Pickled watermelons in jars for the winter: recipes

Cooking pickled watermelons does not take much time, but it guarantees tasty supplies for the winter, when you really want something unusual. The subtleties of the recipes are stored in the family, they are shared with friends, generously replenishing the piggy bank of the chosen methods of spins.

The benefits of watermelons

An interesting fruit has become the subject of fierce debate among botanists. According to classical features, it refers to berries, and from the household point of view - to fruits. In order not to be confused in the definitions, watermelon, melon and pumpkin were attributed to gourds, identifying common characteristics and methods of cultivation for them, especially since they are very similar in agricultural technology. Properties are also similar in characteristics, all three types:

• have a diuretic effect;
• a large percentage of water in the composition of the fetus;
• flavorful pulp;
• rich set of vitamins and minerals.

Watermelon pulp is the most saturated with juice, has a number of medicinal properties. Quickly removes sand and small stones, excess salts, cholesterol from the body, is part of weight loss programs, has a prophylactic effect with a lack of potassium, calcium, vitamins C, B.

It is recommended for:

• digestion problems, especially for those who suffer from constipation;
• chronic or frequent edema;
• body slagging;
• insomnia;
• increased irritability;
• emotional outbursts.

The watermelon season is unfortunately short. If there is no desire to get nitrates and a huge number of growth stimulators instead of vitamins, then you should not buy watermelons before the end of July. The nature of the defined period of ripe fruit from the 20th of July to mid-October. Until this time, late varieties are able to survive without loss of taste and useful properties.

I would like to extend the feast of taste, especially when there are unripe specimens. Throwing them away is not worth it, they are perfect for making many goodies. A special section is pickled watermelons. There are many recipes, they are distinguished by the complexity of preparation, the use of seasonings, the ratio of individual components. But all of them allow you to create a whole gallery of tastes and stock up on a healthy product for the winter.

Pickled Watermelon Recipes

For cooking, you need watermelons and jars, preferably 3 liter. And then begin the nuances that each cooking method has.

Classical
The fruits of any ripeness are cut into pieces, not cutting the crust tightly placed in jars, pour boiling water, after 3 minutes, the liquid is poured into a separate pan. Add 2 teaspoons of salt, 4 tbsp. sugar per 3 liters of water. The marinade is brought to a boil, 60 ml are added. table vinegar, pour into jars so that the liquid completely covers the pieces and roll up.

Banks must be wrapped in a warm blanket and allowed to stand for a day. After that, you can transfer them to a permanent storage location.

Spicy pickle
The composition of the 2 water fill includes:

• salt and sugar 30 g each;
• table vinegar 80 ml;
• honey 100 gr;
• currant and cherry leaves 10 pcs.

Peeled pieces are placed in a jar, poured with boiling water, left to stand for 10 minutes.After that, everything is poured into a saucepan, the ingredients are added except for vinegar, the marinade is brought to a boil, cooked for 5 minutes over low heat, the vinegar is poured and turned off immediately. Distributed to banks, corked. The container must be covered with a warm towel or blanket and left for a day. Fine sweet taste is slightly diluted with a salty note, giving the finished product an original shade.

Savory Recipe
For it, you will need 1 liter of water:

• a sprig of parsley;
• 2 cloves of garlic;
• sugar 1 tablespoon;
• salt 1 teaspoon;
• 1 tablet of aspirin.

The principle of preparation is classic. The peculiarity is that the ingredients are laid immediately in a jar, boiling water is poured and rolled.

Taste of cloves
If the family does not like garlic, but wants something unusual with a tart taste, then it is worth taking the following recipe:

• 2 tbsp. tablespoons of salt;
• 4 tbsp. L. Sahara;
• 1 PC. star anise;
• 2 buds of dried cloves;
• oregano on the tip of a knife;
• black pepper 3 pcs;
• vinegar 9% 50 ml.

Watermelon peeled from seeds and peel is cut into large pieces, placed in a jar. The first time is poured with boiling water, the second marinade, which boiled for 5 minutes.

Please note: spices are added before turning off the boiling brine. For preparation, slightly unripe fruits with pink flesh are better.

Watermelon with Citric Acid

According to the recipe you will need:

• sugar - 2 tbsp;
• salt - 1 tbsp;
• citric acid - 1 teaspoon without a hill;
• peas peas 2 pcs.

First, pepper is placed in the jar, then slices of watermelon are stacked tightly. It is poured with boiling water, covered with lids on top and settled for 20 minutes. The liquid is drained for further boiling with the addition of salt and sugar. Before pouring, 1 teaspoon of citric acid is poured into each jar. After pouring the marinade, it rolls up and is cleaned for a day in a dark place, it is insulated from above. Proportions are given per 1 liter. liquids.

Mustard Tomato Supplement
The spicy taste and unusual aroma will surely surprise guests and households. At first glance, the ingredients are incompatible, but in practice a very pleasant taste is obtained. If you take 3 kg of watermelons and tomatoes, you get 3 three-liter jars, so the total number of spices is divided evenly.

• bay leaf - 9 pcs;
• pepper and cloves of garlic - 30 pcs each;
• mustard powder - 3 tsp;
• 3 tbsp vinegar and sugar;
• salt and dill seeds - 1 tbsp. spoon with a slide.

At the bottom of each jar, bay leaf and pepper are placed, then tomatoes and slices of watermelon are laid out in layers. Pour boiling water first, then marinade based on liquid drained from cans, at the last moment add garlic and vinegar.

Important: garlic cloves must be crushed through garlic press, salt is taken at the rate of 1 liter of water.

Gourmet Crusts
The advantages of harvesting watermelons is that nothing but seeds is thrown away. Unripe fruits go to the pickle, well-ripened fruits go to jam and honey. Crusts are cut off with some spin methods. A dessert dish or savory snack is prepared from them. It is suitable for meat, fish, potato casserole, goes well with cheese. France is considered the birthplace of the recipe, but it has perfectly taken root on our open spaces.

You will need:

• crusts;
• water;
• salt 3 tbsp;
• sugar 400 gr;
• ginger;
• cloves;
• cinnamon;
• Jamaican pepper
• apple cider vinegar 600 ml.

Spices are added to taste. The pulp is removed completely, the crusts are cut into pieces and boiled for 5 minutes. After that, the green part is cut off, the rest is added to the container. It is poured with salt water at night. In the morning the liquid drains, the crusts are washed with cold water 2-3 times. Then they boil in water for 2 minutes, put them in a colander, add the remaining components to the liquid, spices are dropped in a linen bag, and thrown out after cooking. Pieces of crust are laid out in boiling brine and boiled until transparent.Then they are laid out in sterilized jars, filled with marinade and rolled up.

Selection rules

In order for the spin to turn out to be tasty and stored for a long time, it is necessary to carefully select the starting material. Ripe fruits are preferred without external damage, cracks and cuts. The color of the peel should be matte with a pronounced pattern. The tail is dried up, a yellow spot is clearly visible on the side.

You should know: melons and gourds quickly absorb exhausts and emissions from enterprises, so it is better to purchase them away from highways and industrial facilities. Harvest time is in late July to the last days of September. At this time, melons and gourds are singing without external intervention and extra feeding, non-irrigated fruits are especially tasty.

Properly selected watermelon will be tasty in both fresh and pickled form.

Video: amazingly delicious pickled watermelons for the winter