Watermelons in a jar for the winter pickle recipes. Watermelons for the winter in jars: simple recipes with photos of pickled, salty and sweet watermelons in jars

How to salt watermelons in jars?! Someone can be very surprised by this, but for someone it is a real delicacy, good snack and a reminder of summer. The freshest watermelons in the summer, and canned in winter time- the surest option to diversify your menu with great benefits for the body.

Salted Watermelon Recipe #1

Prepare in advance 2 kg of watermelon berries, 1 liter of water, 70 ml of 9%
vinegar, 3 tablespoons sugar, 1.5 tablespoons salt. Bring water with salt and sugar to a boil, boil for 10-15 minutes and add vinegar.
Thoroughly wash the berries and cut into small pieces. Arrange the pieces in 3 liter jar and fill with brine brought to a boil. Sterilize the container under the lid for about 20 minutes. Then we roll it up, put it in a warm place with the lid down and wrap it up. Completely cooled banks are sent for storage in the pantry or cellar. Well, now if someone asks you, then you will not be surprised and you can tell how to salt watermelons for the winter ?! :) You only have to try them a few times, and you will remember this taste forever. That's for sure!

Recipe number 2

We take ripe watermelons, the diameter of which does not exceed the volume of the jar, wash them and cut them into circles about 2 cm wide. We divide each circle into several parts so that they pass freely through the neck.
We put the pieces in glass containers, pour boiling water and leave to infuse for 10 minutes under the lids. Drain the water and bring to a boil again, pour for a couple of minutes. Drain the water for the 3rd time and add salt (dissolve 30 g of salt in 1 liter of water), and after boiling, 20 g of 9% vinegar per 1 liter. Pour the watermelon with hot brine, roll up the jars with lids and store in a cold place.

Recipe number 3

For one 3-liter jar, the following ratio of goods is useful: juicy and ripe watermelon, 4 tablespoons of sugar, 50 grams of salt and 100 grams of 6% vinegar. We cut the berry into slices, put them in dense layers in a container. Carefully fill with freshly boiled water. We insist 20 minutes, then drain the water, boil again, add sugar and salt and boil the brine for less than 3 minutes. Add vinegar to each three-liter bowl and pour the finished marinade to the very top. Roll up the lids, wrap and leave to cool completely.

Recipe number 4

According to this recipe, you can pickle reddish watermelons with a narrow or thick rind. We wash the berries with water and cut them into pieces that will simply be placed in a jar. When everything is laid, slowly pour boiling water into each container. Cover them with lids and leave for about 10 minutes. Drain the water, boil, pour watermelons again for 10 minutes. For the 3rd time, fill with ready-made brine. Approximately 1 liter will be useful for 1 can of 3 liters. When we put water on fire for the 3rd time,
add salt (for 10 liters of water we take 300 g of salt), boil for 10 minutes.
Then we filter through gauze folded a couple of times, boil the brine again and now add less than 15 ml of 9% vinegar. Then we roll up a three-liter balloon and leave them to cool, wrapped in something warm. We store in a cold room such as a cellar or basement.

Recipe number 5

Thoroughly wash the watermelons, cut into small pieces and put in three-liter jars, which we sterilize in advance. In each, add a little dill, celery, cherry leaves, garlic (a few cloves), 2 tablespoons of salt and 3 aspirin pills. In the event that the watermelon is not extremely sweet, it is recommended to add 1 tablespoon of sugar to the same. Pour carefully pre-boiled water and roll up the cylinders. If you exclude aspirin from the composition of the pills, then pour boiling water over the stacked sacks and let it brew for 15 minutes. After that, we drain the brine, and send everything to the jars the right spices. Boil the water and pour it back into the container. Roll up and leave to cool completely.

Recipe number 6 sweet and salty watermelons

Sweet-salty taste will turn out if at the bottom in advance
put 3-4 leaves of dark currant, cherries and oaks, several branches of parsley and 3-4 cloves of garlic in a sterilized jar. Lay sliced watermelons on top. Carefully pour in boiling water and let it brew under the lid. For small cans with a capacity of 0.5 liters, 15 minutes is enough, and for three-liter cans, up to 40 minutes are useful. Then we drain the water, bring to a boil, pour it again and let it brew for the same amount. Drain again, if necessary, add a little water and boil. In a boiling liquid, add salt, sugar (dissolve in 1 liter
0.5 tablespoons of salt and 1.5 tablespoons of sugar), after another boil citric acid(1/2 teaspoon per 1 liter). In the end, we fill the jars, roll them up with sterilized lids and leave them wrapped upside down in a blanket for 2-3 days.

Recipe number 7

"Prepare jars, I do both in liter and in 2 and 3 liters.
Cut the watermelon into pieces to fit in the jar. Cut thin
green peel.

BRINE for 4 liters of water:
I immediately pour one tablespoon of vinegar into the brine
- 4 tbsp. spoons of salt
- 1 cup of sugar
- 5-6 garlic cloves (finely chopped)
- 5-6 black peppercorns.
The jars were sterilized, watermelons were laid, poured with boiling marinade and
set to sterilize for 20 minutes. There is nothing difficult."

Rece No. 8

"I close very simple, but in winter These watermelons are delicious.
For a 3 liter jar - we cut the watermelon into pieces so that they fit in the jar, and then it was convenient to eat them in winter. I fill the jar with watermelon, pour it with boiling water, let it stand for 15-20 minutes. When I drained the first water, I immediately add 1 tablespoon of salt to the jar. rolled up the lid, turned it upside down and wrap it in a warm fur coat, a blanket until it cools completely. Usually if I buy a watermelon, and it is sluggish or not sweet, then I immediately put it in a jar. Notice no spices or spices. If you like the taste of spices, add as desired. Close for health and have fun in winter .. "

The recipe for pickled watermelons is very specific and not for everyone, because not everyone likes salted watermelons. But I can't imagine how one can survive the winter without canned watermelons. The recipe is proven, from the grandmother-master of seaming and twisting for the winter. The whole process of seaming watermelons for the winter should not be disturbed, since the banks can then swell and all the work will be in vain.

For 1 watermelon of 10 kg, you will need 8 2-liter cans and about 8 liters of water for brine.

Ingredients:

1 big watermelon about 10 kg.

To prepare 1 liter. brine:

1 tbsp salt;
1.5 tbsp Sahara;
1 tsp ascorbic or citric acid.

Spices based on 1 2-liter jar:

2 sprigs of celery;
6 cloves of garlic;
4 black peppercorns;
2 peas of allspice;
2-3 dill inflorescences.

pickled watermelon recipe

1. Wash the jars very carefully. At the bottom of each we lay 2 sprigs of celery, 4 black peas and 2 peas of allspice. We take half of the garlic, that is, 3 cloves, cut it into several parts and also throw it at the bottom of the jar.

2. We collect water in pots at the rate of approximately 1.3 liters of water per 1 2-liter bottle. It is very important to remember the capacity of the pots you are using. Initially, we take more water, the remaining boiled water and later it is better to leave the brine from it in a saucepan than to boil it separately if there is a shortage of water, violating the proportions of the brine. Put pots of water on big fire.

3. Wash and cut watermelon as in the photo. You should get such narrow triangles that would fit into the neck of the jar. If necessary, cut off pieces of the peel.

4. Stack the sliced watermelon vertically into jars. Pieces of watermelon should fit snugly together.

5. By this time, the water should already boil. Filling jars with watermelons boiling water to the very top. Cover with lids and let stand for 30-40 minutes.

6. Drain the water back into the pan. Put 3 cloves of garlic on top of the jars.

7. Sterilize jar lids. Put them in a small pot of water and boil.

8. We prepare the brine from the water drained from the watermelons. Add to 1 liter. water 1.5 tbsp. sugar, 1 tbsp. salt and 1 tsp. ascorbic acid.

9. Bring to a boil and pour steep boiling brine first 1 jar to the very top.

10. Immediately cover the jar with a lid and roll it up.

We do the same with the rest of the bottles, and it’s convenient to ask someone to help you: fill the bottle with cool boiling water, cover it with a hot sterilized lid, roll it up, turn it over and take it to a warm place. Immediately you need to listen to how well the bottle is rolled up, whether the lid allows air to pass through. We put the rolled cans on a blanket with a lid down tightly to each other. Wrap well and leave in a blanket for a day. Important! Only rolled pickled watermelons should stand in a warm place without drafts. After a day, you can turn them back and remove the blanket. For another week, periodically check the jars so that they do not explode. If the lids begin to swell, then the seaming process has been disturbed in some way. The brine from the bottles should be drained and digested a couple of times before rolling up.

Have a delicious and warm winter! 🙂

Mar-10-2018

About watermelons:

Watermelon stands out among other vegetables in a large number structured water and easily digestible sugars (fructose, sucrose, glucose), as well as magnesium, iron, pectin, fiber and protein.

There are relatively few others in watermelons minerals, organic acids and vitamins. However, given the high palatability of watermelon and the possibility of large quantities(up to 1 kg or more), it can be a significant source of almost the majority of biologically active substances. Watermelon seeds contain up to 35% fatty oil, which consists of linolenic, linoleic and palmitic acids. By their own palatability it is comparable to almond and olive oils.

How to prepare watermelon for the winter?

Watermelon honey:

16–17 kg fresh watermelons

For the manufacture of watermelon honey, or, as it is also called, bekmesa, select watermelons, sweet varieties, with thin skins and fully ripe. Watermelons cracked, crushed, dented, affected by any diseases or pests are completely unsuitable.

In selected watermelons, thoroughly wash the surface with a brush or washcloth, cut them into pieces and select the entire edible inner part (together with seeds), chop it and pass it through a sieve to separate the fibrous parts of the fruit pulp and seeds. Strain watermelon juice through 3-4 layers of gauze.

To obtain more juice, the remaining pulp on the rubbing sieve is pressed on a manual screw press.

When the juice is heated to a boil, protein and coloring substances coagulate, and a reddish foam forms on the surface, which must be removed with a slotted spoon, and the juice, in a hot state, should be filtered again through 3-4 layers of gauze.

After filtering, watermelon juice is transferred to enamel pan, put on fire and boil until the initial volume is reduced by 9-10 times.

Hot boiled watermelon honey is filtered again through a fine sieve or a layer of gauze. The readiness of the boiled juice is determined by a breakdown on a smooth glass surface - a saucer, a plate, etc.

After cooling the drop boiled until tender watermelon juice should not spread or spread very slowly, since normally boiled watermelon honey should have a viscous consistency.

The end of boiling watermelon honey can be determined by the boiling point - 104–105 ° C, which corresponds to the density of the boiled mass of 65–68%.

Watermelon honey is best poured in a hot (boiling) state in glass jars by the method of self-sterilization, followed by hermetically sealing them with tin lids.

When processing watermelons, you can get up to 6% watermelon honey and up to 1.5% dry seeds, which are used for sowing purposes.

Jam from peels of watermelon and melon:

1 kg watermelon and melon rinds
900 g sugar

Remove the outer skin from the crusts in a thin layer. Then cut into cubes, rinse cold water and soak for 20-30 minutes in a 2-3% salt solution. After that, lower the crusts for 8-10 minutes in hot water(85-95°C). Then put in a saucepan with sugar syrup (600 ml of water 400 g of sugar), bring to a boil. Boil 3-4 times for 12-15 minutes.

After each cooking, remove the pan from the heat and cool for 2-3 hours. Pour hot jam into jars and seal tightly.

Watermelon Peel Jam:

1 kg watermelon rinds
1.5 kg sugar
1 liter of water
1 teaspoon citric acid
vanillin or bergamot essence

Wash and cut the watermelons into quarters, remove the pulp and cut off (or scrape off) the outer, green part of the peel.

One kilogram of prepared crusts cut into small pieces, cook in 2-3 doses for 5 minutes and immediately cool in running water. Pour the chilled slices of watermelon peels with hot sugar syrup made from sugar and water and soak in it for 5–6 hours. Then boil the jam for 5–10 minutes, soak for 3–4 hours and continue to cook until the required density.

By the end of cooking, add citric acid to the jam, and for flavor, add a bag of vanillin or a little bergamot essence.

When the jam has cooled, pour it into jars.

Watermelon rind jam with honey:

1 kg watermelon rinds
1.5 kg honey
500 ml water

Peel watermelon peels from the top layer, leaving white pulp, cut it into cubes and boil in water until soft. Then dip them into the cooked honey syrup and cook until transparent, adding shortly before readiness 2-3 circles of lemon.

Watermelon rinds can be boiled large slices, and from ready-made cut out various figures that are used to decorate cakes.

Watermelon rind jam with ginger:

500 g boiled watermelon rinds
400 g ginger
500 g honey
200 ml water

Watermelon peels, cut off the green skin from them, cut into small pieces and boil in water. Throw away in a colander. When the water drains, sprinkle the peels with ground ginger and put for 1 day in a cold place.

Then rinse the crusts with water, changing it several times. Prepare a syrup from honey and water, dip the crusts into it and cook, removing the foam, for 15–20 minutes, like regular jam.

Jam from watermelon with peaches:

1 kg watermelon pulp
2 peaches
juice of 2 lemons
1 kg sugar
25 g gelatin
40 ml vodka

Beat the watermelon pulp, separated from the seeds and peel, with a mixer into a puree. Pour boiling water over the peaches for 1 minute, cool, remove the skin and remove the stone, cut into small cubes, add lemon juice, sugar, gelatin and vodka.

Place the mixture in a saucepan and cook over low heat for 4-5 minutes. Add watermelon puree to the jam and cook for another 5-7 minutes.

Fill sterilized jars with hot jam and seal.

Watermelon jam with apples and lemon:

1 kg watermelon
1 kg apples
1 lemon
1 kg sugar

Peel the apples from the skin and seeds, cut into pieces. Remove the seeds from the watermelon, cut the pulp into pieces, mix with apples.

Cook over low heat for 25-30 minutes until completely softened.

Rub the resulting mass through a sieve. Add sugar, cook until thickened. 10 minutes before the end of cooking, add finely chopped lemon with peel. Pour into sterilized jars and seal.

Watermelon Jam with Redcurrant:

1 kg watermelon
1 kg red currant
sugar (as many glasses as glasses of red currants)

Peel currants with sugar, add watermelon pulp and mix. Bring to a boil and cook for 35-40 minutes. Let cool slightly and pass through a sieve. Arrange in jars, seal hermetically with lids. Keep refrigerated.

Canned Watermelon:

1 watermelon
3 art. spoons of sugar
2 tbsp. spoons of salt
1 teaspoon citric acid

Wash watermelon thoroughly, cut into triangles. Place tightly in sterilized jars, pour boiling water. After 10-15 minutes, pour the water into a saucepan, add salt and sugar and bring to a boil.

Pour citric acid into jars, pour boiling marinade over and cover with lids. Sterilize for 15-20 minutes, then seal.

Canned watermelon with apples:

1 watermelon
500 g apples
1 liter of water
30 g salt
20 ml vinegar
20 g sugar

Cut the watermelon into circles, cut in half or into 4 parts. Cut apples into slices.

Lay in layers in jars. Pour boiled water, cover with sterilized lids.

Sterilize for 8-10 minutes, then drain the water and pour boiling water. After 8-10 minutes, drain the water and pour 1 liter of hot brine.

To prepare the brine, put salt in water, boil for 8-10 minutes, add vinegar, sugar and bring to a boil.

Cover jars with sterilized lids and seal tightly.

Canned Watermelon with Garlic:

1 watermelon
300 g sugar
3 art. spoons of salt
120 ml vinegar
6 heads of garlic

Rinse the watermelon thoroughly under running cold water. Let drain and cut into triangles.

Lay the watermelon slices in sterilized jars in rows, adding garlic cloves.

Then pour boiled water into jars, and insist for 30 minutes. After that, carefully drain the water and immediately fill the jars with marinade.

To prepare the marinade, bring water to a boil, add sugar, salt and boil for 2-3 minutes.

After the jars are filled with marinade, add vinegar to each jar. Then cover the jars with lids and sterilize for 40 minutes.

Seal tightly with lids, turn upside down to cool completely, then place in cool place.

Pickled watermelon for the winter:

1 watermelon
6 garlic cloves
10 black peppercorns
3 bay leaves
cardamom
1 st. a spoonful of vinegar essence
1 st. a spoonful of salt
2 tbsp. spoons of sugar

Wash watermelon, cut into pieces. At the bottom of a 3 liter jar put cardamom beans, black peppercorns, Bay leaf and watermelon. Pour boiling water over, let cool, then drain the water into a saucepan. Boil with salt and sugar for 5 minutes. Add garlic, vinegar to jars and pour over hot marinade. Seal tightly, turn upside down, let cool.

Pickled Instant Watermelon:

1 watermelon

For marinade:

1 liter of water
1 st. a spoonful of salt
3–4 tbsp. spoons of sugar
2 bay leaves
5 carnations
6 allspice peas
small piece cinnamon bark
100 ml vinegar

Peel the watermelon, cut into slices, select the bones with a knife and put in jars in dense layers, sprinkling with chopped garlic and hot pepper. Pour boiling water over and leave for 15 minutes.

Then pour the water into a saucepan, add salt, sugar, bay leaf, cloves, allspice, a small piece of cinnamon bark and vinegar. Boil 5 minutes. hot marinade Pour into jars and seal tightly.

Marinated watermelon rinds:

1 watermelon
125 g salt
600 ml apple cider vinegar
400 g sugar
2 tsp cloves
1 small cinnamon stick
2 tbsp. tablespoons Jamaican peppercorns
2 tbsp. tablespoons fresh ginger

Wash the watermelon, chop, clean the pulp, including the white part of the peel. Cut the peel into big chunks and put in large saucepan. Pour boiling water over and cook for 5 minutes. Drain the liquid and cool. Remove and discard the green outer rind of the watermelon. Cut the rinds into smaller pieces, if you like. Put in a large bowl.

Mix salt and water to completely cover the crusts, soak for 7 hours. Drain, then rinse several times cold water.

Put the peels in a saucepan, cover with water. Boil for a few minutes until soft. Drain and set aside.

Pour vinegar, 250 ml of water into another pan, add sugar. Add spices in a gauze bag and ginger. Boil marinade until sugar dissolves. Then pour watermelon rinds and cook until transparent.

Remove the spices, arrange the peels in jars, pour over the hot marinade. Seal hermetically.

Salting watermelons for the winter:

Watermelons salted in watermelon pulp:

10 kg small watermelons
3 kg watermelon pulp
300 g salt

Pierce watermelons with a needle, put in a tub, pour watermelon pulp, salt. Place the load and store in a cool place.

Watermelons salted in cabbage:

10 kg small watermelons
cabbage
500 g salt
10 liters of water

Pierce watermelons with a needle, put in rows in a barrel, alternating with cabbage.

First, pour chopped salted cabbage in a layer up to 10 cm, then lay the watermelons at a distance of 2 cm from one another. Fill the gaps between the watermelons with cabbage.

Cover the filled barrel with gauze, lay a wooden circle on top and oppression. Store in a cool place.

Candied watermelon rinds:

2 kg watermelon rinds
700 g sugar
1 liter of water
100 g powdered sugar

Peel watermelon rinds, cut into pieces, rinse in cold water. Then put the peels in 70% sugar syrup and cook until they are soaked in sugar and become transparent. After that, put the crusts on a sieve, let the syrup drain. Arrange in one row on plywood sheets.

Dry in the oven at 35-40°C for 12 hours. After this, sprinkle the crusts powdered sugar or granulated sugar, mix well, remove excess sugar, dry again (without heating). Place in jars and close with lids.

Note to the owner:

The taste of salted watermelon is sweetish-sour, refreshing, with a smell characteristic of fermented products. When salting watermelons, spices are not added. Watermelons can be fermented along with chopped cabbage (3-4 watermelons per 100-liter barrel). In this case, watermelons have the taste and aroma of sauerkraut.

Based on the book by I. Mikhailova “Canning. The Big Book of Recipes.

One of the delicious signs of summer - striped miracle- watermelon. This juicy berry is equally loved by both children and adults. Sweet, fragrant gourds are not only tasty, but also healthy. The only downside is watermelon time ends very quickly. It is quite difficult to make compote or jam from these fruits. But any housewife can cook canned watermelons.

Appetizer with piquant taste will become great addition monotonous winter diet. It wonderfully diversifies the menu, will appeal to all household members and surprise guests.

If you do not have a cellar, then you can pickle watermelon using the conservation method: in jars. The taste of such a snack will be less salty than that of a soaked berry.

Such a dish may seem unusual even for real lovers of watermelons. It is prepared from seemingly incompatible taste characteristics components.

A familiar berry will showcase a whole new flavor palette.

To make pickled watermelons, you should cook:

Watermelon should be washed well and cut into medium-sized pieces. If the berry has a thick crust, then it is advisable to cut it off. Thin will not interfere with conservation, so it is left. This increases the sterilization time to 20 minutes.

There are many recipes for how to make canned watermelons. They are all based on the same principle. The difference is only in the methods of preparing the filling. All recipes include salt and sugar. Vinegar, aspirin or citric acid can act as a preservative.

Slices of watermelon should be folded into a jar as carefully as possible. They can not be tamped, because the watermelon has a tender pulp.

Recipe one: watermelon with horseradish

The preparation of such a spicy-sweet dish begins with a mandatory procedure: the watermelon is washed in warm running water. Then it should be wiped dry. For one watermelon, you need 50 ml of 9% vinegar, 1 tablespoon of salt, 2 tablespoons of granulated sugar.

The recipe also includes currant leaves, dill inflorescences, garlic, bay leaf, peppercorns, horseradish leaves. Their dosage is at the discretion of the hostess.

All green components must be thoroughly washed. Grease the inside of the jar with honey. Pieces of watermelons (you can directly with a peel) put in jars. Between them, pour a mixture that includes garlic, dill and horseradish leaves. Remove the husk from the garlic and cut it into thin slices. Horseradish must be cleaned and chopped into small pieces.

Make a brine, bring it to a boil. Pour hot composition to banks. Leave to ferment for three days. To make preservation for the winter, drain the brine. Boil it again. Refill the watermelons and close the jars with lids. Turn the jars upside down with lids and wrap them in a warm blanket.

After two days, check back. If everything is in order, then canned watermelons can be transferred to a cool place. Delicious snack ready for the winter.

Recipe two: with aspirin

It is intended for those who do not like vinegar. Instead of this ingredient, you can use aspirin. After sterilizing the jars, put the pieces of watermelon in them. These containers should be filled with hot water. Let them sit for about 10 minutes.

Drain the water and prepare the brine using the following ingredients:

1 tablespoon of salt;
1-2 tablespoons of sugar.

This number is based on three-liter jar. Then add 3 aspirin (acetylsalicylic acid) tablets to each container with watermelon slices.

Then pour boiling brine into jars and roll up metal lids.

Recipe three: for sweet tooth

This method of preservation is characterized by an increased amount of sugar. It will take as many as 12 tablespoons for one watermelon. Among other ingredients: 3 tablespoons of salt, 120 ml of 9% vinegar, 2.5 liters of water and 5 cloves of garlic.

wash striped berry. Dry with a towel and cut the watermelon into equal-sized triangles. Sterilize jars for at least 15 minutes. Fill them with slices of prepared watermelon. Put in the garlic cloves as well. Boil water and pour into a jar. Leave for half an hour.

At this time, prepare the marinade. Pour into a saucepan required amount water. Bring it to a boil. Put salt and sugar into the water. Boil the composition no more three minutes. Drain water from containers watermelon pieces and garlic. This procedure should be done very carefully. It is convenient for her to use a special plastic cover with holes. Immediately pour watermelon blanks with boiling marinade. After adding vinegar, sterilize for 40 minutes.

After this time, roll up the jars with metal lids. Or screw on the lids if you are using Euro cans.

Turn the containers upside down. Wrap the preservation with a warm blanket. When the brine in the jar becomes completely cold, you can put them upside down.

Now it remains only to find a suitable storage place. It should be cool and dark.

In a frosty winter, an amazing and appetizing dish from canned watermelons. If in summer the melon berry is a wonderful dessert, then in the cold season it turns into an exotic snack. To see a piece of summer on a dish in the middle of January is an incomparable pleasure. Sweet and sour delicacy will become a favorite of the winter menu.

The main thing is to have time to hide a few sweet berries in glass jars during the watermelon season!

Wash the watermelon well.

Wash jars and sterilize. I usually sterilize jars like this: I pour water into the pan, put a special circle on top for sterilization and send the pan to the fire, when the water boils, put the jar on the circle with the neck down so that the jar does not touch the boiling water, reduce the heat to a minimum and sterilize the jar over steam within 3-5 minutes.

Boil the lids in a separate saucepan: place the seaming lids in a saucepan with boiling water (do not forget to check that there is an elastic band in the lids) so that they are completely covered with water, boil for 2-3 minutes on low heat. If you do not immediately fill the sterilized jars, then cover them with a boiled lid.
Cut the watermelon into pieces. The peel, if desired, can not be peeled, I always close it with it. Pieces should be such that they easily fit into the jar. I usually cut the watermelon into 4 pieces and then cut the watermelon into triangles.

Boil water and fill a jar of watermelon to the very top, cover with a lid, wrap with a towel. In this position, jars of watermelons must be kept for 40 minutes.

Count the volume of the water that was in the jar (we will no longer need this water). Take the same amount of pure water that was in the jar of watermelons, and boil it together with sugar and salt, boil for several minutes until the sugar and salt crystals are completely dissolved. It is taken exactly pure water, because the watermelon could be processed, so we will save our workpiece. Approximately, 2 liters of marinade goes to a three-liter jar. Pour 50 ml of 9% vinegar into each three-liter jar of watermelons, then fill with marinade to the very top so that water flows over the edge. Cover the jar with a lid and roll up. Turn the jar upside down, wrap for two days.

Jars of watermelons marinated for the winter according to this recipe are perfectly stored both in the apartment and in the cellar, checked!