How to close a watermelon for the winter. Watermelons for the winter - the most original ways to prepare watermelons

August is the time for juicy and sweet watermelons. Who doesn't like to enjoy the cold flesh of a watermelon in the hot heat? Could you imagine that this fruit can be used to make salty snacks for the winter? We'll tell you a few original recipes watermelons for the winter with photos, we will share options for making jam from them, snacks and compotes. You will be surprised how much you can cook with this berry.

Watermelon comes from Africa. In this country he grew like a vine. It belongs to the pumpkin family of herbaceous plants. People began to cultivate this berry 4000 years ago. Only their watermelons were not the same as we are used to seeing them today. The berries were the size of a grapefruit and had a bitter taste.

In our country, they learned about watermelons only in the 10th century AD. They were brought to Kievan Rus by the inhabitants of India, a country with which there was active trade at that time. It was our compatriots who began to study in detail the beneficial properties of watermelons, as well as conduct culinary experiments on them.

Scientists in the twentieth century managed to find out that the composition of watermelon pulp includes the following substances:

Vitamins that strengthen immune system person: A, B1, B2, B6, B9, C, E, N, RR
Chemical microelements that cleanse the kidneys and intestines of harmful substances and toxins:

potassium
calcium
magnesium
iron
phosphorus
sodium

Dietary fiber that normalizes metabolic processes in the body
Fructose, an excellent sugar substitute for diabetics

All people can eat watermelon, except those who are allergic to the berry and have diabetes. The pulp of the berries does not make you feel better, because it contains only 25 calories per 100 g. But you still cannot eat watermelons in unlimited quantities, because they accumulate nitrates, which can harm our health.

If you have a rich harvest of watermelons this year, try preserving them for the winter. We will share with you interesting recipes such blanks.

Recipes for watermelons in jars for the winter

Let's start with simple recipes for watermelon for winter preservation. There are several quick ways to pickle watermelon. Each of them has one common point - preparing the watermelon. The fruit must be cut into equal slices so that they fit into jars. In this case, it does not matter at all what quality the berry is. It may be unripe, greenish, pink, not red. If you suddenly bought a watermelon that you didn’t like, don’t rush to throw it away - preserve a few liter jars for the winter.

Introducing step by step recipes pickled watermelon for the winter:

Classic recipe for canning watermelons (calculated for 1.5 kg of berries):

First boil the brine. Pour 1 liter of water into a saucepan, add 3 tbsp. sugar and 1.5 tbsp. salt. The water needs to boil for 10 minutes. After this, the brine will need to be strained and then added 70 ml of table vinegar.
While the brine is preparing, place watermelon slices in jars. If you want, you can cut off the crust from them to make them easier to eat in winter. But this is everyone's personal matter.

Pickled watermelon with garlic (recipe for 1 three-liter jar):

Prepare watermelon slices. It is best to cut them into triangles. Be sure to cut off the crust from them. Place them carefully in a jar, just be careful, don’t tamp them down.
Immediately place 2 cloves of garlic into the jar.
Pour boiling water over the watermelon until it fills the entire jar to the top. After 20 min. Drain the water that has been infused in the jar, and then put it on the fire to boil.
Pour the boiled water into the watermelon, and then again after 20 minutes. pour it into the pan.
Add 80 g of sugar, 50 g of salt and 80 ml of vinegar to the brine. After it boils, pour it into a jar with watermelon and roll up the lid.

Pickled watermelon with spices (this recipe for salted watermelon for the winter is designed for 2 kg of berries):

Prepare the watermelon - only the slices should be small, pitted and peeled.
Place 1 piece on the bottom of each jar, sterilized in advance. celery, garlic, allspice and bay leaf. Place watermelon slices on top, just don’t try to compact them.
Pour boiling water over the watermelon, and after 20 minutes. pour the resulting tincture back into the pan.
Bring everything to a boil, add 2 tbsp. sugar, 1 tbsp salt.
Add 1 tbsp to each jar. vinegar or the same amount of citric acid.
Fill each jar with brine, and then roll up the lids.

Pickled watermelon with aspirin (the number of ingredients is presented per 1 three-liter jar):

Cut 1 watermelon into wedges. You don’t have to cut the peel, the main thing is that it is well peeled.
Place watermelon slices in a jar, immediately add 1 tbsp. salt, the same amount of sugar and 1 aspirin tablet (thanks to aspirin, the brine will not become cloudy, it will be tasty and aromatic).
Fill the jar with boiled water, and then immediately roll it up. You will get sweet and very tasty canned watermelons.

Watermelon jam for the winter: recipes

Another very common type of watermelon preparations for the winter – this is jam. We will present recipes for this winter sweet below. They will be quite unusual, but will win the heart of any person, even those who do not like to eat jam.

What are these recipes:

Watermelon jam made from berry pulp:

First you need to clean the pulp of 1 watermelon from the peel and seeds. Immediately cut it into small pieces and then sprinkle them with sugar. Please note that for 1 kg of pulp there should be 1.5 kg of sugar. When candied, watermelon should sit for at least 3 hours.
During this time, the watermelon will release juice. It needs to be drained and put on fire.
As soon as the watermelon syrup boils, pour it into the watermelon pulp, which then put on the fire, wait until it boils and cooks.
Remove the pulp from the heat. It should stand for 8 hours in a warm place.
After this, put the jam back on the fire, it should boil again.
Set the sweetness aside for 5 hours. Before this, add 3 g of citric acid and 1 pinch of vanillin.
Pour the jam into sterilized jars and seal them.

Jam from watermelon rinds (in this case, you won’t need the pulp at all, you can eat it right away):

Prepare the watermelon rind. You will need 1 kg of this product.
Cut the crusts into thin slices, wash them well, and then add 1.5 kg of sugar. Candied watermelon rinds should sit in the refrigerator overnight.
In the morning, put the pan with watermelon rinds on the fire. As soon as they boil, add chopped lemon (you need both the zest and pulp of this citrus fruit).
After 20 min. After you add lemon to the crusts, remove the jam from the heat and leave it for 5 hours.
After this, boil the jam again. You need to ensure that it acquires a beautiful translucent golden color. If the sweetness turns out as it should, you can pour it into sterilized jars.

Jam made from watermelon rinds and apples (it tastes like apple, but the aroma is exquisite - watermelon):

First you need to boil the watermelon rind thinly cut into squares in sugar syrup. The proportions should be as follows: for 1 kg of crusts, take 1.5 kg of sugar and 500 ml of water.
As soon as the crusts become transparent, remove them from the heat. Set this ingredient aside for at least 10 hours.
Peel and pit 500 g of apples of any variety. Cut their flesh the same way you cut the watermelon rinds.
Add the apples to the soaked watermelon rinds, and then put everything on the fire. Boil the jam 4 times. At the very end, add 1 pinch of vanilla and citric acid to it.
Pour the jam into jars and seal them.

Watermelon compote for the winter: recipes

Watermelon compotes are very tasty and refreshing. Not many people are even ready to use the berry to make a drink from it, but in vain, because watermelon compote is nutritious, healthy and low-calorie. You can drink it in the warm season, adding ice, and in winter. Do you want to New Year immerse yourself in the atmosphere of summer without leaving home? Open a jar of watermelon compote.

We offer you several recipes for watermelon compotes:

First, let's introduce you to the classic most simple option cooking watermelon compote:

Boil 3 liters of water. Immediately pour 3 cups of sugar into it and boil the syrup until thick.
After this, add the prepared watermelon pulp to the syrup. Be sure to peel it and cut it into small pieces. You will need 500 g of pulp.
After the compote boils, remove it from the stove, cool and drink, or pour it into jars and roll them up.

Apple-watermelon compote:

We cook the syrup again in the same way as according to the classic above-mentioned recipe. Only you will need less water - 2.5 liters, and sugar - 600 g. This way the compote will not be cloying, and will acquire a pleasant sweetness.
Cut 500 g of watermelon pulp, removing the seeds.
Prepare 2 apples of any variety in the same way. Apples don't have to be very sweet. It is recommended to choose sour fruits.
Pour the prepared ingredients into the boiled syrup. Let the compote cook for 25 minutes.
Cool the compote and drink it. Or pour it hot into jars and roll them up.

Compote of watermelon pulp and melon:

Prepare the pulp of 500 g of watermelon and the same amount of melon
Boil the syrup in the following proportions: 5 liters of water and 4 cups of sugar
Pour the prepared ingredients into the boiled syrup. After the compote boils, add a pinch of citric acid to it.
After 15 min. after that you can pour the compote into jars and roll them up

Compote of watermelon, berries and mint:

Prepare the watermelon pulp - you will need 3.5 tbsp.
You will also need berries - 1 tbsp. raspberries, strawberries and blueberries
Chop a bunch of mint with a knife
Boil syrup based on 2.2 liters of water and 3 tbsp. Sahara
Pour berries, mint and watermelon pulp into the syrup and wait until everything boils
After this, you can pour the compote into jars and close them with lids.

Plum-watermelon compote:

Cook sugar syrup as usual using 2 liters of water and 75 g of sugar.
Prepare 500 g of watermelon pulp and 3 kg of plums. Plums need to be pitted
Add watermelon and plums to the boiling syrup, wait until everything boils
After this, pour the compote into jars and roll them up

If you have a good harvest of other fruits this summer, try experimenting with mixing watermelon with them during the canning process. Perhaps you will become the author of a culinary masterpiece that will not leave anyone indifferent.

Video: “Marinated watermelon with grapes”

Watermelons are definitely great fresh.

When it’s hot, it’s a real pleasure to cut off a cold, juicy slice from a striped side. But, contrary to numerous skeptics, canned watermelons, in one form or another, are a wonderful and very popular product.

Lovers of taste contrasts appreciate pickled watermelon pulp for its indescribable, characteristic taste.

Watermelons canned in jars - general principles of preparation

Ripe watermelons with bright, not loose pulp are suitable for preservation. Large juicy berries are preserved in a large glass container with a capacity of 3 liters. You can also preserve watermelons in liter jars. Glass containers can be taken with screw-on lids or regular ones, designed for rolling the lids with a hand wrench.

Before use, glass containers must be washed with very warm water and soda, thoroughly cleaning heavily soiled areas with detergent. Particular attention is paid to the neck, or rather, its rim. The washed containers are dried and sterilized.

Sterilization can be done in the oven by keeping the jars in it at 150 degrees for at least 10 minutes or over steam until they are completely dry. Metal lids are also washed well with boiling water, and then boiled for an additional 10 minutes, or a little more. After this, they must be dried on a clean towel.

The watermelon is cut into large slices so that they easily fit inside the jar. In most cases, the peel is not cut off and the seeds are not removed, but to prepare watermelons in liter jars, it is better to remove the peel so that more pulp can fit into small containers.

Prepared watermelons in jars can be pickled, salted, sweet and sour, even spicy. The taste of the finished preserve depends on what type of marinade was used and what additional spices and herbs were used.

To preserve food for a long time, most marinades are prepared with vinegar or citric acid. If the addition of such components to the marinade is not provided, aspirin must be placed in the jar itself before pouring. If canned in 3-liter containers, add three tablets of aspirin (acetylsalicylic acid), when canning watermelons in liter jars, just add one.

The hermetically sealed canned food is tightly wrapped in a blanket and kept under it for at least two days or until completely cooled.

Pickled watermelons in liter jars with spices

Ingredients:

To prepare the marinade, 1 liter of water:

A spoon of refined sugar;

30 gr. coarse table salt;

Sugar – 25 gr.;

Vinegar food essence – 2 tsp;

Hot pepper, bay leaf, fresh horseradish leaves, cinnamon sticks, lovage.

Cooking method:

1. Wash the watermelons thoroughly in warm water. Pay special attention to heavily polluted areas. To remove dirt better, take a clean foam sponge.

2. Cut the watermelon pulp into large slices of such a size that they fit freely inside a liter jar.

3. Place horseradish on the bottom of steamed containers and place pieces of pulp on top. Add cinnamon, lovage, bay leaf and hot pepper.

4. Measure out the required volume of filtered water and bring it to boil. Dissolve sugar and salt in hot liquid and bring to a boil.

5. As soon as the marinade begins to boil intensely, remove from heat. Immediately pour vinegar essence into it and, stirring well, pour into filled jars.

6. Cover the containers with sterile seaming lids and sterilize for at least 20 minutes. Then take it out and seal it tightly.

Salted watermelons, canned in jars with garlic

Ingredients for 9 liters (3 bottles, 3 liter volume):

10 kg of ripe, medium-sized watermelons.

For one liter of brine:

One spoon of coarse table salt;

Two spoons of sugar;

Fresh leaves black currant;

Fresh cherry leaves;

40 ml vinegar;

Lavrushka;

Dill umbrellas.

Cooking method:

1. Rinse the jars well in hot water with baking soda or a soda solution, thoroughly rinse off any remaining traces of detergent. Dry the container by placing it on a wire rack or towel, necks down.

2. Wash the prepared dill leaves and umbrellas in warm water under the tap. Then spread it on a towel and leave it for a while to dry.

3. Place a clean watermelon on a cutting board and cut off the edges on both sides to the very pulp. Cut into circles and cut each into segments.

4. Without removing the peel or seeds, place the watermelon pieces in a large bowl.

5. In each dried jar, at the bottom, place two cherry, three blackcurrant leaves and two dill umbrellas.

6. Fill the jar three-quarters full with pieces of watermelon pulp, place bay leaves, peppercorns and thin slices of garlic on top.

7. It is impossible to accurately determine the required amount of brine; one three-liter container with watermelons contains a little more than a liter of brine. But it is worth noting that its volume may vary depending on the ripeness and wateriness of the berry.

8. In a large saucepan, boil about five liters of filtered water and immediately pour into it the required amount of sugar and salt based on the specified calculation.

9. As soon as the brine begins to boil, lower the flame and simmer for at least a minute. Then remove from the stove, add vinegar and pour boiling liquid over the slices placed in jars so that it reaches the very neck. Cover with boiled lids and sterilize for 20 minutes.

10. After sterilization is complete, remove the jars and roll them with a can opener.

Sweet and sour watermelons in jars with honey and citric acid (without sterilization)

Ingredients for a 3 liter jar:

One and a half kilograms of watermelon.

For the marinade, per liter:

Three tablespoons of any natural honey;

A teaspoon of fine kitchen salt;

100 gr. honey;

A spoon of citric acid.

Cooking method:

1. Cut the watermelon, washed with warm water, into circles about 4 centimeters thick. Cut each circle into eight slices.

2. Place the pieces in pre-sterilized jars, 2 cm from the neck, pour boiling water over them and drain immediately.

3. Measure the volume of the resulting liquid. Add all the necessary components of the marinade to it, correctly calculating their quantity, stir well until they are completely dissolved and put on medium heat.

4. Pour the boiling marinade into the slices placed in the jars, right up to the neck and immediately roll up the containers with boiled lids for sealing.

5. After this, place the canned food with the lids down on a terry towel and wrap it tightly with a warm blanket. After at least two days, unwrap it and put it away for storage.

Watermelons in jars without sterilization with aspirin - “Special”

Ingredients:

Small size watermelons – 1.5 kg;

Horseradish root – 30 gr.;

Aspirin – 3 tablets.

In the marinade, for each liter of drinking water:

Table salt, coarse, garden salt - 1 tbsp. l.;

A large spoon of any honey.

Cooking method:

1. Slice the watermelon into small, neat slices. There is no need to remove the seeds or cut off the peel.

2. Rinse the horseradish root well and cut it into centimeter-thick rings. Place them in glass containers prepared in advance for preservation, about 30 grams in each container, and loosely place watermelon slices on top to the hangers. Add aspirin.

3. Measure the required volume of water into a large saucepan and place the container over high heat. As soon as it boils, reduce the heat, add salt and honey and stir well. Continuously stirring, cook until the added ingredients dissolve. Then quickly boil and pour into jars.

4. Cover with boiled, sterile canning lids and roll them with a hand seaming wrench.

5. Be sure to wrap the blanks turned upside down with a blanket and keep them under it until completely cooled.

Sweet watermelons in liter jars without peel and seeds with honey

Ingredients:

8 kg of ripe watermelon;

Filtered drinking water – 9 l.;

350 gr. light or dark honey;

Sugar – 125 gr.;

5 large spoons of salt;

300 ml food vinegar (9%).

Cooking method:

1. Wash the watermelon with warm water and cut it into circles 5 cm thick. Then cut off all the peel, cut into large cubes or bars and carefully select the seeds.

3. After waiting 10 minutes, pour the broth into a saucepan, add honey, sugar, salt and bring to a boil over medium heat, stirring constantly.

4. Remove the almost finished marinade from the heat, add vinegar and pour into jars, trying to pour right up to the neck. Cover with clean boiled lids and seal them tightly.

5. Place the hot preserves under a warm blanket for 2 days, turning the jars upside down.

Watermelons in jars with tomatoes and mustard – “Assorted”

Ingredients for three, 3-liter containers:

Ripe red tomatoes – 3 kg;

Ripe watermelon – 3 kg;

Five cloves of garlic;

Mustard powder – 3 tsp;

Table vinegar 9% - 50 ml per jar.

Per liter of marinade:

2 tablespoons of sugar, without a slide;

1.5 tbsp. l. – coarsely ground salt.

Cooking method:

1. Cut the watermelon into neat pieces, no larger than a tomato. Remove all the seeds, and if the peel is thick, cut it off too. Wash and dry the tomatoes.

2. Place the tomatoes in clean, preferably sterile jars, layering them with pieces of watermelon. Do not compact tightly so as not to deform the watermelon pulp.

3. Pour boiling water over everything right up to the neck and leave for 5 minutes. keep covered with sterile lids. Then carefully strain the liquid, boil it and pour it into the jars again. After five minutes, strain again, measure the volume to accurately calculate the amount of marinade components and bring to a boil.

4. In each three-liter jar, place garlic slices on top, about one and a half cloves, and a teaspoon of mustard.

5. Pour sugar and salt into the hot infusion, stir until they are completely dissolved, and as soon as it boils, pour the marinade into jars so that 50 ml of vinegar can be added to each jar on top. Pour in vinegar.

6. Seat the preserves with sterile lids and leave under a blanket until completely cooled.

Watermelons canned in jars - cooking tricks and useful tips

Do not take overripe fruits with loose, not juicy pulp for preservation. The pieces will not hold their shape and will fall apart the first time you pour boiling water over them.

To prepare watermelons in liter jars, be sure to cut off the peel from the pieces.

If you are canning in large containers and the peel is too thick, remove it. The seeds are removed as desired.

Summer is the time to prepare for the winter. The usual tomatoes, cucumbers, zucchini, raspberries, currants and other gifts from the garden, garden, and forest are canned and frozen. In the southern regions, peaches, apricots, etc. are used. Among such exotics there are also quite unusual ones: pickled watermelons, for example. The salty version of canned food was once a very popular snack, which is currently undeservedly offended by attention.

Blank savory dish consists of preparing the fruit, containers and actual cooking. For this purpose you will need:

watermelons (preference for sweet varieties);
glass containers. The optimal volume is 1 liter, a larger size can be used;
covers;
seaming machine.

Marinating watermelons is possible not only for completely ripe ones, but also for earlier ones. Got an unripe berry? Don't be upset: it's suitable for preservation.

Before laying out pieces of melons in containers and preparing marinade for watermelon, the containers must be sterilized, first washed with soap. Residues of detergent are removed with plain water.

Sterilization of jars and lids

In order for the seaming to be preserved until it reaches the table, the containers need to be processed. For sterilization, use one of the following methods:

ferry. A simple and effective option is when the container, before marinating watermelons in it for the winter at home, is placed over a pan of boiling water. As a container holder above the steam, you can use a sieve that covers the surface of the pan. 10 minutes is enough for a 1 liter container. If the volume is 3 liters, then the time increases to a third of an hour.
in the oven. An option that saves time, because you can sterilize not just one, but several containers at once. The oven is heated to a temperature of 120-150 degrees. Exposure time – 15 minutes;
using a microwave. The power of the oven suitable for sterilization is at least 700 watts. A container filled 1/3 with water is placed in the microwave for 5-10 minutes.

Lids are sterilized. They are washed with soap/soda solution and placed in boiling water for a couple of minutes. Then you can safely cover the blanks with them.

Important! Use lids that are rust-free to avoid spoilage of the preserved food.

Choosing a good watermelon

The berry of the melon family has a number of beneficial properties, which are complemented by a sweet and pleasant taste. Juicy watermelon is a treasure trove folic acid, iron and microelements (helping fight diseases such as diabetes), fiber, vitamins and other microelements.

size. The optimal option is 5-7 kg, because a fruit of greater weight risks being unripe in our latitudes, and a smaller one will not have enough sweetness;
ponytail Its presence is mandatory. The color will indicate ripeness: yellow – ready for consumption, green – unripe;
sound. If you tap the berry, it will respond with a booming sound; if you squeeze it from above or below, it will crackle. Ready to eat and marinate.

Note! It is better not to buy berries from which a square piece has been cut or previously divided into pieces. Watermelon will instantly absorb dust and other negative microelements from the air.

White and yellowish veins, which become visible when cut, indicate that the melon crop was subjected to treatment with nitrates and other substances during cultivation. chemical elements. Whether such pickled watermelons will last long is a big question. Simply unripe fruit can be used.

Pickled watermelon recipes

Preservation varies in taste. There are many recipes for pickled watermelons in jars for the winter: modern housewives have come up with a variety of ways to prepare this atypical crop. All options have one thing in common: it will be delicious. Even if you use the most simple recipe pickled watermelons for the winter.

Preserving melons is not much different from preparing other vegetables, but there are still some specific features:

Watermelons are pickled in pieces, the size of which is determined simply: so that the jar fits into the throat;
when preserving a cut fruit, the seeds should be removed, the rind can be left, but if it is thick, it is recommended to trim it (more will fit);
whole, undamaged fruits are selected;
unripe ones are used, overripe ones are not recommended.

How to pickle watermelons according to the classic recipe?

One of the preservation options is seaming with a slightly sweet taste and pleasant aroma.

Take:

watermelon in the amount of 2 pcs.;
granulated sugar 90 g;
vinegar 40 ml;
salt 40 g;
garlic 1 head;
cherry and currant leaves - 2-3 pieces each;
parsley 3 branches.

Watermelon shares along with seasonings are sent to a jar, filled with hot water (for a 3-liter bottle you need 1 liter) and left for half an hour to cool completely. The first liquid will not be used. The process is repeated with water and cooling. Syrup is made from this, brought to a boil, and poured. After a couple of minutes, watermelons marinated with vinegar can be sealed. These watermelons in jars for the winter turn out to be very tasty.

Note! Before storing in a cold place, you should keep the jars warm for several days.

How to pickle watermelon rinds?

The good thing about melon berries is that they can be preserved entirely. If only the pulp was used for the recipe, there is no need to rush and throw away the peel. It makes excellent candied fruits. Second option: use for pickled watermelon rinds for the winter.

This gourmet snack coming from France will definitely surprise your guests. Suitable for sliced cheese and anything meaty.

You will need the following set of products and seasonings:

rinds from one large watermelon;
water (the amount is determined by the volume that fits into the jars in which the main ingredient will be marinated);
sugar – 0.4 kg;
salt – 125 g;
Jamaican peppercorns – 2 tbsp;
fresh ginger – 2 tbsp. l.;
cinnamon – 1 small stick;
carnation flowers - 2 tsp;
apple cider vinegar – 0.6 l.

Cut the watermelon and peel the red pulp, removing it completely and from the white part. Place the peels themselves in large pieces, without cutting off the green surface, and place them in a saucepan to cook for 5 minutes. Let cool. Once it is no longer hot to handle, separate the green part. Cut the remaining white part into smaller pieces.

Mix salt and water, pour the resulting brine over the crusts so that they are completely hidden under the liquid. Marinating time is at least 7 hours, optimally overnight. Drain the liquid, rinse the crusts several times with cold water.

Next, the crusts are placed in a saucepan, filled with water and brought to a boil. Place in boiling water for a couple of minutes until soft, then remove from heat. The liquid is drained, and the future snack remains unattended.

The marinade is prepared from vinegar, 0.25 liters of water and sugar. Spices should be dipped in brine, tied in a muslin cloth. The ginger goes directly into the brine. Cook until the granulated sugar is completely dissolved and the crusts themselves become transparent.

Spices after being in the marinade are taken out and thrown away. The crusts are placed in jars and filled with the brine in which they were boiled. Close the containers with lids.

Pickled sweet watermelons for the winter

Despite the presence of sweets in the name, canned food will not be a dessert, but a snack.

medium watermelon;
1 tbsp. l. salt;
3 tbsp. l. Sahara;
50 ml table vinegar;
from 3 to 5 cloves of garlic;
4 pcs. leaves of cherry, black currant, oak;
2 branches of parsley.

The watermelon is placed in 3-liter jars on top of the seasonings, filled with water, and left to cool for 40 minutes. The second time it boils and cools again. The marinade is boiled with the addition of salt, sugar and vinegar, and the workpiece is poured. The final chord is a twist.

Marinated watermelons with sterilization

The preservation will have a salty taste. According to the recipe for pickling watermelon for the winter with sterilization, you will need:

sugar – 3 tbsp. l.;
salt – 1.5 tbsp. l.;
citric acid – 1 tsp. with a slide;
watermelon – 2.0 kg.

Seasonings are taken per liter of marinade.

The pieces of watermelon are cut and placed in the jar not too tightly. Pour acid into each filled container on top of the melon berry. The marinade is simple: mix sugar, salt, water and bring to a boil. The resulting liquid is filled with a jar of watermelons. The next step is sterilization in a pan with water (20 minutes is enough). When finished, twist, turn over and cover with a blanket.

Pickled watermelons without sterilization

In order for the workpiece to be stored well, it is not necessary to cook them in a saucepan for 20 minutes before sealing. There is a recipe for pickled watermelons in jars for the winter without sterilization. This turns out to be a sweet and sour snack.

Important! Follow the recipe and process steps exactly.

For pickled watermelons instant cooking You will need 10 kg of berries with peel. This amount will fit in 6 1 liter jars. The marinade is prepared from 0.7 liters of water, salt, sugar and 1 tablespoon each of vinegar. They are sealed after the second filling of the cans.

Marinated watermelons with aspirin

Tablets will help ensure the safety of the preservation. The ingredients here are as follows:

watermelons;
aspirin – 1 tablet;
garlic – 2 cloves;
salt – 1 tsp;
sugar – 2 tsp;
parsley - 1 branch.

A distinctive feature is also the fact that the jars do not need to be pre-sterilized. Garlic and parsley are placed on the bottom, followed by pieces of watermelon. The aspirin is crushed and placed in a jar. Pour boiling water over the entire contents (we add salt and sugar to it). Cork. Shake the jar, turn it over and leave to cool.

Marinated watermelons with citric acid

The brine for this recipe is simple. For 1 liter of marinade you will need:

1 tablespoon salt;
2 tablespoons sugar;
½ tablespoon of citric acid;
a couple of black peppercorns to add flavor.

For pickled watermelons with citric acid, the jar is sterilized. The pepper is placed first, then the fruit in pieces. Filled with water. After a third of an hour of infusion, the liquid is poured into the pan, salt and sugar are added. Boil. Before combining the marinade and watermelons, citric acid is poured into the jar. Finishing touch– close.

Note! This method is the safest for such unpredictable raw materials as melons.

Marinated watermelons with garlic

According to the recipe for this preparation option, the berries need to be peeled.

watermelon – 2 kg;
garlic - one clove per container;
salt – 50 g;
sugar – 80 g;
vinegar – 80 g.

Place the pulp in jars, throw in a clove of garlic. Pour boiling water over the contents for a couple of minutes. Drain the water. For pickled watermelons with garlic, scalding occurs three times; only the last water is used for brine. Add salt and sugar to the future marinade. Boil, pour in vinegar. Place the brine in jars, put lids on the jars and seal. Leave wrapped and upside down for a day.

How to marinate watermelon with tomatoes?

The tomato-watermelon preparation has a very piquant taste. Mustard also plays an important role in this.

Ingredients:

3 kg of watermelon with rinds (it is better to choose ripe ones);
3 kg of tomatoes;
9 laurel leaves;
30 black peppercorns;
3 tsp mustard powder;
30 cloves of garlic;
3 tbsp. granulated sugar;
1 tbsp. l. dill in seeds;
3 tbsp. vinegar;
1.5 tbsp. l. salt.

Marinated watermelons with tomatoes from this amount of products will make three 3-liter jars, so spices and seasonings are taken proportionally: 10 peppercorns, 3 bay leaves, 1 spoon of vinegar per jar, etc. Salt is taken per 1 liter of water.

The first to go into the prepared jars are the laurel and pepper. Alternating layers, lay out tomatoes and berries. Pour boiling water over the contents of the jar, after 10 minutes drain the water. Add dill, sugar, salt. The marinade is brought to a boil again. In each jar - chopped garlic and mustard powder. Everything is filled with brine. It gets clogged.

Watermelons in spicy marinade

For canning you need to take:

fruits with pink flesh;
90 g vinegar (90%);
3 tbsp. l. granulated sugar;
1 tbsp. l. salt;
3-4 branches of fresh dill;
small laurel leaf;
1 clove of garlic.

Ingredients are for one 3 liter container. The recipe for such salted pickled watermelons in jars for the winter is otherwise standard. Place the berries in pieces in a container, along with the spices, with the exception of salt, sugar and vinegar, which are added to the marinade after the first draining. The second time the jars are filled with brine, after which time (15-20 minutes) is given to brew. The marinade is drained again, brought to a boil, and then returned to the jars.

Other recipes: what else can I add?

There are a lot of preservation options. A variety of ingredients are added to the marinade. Considering that the final taste depends on the brine. For lovers of spicy aroma, you can use the recipe for pickled watermelons with honey. Here, in addition to the standard salt, sugar and vinegar, the sweet gift of bees, currant and cherry leaves are added.

The contents are filled with water for 10 minutes, a second time for 5 minutes, after which bulk liquid and vinegar are added to the drained liquid. On fire - boil for 1 minute and roll up.

Sealing into three-liter jars

Which container to choose for the workpiece? You can pickle watermelons in 3-liter jars. The recipe is chosen from one of those already given above, or here is another one of the options.

You will need:

berry (ripeness does not matter);
2 teaspoons salt;
4 tbsp. spoons of sugar;
60 ml vinegar;
chili pepper (for those who prefer spiciness).

The melon berries are packed tightly into jars. If you choose the option with pepper, then its place is at the bottom. Pour boiling water and immediately pour into a saucepan for the future syrup, add salt and sugar (the ingredients are indicated for a 3-liter jar). The vinegar is poured directly onto the fruit. Boiling brine is poured into the contents. You can roll it up. Wrap pickled watermelons in 3-liter jars for the winter and let them cool completely.

Rolling into liter containers

The main difference between pickling watermelons in 1-liter jars is the amount of time required for cooling. If a 3-liter container takes 35-40 minutes, then when preserved in a smaller container it will cool twice as fast.

Which option should I choose? Any of the above or use the following recipe for pickled watermelons without a crust, which can be rolled up in a liter jar.

For 1 liter of water:

salt – 1 teaspoon;
sugar – 2 tablespoons;
vinegar - 3 tablespoons.

Pieces without crust are sent to the container. Seasonings go there too. Fill the entire contents with cold water. Cover with a lid and sterilize for a quarter of an hour. Cork.

Bon appetit!

To simplify, it is believed that watermelon is the largest berry on Earth. However, this herbaceous vine belongs to the genus Cucurbitaceae, whose ancestors grew in the wild tropics of Africa. The fruits of this plant were the size of a grapefruit and had a bitter taste.

This plant began to be domesticated in Ancient Egypt approximately two thousand years BC.

The seeds and fruits of this plant were brought to the Russian state from India in the eighth century. Watermelon initially took root well (and still grows well) in the Volga region, then spread throughout the south of Russia; currently, under certain conditions, this crop is grown in the Center and the Southeast.

Watermelon is one of my favorites summer treats. Juicy, with a fresh sweet taste, it is perfectly refreshing on a summer day, bringing real pleasure to both children and adults. Using watermelon as delicious dessert, not everyone knows that this fruit contains vitamins, microelements, calcium salts, magnesium, iron and others useful substances for the human body.

Many housewives have a desire to prepare this giant berry for the winter. Jam, preserves, and jam are made from watermelon, and candied fruits and marshmallows are made from the rinds of this fruit. Not everyone knows that not only sweet desserts are prepared from this berry, but also snacks with a spicy and very piquant taste.

Watermelons are canned, salted and pickled.

Marinating watermelons

Marinated and salted watermelons are a wonderful appetizer that complements fish and meat dishes, goes great with side dishes, and on holidays, with strong drinks.

There are many ways to prepare these fruits for the winter. Each chef has his own recipes, but there are general rules rules that must be observed when preparing watermelons:

For pickling, take only strong, ripe (overripe ones are not suitable!) and slightly unripe fruits;
The fruits selected for harvesting must be thoroughly washed using a hard sponge or vegetable brush;
In thick-skinned fruits, the top layer of skin is cut off.

Pickled watermelon. Instant recipes

For those who have not tried pickled watermelon and are unsure whether to preserve this fruit for the winter, as well as for impatient lovers of savory preparations, we offer quick and easy ways to pickle this berry.

Recipe No. 1 (quick, without additives)

Ingredients:

A small watermelon - one piece.
Granulated sugar - one heaped tablespoon.
Table salt - one heaped tablespoon.
Water - approximately one liter.

Wash the watermelon thoroughly running water, peel off the skin, remove the seeds, cut into small slices (to fit in the marinating container).

For the marinade, granulated sugar and table salt are dissolved in one liter of water. The solution is brought to a boil and left to cool to thirty degrees (approximately).

The prepared watermelon slices are placed on the bottom of the marinade container and filled with warm brine. Then leave to cook in a warm room. After one or two days, the watermelon will marinate, after which it should be stored in the refrigerator. The fruit prepared in this way will not retain its taste for a long time, so it should be eaten quickly.

Recipe No. 2 (quick, with spices)

This recipe makes watermelons lightly salted. After three hours, you can already enjoy the marinade.

Product set:

A small watermelon - one piece.
Red hot pepper - one pod.
Garlic - one medium head.
Granulated sugar - three or four tablespoons.
vinegar - one hundred grams (six percent).
Table salt - one tablespoon.
Black hot pepper and allspice peas - seven pieces each.
Carnation - six buds.
Cinnamon - half a centimeter stick.
Bay leaf - three leaves.
Water - one liter.

Wash the watermelon thoroughly in running water, then cut into slices, remove the seeds from the pulp.

Chop red pepper and garlic and mix thoroughly.

Place the prepared watermelon slices in a marinating container, sprinkle with a mixture of pepper and garlic.

Prepare the marinade. Place bay leaf, cloves, peppercorns, cinnamon, granulated sugar into a liter of boiling water. acetic acid and table salt, boil and cook over low heat for four minutes.

Then remove the marinade from the heat, cool slightly and pour into a container with sliced watermelon.

After three or four hours, the watermelon slices can be served. Store in the refrigerator for no more than two days.

Recipes for pickling watermelon without spices for the winter

If you tried pickled watermelon and wanted to prepare it for yourself and your loved ones, then you may have asked the question: “How to pickle watermelons for the winter?” Just! Use the following recipes for canning marinade for the winter.

Recipe No. 1 (very simple)

Ingredients:

Small watermelon.
Table salt.
Nine percent vinegar.

Wash the watermelon thoroughly, cut into circles two centimeters thick, cut each circle into segments so that they fit into a canning jar.

Prepare jars and lids for sealing: wash thoroughly with baking soda and sterilize.

Place watermelon pieces in jars, pour boiling water over them and leave for ten minutes. Next, pour the water into a saucepan, put it on the fire, bring the water to a boil and pour it back into the jar with watermelon. After two minutes, pour the water into a saucepan, add acetic acid at the rate of one tablespoon per liter of brine and salt (about one heaped tablespoon per liter of water). Boil the brine, pour it over the watermelon slices, and seal the jar. The preparations for the winter are ready.

Recipe No. 2 (a very simple method with aspirin without sterilization)

Compound:

Small watermelon.
Granulated sugar - two heaped tablespoons.
Table salt - one heaped tablespoon.
Aspirin - two tablets.

Wash the watermelon thoroughly under running cold water, cut into pieces, and place in a pre-sterilized jar. Then granulated sugar, table salt and aspirin are added directly to the jar of watermelon slices. The workpiece is poured with boiling water and sealed with lids, stored in a cool place.

Recipes for pickled watermelons with spices

Oddly enough, the sweet watermelon core perfectly absorbs all the spicy additives during canning. To pickle striped berries, you can use various spices, aromatic herbs and leaves. Each housewife can choose a marinade to suit her taste.

Recipe No. 1 (marinade with citric acid)

Products for canning:

Small watermelon.
Table salt - two tablespoons.
Citric acid (powder) - one heaped teaspoon.
Granulated sugar - fifty grams.
Garlic - five or six cloves.
Black peppercorns - ten peas.
Bay leaf - two or three leaves.
Water - about one and a half liters.

Wash the watermelon thoroughly and cut into slices. Sterilize jars and lids for preservation.

Place bay leaf, garlic cloves, peppercorns in a jar, and place watermelon slices tightly on top.

Pour boiling water over the prepared jars with sliced watermelon, close and leave to cool. Then pour the water from the cans into a saucepan, add granulated sugar, table salt and place on the burner. Pour boiling solution over watermelon slices, add citric acid powder. Seal the jars with sterilized lids. The preparation will be stored all winter.

Recipe No. 2 (with mustard and tomatoes)

This recipe suggests preparing a flavorful snack for the winter.

Wash the watermelon thoroughly, remove the skin, cut into slices. Place peppercorns, garlic cloves, and bay leaves in pre-sterilized jars. Next, layer tomatoes and pieces of watermelon. Pour boiling water into the filled jars, and after ten minutes, drain the water from the jars back into the saucepan. Prepare the marinade. To do this, add dill seeds, granulated sugar, and salt to the liquid in a saucepan. Put the solution on the fire and bring to a boil, then pour the hot prepared marinade into jars with sliced watermelon, pour in the vinegar essence, add mustard powder and seal with sterilized lids.

Recipe No. 3 (using celery)

Ingredients for one three-liter jar:

Watermelon - two kilograms.
Celery - green part (several branches).
Granulated sugar - two tablespoons.
Vinegar - one tablespoon of essence (can be replaced with citric acid).
Bay leaf - three or four leaves.
Table salt - one tablespoon.
Black pepper - eight or ten peas.

Prepare the jar and lid for preservation.

Rinse the watermelon thoroughly under running cold water and cut into slices. Place celery, garlic, peppercorns and bay leaves in the prepared container for the preparation, then carefully place the watermelon slices and put more celery on top.

Pour boiling water over the jar of prepared watermelon and leave for fifteen or twenty minutes. Then pour the liquid into a saucepan, add granulated sugar, table salt and boil. Place vinegar essence in a jar with watermelon, add boiling brine and seal with a lid. It is better to store the marinade in a cool place.

Recipe No. 4 (pickled watermelon in tomato juice)

Using this recipe, you can prepare watermelon with a very original taste, which you can surprise your loved ones gathered at the festive table.

So, you will need:

Watermelon - slightly unripe.
Tomato juice - one and a half liters per three-liter jar of preparation.
Table salt - one tablespoon per liter of juice.
Granulated sugar - one tablespoon per liter of juice.
Vinegar essence - one teaspoon per jar.

Sterilize jars before storing. Rinse the watermelon thoroughly with running water and cut into large slices, place in a prepared container. Add granulated sugar and salt to tomato juice. Then place the container with the juice on the burner, bring to a boil, and pour the boiling brine over the watermelon slices. Sterilize a jar of watermelon filled with tomato juice for about fifteen minutes, then pour in the vinegar essence and quickly seal.

Pickling watermelons

Not only are pickled watermelons preserved for the winter, but these striped berries are also salted.

An ancient way to pickle watermelons

Best used for pickling late-ripening varieties of watermelons. Use intact, ripe berries.

The selected watermelons must be thoroughly washed with cold water, dried and pierced with a sharp wooden pin or stick in about ten places.

The prepared berries are placed in a pickling container and filled with brine. Spices are not used.

Preparation of brine: for large fruits, take one kilogram of salt per ten liters of water, for small ones, it is enough to take eight hundred grams of salt per ten liters. Striped berries drenched in brine are covered with a clean cloth, then covered with clean, washed sand, a wooden circle is installed, and a weight is placed on top. The process of salting watermelons lasts approximately twenty days.

Recipe for pickling watermelon in a jar

Medium size watermelon.
Currant leaves (black) - four leaves.
Parsley (greens) - a small bunch.
Garlic - four or five cloves.
Cherry leaves - three or four leaves.
Oak leaves - three or four leaves.
Granulated sugar - two tablespoons per liter of brine.
Table salt - level tablespoon per liter of brine.
Citric acid - half a teaspoon per liter of brine.

Sterilize the jar and lid. Cut the watermelon into slices. Place currant, oak, cherry leaves, parsley feathers, garlic cloves, and sliced watermelon into a jar. It is better to lay in layers).

Then pour boiling water over everything and let it brew until cool. After this, pour the liquid into a saucepan, add granulated sugar and salt. Boil the brine, pour into it citric acid and pour into a jar with sliced watermelon. Quickly seal the jar with a sterilized lid.

Experienced housewives enjoy different recipes marinating and salting watermelons, everyone has their own favorite method and their own preparation secrets, but even beginners in cooking can quite cope with preparing such an “exotic snack” - if only they have the desire, and the result will speak for itself.

Bon appetit!

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

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

The season when you can enjoy fresh watermelons is short, and people have learned to prepare watermelon for the winter. This process is labor-intensive, but it will be time well spent. The preparations will allow you and your loved ones to enjoy the taste of this bright summer product during the long winter.

Salted watermelon for the winter in jars

The taste of watermelon pulp is a little unusual, but your loved ones and guests will surely enjoy this snack.

Ingredients:

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

Preparation:

The berries must be washed and cut into slices approximately 3 centimeters wide.
Next, cut these circles into slices that will be convenient to remove from the jar.
Place the prepared pieces in a large (three-liter) jar and fill with boiling water.
Let stand for a while and drain. The second time, the filling is done with ready-made brine with salt and sugar. Add a little citric acid.
Bury your blanks as usual with screw caps or roll up with a machine.

Your men will appreciate slices of salted watermelon as an excellent snack for vodka. But this recipe allows you to preserve watermelon for the winter as fresh, and therefore everyone will like it without exception.

Pickled watermelon

At the same time fast way Canning watermelons can be done without sterilization. It keeps well all winter.

Ingredients:

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

Preparation:

In this version, the watermelon pulp is peeled and cut into small square or rectangular pieces. It is also better to remove the seeds.
Place in a clean container and pour boiling water over it for a few minutes.
Pour the water back into the saucepan, add salt and granulated sugar and bring to a boil again.
During this time, add garlic cloves, allspice, bay leaf and a piece of peeled horseradish root to the jar.
If desired, you can add spicy herbs, mustard seeds, and hot pepper.
Fill with brine and add three aspirin tablets.
You can close them with screw caps or seal them tightly with regular plastic ones.

Prepare 3 kg of watermelon.

Preparation:

The watermelon is washed and cleared of peel and seeds.
Cut into small pieces of arbitrary shape.
Set the freezer to the lowest possible temperature in advance so that the freezing process is very fast.
Place watermelon wedges on a flat tray or cutting board. There should be a distance between the pieces so that they do not stick together.
Cover the surface with cling film just in case.
Place in the freezer overnight, and then the frozen pieces can be placed in a suitable container for further storage.

You need to defrost this watery berry slowly, in the refrigerator.

Winter jam is also made from watermelon rinds, but this recipe is made from the pulp of the striped berry.

Ingredients:

watermelon pulp – 1 kg;
sugar – 1 kg.

Preparation:

Watermelon pulp must be cleaned of green peel and seeds. Cut into random small cubes.
Place in a suitable container and cover with granulated sugar.
You can leave it in the refrigerator overnight to allow the juice to appear. Or for several hours on the table.
We put our mixture on the fire for 15 minutes, periodically stirring gently and skimming off the foam. Let it cool completely and repeat the procedure several times.
When the jam is ready, fill sterile jars with it and close it using a special machine.

The jam retains its bright color and is suitable for family tea drinking as a separate dish. Or you can add sweetness to yogurt, cottage cheese or vanilla ice cream.

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

watermelon – 15 kg.

Preparation:

This amount will yield approximately one kilogram of nardek.
Separate the pulp and squeeze the juice through several layers of gauze.
The resulting juice is filtered again and placed on medium heat. You need to cook, stirring constantly and skimming off the foam for several hours. When the juice has reduced to about half its original volume, turn off the heat. Leave until completely cool. It's better to refrigerate overnight.
In the morning the procedure should be repeated. The preparation process takes several days. Readiness is determined by the principle of jam - the drop should hold its shape on the saucer.
The product becomes viscous and really resembles honey.
Pour into jars and store in a cool, dark place.