The best recipes for quick preparation of salted watermelons for the winter, with and without sterilization

Watermelon season is coming soon. Both adults and children love this delicacy. The main feature is that you can eat it in unlimited quantities and not worry about your figure. Many people are accustomed to eating berries only raw, without pre-processing. But there are many options for how to serve this delicacy. For example, you can cook salted watermelon. This extraordinary dish is very easy to prepare. We'll look at the secrets of cooking below.

Pickled and salted watermelons, harm and benefits for the body

This is a juicy berry that is boiled, salted, pickled and fermented. It has been proven that fresh pulp has fewer calories than salted pulp.

The composition of pickling includes the following beneficial substances:

• copper;
• cobalt;
• molybdenum;
• chlorine;
• zinc;
• sulfur.

The calorie content of the processed pulp is 59 kilocalories per 100 grams. This is a dietary product that is included in the diet.

The berry consists of water and therefore has a diuretic effect. It should be included in the daily diet of people who have problems with the urinary and cardiovascular systems.

Canned berries can strengthen the body. It has a stimulating effect on intestinal motility. Removes excess bad cholesterol from the body.

Features of salting watermelon

To date canned watermelon - an exotic type of seaming. In ancient times, it was salted in huge quantities, more than tomatoes and cucumbers. Nowadays, this method is half forgotten.

The berry appeared in Rus' in the 9th century. But the church forbade consuming it raw. Since these times, people began to look for methods for processing it.

In the bank

Salting is done in 3 liter jars. Fruits must be selected small in size. The ideal option is berries weighing no more than three kilograms. Cut into small slices so that they fit into the neck and can be stacked compactly.

Before salting, disinfect jars and lids to remove bacteria and germs.

In a saucepan

Select glass containers or those coated with enamel. Never use aluminum cookware. Thanks to the large volume, the slices can be made larger.

In a barrel

Before proceeding to salting, it is necessary to process the wooden barrels. Depending on the volume, watermelons can be fermented whole. The brine should completely cover the pulp. If exposed to air, the product may deteriorate.

In a bucket

Enameled and plastic buckets (plastic for storing food) are suitable for pickling. Rinse the bucket and dry it.

Choosing the right watermelon

Initially, you need to choose the right watermelon for pickling. The taste and quality of the product will depend on this. One poorly chosen berry can ruin all the others.

Steps for choosing a watermelon:

1. The berry should be quite ripe. Overripe fruits with loose pulp will acquire an unpleasant taste during the pickling process.
2. For salting, it is necessary to select thin-skinned specimens.
3. Salting should be done at the end of September; it is during this period that the optimal temperature for fermentation can be achieved.
4. Before starting cooking, cut the watermelon. The pulp should be pink and firm. Sugar fruits are best consumed raw.

We prepare and sterilize containers

Before cooking, you should prepare the container. Glass jars must be sterilized in one of the following ways:

1. Boil immersed in boiling water for 10 minutes.
2. Use a special device for sterilizing jars with steam.
3. Place in a preheated oven for 5 minutes.
4. Use a microwave.

The barrels must be thoroughly washed, scalded with boiling water and dried, covered with a towel.

Wash the buckets and pots well and keep them on gas until completely dry.Leave over steam for some time.

Basic recipes for preparing berries

There are a large number of salting methods. Let's look at the most common ones.

The classic way to pickle watermelons for the winter in jars

List of products:

• berry - 1 kilogram;
• water - 500 milliliters;
• vinegar 6% - 30 milliliters;
• salt - 1.5 teaspoons;
• sugar - 2 tablespoons.

Preparation of salted watermelons:

1. Prepare the marinade for pickling: boil water, pour in vinegar, salt and sugar. Boil the brine for 20 minutes.
2. While the marinade is boiling, prepare the pulp. Rinse and dry with a towel to remove moisture.
3. Select the required size of pieces depending on the container in which the salting will be carried out.
4. Place the pieces in a sterilized container.
5. Strain the prepared brine. Pour hot into jars.
6. Cover with a lid and place a container of boiling water for 20 minutes. Make sure that water does not get into the jar.
7. Seal tightly. Turn over and cover with a blanket until completely cool.
8. When the jars with the blanks have cooled, put them into storage.

Pickled with mustard

Watermelon and mustard are the most ideal combination for sourdough. Thanks to natural fermentation, the berry will turn out tasty and crispy.

The following products will be required:

• watermelon - 1 piece;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• mustard - 1 tablespoon.

Cooking method:

1. Divide the watermelon crosswise into circles. Divide the circles into segments. Cut off the top layer of green peel. Leave the white one, it turns out very tasty.
2. To obtain a pickling mixture, mix all ingredients. This mixture is per one three-liter jar.
3. Fold the pieces, sprinkling them with the mixture.
4. Cover with clean plastic lids and keep warm for three days. During this time, the berry will give juice.
5. Leave it in the cold for two days, and you can take a sample.
6. Storage is allowed in the cellar for 4 months.

With sauerkraut

You can salt the pulp together with sauerkraut. This will allow the watermelons to ferment faster.

Ingredients:

• watermelon - 3 kilograms;
• cabbage - 1 kilogram;
• salt - 2 tablespoons;
• carrots - 200 grams;
• seasonings and spices to taste.

Preparation:

1. Chop cabbage and carrots.
2. Mix with salt.
3. Remove skins and seeds from the berries.
4. Place in a container in layers.
5. Top with cabbage.
6. Press lightly with your hand to remove air. Place in the refrigerator.
7. Eat after 5 days.

Has a short shelf life.

Whole pickled watermelons in a barrel

Fermentation is carried out by any means, guided by personal preferences. Traditionally, only salt is used.

To ferment, you need to take prepared barrels, put watermelons in them and fill them with salt water. Place pressure on top. Leave in a warm place for 2 days. Then lower it into the cellar. Consume after 20 days.

Pickling in ceramic barrels

Salting in ceramic barrels should be carried out in a similar way. It is convenient to store such containers in the refrigerator.

Fermented in a barrel with spices

Watermelon is a versatile food that can be made sweet, salty and spicy.

The following spices can be used:

• ginger;
• coriander;
• currant leaves;
• horseradish;
• garlic;
• allspice and chili.

Pickled in watermelon juice

To prepare you will need:

• watermelons - 5 kilograms;
• pulp - 2.5 kilograms;
• salt - 50 grams.

Preparation:

1. Choose a container of suitable size.It is better to use a plastic or enamel bucket.
2. Grind the pulp with a blender, you can squeeze out the juice.
3. Add salt and stir well.
4. Lay in layers, pour over juice.
5. Pour the remaining juice on top.
6. Maintain at a temperature of +3 for one week.

Recipe with honey

Ingredients:

• bee honey - 3 tablespoons;
• salt - 1 tablespoon;
• vinegar - 60 milliliters;
• cherry leaves - 10 pieces;

Cooking method:

1. Prepare the container and berries.
2. Cover the bottom of the jar with leaves and fill with pieces of watermelon.
3. Heat water and make marinade.
4. Cool it, and only then pour it into containers.
5. Keep refrigerated.

With garlic

Products:

• watermelon - 1 piece;
• garlic - 4 cloves;
• vinegar - 70 milliliters;
• sugar - 70 grams;
• salt - 45 grams.

Preparation:

1. Cut into pieces, peel.
2. Place in containers, sprinkle with garlic and add boiling water.
3. Repeat twice.
4. Before the last pour, add the remaining ingredients to boiling water.
5. Roll up.

With cloves

Products:

• watermelon - 1 piece;
• vinegar - 80 milliliters;
• sugar - 2 tablespoons;
• salt - 50 grams.
• carnation - 3 inflorescences.

Preparation:

1. Prepare the berries as discussed above.
2. Add salt and sugar to boiling water and pour into the jars. Sterilize in boiling water for 20 minutes.
3. Add cloves, vinegar to each jar and roll up.

With grapes

Products:

• watermelon - 1 kilogram;
• grapes - 0.5 kilograms;
• water - 700 milliliters;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• vinegar essence - 1 tablespoon;
• spices to taste.

Preparation:

1. Place the pulp in jars, layering with grapes.
2. Pour boiling water over and let stand for 10 minutes.
3. Repeat the procedure.
4. Remove the water and add spices, distribute the marinade evenly and roll up.

Without sterilization

For a three-liter jar you will need:

• salt - 1 tablespoon;
• sugar - 3 tablespoons;
• aspirin tablets - 2 pieces;
• lemon - 2 pieces.

Cooking technology:

1. Place acetylsalicylic acid, salt and sugar in jars.
2. Place the chopped berries.
3. Pour boiling water over and roll up immediately.

Watermelon, marinated in pieces

Step-by-step recipe for making pickled watermelon in pieces.

Products:

• watermelon - 1 piece;
• garlic, dill, pepper;
• salt - 2 tablespoons per liter of water.

Cooking method:

1. Cut the berries into pieces and peel them.
2. Place all the spices on the bottom.
3. Place watermelon pieces in a circle.
4. To prepare the brine: for 5 kilograms of pulp, 3 liters of water and 3 tablespoons of salt.
5. Pour into jars and cover loosely to allow gas to escape.
6. After three days, when the brine has become cloudy, put it in the refrigerator.
7. The sample can be taken after three days.

Quick pickling recipe

Let's look at the simplest pickling recipe.

Ingredients:

• watermelon - 1 piece;
• salt - 100 grams;
• water - 1 liter.

Cooking method:

1. Peel the berries and cut into cubes.
2. Pour into jars.
3. Prepare the brine: boil water and add salt.
4. Fill jars with marinade.
5. Leave in a warm place for three days.
6. Then store in the refrigerator.

Storage rules

Hermetically sealed and sterilized jars can be stored at room temperature away from heating devices. Better hold workpieces in well-ventilated and dry areas.

Store salted and pickled preparations in the basement or refrigerator for six months. The temperature should not exceed 5 degrees.