Marinating watermelons in 3 liter jars. Recipes for delicious and unusual watermelon preparations for the winter

Everyone loves watermelons - both children and adults. Starting from mid-August, in almost every home you can see several of these large berries, which the whole family will soon feast on. Prepare pickled watermelons in jars for the winter - give yourself a piece of the hot summer in the cold winter.

Prepare pickled watermelons in jars for the winter - give yourself a piece of hot summer in cold winter

All recipes for canning this berry are not particularly complicated. If you pickle the berries correctly, they will turn out very tasty and sweet. So, what will it take?

• Watermelons.
• Water.
• Vinegar.
• Salt.
• Sand sugar.

The cooking recipe consists of the following sequential steps:

1. First you need to prepare the fruit. It is washed to remove dust and dirt and then cut into slices. It is best to cut into small slices, as the workpiece will be more convenient to eat, and small pieces marinate better than large ones.
2. For convenience, it is recommended to use a large, sharp knife so that too much juice does not come out of the berries when slicing.
3. You need to prepare the brine. To do this, place a container of water on the stove. When it boils, add sugar and salt. There should not be too much salt, as the workpiece will turn out unsweetened.
4. It is enough to boil the brine for 15 minutes. Then it must be strained.
5. The brine will be ready after adding vinegar to it. You should not add too much vinegar, as this will negatively affect the taste of the pickled berries.
6. Marinating the cut fruit should take place in a sterilized container. It is recommended to use soda to sterilize them. The pieces are placed in jars and filled with brine.

At the last stage, the container can be rolled up.

Watermelons for the winter (video)

Delicious recipe for watermelons canned with citric acid

Canned watermelons with citric acid have a very pleasant taste and smell.

To prepare them you need the following products:

• Watermelon.
• Black pepper.
• Water.
• Citric acid.
• Bay leaf.
• Vinegar.
• Sand sugar.

Canned watermelons with citric acid have a very pleasant taste and smell.

Step-by-step cooking method:

1. The washed berries should be cut into small pieces.
2. If desired, you can cut off the rind and remove the bones, but this is not necessary.
3. Next, you should start sterilizing glass containers. Pour boiling water over the jars and keep them upside down for a few minutes.
4. Then spices are laid out at the bottom of each jar, namely pepper and bay leaves.
5. Meanwhile, the water is brought to a boil and the chopped fruit is poured into it. You need to steep it in boiling water for 10 minutes.
6. After this, the liquid is poured into the same container in which it was brought to a boil. You can prepare a marinade. When the water boils again, salt and granulated sugar are added to it.
7. The berries are placed in jars. Then it is poured with the prepared marinade. It is very important not to wait for it to cool, but to fill it immediately after removing it from the stove.
8. A spoonful of vinegar is added to each jar.

After this, the jars can be screwed on.

How to roll up a sweet watermelon for the winter?

To make watermelons sweet, you need to use the appropriate ingredients in the recipe.

List of required products:

• Watermelon.
• Water.
• Salt.
• Sand sugar.
• Peppercorns.

To make watermelons sweet, you need to use the appropriate ingredients in the recipe.

Cooking method:

1. First of all, the watermelon should be filled with water and left for some time. This is necessary so that it cools down and makes it easier to wash.
2. At the second stage, the peel must be cleaned of contaminants. This recipe does not include cutting it.
3. Next, the fruit must be cut. If desired, you can remove the seeds, but this must be done very carefully, since a large amount of juice can be released from the berries.
4. Liquid is placed on the stove. After it boils, you need to pour it over the cold chopped fruit.
5. While it is infusing, it is worth sterilizing the glass container.
6. Next, you should start preparing the marinade. To do this, dissolve salt, granulated sugar and honey in boiling water. It doesn't matter what kind of honey you use, since in any case it will melt in boiling water. Granulated sugar and honey should be taken in equal quantities.

The watermelon is placed in a sterilized container and filled with the prepared marinade. Now you can start twisting the cans.

How to wrap a cut watermelon for the winter?

Ingredients:

• Watermelon.
• Vinegar.
• Pepper.
• Peas.
• Sand sugar.
• Carnation.
• Bay leaf.

The whole family will love this preparation

Step by step recipe:

1. The watermelon needs to be thoroughly washed to remove dust and dirt. After this, it is cut into slices. It is necessary to cut off the peel of each slice, since it is not suitable for food, therefore, there is no point in canning it.
2. Watermelon without rind should be cut into triangles, so the workpiece will look aesthetically pleasing.
3. Glass containers are sterilized. Before it has time to cool, you should put cloves and bay leaves on its bottom. To achieve a bitter taste, you can also add a few peppercorns.
4. Then the peas are placed in the jars.
5. After this, you can lay the fruit and pour boiling water over everything.
6. The marinade is prepared as follows: salt and granulated sugar are added to boiling water. The second spice should be 5 times more than the first. Then vinegar is added. While the marinade is cooking, a lot of foam will form in the pan; it should be removed. It is enough to cook for 5 minutes.

At the last stage, the prepared brine is poured into jars, after which they can be rolled up.

Recipe for watermelon preparation with horseradish: very tasty

In this cooking method, the skin of the fruit must be cut off. The taste of the workpiece is not sweet, but on the contrary. The berry pickled in this way will have a bitterish-sharp taste.

Products:

• Watermelon.
• Horseradish root.
• Salt.
• Aspirin.
• Sand sugar.
• Mustard beans.
• Garlic.
• Pepper pod.

The berry pickled in this way will have a bitter-spicy aftertaste.

The recipe consists of the following sequential steps:

1. The fruit pulp is separated from the peel. Then you should remove the seeds from the pulp.
2. The container is sterilized. At the bottom you need to put spices and “spicy” ingredients, namely horseradish root and pepper. If desired, you can add a few peas of allspice.
3. The garlic is finely chopped. It is also added to the bottom of the dish.
4. The workpiece is poured with boiling water to steep for a couple of minutes. This boiling water is then poured into a container for re-boiling. All remaining spices from the list of ingredients are added there, including aspirin.

After the brine has been prepared and poured into jars, they can be sealed.

Recipe for watermelon preparation with garlic

Ingredients:

• Watermelon.
• Garlic.
• Salt.
• Vinegar.
• Water.
• Sand sugar.

Cooking method:

1. The washed fruit should be cut and placed in jars. It is poured with boiling water.
2. You need to steep the berries in boiling water and then drain the liquid. It is boiled again and again poured into jars with berries. This is done several times.
3. In the meantime, you can chop the garlic. It is laid out in jars.
4. Brine is being prepared for pouring. Sugar, vinegar and salt are added to boiling water. You need to boil the brine for 5-7 minutes, otherwise the watermelon will have an unpleasant vinegar taste.

Rolled cans cool down with their necks down.

Salted watermelons, pickled for the winter (video)

Canned watermelons are a tasty and healthy preparation for the winter. It is served chilled in combination with various pickled vegetables and fruits, pickles, or as a main appetizer for meat dishes and hot side dishes. The recipe for pickling this large and juicy berry is simple; table vinegar, table salt and citric acid are used as natural preservatives when canning.

Classic recipe for juicy watermelon snack

Fresh watermelons in marinade are a reminder of summer on cold winter days. This appetizer has a refreshing, original taste that goes well with a wide variety of dishes and other preparations on the table.

To prepare canned watermelons according to the classic recipe for one liter jar, the following ingredients are needed:

• ripe watermelon, medium size - approximately 0.25% of the whole;
• sugar (1 tbsp) and table salt (1 tsp);
• table vinegar and fresh garlic (3-4 cloves).

First of all, prepare all the necessary ingredients. The watermelon is washed and cut into small slices, some of which can be eaten fresh, and some can be used for juicy preparation. Cans for sealing are also washed and sterilized in boiling water or under steam along with the lids.

The resulting large parts of the large berry are again cut into approximately equal, small pieces of triangular size (it is in this form that they are best and easiest to pickle).

The thickness of each slice is 2–3 cm, the top seeds are removed, those near the crust can be left, and the sharp tops are slightly trimmed so that the parts fit better into the container.

Place pre-peeled and cloved garlic at the bottom of a clean and sterile glass jar. You can also send a few fresh cherry or currant leaves there if you wish. From above, the entire volume is carefully filled with watermelon pieces, without pressing them too tightly to each other, so that they completely retain their shape.

Pour boiling water over the contents of the container and then let it brew with the lids loosely closed for 20–25 minutes. After this time, the water from the cans is poured back into the pan, brought to a boil again and sugar, salt and vinegar essence are added alternately in the recommended proportions.

The marinade is boiled for another 10–15 minutes over low heat, and then, while hot, it is poured over softened watermelons in jars and the containers are immediately tightly sealed with lids. The workpieces are turned over, covered with a warm cloth and be sure to be allowed to cool to room temperature during the day. After this, the juicy appetizer for the winter is ready, it can be stored and safely served after 2 weeks.

Fresh pulp marinated with allspice

Another way to pickle fresh berries is to roll up the pulp along with allspice and pour the classic brine over it all. The end result is a very juicy, sweet and sour snack with a unique and refreshing taste.

To prepare this preservation, take the following ingredients:

• watermelon – 3-4 large slices;
• salt, sugar and vinegar (9%);
• allspice and aromatic herbs if desired (mint, cilantro or parsley).

Watermelons for this recipe should be slightly unripe, with dense and at the same time juicy pulp. Selected berries are thoroughly washed with water, then cut into several small pieces. Now remove the seeds and carefully trim the green crusts with a sharp knife, removing as thin a layer as possible.

Before sealing, the jars are sterilized and allowed to dry. At the same time, place a pan with clean water on the stove and prepare the brine. Salt, sugar and just a little vinegar are added to the liquid.

Bring everything to a boil and simmer for 5-7 minutes, then add other herbs and spices, such as ground red pepper or fresh, crushed mint leaves or celery stalks.

Peeled and proportionally cut pieces of watermelon are carefully laid out in prepared glass containers, allspice peas are added there and poured with boiling marinade.

Salted watermelon in jars for the winter - recipe with herbs

Properly pickled watermelon retains all its beneficial properties, and crispy and juicy slices of this berry will cheer you up on cold winter evenings. This recipe without sterilization makes the taste of the roll more rich, with piquant and aromatic notes due to the use of hot pepper and popular spices.

To prepare the preparation for the winter, use the following ingredients:

• fresh watermelon (2–3 kg);
• garlic – large 7–10 cloves;
• bitter cayenne pepper – 1–2 pods;
• horseradish root, parsley and dill;
• salt, ground pepper, cinnamon and table vinegar.

Pour water into a large saucepan and add salt, sugar and a little wine or table vinegar. While the liquid is infused, they prepare the watermelon. The large fruit is cut into slices, then into even smaller pieces of a rectangular or triangular shape and the peel is cut off with a sharp knife, leaving only the juicy pulp.

Horseradish root, fresh parsley and dill are washed with water, crushed and all the herbs are mixed together. Finely chopped garlic is added to them. Place watermelon slices in a deep container along with herbs and garlic, alternating layers. Next, everything is poured with boiled brine, which was infused in another pan for 30–40 minutes. You can sprinkle small pieces of hot pepper on top to give the pickling a more piquant taste.

There is no need to put it under pressure, as the pulp of the berry may be damaged and produce too much juice. The watermelon is left in this spiced brine for several days, covering the pan with cling film or a light plastic lid. Every 3-4 hours, gently stir the entire contents with a wooden spoon.

After 2-3 days of infusion, the pickling is transferred to clean and sterile three-liter jars; a few peas of allspice and dried cloves can be added to each of them, then the lids are sealed and the resulting preparations are sent for storage.

Watermelons in honey marinade - a bright and aromatic preparation

Pouring with honey makes the taste of the canned berries tender, juicy and unusual. It can be served both as a dessert and in combination with fried meat and other hot dishes.

The following types of products are used to prepare pickled watermelon:

• medium-sized fresh green berries (2–3 kg);
• natural honey – 3–4 tbsp. spoons;
• spices for marinade - salt, sugar, vinegar and other seasonings to taste.

It is better to take large berries for preparing this roll that are slightly unripe, with dense pulp and a small amount of seeds. It is not necessary to cut off the peel, but if you are using small jars, you can remove the green layer to save space.

Before cutting the watermelon, it must be rinsed in cold water. Then the resulting large slices are again cut into several parts in the shape of triangles or rectangles, the main thing is that they are approximately equal in size. If necessary, cut off the tops so that the slices fit better into the jar.

Containers for preservation are pre-washed in a solution with soda and treated with steam. The chopped slices are placed tightly in prepared jars, so that there are as few voids as possible inside the container. The spread out pieces are poured with hot boiled water and left for 10–15 minutes.

Then the water is drained and put back on the fire, adding the necessary spices in the form of salt, sugar and vinegar. Boil the marinade for another 10–15 minutes, stirring it occasionally.

At the very end, add 1 tablespoon of fresh vinegar and the recommended amount of natural honey. Mix everything thoroughly again and simmer over low heat for no more than 5–7 minutes.

While hot, the marinade is poured into jars with watermelon slices, the lids are hermetically sealed, the preparations are wrapped in a warm cloth and allowed to cool upside down, after which they are stored until winter.

Watermelon pulp jam - a delicious and healthy dessert

Watermelons can be salted or pickled for the winter, but do not forget about the possibility of canning tasty and healthy jam from watermelon pulp, which may remain after preparing other canned preparations. It turns out to be very delicate in taste and moderately sweet.

To quickly prepare watermelon jam according to this recipe, you will need a minimum of ingredients, namely juicy watermelon pulp, granulated sugar and citric acid.

Instead of the latter, you can use the juice of natural lemon or other fresh citrus fruits, such as orange or grapefruit. In addition, you can combine watermelon pulp with other berries, resulting in an even more juicy and tasty preparation.

The washed watermelon is cut into slices, then the seeds and rind are removed, and the pulp is cut into thin, medium-sized slices or cubes. In a deep bowl, mix the berry pieces with sugar and leave to infuse for several hours until a sufficient amount of juice appears.

Then transfer the pulp into a saucepan and place it on the stove, cook for 20–25 minutes, stirring constantly with a wooden spoon, skim off foam if it appears. In the middle of cooking, add fresh lemon, orange or grapefruit juice, you can also add some fresh cranberries.

The hot mixture from the pan is carefully transferred into clean glass jars, closed tightly, wrapped in a blanket and allowed to cool, and then sent to the shelves until winter. This watermelon-berry dessert can be served with pancakes, fresh pastries, or added to various sauces.

Which gives sweetness and moisture in summer. It is very rich in vitamins, microelements and other substances beneficial to humans. But what to do if winter has come, and you can’t live without these berries? In this article we will tell you how to properly prepare pickles in jars for the winter so that they turn out tasty and healthy.

Watermelon as a snack

Canned berries are not as salty as canned berries; the brine in them is sweeter. Aspirin, citric acid and vinegar are used as a preservative in such marinades.

Various preparations for the winter are made from this berry:

• marinate;
• canned;
• soak;
• salt;
• prepare jam and confiture.

How to choose a product

For pickling it must be intact, small and slightly unripe. If you choose the wrong berry, the product will turn out jelly-like. The ideal weight of an object is 2 kilograms.

Cracks on its surface may indicate that the fruit is overripe. Also, you should not buy specimens that have dark spots or dents, as they will not be suitable for blanks.

The taste of the zakatka will be hopelessly spoiled if even a piece of such fruit gets into the zakatka.

Important! It is better to use berries with pink rather than red flesh for pickling. Fruits with a crumbly sugar center are not suitable. It is best to choose berries with a thin crust.

Recipe for cooking with sterilization

Canning can be done using two methods - with and without sterilization. The first seaming method takes a little longer. Let's look at the classic recipe for canning with sterilization in a jar.

Ingredients

To seam the berries you will need:

• jars (you can take three-liter ones, you can take liter ones, it’s convenient for the housewife);
• covers.

The recipe is designed for 1.5-2 kg of product, so for rolling you need to take the following products:

• 1.5-2 kg of ripe watermelons;
• 70 ml 9% vinegar;
• liter of water;
• one and a half tablespoons of salt;
• three tablespoons of sugar.

Step-by-step instruction

In order to pickle berries, you need:

1. Pour a liter of water into a saucepan.
2. Add salt, sugar and bring to a boil.
3. Boil for 10-15 minutes.
4. Add 70 ml of vinegar and stir.
5. Wash and dry the berries.
6. Cut into slices (so that they can be conveniently placed in jars).
7. Fill jars with fruits with hot brine.
8. Close the containers with lids and sterilize for 20 minutes.
9. Then take them out and roll them up.
10. Turn it upside down and wrap it in a warm blanket.
11. After the jars have cooled, transfer them to storage areas for seaming.

Without sterilization

These fruits can be rolled up for the winter without sterilization. This preparation method is easy and fast. Let's look at the option of canned watermelons without sterilization.

Grocery list

In order to preserve watermelons without sterilization, you need to take:

• three-liter jars;
• seaming caps;
• boiling water.

To seal them, per one three-liter jar you need to take the following ingredients:

• The product should only be taken when it is ripe. Green watermelon will not taste good.
• Three tablespoons of sugar.
• One tablespoon of salt.
• 2 tablets of aspirin (acetylsalicylic acid).
• Slice, peeled.
• As spices you can add cloves, cinnamon, allspice and. Fans of a piquant taste can add spicy red at the rate of one pod per roll.

Preparation

For seaming, you can take both thin-skinned and thick-skinned berries. Preparing such a roll is very simple:

This method of salting watermelons in jars without sterilization allows you to reduce the seaming time and simplify it.

Did you know? In 1981, in Zantsuji, Japan, a farmer developed a square watermelon for more compact storage.

Rules for storing workpieces

There is no arguing about the benefits and deliciousness of fresh sunny berries. In the last article, we talked to you in detail about. Today I propose to consider it as an excellent winter preparation.

Of course, the phrase “pickled watermelons” evokes ardent rejection and doubts about the taste of such a product. However, you shouldn’t rush to conclusions – try it first! Pickled southern berries will be an excellent appetizer for both meat and a side dish on the holiday table.

Moreover, even in this state, the fruit retains a lot of beneficial properties. But most importantly, you can make winter preparations from both ripe and early watermelons. What I mean is that if you suddenly bought a low-quality berry at the market and for some reason did not return it to the seller, do not throw away your money and product - it is better to marinate it according to the recipe you like.

Pickled watermelons without sterilization in 3 liter jars are amazingly tasty!

This twist for the winter is amazingly easy to prepare. At the same time, you will get such a tasty product that you will hardly be able to tear yourself away from it. Therefore, if you plan to prepare pickled watermelons according to these step-by-step instructions, I advise you to make more - you won’t regret it!

To do this, take:

• Several 3 liter cans
• Watermelons of any ripeness
• Salt – 2 teaspoons (heaped)
• Sugar – 4 tablespoons
• Vinegar 9% – 60 ml
• Hot pepper to taste (you can do without it if you don’t like it spicy!)

Cooking method:

Prepare clean jars for the watermelon preparation and place pepper at the bottom of each one.

Place the berry pieces with the crust tightly and pour boiling water over them. After this, immediately drain the water from each jar into a specially prepared saucepan.

Add salt and sugar to the drained water in the indicated proportions for each 3 liter jar.

While the brine is boiling, pour vinegar into each preparation. Then pour the boiling marinade over the watermelon, tighten the jars and, wrapping them in a blanket, leave them to cool at room temperature.

Recipe for pickled watermelons for the winter, like grandma’s

My grandmother always made this recipe. And I must admit, her pickled watermelons were amazingly delicious season after season! Want to know what the secret is? Then prepare a twist using these step-by-step instructions.

Ingredients:

• Watermelon
• Sugar
• Wine or apple cider vinegar.

Cooking method:

First, let's prepare the brine. For every liter of water, add a teaspoon of salt and three teaspoons of sugar to the pan. Bring to a boil.

While the brine is preparing on the stove, work on the watermelon. First of all, rinse it thoroughly and cut it into centimeter-thick rings.

Then cut each cut circle into smaller pieces that will easily fit into a pre-sterilized jar. Pack the berries tightly.

Now, when the brine boils, add four tablespoons of apple or wine vinegar for each liter of liquid. Bring to a boil again and turn off. All that remains is to pour the hot brine over the watermelons, cover the jars with lids and set to sterilize for about 15 minutes from the moment of boiling.

At the end, we roll up the jars, wrap them in a blanket and leave them to cool in the kitchen for a day.

Cooking delicious pickled watermelons without crust

This recipe is ideal for gourmets who are afraid to pickle watermelon with rinds. So that nothing prevents you from enjoying this preparation, I’m adding it especially for you.

So, prepare the necessary ingredients:

• Watermelon
• Salt – 1 teaspoon for every liter of water
• Sugar – 2 tablespoons for every liter of liquid
• Vinegar - 3 tablespoons per liter of brine

Cooking method:

First, wash, cut the watermelon and remove the rind.

Cut the fruit into pieces.

Place the watermelon well in the jar.

Add salt, sugar and vinegar to each preparation. Then fill with cold water and cover the jar with a lid.

Sterilize the watermelon twist for 15 minutes after boiling.

Marinated watermelons without crust are ready! All that remains is to cool them at room temperature. Bon appetit!

We marinate delicious watermelons in jars for the winter (with aspirin)

There is no equal to this snack recipe - the effort is minimal, the taste and benefits are maximum! Let's move from words to action so as not to waste precious time.

For 1 liter take:

• Watermelon
• Parsley – 1 sprig
• Garlic – 2 cloves
• Salt – 1 teaspoon
• Sugar – 2 teaspoons
• Aspirin – 1 tablet

Cooking method:

Take a pre-washed, unsterilized jar and place garlic and parsley in the bottom. Start packing the watermelon pieces tightly.

Add salt and sugar to the mixture, then grind an aspirin tablet into powder and also pour it into a jar.

Pour boiling water over it.

Close the watermelon blank.

Shake the jar well and leave to cool.

A simple recipe for pickled watermelons with vinegar (very tasty!)

Following these instructions, you will make a snack very quickly and without problems. This is especially true for those who have almost no time to cook. So let's get started.

To prepare we will need:

• Watermelon
• Sugar
• Vinegar

Cooking method:

Place watermelon slices in well-washed three-liter jars and pour boiling water over each piece twice, pouring the water into the sink each time.

After this, add 3 tablespoons of sugar, 1 tablespoon of salt and 50 ml of vinegar 9% to each jar. Next, pour boiling water over the watermelons.

Screw on the jars with sterilized lids, cover them with a blanket and leave to cool.

Pickled watermelons in a jar without garlic

My wonderful reader Maria shared this recipe with me. She wrote to me that her family doesn’t like garlic, so she pickles watermelon without it, but it turns out tasty and spicy. Who also wants to enjoy a preparation of sunny berries without garlic, take Maria’s recipe into service.

Ingredients for a three-liter jar:

• Watermelon
• 4 tablespoons sugar
• 2 tablespoons salt
• 1 star anise
• Oregano to taste
• 2 cloves
• Black peppercorns to taste
• 50 ml vinegar 9%

Cooking method:

First, prepare the watermelon. Rinse it thoroughly, cut it and remove as much seeds and peel as possible.

Prepare the spices (star anise, oregano, cloves and black pepper) in a separate saucer and fill the jar tightly with pieces of watermelon.

Pour boiling water and wait until the workpiece has cooled so that you can take the jar without a potholder and pour the contents into the saucepan. Boil this liquid again, adding 100-200 ml of water to it. And fill the watermelons again. Repeat this procedure one more time (with the same water!).

After this, fill the jar with boiling brine, add spices, salt, sugar and vinegar.

Roll up the jars, cover them with a blanket and leave until completely cool.

Delicious pickled watermelons with honey for a cozy winter

And this preparation is not only very tasty, but also good for your health. Which is especially important in winter during the flu and cold season. So cook for your health!

So, take a three-liter jar:

• Watermelon
• 3 tablespoons honey
• Dill umbrella
• 2-3 small cloves of garlic
• 1.5 tablespoons salt
• 3 aspirin tablets or 1 teaspoon of vinegar essence

Cooking method:

Fill pre-washed jars with watermelon slices, garlic and dill.

Place a pot of water on the stove. Wait until it boils and add salt and honey in the indicated proportions. Let the brine simmer a little.

Pour boiling marinade over watermelons and add aspirin or vinegar essence to them.

After this, screw the jars and leave them in the kitchen until they cool completely.

We marinate delicious watermelons in jars - with citric acid according to a winter recipe

And this preparation will especially appeal to those who are against adding vinegar and aspirin to the marinade. Moreover, the pickling prepared according to this recipe is not only tasty, but also healthy. In winter, it will fill your body with vitamins and minerals to keep your immune system strong.

For a three-liter jar we will need:

• Watermelon
• Sugar – 100 g
• Salt – 50 g
• Citric acid – 1 level teaspoon

Cooking method:

Wash the watermelon, cut into slices and remove the peel and seeds. Fill a three-liter jar tightly with them.

Pour boiling water over it, cover with a lid and let stand for 15-20 minutes.

Using a special lid, drain the water into the pan and place it on the fire. Add sugar, salt and citric acid and wait until the brine boils.

Pour boiling brine into a jar and roll it up.

Preparing delicious pickled watermelons with mustard for winter

In the old days, this recipe was used to pickle berries in barrels. Today we will try to do this in glass jars without losing quality and taste.

So, prepare for each three-liter jar:

• Watermelon
• Salt – 3 heaped tablespoons
• Dill umbrellas – 2 pieces
• Mustard – 1 teaspoon

Cooking method:

Pour water into a bowl and add salt to it, stir until completely dissolved.

Place dill umbrellas and watermelon pieces into a clean jar.

Fill the preparation with salt water and add mustard.

Close the jar with a nylon lid and leave the watermelons in the kitchen to ferment for three days. Then put the jar in the basement or refrigerator. When the brine in it becomes cloudy, the appetizer is ready! Bon appetit!

How to pickle watermelons in a jar for the winter simply and quickly?

This recipe is very simple, and the watermelons in it turned out tasty and sweet. At the same time, its calorie content remained normal. And, by the way, what’s also good is that you don’t need to pre-sterilize the jars or do any complicated manipulations with salting.

Ingredients:

• Watermelons
• Three liter jars
• Sugar
• Lemon acid

Cooking method:

Cut the watermelon into slices and put them in a three-liter jar.

Pour boiling water over it and let it stand for 15-20 minutes.

Drain the water into a saucepan and add 1.5 cups of sugar and 1 tablespoon of salt for each three-liter jar. Bring to a boil.

Pour 1 teaspoon of citric acid into a jar.

Fill with boiling brine and twist.

Pickled watermelons in a saucepan - recipe for 1 liter of water

I am publishing this recipe due to numerous requests from my readers. The fact is that everyone marinates preparations in jars with different capacities, so for some it is more convenient to calculate the ingredients per liter of water. Enjoy!

So, take for 1 liter of water:

• Watermelon
• 1 tablespoon salt
• 2 tablespoons sugar
• 2 tablespoons vinegar 9%

Cooking method:

Place watermelon slices tightly into a clean jar.

Place water on the stove, add salt, sugar and vinegar.

As soon as the brine boils, remove it from the stove and pour it into jars.

Roll up the watermelon snack, turn the jars over, cover them with a blanket and leave to cool.

Video on how to cook delicious and crispy pickled watermelons in jars

Pickled watermelon will appeal to every lover of this wonderful berry. This preparation will be one of your favorites on the table, as it will delight you with its delicate and spicy taste.

The appetizer is an excellent addition to meat, fish, casseroles, and savory pies. You can pickle any watermelons – both ripe and unripe. Therefore, if you bought a watermelon that was not very successful from your point of view, feel free to marinate it according to this video recipe.

In this article, I tried to collect for you the most delicious and healthy recipes for pickled watermelon. All you have to do is choose the one you like and bring it to life. And then be sure to write in the comments under the article which recipe you chose and whether you liked the fruit prepared according to it. In the meantime, I wish you delicious preparations and say goodbye until the next article!

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

To pickle melons, you will need the following preparation:

1. Choose the right berry - it should be ripe, fresh and juicy. The sweetness of watermelon for preservation is of secondary importance.
2. Prepare jars of various capacities; both liter and 3-liter jars are suitable. They must be washed with detergent or soap, rinsed thoroughly with water and sterilized. This can be done in an oven, microwave, multicooker, or on gas over boiling water.
3. Sterilize metal lids and prepare the key for sealing.

The berries need to be thoroughly washed and cut into not very large pieces, all seeds should be removed - without them the preparation will be better stored. If the skin of the watermelon is thin, then you don’t have to cut it off; it will be able to absorb and retain all the necessary components from the filling. 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, placement into containers should be done carefully, without compaction.

Requirements for the main ingredient

In order to choose a 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;
• There should be no damage, stains or bruises on the watermelon peel. The fruit should be round or oval, with a glossy shell;
• the color of the stripes should be bright, not blurred, the tail of the fruit should be dry. When you tap with your finger, you should hear a ringing sound.

If you need a 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 can watermelons

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

Classic recipe for a three-liter jar

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

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

A celery branch, a whole clove of garlic, a bay leaf and pepper are placed in a 3-liter jar that has undergone sterilization. Next, the main component prepared and cut into triangular slices and the second branch of celery on top are placed in the container.

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

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

Rolling into a liter jar

For seaming you will need:

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

The main component should be cut into pieces so that they can easily fit into a liter container. Each piece must be freed from the shell. Place the product in containers into which bay leaves have previously been added.

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

Instant recipe without sterilization

For canning you will need:

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

Place pieces of prepared watermelon in containers that have undergone sterilization; the layers should be layered with bay leaves and pepper. Pour boiling water into the filled container and cover with lids for 5 minutes. Next, pour watermelon water into the pan with the bulk ingredients and stir. Keep the solution on the fire for 5 minutes after the start of boiling, and pour vinegar into it and stir. Immediately begin pouring the solution into containers with the product and sealing the lids.

In a spicy marinade

To pickle berries 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.

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

After sending the filling into the pan again, you will need to add all the ingredients of the recipe to it. Stir the solution and let it boil 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 prepare a product with peel, this method is proposed. To pickle a culture without a shell, the following will be useful (the components are calculated per liter of solution):

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

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

With aspirin

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

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

The container does not need to be sterilized. First, you should put the parsley and garlic into containers and start laying out the main component. Pour the bulk ingredients and crushed Aspirin on top. 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 the berries, you need:

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

The main component must be cut into pieces so that they can easily be placed in the jars. At the next stage, pieces of the prepared product are placed in containers for preservation, alternating with cloves of garlic. 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, you need to pour the watermelon filling into a saucepan, add the remaining ingredients without vinegar and boil. The boiling marinade is poured into a container with the preparation, vinegar is added. At the final stage, you need to put a towel on the bottom of a large pan, place the workpieces on it, fill them with high-temperature water up to 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 settling for 8 minutes, the watermelon filling needs to be poured into the pan. Again, bubbling water is poured into the container with the workpiece, and after 5 minutes it is drained to the first fill. It must be kept on the stove until it boils.

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

With citric acid

For 2 kilograms of the main component you will need:

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

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