How to pickle watermelons for the winter
Products
4 liters
Watermelon - 3 kilograms
Water - 1.5 liters
Garlic - 8 teeth
Bay leaf - 4 leaves
Celery - 4 pods
Black peppercorns - 8 peas
Sugar - 3 tablespoons
Salt - 2 tablespoons
Vinegar 9% - 4 tablespoons
How to pickle watermelons
1. Wash and dry the watermelon, cut in circles, cut out the rind, cut the pulp into cubes 3x3 centimeters, remove the seeds.
2. In 4 liter jars, arrange 1 celery pod, 2 peeled garlic cloves, 2 peppercorns, 1 bay leaf.
3. Boil 1.5 liters of water in a saucepan or kettle.
4. Do not put watermelons tightly in jars on spices, pour prepared boiling water.
5. Cool the jars at room temperature for 20 minutes.
6. Drain the water from the cans through a sieve into the pan - the watermelons should remain in the can.
7. Bring water to a boil, add sugar and salt, cook the marinade for 3 minutes after boiling with a quiet boil.
8. Add 1 tablespoon of vinegar to each jar.
9. Pour the marinade into jars up to the hangers, roll up the jars.
10. Wrap each jar in a thick towel, cool and store.
How to quickly pickle watermelons
ProductsWatermelons - 2.5 kilograms
Water - 2 liters
Vinegar 9% - half a glass
Sugar - 5 rounded tablespoons
Salt - 2 rounded tablespoons
How to cook watermelon marinade
1. Pour water into a bowl, add sugar and put on high heat.
2. Dissolve sugar in water, after boiling, reduce heat, boil for 1 minute and turn off.
How to pickle watermelon
1. Cut the watermelon into semicircles, remove the seeds with a knife, put in a bowl, pour over with vinegar, pour over the marinade and cover with oppression (plate and jar).
2. Cover the bowl of watermelon and refrigerate for 12 hours.
Fusofacts
- For pickling, red dense watermelons are most suitable: such watermelons do not boil over, they will be crispy and juicy on cousins. Even unripe watermelons will do. Watermelons can be pickled with or without the rind.- When pouring boiling water and boiling marinade, it is important to follow the rule so that the can does not burst: first pour boiling water into the center of the can in a thin stream so that the can heats up, then with a generous stream until the can is filled up to the shoulders.
- If the lids of the jars swell when storing pickled watermelons, open the jars, drain, boil the marinade and return the marinade to the jars.
- Watermelons pickled for the winter will be stored at room temperature for no more than a year, quick pickled watermelons - about a day in the refrigerator.
- To keep the watermelons well, add either citric acid or aspirin instead of vinegar. This is done so that the can does not explode due to the gases that the watermelon forms. It is recommended to buy citric acid for pickling only of high quality. For 1 kilogram of watermelons, you need half a teaspoon of lemon. Aspirin is crushed using 2 spoons (a tablet is placed on a tablespoon, a second tablespoon is placed on top - and press in circular motions until the tablet is crushed into powder) and added to the jars before pouring the brine: 1 aspirin tablet is needed for 1 liter jar.
- For a change, you can add honey to the marinade (for 1 liter - 1 tablespoon of honey), and put horseradish in jars (20 grams of fresh horseradish per liter).