Marinated watermelons for the winter. Watermelons for the winter in jars: simple recipes with photos of pickled, salty and sweet watermelons in jars

The recipe for pickled watermelons is very specific and not for everyone, because not everyone likes salted watermelons. But I can’t imagine how you can survive the winter without canned watermelons. A proven recipe, from my grandmother, a master of rolling and twisting for the winter. The entire process of seaming watermelons for the winter should not be disrupted, since the jars may then swell and all the work will be in vain.

For 1 watermelon of 10 kg you will need 8 2-liter jars and about 8 liters of water for brine.

Ingredients:

• 1 large watermelon for about 10 kg.

To prepare 1 liter. brine:

• 1 tbsp. salt;
• 1.5 tbsp. Sahara;
• 1 tsp ascorbic or citric acid.

Spices per 1 2-liter jar:

• 2 sprigs of celery;
• 6 cloves of garlic;
• 4 black peppercorns;
• 2 peas of allspice;
• 2-3 dill inflorescences.

Pickled watermelon recipe

1. Wash the jars very carefully. At the bottom of each we place 2 sprigs of celery, 4 black peas and 2 allspice peas. We take half the garlic, that is, 3 cloves, cut it into several parts and also throw it into the bottom of the jar.

2. We fill the pots with water at the rate of approximately 1.3 liters of water per 1 2-liter bottle. It is very important to remember the capacity of the pans you use. Initially, we take more water, the remaining boiled water and later the brine from it is better to leave in the pan, than then, if there is a shortage of water, boil it separately, violating the proportions of the brine. Place the pots of water on high heat.

3. Wash and cut the watermelon as in the photo. You should get such narrow triangles that they would fit into the neck of the jar. If necessary, cut off pieces of crust.

4. Place the chopped watermelon vertically in jars. The watermelon pieces should fit snugly against each other.

5. By this time the water should already boil. Fill the jars with watermelons with boiling water to the very top. Cover with lids and leave for 30-40 minutes.

6. Pour the water back into the pan. Place 3 cloves of garlic on top of the jars.

7. Sterilize the lids for the jars. Place them in a small saucepan with water and boil.

8. Prepare brine from water drained from watermelons. Add 1 liter. water 1.5 tbsp. sugar, 1 tbsp. salt and 1 tsp. ascorbic acid.

9. Bring to a boil and first fill 1 jar with boiling brine to the very top.

10. Immediately cover the jar with a lid and roll it up.

We do the same with the rest of the bottles, and it’s convenient to ask someone to help you: fill the bottle with boiling water, cover it with a hot sterilized lid, roll it up, turn it over and take it to a warm place. You also need to listen to how well the bottle is rolled up and whether the cap is leaking air. We place the rolled up jars on a blanket with the lid down, close to each other. Wrap it well and leave it in a blanket for a day. Important! Only rolled up pickled watermelons should be kept in a warm place without drafts. After a day, you can turn them back over and remove the blanket. Check the jars periodically for another week to ensure they do not explode. If the lids begin to swell, it means that the sealing process has been disrupted in some way. The brine should be drained from the bottles and digested a couple of times before rolling up.

Have a delicious and warm winter! 🙂

Almost everyone loves sweet watermelons, incredibly juicy and sugary inside. Some housewives even manage to stock up on delicious pickled watermelons for the winter, which decorate family feasts on frosty evenings.

Depending on preference, pickled watermelon can be made sweet or salty with a slight sourness. There are quite a few options for preparing melons; let’s look at some of the most popular recipes. Pickled watermelons in jars for the winter are delicious and always on hand at any moment.

Our readers often ask the question, how is it possible, or mushrooms. You can find all these and other recipes on our website.

How to pickle watermelon for the winter? Let's figure it out. This is the most common recipe for pickling watermelons with a sweetish flavor. A very appetizing roll with a rich taste and pleasant aroma.

Necessary products for a three-liter container:

• 1 medium watermelon;
• 2 sprigs of fresh parsley;
• 50 ml regular vinegar;
• 3-5 garlic cloves;
• 3 tbsp. sugar;
• 4 leaves each of cherry, oak and black currant;
• 1 tbsp. salts.

How to pickle watermelons in jars recipe:

1. Wash the jar thoroughly with soda, rinse under running water, and steam for sterility. Hot steam will kill all pathogenic microorganisms.
2. Wash the watermelon and cut into medium triangular pieces about two centimeters thick. The larger the fruit, the more pieces we will get.
3. We place spices on the bottom of the jar, then tightly lay triangular slices in layers.
4. Pour the contents with one and a half liters of boiling water. Leave the workpiece to cool for 35-40 minutes. If you can preserve melons in liter jars, then cooling will take much less time (a liter jar needs 0.5 liters of water).
5. After cooling, drain the water. It is convenient to use a nylon cover with slots. Place the pan with the syrup on the fire to boil again.
6. Fill the jars with hot liquid a second time and leave to cool again for the same amount of time.
7. Drain the cold syrup and boil it a third time. Add spices and vinegar to the water. Boil the marinade, pour in the preparation, and seal the container with sterile tin lids.
8. We put the jars upside down, cover them warmly, and leave them like that for a couple of days, i.e. We subject it to so-called cold sterilization.
9. We store the workpiece in the pantry or basement.

Recipe for pickled watermelons in jars for the winter

This harvesting method is distinguished by the absence of peel on watermelon slices. This allows you to fit more product into the jar. In addition, eating such a dish is much more convenient. The snack can be eaten just like that, or can be used to prepare snack canapés or sandwiches.

Necessary products (for a three-liter container):

• 1 ripe melon berry;
• 75 gr. white sugar;
• 60 ml ordinary vinegar (9%);
• 1500 ml filtered water;
• 25 gr. table salt.

How to pickle watermelons in jars for the winter:

1. Wash the fruit thoroughly with a brush to remove all dirt and soil particles. Wipe it with napkins and remove the peel.
2. Cut the resulting pulp into arbitrary medium pieces so that they fit in the jar. If possible, remove all the seeds so that they do not interfere with enjoying the snack.
3. Place the main ingredient in a sterile jar.
4. Separately prepare the marinade filling. Add boiling water with salt and sugar, simmer the marinade for a couple of minutes until the spices dissolve.
5. Fill the container with the filling, wrap it up, and heat the fruit for 5-6 minutes. Then drain the liquid back. After bringing the marinade to a boil, pour the watermelon again. We repeat a similar process again. When we boil the marinade again, pour in table vinegar, fill the contents to the very top of the jar, and cover the neck with the lids.
6. Place the container in a pan with warm water, the level of which should reach up to the hanger of the jar. We sterilize the workpiece for half an hour and roll it up. Cool in an inverted position, covering with a warm blanket.
7. We store the seaming in the basement so that it is dark and cool.

Pickled watermelons in liter jars with citric acid

Melons pickled for the winter with citric acid are considered the safest harvesting method, because... Watermelons are a rather “unpredictable” raw material for seaming. Sweet and salty slices can be served as an independent snack or added to various salads. Pickling watermelons in jars is very easy, and the result is amazing!

Necessary products (for 2 liter jars):

• 1 large watermelon;
• 2 dill inflorescences;
• 2-3 leaves of horseradish;
• 1 tsp citric acid (1/2 teaspoon per 1 liter);

For 1 liter of marinade filling you need:

• 1.5 tbsp. table salt;
• 2 bay leaves;
• 2 tbsp. sugar;
• 5 pieces. pepper

Marinating watermelons in jars for the winter recipe:

1. Wash the watermelon thoroughly and cut into pieces. We select the size of the pieces so that they fit in the jar.
2. Place clean horseradish leaves and dill caps on the bottom of sterile jars.
3. Cut the peel off the watermelon slices. Place the pieces tightly into jars.
4. The required amount of marinade depends on the size of the pieces and packing density. To accurately determine the displacement, fill the jar of watermelon with cold water to the very top. Then pour the water into a clean saucepan.
5. For each liter of water add 1.5 tbsp. salt and 2 tbsp. sugar. Bring the marinade mixture to a boil, adding peppercorns and bay leaves in the process.
6. Fill the contents of the jars with hot marinade filling, cover with lids, and set to sterilize for 20 minutes.
7. Before sealing the lids, pour lemon into each jar: 1/2 teaspoon for a liter jar, 1 teaspoon for a three-liter jar.
8. We place the sealed container upside down, wrap it warmly, wait for the twist to cool completely, without changing the position of the cans.

Marinating watermelon for the winter

A rather unusual and less common recipe for preparing melons for the winter. However, despite this, the snack turns out very tasty and aromatic.

Products:

• 1 melon berry (3 kg);
• 3 tbsp. honey;
• 1 tbsp. non-iodized salt;
• 1 tbsp. sugar;
• 12-14 leaves of black currant and cherry;
• 60 ml regular vinegar;
• 1500 ml of clean drinking water.

How to pickle watermelons in jars for the winter:

1. It is better to use liter jars for pickling. Wash the glass container thoroughly with soda, rinse it, and sterilize it over hot steam.
2. Cut the washed berries into small slices and remove most of the seeds. If desired, you can cut off the peel. Place the watermelon tightly in a sterile container.
3. Fill a suitable container with water and boil it.
4. Fill the jars with hot water and leave to warm up for 10 minutes.
5. Drain the water and, after boiling again, pour it into jars and hold for 5 minutes.
6. Pour out the water again, add spices, honey and spices. Boil the marinade mixture.
7. For the third time, fill the watermelons with hot brine and roll them up with tin lids. Cool the preserved food by turning it upside down and wrapping it warmly.

Marinated watermelons with tomatoes and mustard

Watermelons, just like tomatoes prepared according to this recipe, have a very rich, bright taste and aroma. The appetizer turns out sour with a spicy note.

Required Products:

• 2-3 kg of tomatoes;
• 3 tsp. powdered mustard;
• 2-3 kg of ripe watermelon;
• 3 des.l. garlic (1 des. liters of chopped garlic per three-liter jar);
• 9 bay leaves (3 pieces each);
• 1 tbsp. dill seeds;
• 30 pieces of black pepper (10 peas each);
• 1.5 tbsp. non-iodized salt per liter of water;
• 3 tbsp. vinegar essence;
• 3 tbsp. sugar.

Cooking instructions:

1. Rinse watermelon and tomatoes in clean water. Leave the tomatoes whole (it is better to use small fruits with a thick skin). Cut the watermelon into large cubes or whatever you like. So that they fit into the neck of the jar.
2. Peel the garlic, grate it on a fine grater, turning it into a paste.
3. Wash the seaming jars well and sterilize them.
4. First, put peppercorns and bay leaves into each jar.
5. Now, alternating layers, fill the jar with the main ingredients.
6. Bring some water to a boil in a saucepan and pour boiling water over the jars of vegetables. After 10 minutes, drain the liquid and boil again, adding dill seeds, sugar and salt.
7. Add mustard powder, grated garlic, vinegar to each jar. Pour boiling marinade mixture over everything, screw on the lids, and cool under a blanket.

Marinated watermelons with aspirin

Aspirin tablets are often added to winter preparations, which act as a reliable preservative. This twist does not need to be further sterilized. So pickled watermelons with aspirin will be properly stored without any force majeure.

Required Products:

• 1 watermelon (10-12 kg);
• 3 tsp citric acid;
• 3-5 tbsp. sugar;
• 9 tbsp. rock salt;
• 9 aspirin tablets.

Delicious pickled watermelons in jars:

1. First, prepare the jars: wash, rinse, and sterilize over hot steam for a quarter of an hour.
2. Cut the cleanly washed watermelon into slices, cut off the peel, leaving a little of the white part so that the pieces keep their shape. It is better to remove most of the seeds.
3. Place watermelon slices in jars and fill them with boiling water. We warm the fruits for about 10 minutes, pour the water back, and put it on the stove.
4. In each three-liter jar we put 3 aspirin tablets, 1 tsp. citric acid, salt and sugar. Depending on your preference, you can add more or a little less sugar.
5. Refill the contents of the jar with boiling water and immediately seal the jars with tin lids.
6. Turn the canned food upside down, wrap it warmly and leave it like that until completely cooled.
   You can enjoy watermelons from a jar within a month, when they are thoroughly marinated.

Such winter preparations from striped berries are quite unusual, because... They have a very specific and original taste. But despite this, the snack will very quickly find its fans among your family members. Bon appetit everyone!

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 a delicious dessert, not everyone knows that this fruit contains vitamins, microelements, calcium salts, magnesium, iron and others useful material 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 that must be followed 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 in running water, remove 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, acetic acid and table salt into a liter of boiling water, 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 into 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, pour boiling brine over it 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, add citric acid and pour it into a jar with sliced ​​watermelon. Quickly seal the jar with a sterilized lid.

Experienced housewives They use different recipes for marinating and salting watermelons, each with 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!

Which gives sweetness and moisture in summer. It is very rich in vitamins, microelements and other substances beneficial to humans. But what to do if winter has come, and you can’t live without these berries? In this article we will tell you how to properly prepare pickles in jars for the winter so that they turn out tasty and healthy.

Watermelon as a snack

Canned berries are not as salty as canned berries; the brine in them is sweeter. Aspirin, citric acid and vinegar are used as a preservative in such marinades.

Various preparations for the winter are made from this berry:

• marinate;
• canned;
• soak;
• salt;
• prepare jam and confiture.

How to choose a product

For pickling it must be intact, small and slightly unripe. If you choose the wrong berry, the product will turn out jelly-like. The ideal weight of an object is 2 kilograms.

Cracks on its surface may indicate that the fruit is overripe. Also, you should not buy specimens that have dark spots or dents, as they will not be suitable for blanks.

The taste of the zakatka will be hopelessly spoiled if even a piece of such fruit gets into the zakatka.

Important! It is better to use berries with pink rather than red flesh for pickling. Fruits with a crumbly sugar center are not suitable. It is best to choose berries with a thin crust.

Recipe for cooking with sterilization

Canning can be done using two methods - with and without sterilization. The first seaming method takes a little longer. Let's look at the classic recipe for canning with sterilization in a jar.

Ingredients

To seam the berries you will need:

• jars (you can take three-liter ones, you can take liter ones, it’s convenient for the housewife);
• covers.

The recipe is designed for 1.5-2 kg of product, so for rolling you need to take the following products:

• 1.5-2 kg of ripe watermelons;
• 70 ml 9% vinegar;
• liter of water;
• one and a half tablespoons of salt;
• three tablespoons of sugar.

Step-by-step instruction

In order to pickle berries, you need:

1. Pour a liter of water into a saucepan.
2. Add salt, sugar and bring to a boil.
3. Boil for 10-15 minutes.
4. Add 70 ml of vinegar and stir.
5. Wash and dry the berries.
6. Cut into slices (so that they can be conveniently placed in jars).
7. Fill jars with fruits with hot brine.
8. Close the containers with lids and sterilize for 20 minutes.
9. Then take them out and roll them up.
10. Turn it upside down and wrap it in a warm blanket.
11. After the jars have cooled, transfer them to storage areas for seaming.

Without sterilization

These fruits can be rolled up for the winter without sterilization. This preparation method is easy and fast. Let's look at the option of canned watermelons without sterilization.

Grocery list

In order to preserve watermelons without sterilization, you need to take:

• three-liter jars;
• seaming caps;
• boiling water.

To seal them, per one three-liter jar you need to take the following ingredients:

• The product should only be taken when it is ripe. Green watermelon will not taste good.
• Three tablespoons of sugar.
• One tablespoon of salt.
• 2 tablets of aspirin (acetylsalicylic acid).
• Slice, peeled.
• As spices you can add cloves, cinnamon, allspice and. Fans of a piquant taste can add spicy red at the rate of one pod per roll.

Preparation

For seaming, you can take both thin-skinned and thick-skinned berries. Preparing such a roll is very simple:

This method of salting watermelons in jars without sterilization allows you to reduce the seaming time and simplify it.

Did you know? In 1981, in Zantsuji, Japan, a farmer developed a square watermelon for more compact storage.

Rules for storing workpieces

Pickled berries last longer, but, in principle, homemade pickled products should not be stored for more than one and a half years. You most likely will not be able to preserve salted berries until spring.

This is due not so much to storage conditions, but to the fact that the preparations will be eaten before a limited period. To pickle these berries, use a refrigerator or

Watermelon is an excellent diuretic. This property has long been used to treat colitis and kidney diseases. The fruit is useful for the prevention of sclerosis, arthritis, gout, as a blood-forming agent. How to pickle watermelons in jars for the winter? It is difficult to preserve it fresh, since this berry can quickly overripe and ferment as a result. However, there are methods for preserving the product. Below you will learn the rules for choosing berries for pickling and pickling, and the best recipes for winter preparations.

How to choose the right watermelon for harvesting for the winter

For pickling, it is recommended to choose slightly unripe, not too large, undamaged, healthy fruits. Each berry should not weigh more than two kilograms. If there are cracks on the surface of the peel, this indicates that the fruit is overripe. In this case, it may spoil during canning in jars. In addition, when choosing, you should make sure that there are no unnatural, dark spots or dents on the surface. Remember that one bad fruit can spoil other good ones in the same container.

To pickle watermelons in jars for the winter, fruits with pink flesh are suitable, but crumbly sugar options are not suitable. Choose thin-skinned berries grown without nitrates. Before pickling, you should wash the fruits. Puncture the crust no more than ten times so that the puncture sites are located symmetrically. However, some recipes do not use piercing. The marinade should cover the product completely. The salt chosen is not iodized.

The best step-by-step recipes for pickling watermelons in jars with photos

You can pickle and salt watermelons in jars for the winter either whole or in sliced ​​form. In the latter option, if the crust is thick, it must be cut off, while the thin crust is left in most cases. The composition of the marinade can be very different: the fruits can be supplemented with garlic, salt, sugar, honey, herbs, aspirin, citric acid, vinegar, horseradish, celery, cherry and currant leaves. Depending on the chosen composition, the taste of the product changes: it can be sweet, sweet-sour, spicy-sweet.

With vinegar

The first method for pickling watermelons is classic. You can trim or leave the crust in this recipe. The fruits are piquant, juicy and ideal as a snack on any table. Required components:

• salt – 1.5 tbsp. l.;
• sugar – 3 tbsp. l.;
• water – 1 l;
• vinegar – 70 ml;
• watermelons – 1.5 kg.

Step-by-step master class on salting using the classic method:

• We prepare an enamel pan without chips or cracks. Pour in water, add salt and sugar. Place on the fire and after boiling, boil for 15 minutes. Strain the filling, add vinegar, stir.
• Cut the fruit into medium-sized pieces, put it inside a three-liter jar, and fill it with hot brine.
• Cover the workpiece with a lid, pasteurize for 20 minutes, and roll up. Turn the jars upside down and cover them with a blanket. When the preservation has cooled, we put it in the basement or pantry for storage.

With garlic

The next way to pickle fruits for the winter is to preserve them with garlic. For this recipe, choose ripe, juicy berries. Garlic adds a piquant taste and pleasant aroma to the preparation. If you wish, you can diversify the recipe with your favorite spices to taste. Required ingredients:

• salt – 50 g;
• sugar – 80 g;
• table vinegar – 80 ml;
• garlic – 1 clove;
• watermelon – 1.5-2 kg.

Step by step recipe:

• Cut the fruit into small slices. We cut off the peel from it, transfer the berry inside a three-liter jar without compacting it.
• Add one peeled clove of garlic and pour in boiling water. Leave for a few minutes, drain the water inside the enamel pan.
• Boil water, pour the workpiece again. After a few minutes, pour the water into the pan, add sugar and salt. After boiling, pour in vinegar, remove from heat, and pour marinade into the preserves.
• We seal the jars with lids, turn them over until they cool, and then put them in a cool, dark place for storage.

Without sterilization

According to this recipe, the berry turns out juicy, sweet, with a pleasant aroma of spices. This appetizer is a great alternative to pickled cucumbers and tomatoes. The recipe uses vinegar, but if you don't have it on hand, you can substitute citric acid. This will prevent explosion and damage to the preservation. Required components:

• water – 1.5 l;
• watermelon – 2 kg;
• sugar – 2 tbsp. l.;
• celery – 1 sprig;
• bay leaf – 4 pcs.;
• black pepper – 8 peas;
• garlic – 4 cloves;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar essence - 1 tbsp. l.

Step-by-step instructions:

• We wash the jars thoroughly using baking soda. Pour boiling water over the lids.
• We wash the fruits, cut off the tails, and cut into medium-sized slices. If desired, cut off the peel.
• Place garlic, celery, black pepper, and bay leaf at the bottom of the jar. Place berry slices on top. Add another stalk of celery.
• Fill the jars with boiling water and leave covered for 20 minutes. Pour water into an enamel pan, add salt and sugar. Boil for a couple of minutes. Fill the preparation with vinegar and brine.
• We roll up the jars, turn them over and wrap them in a blanket. After complete cooling, put it into storage.

With mustard in liter jars

This recipe makes a fragrant, spicy and very tasty snack. It’s very easy to prepare, and all the ingredients are affordable. It is necessary to use non-iodized rock salt. Berry and mustard go together very well. Required ingredients:

• salt – 1 tbsp. l.:
• mustard powder – 1 tbsp. l.;
• watermelon – 1 pc.;
• sugar – 1 tbsp. l.

Step-by-step instructions on how to pickle pickled watermelons for the winter in liter jars:

• We wash the fruit and cut it into slices of any size. Cut off the thin green crust and leave the white part.
• Mix mustard, salt, sugar.
• Place the berries inside the jar, sprinkling them with a mixture of spices.
• Cover the jars with plastic or nylon lids and leave for three days at room temperature.
• We put the preparation in the refrigerator for a day. After the specified time, the snack is ready. It can be stored in the refrigerator until the New Year.

Cold method with aspirin

The next method for pickling watermelons in jars for the winter is with the addition of aspirin. This tablet prevents the preparation from exploding, since it acts as a preservative. The pieces come out spicy, sweet and sour. If you wish, you can diversify the preparation with herbs and garlic. Required components:

• citric acid – 3 tsp;
• aspirin – 9 tablets;
• sugar – 6 tbsp. l.;
• watermelon – 10 kg;
• salt – 9 tbsp. l.

Step-by-step instructions on how to pickle watermelons for the winter:

• We sterilize the jars and boil the lids.
• We wash the fruit and cut it into slices. Cut off the thin green rind and cut into slices. Place inside the jar and fill with boiling water. Cover with lids and let steep.
• Drain the water, add to one three-liter jar a teaspoon of citric acid, three aspirin tablets, two tbsp. l. sugar, three tbsp. l. salt.
• Fill the jars with boiling water and roll them up. Place it neck down and wrap it up. After cooling, we send it for storage.

Pieces with horseradish

This recipe for spicy-sweet preserved horseradish will add variety to a monotonous winter menu. The savory preparation perfectly complements hot, hearty dishes. Horseradish adds a slight spice to the preservation. Required components:

• watermelon – 2 kg;
• vinegar 9% – 50 ml;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• currant leaves – 3 pcs.;
• dill umbrellas – 2 pcs.;
• garlic – 1 clove;
• black peppercorns – 4 pcs.;
• bay leaf – 2 pcs.;
• honey - 1 tbsp. l.;
• horseradish - 2 leaves.

Step-by-step master class on how to pickle watermelons with horseradish for the winter:

• Wash fruits and greens thoroughly with water.
• Grease the inside of the jar with honey. Cut the berries into pieces and place them inside the jar. Layer the layers of the fruit with garlic, cut into thin slices, chopped horseradish leaves, dill, currant leaves, and black pepper.
• Bring water with sugar and salt to a boil. Fill the jars. Drain the brine, boil again, add vinegar, pour in the preserved food.
• We roll up the workpiece, turn it upside down, and after cooling, put it in storage.

Watermelons marinated with honey in three-liter jars

Watermelons marinated with honey for the winter are a very interesting way to preserve berries. This appetizer goes great with meat and potato dishes. In addition, conservation stimulates the gastrointestinal tract and removes cholesterol from the body. Required ingredients:

• water – 7.5 l;
• watermelon – 8 kg;
• honey – 10 tbsp. l.;
• salt – 5 tbsp. l.;
• sugar – 5 tbsp. l.;
• vinegar 9% – 300 ml.

Step-by-step recipe on how to preserve watermelons with honey for the winter:

• Wash and sterilize jars and lids.
• We wash the fruit, cut it into slices, put it inside three-liter jars, and pour boiling water for 8 minutes.
• Drain the water inside the enamel pan. Pour fresh boiling water over the fruits and leave for five minutes. Drain again into the same pan.
• Put the marinade on the fire. Inside each jar add two tablespoons of honey, a tablespoon of sugar and salt, and 60 ml of vinegar. Pour in boiling marinade.
• It is necessary to close the workpiece, turn it upside down, and wrap it up. After cooling, put it in storage.

Video

In the territory of the former USSR, one of the favorite winter snacks was pickled watermelons, which both children and adults loved to crunch on. You can eat them pickled, soaked, fermented along with apples, cabbage, various spices, herbs, and herbs. This preparation will decorate and add variety to any table. All useful substances are preserved as much as possible in soaked berries.

According to reviews, soaked and pickled fruits help after alcohol intoxication. In addition, they saturate the body with vitamins and minerals, benefiting the body. Opening such a preserve, you immediately remember warm summer days. If you cut off the crusts, you can make delicious amber jam from them. Despite the fact that it is customary to pickle berries in barrels or buckets, many recipes can easily be adapted for canning in a jar. Watch the videos below to learn how to do this.

Salting watermelon without rind, like in a barrel

How to salt watermelons without vinegar with citric acid

How to roll salted watermelons into jars