How to salt watermelons in a saucepan. The benefits and harms of pickled watermelons

a popular snack on the table of our ancestors. And now, salted and pickled pieces of watermelon are, rather, a dish for lovers and gourmets.

There are many variations of salting this beloved fruit. You can pickle watermelon with apples, cabbage, honey and even mustard. Yes, many of these recipes can shock. But don't be afraid to try! Salted or pickled watermelon is a wonderful snack, for example, for the New Year's table or any other festive feast.

So, it's time to move on to the recipe for how to salt watermelons in pieces.

Ingredients

• watermelon - 4 kg;
• hot pepper - 1 pc.;
• garlic - 1 head;
• black peppercorns - 1 teaspoon;
• a bunch of dill;
• bunch of parsley.
• Brine:
• water - 3 l;
• sugar - 9 tablespoons;
• salt - 9 tablespoons.

How to cook salted watermelon slices in a barrel

Capacious ceramic barrels are ideal dishes for home salting, but ordinary bottles can also be dispensed with. A third of the prepared greens are placed at the bottom of the barrel; dill and parsley sprigs do not need to be chopped. A whole hot pepper and peeled garlic cloves are thrown onto the “green pillow”.

Watermelons can be salted for the winter in glass jars, preserved. This pickling method is similar to canning tomatoes and cucumbers. Pieces of pulp are placed in a jar, poured with brine and rolled up the jar. Also, watermelons can be salted in small wooden barrels and tubs. It is important to achieve perfect sterility of wooden utensils.

Compactly stack a layer of watermelons, given the shape of the dishes.

Watermelons are covered with sprigs of greenery, a few cloves of garlic are thrown.

Then the next watermelon layer is placed, sprinkled with green leaves. Further, all actions continue, the barrel should be filled to the brim with watermelon slices.

The brine is prepared: salt and sugar are added to the water, black peppercorns are thrown. The brine is boiled for 5-7 minutes. The liquid should then cool to room temperature.

Watermelons are poured with brine so that all the pieces are completely immersed in it.

The barrel is covered with a plate, a load is placed on top.

Watermelons are kept for a day in a warm room, then put in the refrigerator for two days. At this point, the process of quickly salting watermelons in pieces can be considered complete, the pulp is taken out of the brine and put on the table. Salted watermelon can be stored in the refrigerator for 3-4 weeks.

Ordinary enamel pots are also perfect for such salting, they are also filled with pieces of pulp, alternating layers of watermelon with herbs, poured to the top with brine and covered with a plate, putting a load on it.

The aroma of this giant berry cannot be confused with anything else. We are always looking forward to the end of summer, because it is during this period of time that juicy, sweet striped ones appear on store shelves. We have already told you how to make watermelon jam, and in order to save a piece of summer until winter, you need to know how to pickle watermelons correctly.

Salting watermelons in a jar

How to salt watermelons for the winter in jars? It is clear that salt is always used in this case, as well as vinegar, which will ensure the safety of the product for the long winter months. In addition, not every berry is suitable for pickling. You need to choose ripe watermelons with crispy pulp: green berries, as well as overripe ones, will not work for this. There are a great many recipes for cooking. In addition to classic salted watermelons, you can close spicy bitter berries, which the male half of the family will appreciate. Here are some of the recipes:

• Wash the watermelons and cut into slices about the size of a matchbox. Pack into sterilized glass containers and pour boiling water over. After 10
  minutes, drain the water back into the pan and put it on the stove;
• Wait until characteristic bubbles appear on the surface and pour the contents of the containers again for 5 minutes. Drain into a saucepan and add salt in an amount of 50 g and sugar in an amount of 30 g per 1 liter of liquid. If desired, you can put your favorite spices - ginger, nutmeg, coriander, etc. Boil the composition;
• Pour the contents of the jars for the last time, not forgetting to add 1 tsp to each. 70% acetic acid;
• Roll up, wrap for a day, and then put in a cool place.

For those who like it spicier, you can salt watermelons in a jar like this:

• Wash watermelons well and pierce in several places. Put them in a prepared barrel and cork it;
• Pour saline solution through the tongue hole. It is necessary to prepare it on the basis that 60 g of salt will be needed for 1 liter of liquid. Keep the barrel at room temperature for about 2 days, and then put it in the cellar;
• You can pickle watermelons in a barrel, if you do not forget to use spices when laying: garlic, horseradish root, dill, onion, cherry and currant leaves.

How to salt watermelons in a saucepan

You can salt watermelons in a saucepan, and after a couple of days you can enjoy a delicious berry with a vigorous wine flavor. Here are the cooking steps:

• Cut the berry into several not too small parts and put in a tall saucepan. Pour 9% vinegar at the rate of 1 cup of liquid per 5 kg of pulp;
• How to pickle watermelons in a saucepan? Start preparing the marinade: add 250 g of sugar and 125 g of salt to 4 liters of water. Boil, pour in the pieces and leave to cool in the room. After that, put it in the refrigerator for a day or two and, after this time, evaluate the result.

Salting whole watermelons

How to salt watermelons in slices was described at the beginning of this article, but few people know that this delicious berry can be pickled whole and this does not even need a barrel. Moreover, the entire cooking process will take you a minimum of time, and it will be possible to evaluate the quality of the finished product in 25–30 days. Here are the cooking steps:

• Buy a small - weighing up to 2 kg ripe watermelon and, after removing the stalk, wash it with a soft brush. Use a sharp wooden stick to make punctures in about 10-12 places;
• Now it remains to prepare the brine. The calculations are the same: per liter of liquid 50 g of salt and 30 g of sugar. Spices and spices as desired. Place the berry in a tight plastic bag and pour over the marinade. The free end of the polyethylene container must be tied with a tight knot or a bag with a zipper should be used;
• How to pickle watermelon quickly? Now it remains to put it in the refrigerator or cellar for about a month, and then feast on yourself and treat your friends.

Watermelon is a delicacy that many people love. But their season is not that long, so the question arises of how to store them for the winter. Salted watermelon in a jar is the best solution. Even a novice hostess can prepare them. And the result is a wonderful snack and even table decoration. Consider several cooking options, from which you can choose any to your liking.

The easiest recipe

Salted watermelons in jars can be prepared with a minimum amount of ingredients. You need to take watermelons, water and salt. Not overripe berries are suitable for salting (even slightly brown ones can be used). It is better if these are watermelons of small diameter. They must be washed with water (cold) and cut circles from the side of the tails. We pre-prepare the jars by sterilizing them over steam. Cut watermelons into circles about 15 millimeters thick. Then we cut each circle into four parts so that each piece fits in a jar. After that, put the watermelons in jars and fill them with boiling water.

This must be done carefully so that the container does not burst. Cover jars with lids and leave for 10 minutes. Next, drain the water and fill the jars with boiling water again. We leave them again for 10 minutes. Meanwhile, prepare the brine. We put a pot of water on the fire and put 30 grams of salt for each liter. For one three-liter jar, you need 1 liter of brine. Let the brine boil for about 10 minutes and filter it through cheesecloth. After that, put the pan on the fire and bring it to a boil again. Add 15 milliliters of vinegar for every liter. If the watermelons did not ripen, then put another 20 grams of sugar per liter of water. Pour the jars with the prepared boiling brine and roll them up tightly. Refrigerate and store in a cool place. Salted watermelon (in a jar) will be appreciated by lovers of delicious food. If suddenly the lids begin to swell, it is necessary to drain the brine, boil it and pour it back.

Add spices

If you add a few spicy ingredients, then salted watermelons will acquire an unusual taste. For this recipe, you will need celery and dill greens, garlic and lettuce pepper. For brine, we take 30 grams of salt and 50 grams of sugar for every liter of water. We take watermelons suitable for salting (brown, ripe, but not overripe). We wash them thoroughly and cut them into four parts. Then we cut each part into slices that can fit in the neck of the jar. Grind the celery and dill greens, and cut the pepper into medium-sized slices. We divide the garlic into cloves and peel. Banks are well washed and sterilized. To get a delicious salted watermelon in a jar, you must definitely meet all the conditions. At the bottom of each container we put greens, pepper and garlic. After that, lay out a layer of watermelons. So layer by layer we fill the jars. Fill them with brine and leave at room temperature. Then we move to a cooler place. We close the jars with plastic lids. Salted watermelon in a jar is very tasty. But you can use other containers. The technology doesn't change. Very often large pots or barrels are used. You can salt small watermelons in them without cutting them into pieces.

The beginning of autumn is the time when watermelons ripen. One of the ways to harvest them for autumn and winter is salting, which is usually done in wooden barrels or glass jars.

For salting watermelons in a wooden barrel, fruits of late varieties of small and medium sizes with a thin crust without damage, dense and juicy pulp, having the correct shape weighing up to two kilograms, are suitable. You should not take unripe, frostbitten and overripe watermelons. For the purpose of long-term storage, it is better to salt them at the end of October.

When in jars, I use recipes according to taste preferences.

A universal way of salting watermelons

Watermelons according to this recipe can be harvested for the winter or eaten after four days. For one liter of water take:

• one tablespoon of salt and sugar;
• a teaspoon of honey;
• garlic;
• dill;
• several leaves of currant and cherry.

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At the bottom of the jar put honey, sliced ​​​​watermelon, sprinkle with garlic, dill, cherry and currant leaves. Separately, an aqueous solution is prepared with sugar and salt, which is brought to a boil and poured into jars.

Watermelons are fermented for three to four days, while the lids are not put on the jars.

After that, the berry is ready to eat. If the watermelon is preserved for the winter, then the brine is drained, boiled again, poured into jars, closed with lids and rolled up.

Recipes for salting watermelons in barrels

Watermelons are sorted, cut off the stalks and washed thoroughly. To improve lactic acid fermentation, it is recommended to pierce the skin of watermelons in several places with a wooden needle and place the fruits in pre-prepared barrels.

Recipe 1

Having previously estimated the free volume of the container, you need to prepare a brine (60-70 g of salt per liter of water). The barrel is carefully sealed and the prepared brine is carefully poured through a special hole. For several days they are kept at a temperature of about 20 ° C, then they are opened and carefully examined. In the presence of mold, it must be removed, topped up with brine and installed in the room in a closed state, but with a cooler temperature - from -1 to +1 ° C. Fermentation of watermelons lasts for 15-20 days. After that they are ready for use.

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Recipe 2

There is no need to prick the fruit in this recipe.

The bottom of the steamed and cleaned barrel is covered with clean river sand with a layer of about seven centimeters. One row of watermelons is laid on it and covered with a second layer of sand. Such actions alternate until the container is full. Then brine is poured into it and the steps are repeated, as in recipe No. 1.

The barrel is not covered with a lid, as the top row of berries will be hidden by sand. For a couple of days, watermelons need to wander in a warm place, then the containers are taken out to a dark, cool room. Such home salting allows you to keep their shape and excellent taste.

Watermelons - are considered not only a sweet dessert for children and adults, people have managed to make an excellent winter snack out of them. Watermelons are pickled and salted in jars for the winter. I want to note that pickled watermelons turn out no worse than pickled tomatoes or cucumbers. But this, of course, is not for everyone. I tried pickled watermelons once and have since fallen in love with them. Delicious, cold from a barrel - super, but a lady it did not work out like in Kherson.

Watermelons marinated with celery

We need for one 3-liter jar:

• watermelon - about 2 kg.,
• water - 1.2-1.5 liters,
• spices: a sprig of celery, 4 leaves of parsley, 4 cloves of garlic, 8 peas of black pepper,
• sugar - 2 tbsp. spoons without a slide,
• rock salt - 1 tbsp. heaped spoons,
• vinegar essence - 1 tbsp. spoon or 1 teaspoon of citric acid.

How to cook pickled watermelons in jars for the winter

The recipe for pickled watermelons is simple and quick to prepare.

1) As expected, let's start with cans, but with lids. Wash the jars well with baking soda and rinse thoroughly. Pour boiling water over lids and clean jars.

2) Then, wash the watermelons under running cold water, cut off the tails and cut into small slices. You can pickle watermelons with or without peel. It's optional.

3) In clean jars, put on the bottom: a sprig of celery, 4 cloves of garlic, 8 peas of allspice black pepper, 4 leaves of parsley. Next, lay the sliced ​​​​watermelon without pressing one on the other. Add another sprig of celery on top.

4) Fill jars with watermelons with boiling water. We stand for 20 - 25 minutes, covered with a lid.

5) After the time has elapsed, drain the water from the cans into the pan, add 1 tbsp for each three-liter jar. tablespoons of salt with top and 2 tbsp. tablespoons of sugar without a slide. Bring to a boil, let it boil for 2 minutes and pour the jars with the resulting brine. Before pouring marinade into jars, add one tablespoon of vinegar essence to each jar. If suddenly there is no essence at hand, you can use citric acid (1 teaspoon).

6) We twist the jars with watermelons with lids and send them to a blanket or blanket. The position of the jars in the blanket is with the lids down. And let it cool down completely. Pickled watermelons are ready - then they are in the cellar or in the pantry.

Treat yourself in winter to the original taste of marinated watermelon in tomato juice!

For this snack, we need an unripe watermelon.

Cut a well-washed watermelon into large slices, while it is not necessary to remove the green skin, white layer and grains (for an amateur). The slices should be as large as possible, but they should fit freely into the neck of the jar. Arrange the slices in pre-sterilized jars, three-liter ones are best, although not necessary.

Prepare tomato juice, with the calculation of 1.5 liters per 3-liter jar. For 1 liter of juice add 1 tbsp. a spoonful of salt and 1 tbsp. a spoonful of sugar. Boil and pour the contents of the jar to sterilize.

After sterilization, pour 1 tsp into each jar. vinegar essence and immediately roll up, turn over and wrap with a warm blanket. Leave them in this position until completely cooled.

Alternatively, you can pour in the tomato juice, let it stand for a while, then pour it back into the pan and boil again. Then again pour it over the banks and roll it up, as already mentioned.

Choose whichever you like best!

What could be tastier and juicier than a cold watermelon in the heat. But even in winter, pickled watermelon will decorate your menu, there are many recipes for salted watermelons, they are all different and each is good in its own way.

Not quite ripe watermelon, weighing 8-10 kg, must be thoroughly washed, then cut into small pieces so that they can easily fit in three-liter jars. Sterilize the jars before that, put in each of them two pieces of cardamom in grains, eight pieces of black peppercorns and two pieces of bay leaf. Now we tightly fold the pieces of watermelon and pour boiling water, as soon as the water cools down, becomes room temperature, it must be drained.

Boil all the drained water, about five liters from three three-liter jars, with salt and sugar for five minutes. We put sugar at the rate of two tablespoons per liter of water and two tablespoons of salt also per liter of water. Before filling the jars with boiling brine, put in them five cloves of garlic and a tablespoon of vinegar. We close the jars with lids and carefully turn them upside down, placing them in a warm place. Pickled salted watermelons are ready.

Salting watermelons in barrels. Pierce washed watermelons in several places with toothpicks and put in barrels, pour brine, put a wooden lid on top, and press on the lid. The brine is made on the basis of eight hundred grams of salt per ten liters of water, watermelons should not be large. Then for two days the watermelons are at a temperature of 20o C, after which they are transferred to a room with a low temperature and their fermentation continues for up to 30 days until the brine becomes transparent.

Pickled watermelons from Alena Dreher.

• We cut the watermelon into slices, put it in jars and fill it with marinade.
• Marinade for watermelons: based on 1 liter of water:
• 2 tablespoons of sugar
• 1 tablespoon of salt.
• We sterilize the jars for 15-20 minutes and before blocking add 1 teaspoon of 70% vinegar (vinegar per liter jar), wrap it with a blanket until it cools completely.
• Instead of vinegar, you can put 1 aspirin tablet per liter jar, it turns out sharper.
• The taste of pickled watermelons is sweet and sour, reminiscent of barrels in taste.
• Leftover watermelon rinds make delicious jam!
• Bon appetit!

• RECIPE FOR SALTING WATERMELONS CLASSICAL

  You will need: 1.5-2 kg of watermelons, 1 liter of water, 70 ml of vinegar 9%, 3 tbsp. sugar, 1.5 tbsp. salt.

  How to pickle or pickle watermelon. Pour water into the pan, add sugar and salt, bring to a boil, boil for 10-15 minutes, then strain the filling and pour vinegar into it, mix. Cut the watermelon into medium-sized pieces, put in a 3-liter jar, pour in hot brine, cover with lids and sterilize for 20 minutes, roll up, turn the jars upside down, wrap them in a blanket and let them cool.

  Whether to cut the crust from the watermelon for pickling according to this recipe - everyone decides for himself, at will.

  RECIPE FOR PICKLED WATERMELON WITH GARLIC

  You will need: watermelon, garlic, for marinade - based on 1 jar with a capacity of 3 l: 80 g of sugar, 80 ml of table vinegar, 50 g of salt.

  How to pickle watermelon with garlic. Cut a juicy ripe watermelon into slices, cut off the peel and, without tamping, arrange in jars, put a clove of garlic in each jar and pour boiling water, leave for a few minutes, drain the water into a saucepan, bring to a boil, pour the watermelons again, then drain the water into the saucepan again , add salt, sugar, bring to a boil, pour in vinegar and pour watermelons. Seal the jars with sterilized lids, turn them over for a day, and then put them away for storage in a cool place.

  You can pickle watermelons with a lot of spices and additives.

  FRAGRANT PICKLED WATERMELON RECIPE

  You will need: 2 kg of watermelon, 1.2-1.5 liters of water, for each jar - 8 black peppercorns, 4 bay leaves and garlic cloves, 2 sprigs of celery, 2 tbsp. sugar, 1 tbsp. rock salt, 1 tbsp. vinegar essence or 1 tsp. citric acid.

  How to pickle watermelon with spices. Sterilize lids and jars. Rinse the watermelon with cold water, cut into medium-sized pieces, cut off the rind if desired. Spread celery sprigs, garlic, pepper, laurel on the bottom of the jars, lay the watermelon on top without tamping, put 1 more sprig of celery on top, pour boiling water, let stand for 20 minutes, cover the jars with lids, drain the water, bring to a boil, adding sugar and salt (the recipe gives the number of ingredients for one can of 3 l), boil for 2 minutes, pour 1 tbsp into the jars. essences or pour in citric acid, pour in hot marinade, tighten the jars with lids, wrap them in a blanket, turning them upside down and let them cool in this position.

  If you take the risk and spend time preparing something that you might not like in the end, you don’t want to, try pickling watermelons first according to this quick recipe - then you can get an idea of ​​\u200b\u200bthe taste of this original snack and decide, based on this experience, whether you need preserve watermelons for the winter.

  RECIPE FOR QUICK PICKLED WATERMELONS

  You will need: 5 kg of watermelon, pouring - for 4 liters of water vinegar 9% - 260g, 250 g of sugar, 125 g of salt.

  How to quickly marinate watermelon. Place half of a large watermelon in a large saucepan. In a separate container, mix water with sugar, salt and bring to a boil. Pour vinegar or essence (35g) into the watermelon, pour the prepared marinade into the pan, cover it with a lid, let it cool completely, put it in a cool place for 2 days, after this time the watermelon will be ready.

  According to the same recipe, you can pickle watermelon by cutting it into pieces, then it will be ready in 10-12 hours.

  Try to cook such an unusual preparation as pickled or salted watermelon for the winter, and enjoy it, surprising guests and delighting loved ones.

Watermelons for the winter from Valeria Nikitenko with aspirin

• For a 3 liter jar:
• Watermelons cut into pieces, put in a bottle, pour boiling water and leave for 15-20 minutes.
• Then drain this water into a saucepan and boil the brine, adding (to a 3-liter jar) 3 tbsp. l. sugar and 2 tbsp. l. salt.
• Before rolling, pour into the bottle 2 tbsp. tablespoons of vinegar 9% and, pouring brine, roll up.
• Keep warm until cool.
• for safety, I put 3 aspirin tablets in a jar of pickled watermelons.
• Bon appetit!