Recipe for pickled watermelons in liter jars. Pickled watermelon is the most delicious recipe. Recipes for marinating watermelon without spices for the winter

Wash the watermelon well.

Wash the jars and sterilize. I usually sterilize jars like this: I pour water into the pan, put a special circle on top for sterilization and send the pan to the fire, when the water boils, put the jar on the circle with the neck down so that the jar does not touch the boiling water, reduce the heat to a minimum and sterilize the jar over steam within 3-5 minutes.

In a separate saucepan, boil the lids: in a saucepan with boiling water, place the seaming lids (do not forget to check that there is elastic in the lids) so that they are completely covered with water, boil for 2-3 minutes over low heat. If you will not immediately fill sterilized jars, then cover them with a boiled lid.
Cut the watermelon into slices. The peel, if desired, can not be peeled, I always close it with it. The pieces should be such that they fit easily into the jar. I usually cut the watermelon into 4 pieces and then cut the watermelon into triangles.

Boil water and pour the jar of watermelon to the very top, cover with a lid, wrap with a towel. In this position, jars of watermelons must be kept for 40 minutes.

Calculate the volume of the water that was in the jar (we will no longer need this water). Take the same amount of pure water as was in the jar with watermelons, and boil along with sugar and salt, boil for a few minutes until the crystals of sugar and salt are completely dissolved. It is pure water that is taken, because the watermelon could be processed, so we will save our harvest. Approximately at three-liter jar there are 2 liters of marinade. Pour 50 ml of 9% vinegar into each three-liter jar of watermelons, then pour the marinade to the very top so that the water flows over the edge. Cover the jar with a lid and roll up. Turn the jar upside down, wrap it up for two days.

Jars of watermelons marinated for the winter according to this recipe are perfectly stored both in the apartment and in the cellar, it's checked!

Fragrant and juicy watermelon has long and rightfully enjoyed worldwide love. The sweet pulp of the unique fruit saves you from thirst and nourishes the body with essential trace elements. Culinary creators since ancient times have included watermelon in drinks, sweet treats, and snacks. Modern housewives, also, do not ignore watermelon preparations for the winter. Striped berries are salted and pickled, wine and honey are made, and candied fruits and jam are harvested from the peels. An unusual combination of sweetness and spicy bitterness of a watermelon canned for future use will decorate, even, a festive feast. Not complicated step by step recipes will tell you how to prepare this wonderful delicacy at home.

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The last notes

What is watermelon honey? It's simple - it's condensed and evaporated watermelon juice. In the south, where there is always a good harvest of these sweet and aromatic berries to prepare delicious jam from watermelon juice for the winter, housewives use this simple home way blanks. Such "honey" has a special short name - nardek.

Not many people cook pickled watermelons for the winter - the taste of this spicy snack is unusual for most of our contemporaries, while earlier salted watermelons were a traditional dish. However, even today there are gourmets who can appreciate pickled watermelons at their true worth. Each hostess has the opportunity to surprise guests by serving this unusual appetizer to the table.

How to pickle watermelons

The technology for preparing pickled watermelons does not differ from the technology for pickling most vegetables, however, some points should be known and taken into account.

• Watermelons are marinated in large glass jars, but in order for them to fit well, they are usually cut into pieces. However, there are very small watermelons that do not exceed tomatoes in diameter - they can be pickled whole. There is no need to remove the peel from watermelons, but it is better when it is thin and does not take up a lot of useful space in the jar.
• You can marinate both ripe and unripe berries - the taste of a ready-made snack for the winter depends by 90 percent on the taste of the marinade with which the watermelon is soaked.
• Cracked and overripe berries are not suitable for canning, and specimens with damaged skin should not be taken.
• Before cooking from a watermelon, if it is not marinated whole, it is recommended to remove the seeds - without them canned food is stored better, which is extremely important for preparations for the winter.

For the rest, the technology for preparing marinated watermelons for the winter will depend on the recipe chosen.

A simple pickled watermelon recipe

• watermelon - 2 kg;
• water - 1 l;
• granulated sugar - 40 g;
• table vinegar (9 percent) - 70 ml;
• rock salt - 15 g.

• Sterilize the jars. For the amount of ingredients specified in the recipe, one three-liter should be enough.
• Prepare the watermelons by washing them well, cutting them into chunks, and removing the seeds from them.
• Boil water in a saucepan, pour vinegar into it, add sugar and salt. Simmer for a quarter of an hour.
• Place the watermelon slices in a jar and pour over the hot marinade.
• Put a towel in a large saucepan, put a jar or jars on it, if there are several. Pour water into a saucepan so that it is shoulder-length cans. Cover them with lids and sterilize for 20 minutes after boiling water in a saucepan.
• Remove the cans, seal, turn over and cover with a winter blanket.

When the jars are completely cool, they should be stored in a cool place in winter, but not necessarily in the refrigerator - they stand well even at temperatures just below room temperature.

Classic pickled watermelons

• watermelon - 2 kg;
• water - 1 l;
• salt - 20 g;
• granulated sugar - 40 g;
• vinegar essence (70 percent) - 20 ml;
• black pepper (peas) - 5 pcs.;
• garlic - 1 clove;
• celery - 2 sprigs;
• bay leaf - 3 pcs.

• Cut the washed watermelon into small pieces.
• Sterilize the jars. The number of ingredients in the recipe is calculated for one three-liter. If desired, they can be doubled or tripled - it all depends on how much you want to prepare this snack for the winter.
• At the bottom of the jar, put a sprig of celery, a clove of garlic without chopping it, laurel leaves, peppercorns.
• Fill the jar with berries. Place the remaining celery stick on top.
• Boil water, fill it with watermelons in a jar, filling it to the very brim. Wait 20 minutes, drain the water back into the pot.
• Stir salt, sugar in water, bring it to a boil again and boil for five minutes.
• In each three-liter jar, if there are several, pour a tablespoon of the essence.
• Pour boiling marinade over the watermelons, seal. Let cool completely under a warm blanket.

Pickled watermelons according to this recipe keep well throughout the winter at room temperature. They have a sweet-salty taste; they are juicy and aromatic.

Watermelons in a spicy marinade

• watermelons - 5 kg;
• water - 2 l;
• salt - 30 g;
• sugar - 30 g;
• table vinegar (9 percent) - 80 ml;
• honey - 100 g;
• currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.

• Wash the watermelon, cut into small pieces, peel.
• Wash and sterilize two 3-liter jars.
• Place the watermelon chunks tightly in the jars.
• Boil water and pour boiling water over the watermelons. After 10 minutes, pour the liquid back into the pot.
• Boil the same water again and pour hot into the jars. Wait 5 minutes and return the water to the pot.
• Put honey, spicy leaves, salt and sugar in it, pour in vinegar and boil for a minute.
• Pour the finished marinade into the jars, roll them up with lids and leave to cool upside down under something warm.

Watermelons cooked for the winter in a spicy marinade turn out to be very tender and aromatic, have a sweet taste, just a little salty.

By the same principle, you can create your own recipe for pickled watermelons - the main thing is not to overdo it with spices.

Pickled watermelons for the winter Not many people cook pickled watermelons for the winter - the taste of this spicy snack is unusual for most of our contemporaries, while salted watermelons used to be

How to salt watermelons for the winter in jars

Interest in the striped berry is never lost, even in winter it decorates our table, if we take care of its harvesting in the fall. The best way of harvesting is canning, it is pickled watermelons in jars for the winter that are in special demand, due to the uniqueness of their taste. To give this very taste, various marinades are used, all sorts of spices and spices are put, which makes the canned fruit appetizing.

We bring to your attention a recipe for pickled sweet-salted watermelons. Using the technology described below, you can easily prepare a delicious snack for the whole family.

How to pickle sweet watermelons

Ingredients for canning watermelons

per three-liter can

Marinade products

quantity is designed for a 3 liter can

• Sugar - 3 tbsp. l. + -
• Salt - 1 tablespoon + -
• Table vinegar (9%) - 50 ml + -

How to pickle watermelons

• Put the spices at the bottom of the sterilized jar.
• Cut the watermelons into small triangular pieces (no more than 1-2 cm thick). The larger the watermelon itself, the more pieces we cut them into.
• Put the sliced ​​pieces in layers in a jar.
• Pour boiling water over the fruits. For a liter container, you will need 400 - 500 ml of liquid, for a 3 liter container - 1.3 - 1.5 liters.
• We cover the containers with lids and leave the jars to cool for a while. The smaller the watermelon rolling container is used, the less time it will take to cool down. For a 1 liter can, 15-20 minutes may be enough, and for a 3 liter can, 35-40 minutes.
• After the contents in the containers have cooled down, drain the water, put it back on the fire and bring it to a boil.
• As soon as the water boils, fill it with cans of watermelons again, cover them with lids and leave to cool again. The cooling time is the same as the first time.
• After cooling, we drain the liquid again and put the water on the fire for the third time. After boiling, we make the marinade: add vinegar, sugar and salt to boiling water. Boil the marinade and pour it hot into jars.
• We seal the containers with sterilized lids, after which we roll up the fruits for the winter.
• We turn the cans upside down, cover them with a warm blanket and cool for 2-3 days (cold sterilization).

Store the cooled product in a cool place, such as a closet or cellar.

• Watermelon (not large) - 1 pc.
• Spices (you can use at your discretion, but remember that it is important to calculate the amount based on their volume of capacity. The smaller the jar, the less seasonings are put in).

Products for the marinade (per liter jar)

You can eat preservation of watermelons in jars as an independent product, or as an appetizer or dessert for many dishes. The piquant taste of watermelon slices will decorate any meal, giving you the opportunity to remember the wonderful summer days.

Methods for making marinade for curling

In addition to the marinade preparation technology mentioned in the recipe, there are several more ways to create it. They are all divided into 2 types: made with and without vinegar.

Marinade with vinegar

Designed for a three-liter can.

In order to spin delicious watermelons for the winter in jars, you need a good marinade. You can get it by mixing the main ingredients in the following proportions.

By combining the ingredients in similar proportions, you can get an excellent dessert - pickled watermelons in jars for the winter with a pleasant sweet taste. Those who want to experiment and give the preparation a special touch - an aceless marinade is needed.

Vinegar-free marinade recipe

Making a marinade without acetic acid is easy enough. If you have no desire to add it to your workpiece, then you can easily do without it, replacing the vinegar with citric acid.

Ingredients

• Sugar - 1 tbsp. l.
• Salt - 1 tbsp l.
• Citric acid - 1 tsp

Depending on taste preferences and the volume of the can for the blank, the proportions can be changed. For example, instead of 1 tbsp. salt and sugar put in 3 tbsp. l. It will turn out at least delicious marinade for the preservation of watermelons.

Sometimes, in order to preserve striped berries, housewives put aspirin instead of vinegar and citric acid. Of course, acetylsalicylic acid will affect the taste of the finished dish in the best way, but it may not affect the health of some people very well.

That is why, in order to get the maximum benefit from your twist, use exclusively natural products, and use aspirin only in extreme cases.

* if you put 1 tbsp. l. salt and sugar, then you need to take 2 tablets;

* if you put 3 tbsp each for marinating watermelons. l. sugar and salt, then aspirin should be about 3 tablets, but no more).

For more information on how to roll up watermelons in jars without vinegar, read one of the articles on the site.

Secrets of successful conservation

Ripeness of the striped berry

It is best to preserve unripe watermelons. Leave the overripe fruits for pickling or moonshine, and if they are ripe, eat them fresh.

• What to cook with overripe watermelon (moonshine recipe)
• How to salt watermelons in a barrel

Choosing a good watermelon

Immediately before marinating, rinse the watermelons well, because they will be preserved along with the peel. For the same reasons, carefully approach the choice of the berry itself. Our tips for choosing a berry are collected in a separate article.

Try to keep it nitrate-free and free of any external damage (scratches, cracks, etc.), otherwise it is highly likely that, together with useful properties you will marinate all kinds of bacteria.

Three times filling

Fill the jar with boiling water (not marinade) 3 times.

Why it is impossible to fill in less is very simple to explain: the bay even pickled fruits twice with boiling water - there is a high probability that the banks will "explode".

Spices in the marinade

You can marinate striped berries without spices, using only watermelons and marinade for spinning. But it is better to add all kinds of aromatic spices. They will add spice to the finished canning and make it truly special.

Having decided to close watermelons in jars along with spices, use the simplest, and most importantly, natural seasonings that Mother Nature herself gave us.

As spices and spices you can use:

If you properly prepare pickled watermelons in jars for the winter, you can get a portion of the delicious summer treat without wasting much on expensive ingredients.

Adhering to simple pickling recommendations, the delicacy, beloved by many, will retain the maximum of its useful and taste properties until winter. And while the last representatives of the melons and gourds are still waiting for their buyers in the markets - hurry up and you will buy and prepare for yourself a piece of summer.

Happy preservation and bon appetit!

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Selection better ways cooking pickled watermelons for the winter in jars - a classic recipe, options with and without vinegar

You can save watermelons for the winter both fresh and by applying in practice proven, positively proven ideas for canning and creating all kinds of savory or dessert snacks. Everyone will find the most acceptable option for themselves and will be able to enjoy their favorite taste and aroma until the next harvest.

What can be made from watermelon for the winter?

All kinds of watermelon blanks for the winter, thanks to their excellent characteristics, every day add new fans to the audience of admirers. Their list is so diverse that both sweet tooth and lovers of all kinds of pickles will be happy to replenish their stocks with an original novelty.

1. Watermelons can be salted in barrels, preserved in jars in a spicy marinade.
2. You can prepare sweet watermelons for the winter by boiling compote, jam, watermelon honey from them, and making candied fruits.
3. Even lovers of alcoholic preparations will be able to find proper use for the juicy berry.
4. The right advice will also help you freeze watermelons and keep them fresh for a long time.

It will be possible to prepare salted watermelons in jars for the winter, delicious slices of which cause indescribable delight for many, and for some, a storm of conflicting emotions will be possible without unnecessary hassle and additional ingredients. You can use moderately ripe or slightly unripe fruits. In the latter case, a little sugar is added to the brine.

Ingredients:

• watermelons;
• purified water - 1 l;
• coarse non-iodized salt - 30 g.

Preparation

1. Small watermelons are cut into slices and placed in jars previously sterilized over steam.
2. Pour the contents of the vessels with boiling water twice, leaving the containers for 10-15 minutes each time to infuse.
3. Drain the infusion, add salt, boil for a couple of minutes.
4. The contents of the cans are poured with boiling brine, the watermelons are sealed hermetically for the winter and thoroughly wrapped upside down until they cool.

Watermelon for the winter in sweet jars

Even more saturated in taste are watermelons in a jar for the winter if vinegar and a portion of sugar are added to the brine. For piquancy, the workpiece can be supplemented with clove buds, cinnamon, or put other spices of your choice, sprigs of fresh herbs, cloves of garlic or other additives on the bottom of each container.

Ingredients:

• watermelon - 2 kg;
• purified water - 1 l;
• vinegar 9% - 75 ml;
• granulated sugar - 3-4 tbsp. spoons;
• non-iodized salt - 45 g;
• spices, spices.

Preparation

1. Preserving watermelons in jars for the winter begins with filling the containers with prepared slices, placing spices on the bottom.
2. Boil water with sugar and salt, stirring from time to time, until the crystals dissolve, stir in vinegar, let it boil again.
3. Pour watermelons with hot marinade.
4. The containers are sterilized in a bowl of boiling water for 20-30 minutes, sealed with boiled lids, and wrapped upside down until they cool completely.

Watermelons in a barrel for the winter

You can prepare pickled watermelon for the winter in small wooden barrels using the following recipe. For the execution of the venture, medium-sized fruits are chosen, cut them into medium-sized slices, halves or longitudinal quarters. You will be able to enjoy the taste of the received snack after 3 days.

Ingredients:

• watermelons;
• purified water - 4 l;
• table vinegar - 1 glass;
• granulated sugar - 250 g;
• coarse salt - 120 g;

Preparation

1. Prepared slices of watermelons are placed in a barrel scalded with boiling water with herbs, spices and other additives, poured with table vinegar at the rate of 1 glass of acid per 5 kg of berry pulp.
2. Boil water with salt and sugar, pour the brine into the barrel until the contents are covered.
3. After cooling, watermelons are removed for the winter in the cold.

How to salt watermelons whole for the winter?

The following guidelines will help you prepare the whole thing. At the same time, it is important to choose medium-sized fruits weighing no more than 2 kg. For better brine penetration, striped berries around the entire perimeter need to be pricked with a skewer, toothpick or long needle. The classic taste of the appetizer can be filled with piquancy by adding spices of your choice.

Ingredients:

• watermelons;
• purified water;
• granulated sugar - 30 g per liter of water;
• salt - 50 g per liter of water;
• greens, garlic, spices, spices.

Preparation

1. The barrel is scalded with boiling water, after which prepared greens, peeled and halved garlic cloves and spices are placed on the bottom.
2. Watermelons are thoroughly washed and pricked, placed on top.
3. Water is boiled with the addition of salt and sugar, watermelons are poured with brine, a load is placed on top, the workpiece is left for 3 days under room conditions.
4. The barrel is tightly closed and placed in the cold for at least 3 weeks.

Watermelon compote for the winter

If there is a desire and opportunity to prepare a watermelon compote for the winter, recipes for the drink will help to realize the venture in the best possible way. In cold weather, such a drink with its magnificent fresh taste will cheer you up, remind you of a warm summer and will be an excellent addition to any feast. You can also enjoy sweet slices of pulp.

Ingredients:

• watermelons - 3 kg;
• purified water - 2 l;
• granulated sugar - 2 cups.

Preparation

1. Watermelon pulp is removed from crusts and seeds, cut into large pieces that are stacked in jars.
2. Boil water with sugar until the crystals dissolve, pour watermelon slices with syrup.
3. Cover the containers with lids and sterilize in a bowl with boiling water for 30 minutes.
4. Watermelons with compote are sealed with sterile lids for the winter, heat is wrapped for self-sterilization until they cool down.

Watermelon juice for the winter at home

You can prepare using a juicer, blender or simple improvised means like a gauze cut, with which you can simply squeeze the pulp, after crushing it with a fork or crush. When using a blender, the drink will have pulp, which is easy to get rid of by filtering the fresh juice through a sieve or cheesecloth.

Ingredients:

• watermelons;
• granulated sugar and citric acid to taste.

Preparation

1. The juice obtained in any convenient and accessible way is sweetened, citric acid is added to taste, boiled for 5 minutes.
2. The boiling drink is poured into steamed cans, sealed hermetically with sterile lids, and insulated until it cools.

Watermelon pulp jam for the winter

The next version of the striped berry harvesting for true sweet tooth. Cooked watermelon jam for the winter will delight you with a magnificent delicate taste and amazing aroma, which can be made even more intense by adding a little vanilla sugar or vanillin at the final stage of cooking.

Ingredients:

• watermelons - 1.5 kg;
• citric acid - 2 tsp;
• vanilla sugar - 20 g;
• granulated sugar - 2 kg.

Preparation

1. Separate the pulp of the watermelon from the crusts, peel and cut into cubes.
2. Pour sugar over the watermelon mass and leave for several hours.
3. Place the workpiece on the stove, let it boil, boil for 5 minutes, leave to cool.
4. Heating, cooking and cooling are repeated 2 more times.
5. At the last boil, add vanilla sugar and citric acid, seal the hot jam in sterile containers with boiled lids, and wrap it up.

Jam from watermelon peels for the winter

You can cook not only from the pulp, but also from the crusts, which everyone is used to undeservedly sending to the trash can. The final result will amuse the excellent taste characteristics of the resulting sweetness, its appetizing appearance. Both syrup and transparent slices are tasty, which can be used as a filling in baked goods.

Ingredients:

• watermelon peels - 1 kg;
• citric acid - 1 tsp;
• granulated sugar - 1 kg.

Preparation

1. The peels are peeled from the green tough peel, cut into cubes or cubes.
2. Pour sugar over the slices and leave for several hours.
3. Bring the slices with sugar and juice to a boil, boil for 5 minutes, cool.
4. The cooking and infusion are repeated 3-5 times, the treat is sealed in sterile vessels.

Watermelon in syrup for the winter - a recipe

The prepared watermelon in syrup for the winter tastes like watermelon jam, but to a greater extent preserves the freshness of the slices, their integrity and aroma. Dessert can be served with tea with cookies, supplemented with another sweet dish, or even diluted with water and served as a delicious natural drink.

Ingredients:

• watermelon - 1.5 kg;
• lemons - 2 pcs.;
• purified water - 60 ml;
• granulated sugar - 1 kg.

Preparation

1. Out of the water, lemon juice and sugar boil the syrup until the crystals dissolve and boil.
2. Cut the watermelon pulp into slices, which are tightly placed in jars.
3. Pour watermelon slices with boiling syrup.
4. The containers with the workpiece are sterilized for 30 minutes, the watermelons are sealed for the winter with sterile lids, and thoroughly insulated until they cool.

How to make candied peel from watermelon peels?

Having prepared, it will be possible to provide the family with a sweet natural delicacy, the taste characteristics of which will exceed all expectations. After drying, the treat, sprinkled with powder or sugar, is transferred to a dry jar with a lid or a vacuum container.

Ingredients:

• watermelon peel - 1 kg;
• citric acid - 1 pinch;
• purified water - 200 ml;
• granulated sugar - 1.3 kg.

Preparation

1. Peeled from the green peel and chopped peels are boiled in water for 10 minutes, allowed to drain.
2. Pour the slices with hot syrup made from sugar, water and citric acid.
3. Subject the mass to repeated boiling for 10-15 minutes, until the slices acquire transparency and softness.
4. Dry the pieces of crusts laid out on parchment under room conditions, in an oven or electric dryer at 60 degrees until the stickiness disappears.

How to freeze a watermelon for the winter?

1. The watermelon pulp can be cut into cubes, spread out in one layer, sent to freeze in the chamber, and then put the cubes in a common storage bag.
2. Chopping the peeled watermelon from the peel and seeds in a blender, you can freeze the resulting puree in ice cube trays or other portioned containers. As in the first case, the portions are removed from the molds after freezing and stored in bags.

Watermelon with vodka - a recipe for the winter

The next version of the striped berry harvest for lovers of alcoholic surprises. Having prepared a watermelon with vodka for the winter, you will be able to surprise your friends and acquaintances with an original intoxicating dish. Drunk watermelon pulp is traditionally cut into cubes or balls, which are served on a platter on their own or as an addition to other alcoholic beverages.

Ingredients:

• watermelon - 5-7 kg;
• vodka - 400-500 ml;
• wax.

Preparation

1. The watermelon is thoroughly washed, placed in a bowl and pierced from top to bottom along its entire length, not reaching the bottom in several places near the tail with a long knitting needle.
2. Using a syringe, "pump" the fruit with vodka.
3. The wax is melted, the holes remaining after all the manipulations are sealed with it.
4. They are sent for storage in the cold.

How to keep a watermelon for the winter?

If any salting of watermelons for the winter is not welcome and has not found proper respect in the home menu, you can easily keep your favorite delicacy fresh until the New Year holidays.

1. Be sure to pay attention to the quality of the fruit chosen for storage: the watermelon must be ripe, without dents, damage, punctures.
2. You can ensure proper storage of watermelons for the winter by covering the fruits with a centimeter layer of wax, paraffin or white clay diluted in a small portion of water.
3. Watermelons are well stored in wood ash, straw or containers with dry forest moss.
4. Do not store fruits on a hard surface - it is better to hang them in a net or cloth bag in a ventilated cellar or basement.
5. For any storage method, it is important to provide a temperature regime of +1 to +3 degrees, with minimal humidity and good ventilation.

If the purchased watermelon was not very successful, for example, not ripe enough, you can pickle the berry. An original snack with a sour, sweet-salty taste will be ready on the second day, while vitamins and useful microelements will be preserved in the berry.

The classic instant recipe

• Time: 15 hours
• Servings Per Container: 6 Persons.
• Calorie content: 38 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

Salted watermelon, made according to the classic quick recipe, poured with hot marinade with the addition of a traditional set of pickles spices. The berries can be stored until winter or eaten 15-20 hours after the start of cooking.

Ingredients

• watermelon - 4 kg;
• garlic - 1 head;
• dill - 2-3 branches (with an umbrella from seeds);
• water - 1.5 l;
• vinegar 9% - 4 tbsp. l .;
• salt - 1.5 tbsp. l .;
• sugar - 3 tbsp. l .;
• cloves, black and allspice peas - 5-7 pcs. each spice;
• bay leaf - 2-3 pcs.

Cooking method

1. Wash the watermelon thoroughly, cut into small triangular slices, do not remove the peel. Peel the garlic, cut each wedge lengthwise into thin slices.
2. Put the berries in a pickling dish (saucepan with a lid, container), putting garlic cloves and dill sprigs between the pieces.
3. Boil water, add spices, salt, sugar. After dissolving the crystals, pour in the vinegar, bring to a boil, remove from heat.
4. Pour the hot marinade over the berry with garlic, leave under pressure (cover with a plate and put something heavy on top) until the liquid cools down. Then remove the weight, cover the container with a lid, put it in the refrigerator for 15-20 hours.

• Time: 48 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 38 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: Available for beginners.

Pickled watermelon fast food slices without peel, as a rule, are prepared with an eye to long-term storage (so that the snack takes up less space in the jar). If you plan to eat the cooked dish right away, it makes no sense to cut the crust off the pieces.

Ingredients

• watermelon - 2 kg;
• garlic - 5 cloves;
• dill - 2 inflorescences with seeds;
• water - 1 l;
• salt - 1 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• cloves, black and allspice peas - 2-3 pcs. each spice;
• bay leaf - 2-3 pcs.

Cooking method

1. Cut the watermelon into small portions, cutting off the peel and removing the seeds; put in a glass jar, pour boiling water for 2-3 minutes.
2. Pour the water back into the saucepan, add sugar and salt, bring to a boil.
3. Put garlic, dill, spices to the berry.
4. Fill with marinade, cover with a screw or plastic cover, put in a cool place. After 2-3 days, the appetizer will be ready.

• Time: 48 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 40 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: Available for beginners.

Pickled watermelons in jars will turn out to be tender with a pungent taste if you add mustard powder or mustard grains to the berry when preparing a snack. A snack made in this way in early autumn will last until the New Year holidays.

Ingredients

• peeled watermelon - 2.5 kg;
• salt, sugar, mustard powder - 1 tbsp. l.

Cooking method

1. Cut the peeled watermelon into portions.
2. Put the prepared berries in a jar, pouring 1-2 tsp each layer. mixtures of sugar, salt and mustard.
3. After filling the jar completely, cover it with a lid, after 2-3 days of quick marinating in a warm place, put it in a cool place.

Pickled watermelons with garlic and honey

• Time: 48 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 40 kcal.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: Available for beginners.

Pickled watermelons for the winter are rolled in glass jars... The snack keeps well regardless of whether the cans and lids were sterilized or not. When honey is used, the sweet note in the taste is enhanced, the product retains its beneficial properties better during the conservation process.

Ingredients

• watermelon - 3 kg;
• garlic - 1 head;
• horseradish leaf - 2 pcs.;
• dill inflorescence - 1-2 umbrellas;
• spices to taste (pepper, cloves, etc.);
• vinegar (9%) - 50 ml;
• salt - 1 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• honey - 1 tbsp. l.

Cooking method

1. Peel the watermelon and seeds, chop in portions. Cut the garlic lengthwise into thin slices.
2. Lubricate the edges of the pickling jar with honey. Lay the chopped berries in layers, putting garlic, horseradish leaves and spices between the pieces.
3. Boil water with sugar, salt and vinegar.
4. Pour the marinade over the berry, cover the jar with a lid, leave for 2-3 days.
5. Drain the liquid from the container with pickled berries, boil again, refill the jar, close the lid and refrigerate.

In its own juice

• Time: 76 hours
• Servings Per Container: 5 Persons.
• Calorie content: 38 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: Available for beginners.

For cooking pickled watermelon in own juice you only need a pickling container and salt. It is important for the first few days (while the snack is warm) to ensure that no mold appears on the top layer.