6 best recipes for preparing tomatoes and watermelon for the winter without sterilization

Among housewives, preparations of tomatoes and watermelon for the winter without sterilization are especially popular. There are several ways to prepare such dishes. Each recipe differs in the composition of ingredients, food processing methods, and shelf life. Tomato and watermelon preparations for the winter work well in the decoration of dishes. Any dish will look beautiful and appetizing if you put watermelon slices and tomatoes on top of it.

What makes the dish attractive?

The highlight of the dish is that tomatoes and watermelons go well and complement each other. Due to watermelon pulp, tomatoes become sweet, elastic, and aromatic. Their taste takes on a touch of summer freshness. Watermelon is saturated with the beneficial and tasteful qualities of tomatoes, but does not lose its fibrous consistency.

What side dishes are served with?

In cooking, winter preparations of tomatoes with watermelon pulp are used as an independent snack for side dishes. They will be an ideal complement to meat products, especially lamb kebabs.

Pickles go well with the following side dishes:

• fried potatoes;
• rice;
• buckwheat;
• pasta.

As for alcoholic drinks, winter preparations of tomatoes and watermelons are best served with vodka.

Recipe options and step-by-step cooking instructions

The top best preparations of tomatoes and watermelon for the winter include dishes that, regardless of the composition of the products and the cooking technology, turn out tasty, harmonious and balanced.

Without sterilization

This preparation will be appreciated by those who love savory dishes without sourness.

Ingredients:

• tomatoes – 2 kilograms;
• watermelon pulp – 1.3 kilograms;
• salt – 75 grams;
• sugar – 80 grams;
• garlic cloves – 4 pieces;
• black peppercorns – 10 pieces.

Step-by-step preparation:

1. Chopped garlic, vegetables, and watermelon pulp are placed in layers in disinfected jars.
2. The container with the food is filled with boiling water.
3. After 15 minutes, the vegetable liquid is poured into a saucepan, pepper and spices are added, and brought to a boil.
4. The jars are filled with hot brine and the lids are rolled up.

The finished product is turned upside down for 12 hours.

Salted tomatoes with watermelon

Tomato and watermelon preparations without heat treatment are prepared quickly and simply, which is convenient if you don’t have free time.

Ingredients:

• tomatoes with watermelon slices – 2 kilograms each;
• garlic cloves – 6 pieces;
• cherry leaves - 3 pieces;
• dill greens – 1 bunch;
• basil stem – 4 pieces;
• salt – 150 grams;
• sugar – 40 grams;
• water – 2.4 liters.

Step-by-step preparation:

1. Sterilized jars are filled with herbs, seasonings, tomatoes, and watermelon slices.
2. In a separate bowl, combine water and spices and mix well.
3. Jars of food are filled with cold solution.
4. The container is covered with a nylon lid and sent to a warm place for fermentation.

After 7 days, the resulting white foam is removed from the salt solution. The jars are topped up with fresh water, sealed and placed in a cool place for storage.

Marinated in jars

Such preparations are valued not only for the taste of the products, but also for the quality of the filling. Ingredients:

• tomatoes with watermelon pieces - for two two-liter jars;
• sugar – 45 grams;
• salt – 20 grams;
• apple cider vinegar – 1 tablespoon;
• water – 2 liters.

Step-by-step preparation:

1. Sterilized jars are filled in rows with watermelon slices and tomatoes.
2. In a bowl, combine water, spices, and vinegar and heat to 100 °C.
3. The container with the food is filled with hot marinade.

The jars are rolled up with lids, turned over and wrapped in warm material.

With citric acid

Unlike vinegar, dishes with citric acid have a milder taste.

Ingredients for one three-liter jar:

• tomatoes and watermelons - at your discretion;
• sugar – 40 grams;
• salt – 25 grams;
• citric acid – 5 grams;
• garlic – 6 cloves;
• celery – 5 sprigs.

Recipe:

1. Sterilized jars are filled with herbs, vegetables, and watermelon slices.
2. The food container is filled with boiling water and covered with a metal lid.
3. After 10 minutes, the water is poured into the pan.
4. The vegetable liquid is brought to a boil and poured back into the jars.
5. The procedure with water is repeated 3 times.
6. Salt and sugar are added to the liquid drained for the third time.
7. The mixture is brought to a boil.
8. Hot brine is first poured into jars of food, then citric acid is added.

The containers are sealed with metal lids and placed upside down under fabric.

Canned with mustard

Seasoning made from mustard seeds gives dishes a pleasant aroma, piquant taste and spiciness.

Ingredients:

• tomatoes with watermelon pulp - 3 kilograms each;
• salt – 35 grams;
• sugar – 60 grams;
• vinegar 70% - 3 tablespoons;
• mustard – 12 grams;
• spices - optional.

Recipe:

1. Sterilized jars are filled to the top with spices and products.
2. The container with vegetables is poured with boiling water.
3. After 10 minutes, pour the water back into the pan, add sugar and salt.
4. The mixture is brought to a boil.
5. Garlic is placed on top of the food and mustard is added.
6. First, pour the solution into the jars, then vinegar.

The containers are quickly rolled up with metal lids, turned over and wrapped.

With watermelon, tomatoes and cucumber

This recipe is suitable in cases where the purchased watermelon turned out to be unripe, and the beds are overloaded with tomatoes and cucumbers.

Ingredients:

• watermelon, tomatoes, cucumbers - in equal proportions;
• vinegar 70% – 1 teaspoon;
• greens - to taste;
• garlic cloves – 3 pieces;
• laurel leaves – 2 pieces;
• peppercorns 3-5 pieces;
• salt – 50 grams;
• sugar – 80 grams.

Step-by-step preparation:

1. A sterilized glass container is filled with spices, herbs, vegetables and watermelon.
2. Containers with food are doused with boiling water 2 times.
3. After draining the water, add sugar and salt to the top of the vegetables.
4. Fill the jars with boiling water and add vinegar.

The finished products are rolled up with lids and kept under a cloth until cool.

Conditions and duration of storage of blanks

Tomato and watermelon dishes are stored for the winter in a well-ventilated, dark room with a relative humidity of 75%.

Storage temperature:

• non-sterilized products – 0…+12 degrees;
• canned products – 0…+20 degrees.

When these conditions are met, unsterilized tomato and watermelon pickles do not lose their nutritional value for a year from the date of production.

Canned products are stored for 3 years.