Recipes for canning watermelons for the winter without sterilization

Watermelon is a wonderful summer berry that most of us love, and it is in winter that we really miss it. However, this will help correct the marinating. During the cold season, you can feel this unforgettable taste of summer, and also fill your diet with something unusual, fortified. Now let's take a closer look at the issue of canning watermelons.

How to can watermelons without sterilization

Required ingredients:

• Watermelon;
• Six percent vinegar.

Cooking:

The secret of an excellent snack is simple - it should be tasty, simple and accessible to absolutely everyone. So here it is pickled watermelons bypassing sterilization is what you need. It’s worth noting right away that their taste is a little unusual and is rather an acquired taste. Some people are crazy about him, while others don't like him at all. If you have never prepared such a dish, it is better to marinate 1-2 jars first, and if you like it, you can make more next year.

The recipe itself couldn’t be simpler:

1. Firstly, you need to choose the right berry to make good canned watermelons. It should be a little unripe, this way it will retain its shape better. Wash the fruit thoroughly in advance and chop it into slices.
2. Next, they need to be stuffed into containers, but you should not press them down.
3. Now let's start the marinade. To do this, fill the jars with watermelons with boiling water, let it brew for about 15 minutes and drain the liquid into a saucepan. Then do this procedure again. Next, you need to add salt and sugar and pour the boiling marinade directly into the jars to the top.
4. Now take vinegar and pour into each jar according to the proportion: two tablespoons per one and a half liters.
5. Then roll it up immediately.
6. The finished preserve should be turned over, wrapped in something warm and left there until it cools down. After 2-3 days, send them somewhere cool: basement, cellar, pantry.

You should try canned fruits closer to November, so that the berries are thoroughly marinated and you can feel this unforgettable taste.

Recipe No. 2

If you do everything correctly, as the recipe says, the end result will be an excellent, juicy, sweet product. By the way, instead of vinegar, which is in the list of ingredients, you can use citric acid, it will be even better, you will avoid the jars exploding.

List of ingredients:

• Water – one and a half liters.
• Sugar – approximately two tablespoons.
• A little celery.
• Four bay leaves.
• Black pepper - eight peas.
• A little garlic - 4 cloves.

The above proportions are calculated for 2 kilograms of watermelons.

To get good pickling, follow the instructions step by step on how to prepare canned watermelons for the winter without sterilization:

1. The recipe is simple. Rinse each jar using regular soda, then pour boiling water over them.
2. Wash the fruit, remove the stems and cut them into slices. If you want, you can cut off the peel.
3. Place all the remaining ingredients in a jar and place the fruit slices on top. When there is no room in the jar, you should pour boiling water over them and leave for twenty minutes. Next, drain the water and pour into an enamel bowl, and also add salt and sugar to the whole thing.
4. At the final stage, it is advisable to add vinegar or brine.
5. Next, roll it all up and turn it over and cover it with something warm. When they cool down, move them to a cool room.

Pickled watermelons with mustard

The result of this recipe will exceed all your expectations. The result is a fragrant, tasty winter snack in jars. When preparing the marinade, you should use only rock salt.

Necessary ingredients for canning watermelons in jars:

• A tablespoon of salt;
• Mustard powder - a tablespoon;
• One watermelon;
• A tablespoon of sugar.

Now you need to strictly follow the instructions:

1. First you need to wash the fruit and then cut it into pieces of any shape. Be sure to cut off the green crust, but leave the white one.
2. Next you need to prepare the brine using mustard, salt and sugar.
3. Then put the berries in jars and sprinkle with spices.
4. The jars should be closed with plastic or nylon lids.Leave them in this state at room temperature for three days.
5. Next, the snack is placed in the refrigerator for one day and can be considered ready.

Soaked watermelons with aspirin

This is another good way to pickle watermelons. Aspirin will help prevent the product from exploding and will make the watermelon taste a little sour.

Necessary for brine:

• Lemon - three teaspoons.
• 9 aspirin tablets.
• A little sugar - nine tablespoons
• Table salt - nine tablespoons.

The proportions are based on three kilograms of watermelons.

Cooking:

1. Rinse the watermelon and divide it into parts; before doing this, be sure to remove the green rind. Place it in containers and fill with hot water. Let it sit and after 10 minutes drain the liquid into the pan.
2. All necessary ingredients, excluding aspirin, must be mixed and the brine boiled for about five minutes. While the brine is still boiling, you need to pour it into jars.
3. After this, you need to put three aspirin tablets in the jars. Next, roll them up, turn the lids down and let cool.

Instead of aspirin, you can easily use something else, for example, citric acid, vinegar or vinegar essence.

Marinated watermelons with honey

Necessary ingredients to prepare pickled watermelons in jars for the winter:

• Seven and a half liters of water.
• Watermelon – 8 kg pieces.
• Honey - ten tablespoons.
• Salt and sugar - 5 tablespoons each.
• Salt and sugar - five tablespoons.
• Nine percent vinegar - three hundred milliliters.

Instructions for canning watermelons:

1. Place pre-washed watermelon slices into three-liter jars and pour boiling water over them for eight minutes.
2. Then you need to drain the liquid into another container, fill the jars with new ones, let them stand and drain them again.
3. Heat the marinade, add literally two tablespoons of honey, one tablespoon of sugar, salt and sixty milliliters of vinegar into each jar.

When finished, you need to seal the jars, turn them over, and of course, wrap them up. After the contents have cooled, you can send the container to a cool place. By the way, you can pickle melon using the same principle; there are quite a few recipes for how to do this.