat, pour out the water. In parallel, stir 1.2 kg of sugar in 700 ml of water and add the crusts and cook for another 5 minutes. Allow the product to cool down.

Boil the crusts 9 times for 5 minutes, allowing time to cool. During this time, the syrup should thicken well. You can add citrus juice to it, this will only improve the taste. Drain the syrup, dry the candied fruits in the oven at a temperature of 50 0. Store in a closed jar.

Delicious video - marmalade from watermelon peels

The above recipes will help you keep the summer in the form of pickles, marinades, jams and candied watermelon. A slight heat treatment, which is used in many recipes, allows the product to retain all the beneficial properties and remain delicious dish. To all those in love with watermelon, this article is dedicated.

Read about how to grow a watermelon.

Blog "I am a villager" wishes you Bon appetit. If you liked the article, please share with your friends, press the buttons of social networks.

Watermelon is one of the juiciest berries that ripen in late summer. But feast on red sweet pulp possible not only in the warm season. You can prepare watermelons for the winter in jars, and here you will find preservation recipes. In this form, melon culture appears in completely new palatability. The fruit rolled up in jars will be an excellent original snack on holiday table or a savory treat on weekdays.

To canned snack it turned out appetizing, tasty and could be stored rolled up for a long time, you need to choose the right berry.

It is better to start making preparations in the middle of the season, when the choice of watermelons is large. For any recipes, you need to choose ripe berries. Unripe ones may be tasteless, and overripe ones will not retain their shape.

The berry should not be too large. Huge fruits can contain saltpeter, which is very harmful to our body.

Particular attention should be paid to the peel. In high-quality watermelons, it is bright, without spots and damage. If the stalk on the watermelon is still green and you can see that it has clearly been cut off, this means that the berry was plucked. ahead of schedule. When the berry ripens, its leg dries out and darkens. If you knock on the peel, then ripe berry will make a ringing sound, and green - deaf. Do not buy fruit at roadside stalls. Lying on the side of the road, watermelons soak up toxic exhaust fumes.

Home-grown gourds are the safest. But not everyone has plots for cultivating vegetables and fruits, so they have to be bought.

Recipes for preserving watermelon in jars

There are many various recipes how to preserve watermelons for the winter. They differ from each other, and everyone can choose a method to their liking. Check out the best options winter preparations.

Regardless of the recipe you choose, you will need jars, a good seaming key, tin lids. Containers and lids must be sterilized.

Classic pickled watermelon recipe

This method of preserving sweet watermelons came to us from antiquity. It is quite simple and suitable even for inexperienced housewives.

You will need:

• Watermelon for 3-4 kg.
• Salt - 3 tbsp. l.
• Table vinegar 9% - 100-120 ml.
• Sugar - 3-4 tbsp. l.
• Peppercorns - 10 pcs.
• Water - 2 liters.

How to prepare preserves:

1. Pour water into a saucepan, put it on fire.
2. While the liquid is heating, rinse the berry, cut it into slices so that they fit in a jar. If the peel is too thick, it can be cut off.
3. Arrange the slices in clean, pre-prepared jars.
4. When the water is close to boiling, add sugar, salt, vinegar to it.
5. Boil the liquid for 7-10 minutes, then put out the fire.
6. Immediately begin pouring the brine into the watermelon jars.
7. Add 2-3 black peppercorns to each jar.
8. Roll up the container with lids. Turn each jar upside down and leave to cool.

When the cylinders are completely cool, they can be removed to the basement, cellar, balcony or other suitable place. Classic recipe home canning watermelons allows you to get slices with a sweet and sour, very unusual taste.

On a note! Red juicy pulp melon culture is very useful for the kidneys and for people suffering from hypertension.

Recipe for fragrant pickled watermelons in jars for the winter

Such canning of watermelons in jars for the winter will appeal to those who like to add various spices and seasonings to dishes. The appetizer is fragrant, fragrant, with a whole bunch of flavor notes.

The proportions are based on a 3-liter bottle. You can change - multiply them by the number of cans that you plan to use.

Required products for three-liter jar:

• Watermelon - 1 kg.
• Salt - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Powdered citric acid - 1 tsp.
• Currant leaves - 4-5 pcs.
• Cherry leaves - 2-3 pcs.
• Bay leaf - 1-2 pcs.
• Carnation - 2-3 pcs.
• Coriander - 5-6 grains.
• Dill sprigs - 2-3 pcs.
• Parsley sprigs - 2-3 pcs.
• Black peppercorns - 4-5 pcs.
• Garlic - 2-3 cloves.
• Water - 1.5 liters.

Cooking method:

1. My fruit, cut into triangular small slices.
2. We wash all the greens and leaves under running water and we discuss.
3. We put all the spices in each three-liter jar.
4. We put a saucepan on the fire filled with water and bring to a boil.
5. When the water boils, pour it into a jar and close it with a regular lid. Let it brew for 40-60 minutes.
6. Drain the water back into the pan, add a little more liquid to it (to replenish the volume), bring to a maximum boil and fill the containers again. We leave the banks for 30 minutes.
7. Pour the water back into the pot. Now add salt, sugar, citric acid to it.
8. Bring the marinade to a boil and pour it into jars.
9. We twist the cylinders with lids, turn them over, cover with a blanket and cool.

Store canned watermelons with spices in a cool (but not damp) place with little light. When rolled up, they can stand up to 2 years. An opened jar should be kept in the refrigerator for no longer than 7 days.

Recipe for the winter with garlic and honey

sunset striped berry according to this recipe will allow you to enjoy a spicy-sweet snack in the winter.

Ingredients:

• Watermelon - 2.5-3 kg.
• Water - 2.5 liters.
• Salt - 1.5 tbsp. l.
• Acetic acid 9% - 4 tbsp. spoons.
• Garlic - 10-12 cloves.
• Honey - 120-150 g.

How to cook:

1. Rinse the berries under running water, cut into medium pieces. Peel, if it is too thick, cut off.
2. Pour water into the prepared pan, put it on the stove and wait for it to boil.
3. Put watermelon slices in a jar, alternating them with garlic.
4. Pour the jars up to the throat with boiling water and let them stand in this form for 15-20 minutes.
5. Drain the water into a bowl or pan, bring it to a boil again and add salt, vinegar, honey. Mix everything well.
6. Pour the resulting marinade into containers. Roll up the jars with lids, turn over and put in a warm place to cool slowly. Canned spicy snack ready for home for the winter.

Soaked watermelons in instant jars

soaked recipe ripe watermelons in jars can be made for those who do not like acid. The berry is obtained with a peculiar flavor and retains its aroma as much as possible. Some housewives make this option not from a whole watermelon, but from peels. It is best to make soaked watermelon slices in a small jar.

Required products:

• Watermelon or crusts - 1 kg.
• Purified water - 1 l.
• Salt (not iodized) - 1 tbsp. l.
• Sugar - 2 tbsp. l.

How to cook:

1. Rinse watermelon under water, dry and cut into 4 parts.
2. Soak the resulting quarters in cold clean water for 20-30 minutes.
3. Then cut the slices into small pieces, put them in a bowl, cover with oppression and put in a cold place for 3 days.
4. During this time, liquid forms in the bowl. Pour it into a saucepan, dilute with water, add salt and sugar and bring to a boil.
5. Arrange slices of watermelons in prepared jars.
6. Fill each jar with brine and preserve. Cool the banks in a standard way- upside down.

This recipe does not use acids, but can be preserved with vinegar or powdered citric acid if desired. About 0.5 tsp are taken per liter jar. citric acid or 2 tbsp. l. vinegar 9%.

Soaked watermelons in jars have a light, pleasant taste and can serve as self-snack as well as an addition to meat dishes.

On a note! One of the most delicious, honey-sweet varieties of watermelons is Astrakhan. Also good varieties are Romanza F1, Melania F1, Crimson Suite.

Sweet canned watermelons in jars

For lovers of desserts, we present a recipe for preserving sweet slices of watermelon for the winter in jars.

Ingredients:

• Watermelon - 2 kg.
• Sugar - 1 kg.
• Citric acid - 1 tbsp. l. (no slide).
• Water - 0.5 l.

How to cook:

1. Cut the watermelon and peel it off.
2. We cut the pulp of watermelon into pieces, put it in a saucepan, fill it with water and put it on a slow fire.
3. When the mass boils, keep it on moderate heat for another 4-6 minutes, and remove.
4. Remove the saucepan from the stove and let it cool to room temperature.
5. When the mass becomes warm, add sugar, citric acid to it and put it on fire again.
6. Boil the ingredients for 5-8 minutes, stirring to completely dissolve the sugar.
7. Turn off the stove and pour the syrup with berry slices into jars. We preserve containers with lids.

We cool the jars of watermelon upside down, covering them with a blanket. You can make this recipe not with citric acid, but fresh lemon(1 large for the indicated proportions). Then the canned dessert will turn out even more tasty and fragrant.

pickled watermelon

Pickled watermelons, canned in jars for the winter, combine notes of acid, salinity, sweetness, spices. A real explosion of taste in the most unexpected combination! This preservation should be done in 3-liter cylinders.

To prepare a snack, you will need:

• Berry - 2.5-3 kilos.
• Sugar (you can use powdered sugar) - 3 tbsp. l.
• Citric acid in crystals - 1 tsp.
• Garlic - 4-5 cloves.
• Black peppercorns - 10-14 pcs.
• Celery, parsley, dill - several branches each.
• Salt - 1.5 tbsp. l.
• Water - 1-1.5 liters.

Cooking method:

1. Rinse the watermelon and cut into small pieces.
2. Chop greens and garlic.
3. Boil water in a container, adding table salt, granulated sugar, powdered citric acid to it.
4. Place watermelon slices tightly in jars, sprinkling each layer with herbs and garlic. At the end, add 3-4 peppercorns to each jar.
5. Fill the container with boiling brine, preserve the jars. Refrigerate and store in pantry. The twist can be stored for 2-3 years.

Pickled watermelon can be made without seaming. To do this, it is not laid out in jars, but in a deep bowl and poured with brine. After that, oppression is placed on top and the bowl is removed in a cold place for 3 days. After the expiration date, the berry is ready for use.

Preservation in jars for the winter with aspirin

In that original recipe aspirin serves as a substitute for vinegar and citric acid. A berry cooked with aspirin has a slightly different taste than in classic recipes. It is better to cook such a watermelon for the winter in liter jars, since after opening it can not be stored for more than 3-4 days.

Ingredients:

• Watermelon - 1 kg.
• Fresh garlic - 2-3 cloves.
• Parsley and dill - a couple of branches.
• Peppercorns - 4-5 pcs.
• Sugar - 2 tsp
• Aspirin (regular) - 1 tablet per liter jar.
• Water - 500 ml.

Cooking method:

1. Wash the berries and cut into thin slices.
2. Grind aspirin into powder.
3. Boil water and dissolve sugar in it.
4. Put the spices in the jar first and additional ingredients, then watermelon slices. Pour in the aspirin and add the pepper.
5. Fill the container with boiling water and roll up the lid.
6. Cool the container upside down and remove long-term storage to a far cool place.

Such a preparation of watermelons for the winter in jars can stand up to 2 years in canned form.

Canned watermelons with tomatoes

Watermelon is a berry and tomato is a vegetable. But the products, despite their difference, are perfectly combined in a pickled form.

To preserve tomatoes with watermelons, you will need:

• Ripe tomatoes, medium-sized - 2 kg.
• Watermelon pulp (without peels) - 500-700 g.
• Sugar - 150 g.
• Salt - 1 tbsp. l.
• Peppercorns 10-15 pcs.
• Cloves - 4-5 pieces.
• Bay leaf - 2-3 pcs.
• Garlic - 2-3 cloves.
• Sprigs of dill, parsley, celery - a few pieces.

How to cook:

1. Peel the tomatoes from the stalks, rinse, dry.
2. In the place where the stalk was, make punctures with a knife or fork. This is necessary in order to heat treatment the fruit did not burst.
3. Cut the pulp of the fruit into slices or squares.
4. Place tomatoes in sterilized jars, alternating them with watermelon.
5. Boil water in a saucepan and fill the jars to the brim. Let them sit for 15 minutes.
6. Drain the water back into the pot, add sugar, salt, vinegar to it and boil again.
7. Arrange spices in jars and pour boiling marinade over.
8. Roll up the lids, turn the container over and let it cool in vivo covered with a towel or blanket.

Taste canned watermelons with tomatoes it turns out very interesting. Such an appetizer just goes with a bang to the meat, fried potatoes, swimming.

canned compote

You can do not only pickling or salting watermelon for the winter, but also cook compote from it. After all, this berry is very watery, and it gives a lot of sweet juice.

Roll compote from watermelon for the winter in a 3-liter jar.

You will need:

• Watermelon pulp - 1.5 kg.
• Sugar - 120 g.

Those who wish to learn how to pickle watermelons should consider several popular recipes with photos and choose a decent one. The soft pulp of the watermelon allows it to freely absorb all the components that are next to it.

The usefulness of watermelon

Bright-saturated is not only sweet and delicious fruit, it is still very useful. Before pickling watermelons, you must first familiarize yourself with its positive properties.

Firstly, watermelon is saturated with folic acid, which affects blood formation, as well as the regulation of all chemical processes in organism. It is the watermelon that is famous for its abundance folic acid more than all other vegetables or fruits.

Secondly, the iron found in the red fruit makes up for the lack of it in the body and treats anemia.

Third, useful trace elements beneficial effect on people with diabetes.

Fourthly, the fiber contained inside the watermelon removes cholesterol.

Fifth, vitamins B1, B2, C, PP, fructose, carotene and other positive substances are found in the berry in question.

Since August, we begin to enjoy the sweet taste of watermelon, but everyone knows very well that the fruit does not grow all year round. Therefore, you need to make pickled watermelons in jars for the winter. During storage, part useful substances, of course, will disappear, but the main one will remain. Canning is a labor-intensive process that takes up to an hour. In addition, such provisions are quite cheap. It does not require additional expensive ingredients, just watermelon from the garden, vinegar, salt and sugar. Canning jars are selected of any size, based on the number of family members.

Marinated watermelons with sterilization

To prepare delicious pickled watermelons in jars for the winter, you need to take 2 kilograms of watermelons. The result of the finished provisions will have a salty aftertaste. Among the components for the marinade will be a liter of water, 3 tbsp. spoons of sugar and 1.5 tbsp. spoons of salt. To store preservation, citric acid is needed, for this amount of ingredients you will need 1 teaspoon with a slide.

Cooking process:

1 teaspoon of citric acid is mutually replaced by 9% vinegar, in the amount of 50 grams.

Pickled watermelons without sterilization

To pickle a watermelon quickly, you need to exclude the sterilization procedure, but then you should strictly follow all the listed cooking steps. Pickled watermelons without sterilization are obtained sweet and sour taste. For the recipe you will need 10 kg of watermelons with peel. They should fit in 6 liter jars, so they should be sterilized in advance. For brine, 0.7 liters should be prepared for each jar plain water from the tap and 1 tbsp. a spoonful of salt, sugar and vinegar.

Cooking process:

Optionally you can add nutmeg, cloves or other spices.

Marinated watermelons with aspirin

To prepare pickled watermelons with aspirin, you need to sterilize 3 liter jar and wash 2 kilograms of watermelons. The brine will require 1 tbsp. a spoonful of salt, 2 tbsp. tablespoons of sugar, 2 aspirin tablets - all this will dissolve in 1 liter of water. Peas of allspice and black pepper can act as spices.

Cooking process:

From watermelon pits may not get rid of. They give an aesthetic appearance and do not interfere with storage at all.

Marinated watermelons with citric acid

To get pickled watermelons with citric acid, you need to prepare 2 kilograms of watermelons. For the marinade, you need 1 liter of water, in which 1 tbsp will be diluted. a spoonful of salt, 2 tbsp. spoons of sugar and half a teaspoon of citric acid. The aroma will give black peppercorns, the amount of which is taken to taste.

Cooking process:

Marinated watermelons with garlic

For those who are looking for an unusual flavor, we offer step by step recipe with pictures of pickled watermelons with garlic. Ready meal has garlic bitterness and salty taste. For harvesting, 1.5-2 kilograms of fruits should be washed. Peel a clove of garlic. The marinade will require 50 grams of salt, 80 grams of sugar and the same amount of vinegar.

Cooking process:

The most discussed above popular recipes how to pickle watermelons for the winter. There are a lot of options for preserving this fruit, but they are all based on the usual standard cooking steps provided in these lists. Many hostesses fantasize on their own and add their spices to taste, moving away from the recipe. The result changes for the better according to taste, the main thing is not to overdo it. Delicious winter preparations to you!

Video recipe for pickled watermelons with paradise apples

South Africa is considered the birthplace of the watermelon. Even in ancient Egypt, these sweet watery fruits were grown and eaten. Today, gourds are grown all over the world.

The pulp contains many useful minerals and acids. It has a tonic and diuretic effect on the human body. Read more about the benefits and dangers of watermelon in.

The season to enjoy fresh watermelons short, and people learned to harvest watermelon for the winter. This process is laborious, but you will not waste your time. The blanks will allow you and your loved ones to enjoy the taste of this bright summer product during the long winter.

Salted watermelon for the winter in jars

Taste u watermelon pulp it turns out a little unusual, but such an appetizer will surely appeal to relatives and guests.

Ingredients:

• ripe watermelon - 3 kg;
• water - 1 l.;
• salt - 30 gr.;
• sugar - 20 gr.;
• citric acid - ½ tsp

Cooking:

1. The berry must be washed and cut into circles about 3 centimeters wide.
2. Next, cut these circles into slices, which will be convenient to get out of the jar.
3. Place in big jar(three-liter) prepared pieces and pour boiling water.
4. Let stand a little and drain. The second time, the filling is done with a ready-made brine with salt and sugar. Add some citric acid.
5. Bury your workpieces as usual with screw caps or roll them up with a machine.

Salted watermelon slices will be appreciated by your men as great snack under vodka. But this recipe allows you to keep the watermelon fresh for the winter, and therefore everyone will like it without exception.

pickled watermelon

Wherein fast way preservation of watermelons can be done without sterilization. It keeps well all winter.

Ingredients:

• ripe watermelon - 3 kg;
• water - 1 l.;
• salt - 1 tbsp;
• sugar - 3 tablespoons;
• garlic - 1 head;
• spices;
• acetylsalicylic acid - 3 tablets.

Cooking:

1. In this version, the flesh of the watermelon is peeled and cut into small square or rectangular pieces. Bones are also best removed.
2. We put in a clean container and pour boiling water for a few minutes.
3. Drain the water back into the saucepan, add salt and granulated sugar and bring to a boil again.
4. During this time, add garlic cloves, allspice, bay leaf and a piece of peeled horseradish root to the jar.
5. Optionally, you can add spicy herbs, mustard seeds, hot peppers.
6. Fill with brine and add three aspirin tablets.
7. Can be closed with screw caps or tightly corked with ordinary plastic ones.

Prepare 3 kg of watermelon.

Cooking:

1. The watermelon is washed and cleaned from the peel and seeds.
2. cut into in small pieces arbitrary shape.
3. IN freezer pre-set the maximum low temperature so that the freezing process is very fast.
4. Spread out watermelon slices onto a flat tray or cutting board. There should be a distance between the pieces so that they do not stick together.
5. Cover the surface with cling film just in case.
6. Send from the freezer overnight, and then the frozen pieces can be folded into suitable container for further storage.

Defrost this watery berry slowly in the refrigerator.

Jam for the winter is also made from watermelon peels but this recipe sweet billet from the pulp of a striped berry.

Ingredients:

• watermelon pulp - 1 kg;
• sugar - 1 kg.

Cooking:

1. Watermelon pulp must be cleaned of green peel and seeds. Cut into small cubes.
2. Put in a suitable container and cover with granulated sugar.
3. You can leave it overnight in the refrigerator to make juice. Or for a few hours on the table.
4. We put our mixture on fire for 15 minutes, periodically stirring gently and removing the foam. Let it cool completely and repeat the process several times.
5. When the jam is ready, we fill it with sterile jars and close it with a special machine.

The jam retains its bright color and suitable for family tea party How independent dish. And you can add sweetness to yogurt, cottage cheese or vanilla ice cream.

Since ancient times, hostesses in Central Asia prepare this unusual dish for us - nardek, or watermelon honey. Now it is prepared wherever this huge sweet berry is harvested.

• watermelon - 15 kg.

Cooking:

1. From this amount, approximately one kilogram of nardeka will be obtained.
2. Separate the pulp, and squeeze the juice through several layers of gauze.
3. The resulting juice is filtered again and put on medium fire. You need to cook constantly stirring and removing the foam for several hours. When the juice has reduced to about half of its original volume, turn off the heat. Leave until completely cool. It is best to put in the refrigerator overnight.
4. In the morning, the procedure should be repeated. The cooking process takes several days. Readiness is determined by the principle of jam - a drop should keep its shape on a saucer.
5. The product becomes viscous and really resembles honey.
6. Pour into jars and store in a cool dark place.