Wash the watermelon well.
Wash the jars and sterilize. I usually sterilize jars like this: I pour water into a pan, put a special circle on top for sterilization and put the pan on the fire. When the water boils, I put the jar on the circle with the neck down so that the jar does not touch the boiling water, reduce the heat to minimum and sterilize the jar over steam. within 3-5 minutes.
In a separate saucepan, boil the lids: place the lids for rolling in a saucepan with boiling water (don’t forget to check that there is a rubber band in the lids) so that they are completely covered with water, boil for 2-3 minutes over low heat. If you do not immediately fill the sterilized jars, then cover them with a boiled lid. 
Cut the watermelon into pieces. If you wish, you don’t have to peel the peel; 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 parts and then cut the watermelon into triangles.
Boil water and fill the jar with watermelon to the very top, cover with a lid, and wrap in a towel. The jars with watermelons must be kept in this position for 40 minutes.
Calculate the volume of water that was in the jar (we will no longer need this water). Take the same amount of clean water that was in the jar of watermelons and boil it along with sugar and salt, simmer for several minutes until the sugar and salt crystals are completely dissolved. It is taken exactly pure water, because the watermelon could be processed, so we will save our harvest. Approximately at three liter jar 2 liters of marinade are used. Pour 50 ml of 9% vinegar into each three-liter jar of watermelons, then fill with marinade to the very top so that water flows over the edge. Cover the jar with a lid and roll up. Turn the jar upside down and cover it for two days.
Jars of watermelons pickled for the winter according to this recipe are perfectly stored both in the apartment and in the cellar, checked!
We never lose interest in the striped berry; even in winter it decorates our table if we take care of its preparation in the fall. Canning is considered the best method of preparation; pickled watermelons in jars for the winter are in particular demand due to the uniqueness of their taste. To impart this very taste, various marinades are used, all kinds of spices and herbs are added, which makes the canned fruit appetizing.
We bring to your attention a recipe for pickled sweet and salty watermelons. Using the technology we describe below, you can easily prepare delicious snack for the whole family.
Secrets of successful conservation
Degree of ripeness of striped berries
It is best to preserve unripe watermelons. Leave overripe fruits for pickling or moonshine, and eat moderately ripe ones fresh.
Choosing a good watermelon
Immediately before pickling, rinse the watermelons well, because they will be preserved together with the peel. For the same reasons, carefully choose the berry itself. Our tips for choosing berries are collected in a separate article.
Try to ensure that it is nitrate-free and does not have any external damage (scratches, cracks, etc.), otherwise there is a high probability that, along with beneficial properties you'll marinate all sorts of bacteria.
Three times filling
Fill the jar with boiling water (not marinade) 3 times.
Why you can’t pour less is very simple to explain: pouring pickled fruits even twice with boiling water means there is a high probability that the jars will “explode.”
Spices in marinade
You can pickle striped berries without spices, using only watermelons and marinade for twisting. But it’s better to add all kinds of aromatic spices. They will add piquancy to the finished preserve and make it truly special.
When you decide to seal watermelons in jars along with spices, use the simplest, and most importantly, natural seasonings that Mother Nature herself gave us.
You can use the following as herbs and spices:
- Bay leaf;
- cherry, currant leaves, etc.;
- peppercorns;
- garlic;
- mint;
- greens, etc.
If you properly prepare pickled watermelons in jars for the winter, you can get a portion of a delicious summer treat without wasting much on expensive ingredients.
Sticking to simple recommendations marinating, the delicacy beloved by many will retain maximum of its beneficial and taste properties until winter. And while the last representatives of the melon harvest are still waiting for their buyers in the markets, hurry up and buy and prepare a piece of summer for yourself.
Happy conservation and bon appetit!
- this is a dessert, then in winter this fruit easily turns into an unusual snack. He acquires various taste qualities and can become sour, spicy, salty and even spicy. It all depends on personal preference.
Watermelon contains many healing substances and microelements that have a beneficial effect on human body. But how to salt watermelons in jars for the winter in order to preserve them as much as possible?
When pickling, for example, acetic acid destroys some of the beneficial compounds and vitamins. In addition, not everyone can eat foods containing it, especially children, whose hands are drawn to the delicacy at the sight of a watermelon. By replacing the preservation process with natural fermentation, we obtain a natural product in own juice. Therefore, it is more useful to prepare salted watermelons in jars for the winter, then you can delight the whole family with them.
Before deciding on a recipe for pickling watermelons in jars for the winter, you need to choose the right product so as not to be disappointed in the taste of the finished dish and not get an upset stomach.
A watermelon with a yellow spot and bright contrasting stripes is likely free of chemicals. And the rough, yellowish pulp, its uneven color, and multi-colored seeds should alert you: most likely the berry is stuffed with nitrates for rapid ripening.
Of course, if you salt watermelons whole in barrels, they turn out juicier and have a different taste. But in an apartment, this method of cooking becomes impossible. Therefore, there is nothing better than salting watermelons in pieces using bottles or jars (see).
Recipe for classic watermelon pickling with photos
Based on a 3-liter bottle you will need:
- (how much will go into the bottle);
- 4 tbsp. spoons of sugar;
- 1 tbsp. spoons of salt;
- 1 teaspoon citric acid;
- water.
Cooking process:
For the recipe for pickling watermelon in a jar for rolling, the seeds should be removed from the pulp. During the fermentation process, a very active reaction occurs in them, which can lead to the jar exploding. If you plan to store the product under a nylon lid or in another non-sealed container, then such cleaning may not be carried out.
Citric acid is often replaced with vinegar if it is not contraindicated. Add it when pouring the prepared brine into jars - 1 tsp. vinegar per 1 liter of product. Aspirin can also serve as a preservative. For each liter of container, place 1 tablet and fill it with brine.
For this recipe You can use all kinds of spices. Watermelon loves the same spices as cucumber. These can be cherry or currant leaves, dill, garlic cloves, horseradish, ginger, allspice, bay leaf, coriander.
For pickling, it is recommended to use homemade watermelons without nitrates, since the effect of poisons increases during fermentation. You should choose thin-barked varieties with dense flesh that are not overripe. If you come across an unripe fruit, you should not throw it away. You can even roll up greenish watermelons that have not gained any sweetness. Brine with sugar will correct the situation.
But sometimes there is not enough willpower to store. I want to quickly test the finished dish and the workpiece is opened before it is completely salted. How to pickle watermelons in jars for the winter so that you can enjoy them at any time? Watermelons with mustard can be consumed on the third day of preparation. If you keep them for a week, they will turn into a savory, aromatic snack with a rich taste.
Recipe for lightly salted watermelons with mustard
We wash the watermelon and be sure to remove the rind (this way they will be salted faster).
Cut the fruit into circles, and then cut each circle into 4-6 triangles.
Pour salt, sugar and dry mustard onto plates.
Rub each piece with mustard and dip in salt and sugar. If desired, season with pepper. 
Place the watermelon in the bottle in layers.
We stand the salting for a couple of days at room temperature, and then we send it to the cellar or refrigerator.
This way you will get lightly salted watermelons. If you want a more pronounced taste, sprinkle each layer of laid out watermelon triangles with a small amount of salt and sugar.
It is better to start salting watermelons in September. High summer temperatures promote rapid and too intense fermentation and watermelons can become acidic.
Salted watermelons with honey
If the sterilization process is replaced by lubrication with honey, a natural preservative and antibiotic, then watermelons will acquire a special fragrant aroma and an unforgettable taste.
Cooking process:
- Cut the peeled watermelon into pieces.
- Grease the walls of the jars generously with honey.
- Place the watermelon pieces.
- Add well-washed currant leaves, a small piece of ginger and 2-3 chopped cardamom pods.
- Pour hot brine (1 tbsp salt and sugar per liter of water)
- After 2-3 days of fermentation, the brine should be drained, boiled and refilled.
- You can roll up the finished product.
Having learned how to properly salt watermelons in jars for the winter, please yourself with this preparation on a cold winter evening. Moreover, the body during this period is sorely lacking in nutrients. The magnesium, potassium, phosphorus, iron, and vitamins B, P and C contained in watermelon berries will easily replenish some of the missing microelements.
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 microelements. Culinary artists have been incorporating watermelon into drinks, sweet treats and snacks since ancient times. Modern housewives also do not ignore watermelon preparations for the winter. The striped berries are salted and pickled, wine and honey are made, and candied fruits and jam are prepared from the peels. The unusual combination of sweetness and spicy bitterness of watermelon canned for future use will decorate even festive feast. Not complicated step by step recipes They will tell you how best to prepare this wonderful delicacy at home.
The best recipes with photos
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 method blanks. This “honey” has a special short name - nardek.
Pickled watermelon pulp, slightly salty, spicy, but still with a delicate, truly watermelon taste - a wonderful appetizer for “white”, and just like that - for mashed potatoes, for stewed rabbit.
This pickle is relatively easy to prepare, there are minimal ingredients, so it’s worth a try.
Pickled watermelons in jars for the winter - general principles of preparation
Before you start pickling watermelons in jars for the winter, you need to properly prepare the glass container for preservation. The jars are thoroughly washed using warm water, washing away contaminated areas. baking soda, the remnants of which are thoroughly washed off. For sterilization, the washed dishes are set for a quarter of an hour over steam or calcined at 150 degrees in the oven for 10 minutes. The jars must be cooled directly in the oven, with the door not tightly closed.
Well-ripened watermelons are used for pickling; overripe ones are not suitable because the pulp will spread. The berries are pickled with or without peel, the seeds are left or carefully selected. The pulp is cut into slices or pieces so that they fit inside the jar without effort, and fill them loosely, trying not to damage the watermelon pulp.
The taste of pickled watermelons is influenced by the marinade itself and the spices and seasonings added during preservation. Very often, seasonal berries and vegetables are used for pickling watermelons in jars for the winter: tomatoes or grapes. Vinegar, citric acid (or its solution) or aspirin are used as a food preservative.
Delicious pickled watermelons in jars: how to pickle watermelons with honey and garlic
Ingredients:
5 kg of ripe watermelon;
315 gr. any flower honey;
Coarse non-iodized salt – 180 g;
Three small heads of garlic;
Five liters of filtered drinking water.
9% table vinegar – 6 tbsp. l.
Cooking method:
1. Particularly carefully inspect and rinse the watermelon under the tap in warm water, then wipe dry with a towel. Cut off the edges on both sides to the very pulp, cut into circles 2 cm thick. Cut each circle into segments so that the pieces pass through the neck without effort.
2. Separate the garlic into cloves and peel them.
3. In prepared sterile jars, three-liter containers, place a third of the watermelon slices and about the same amount of garlic, whole cloves.
4. Pour boiling water over everything, cover with sterile metal lids prepared for seaming, and leave.
5. After a quarter of an hour, pour the infusion from the jars into a large saucepan, dilute the honey in it. Add salt, set to maximum heat. While boiling, pour the marinade into jars and add two tablespoons to each table vinegar, cover with lids for seaming.
6. Place the jars, without touching the walls, into a pan of suitable volume. Line the bottom with a thick terry towel in advance. Fill the jars up to the hangers with hot, non-boiling water and bring to a boil. When the water boils in the pan, slightly reduce the heat, close the lid and leave to sterilize.
7. After sterilizing for 20 minutes, remove the jars and carefully roll them up with a can opener.
Delicious pickled watermelons in jars: how to pickle watermelons with aspirin
Ingredients:
Large watermelon, weighing about 12 kg;
Three teaspoons of lemon;
270 gr. salt, non-iodized;
150 gr. Sahara;
9 tablets of regular aspirin.
Cooking method:
1. Steam clean, always dry, jars over steam, necks down, for a quarter of an hour. After that, turn them over and place them on the table.
2. Cut the watermelon into slices, cut off the peel, but be sure to leave some white pulp, do not pick out the seeds.
3. Loosely, so as not to deform the pulp, place the pieces in the prepared glass container, they should not reach 2 cm from the neck, and fill them with freshly boiled water.
4. After fifteen minutes, pour the infusion into a large saucepan and bring to a boil over intense heat.
5. In jars, for each three-liter container, pour two tablespoons of sugar, one spoon of salt and three teaspoons of lemon.
6. Place three tablets of pharmaceutical aspirin on top, pour boiling broth over everything and seal hermetically with sterile caps, carefully rolling them with a special key.
7. For additional sterilization, turn the preservation upside down and place it on a blanket, wrap it tightly. Open only after canning jars have cooled completely.
Delicious pickled watermelons in jars: how to pickle watermelons with spices, herbs and vinegar
Ingredients:
Well-ripened watermelon – 2 kg;
One liter of filtered water;
50 ml food grade vinegar, 9%;
Sugar – 3 large spoons;
Fresh horseradish leaves – 2 pcs.;
Three carnation umbrellas;
Two tablespoons of fine table salt;
Bay leaf – 2 leaves;
A small bunch of celery, dill and parsley;
Allspice – 6 peas.
Cooking method:
1. Rinse the greens and horseradish leaves well with water, shake off the remaining residue and wipe dry with a cotton towel or lay it on it to dry.
2. Cut the watermelon into small slices and remove the peel from the pieces, select the seeds.
3. Place horseradish leaves at the bottom of thoroughly steamed jars, and carefully place pieces of pulp on them so as not to crush them, placing them with sprigs of fresh herbs.
4. Place bay leaves and peppercorns on top and pour boiling drinking water over everything.
5. After six minutes, carefully, using a plastic lid with holes, drain the liquid from the jars. Boil it again and pour it into jars.
6. After about three minutes, strain and bring to a boil, adding sugar and salt.
7. As soon as it boils, pour in vinegar, immediately pour the boiling marinade into a jar of watermelons and roll the lid well with a key.
8. Leave the preserved food under the blanket for a day, turning it upside down.
Delicious pickled watermelons in jars: how to pickle watermelons with mustard powder and citric acid
Ingredients:
Watermelons of any degree of maturity;
For a liter jar:
A spoon of mustard (dry) powder;
“lemon” – a teaspoon.
Per liter of filtered water:
100 gr. sugar;
Coarse, necessarily non-iodized, salt – 60 g.
Cooking method:
1. Peel the washed watermelon from the thick rind and cut into small slices. You can remove the seeds.
2. Place the pieces in sterile liter jars and pour boiling water up to the neck.
3. After standing for 20 minutes, pour the broth into one pan and cook brine from it, with the addition of sugar and salt. To correctly calculate the required amount of bulk ingredients, when expressing the decoction, measure its volume.
4. Pour mustard powder into a container with watermelon, add lemon juice, pour boiling brine over everything and immediately roll up.
5. For additional sterilization, place the preserved food for a couple of days under a warm blanket, placing the containers on the lids.
Delicious pickled watermelons in jars: how to pickle watermelons with grapes
Ingredients for a 3-liter bottle:
Two kilos ripe watermelon;
Half a kilo of light grapes;
Five cherry leaves;
Ten black peppercorns;
Three boxes of cardamom;
Fresh mint – 3 leaves;
Spoon of vinegar essence;
A spoonful of non-iodized rock salt.
Cooking method:
1. Cut the washed watermelon into small pieces or slices. Remove the seeds with the tip of a knife and cut off the peel.
2. Wash the grapes and pick the berries from the branches, discarding the rotten and cracked ones.
3. Wash the cherry and mint leaves well under running water, wipe them dry with a linen napkin and place them on the bottom of a sterile three-liter bottle.
4. Place the watermelon pieces in a container in loose rows, layering them with grapes, and pour boiling water over everything for 10 minutes.
5. After this, drain the broth from the jars, dissolve sugar and salt in it and place on intense heat.
6. Pour vinegar into the boiling marinade and immediately pour it into filled jars. Seal them hermetically by rolling the lids with a key, and leave them to cool under a blanket.
Delicious pickled watermelons in jars: how to pickle watermelons
Ingredients for 3 liter bottle:
One and a half kilograms of red tomatoes;
A large pod of sweet, preferably red, pepper;
Two sprigs of fresh celery;
Five large cloves of garlic;
Four large pieces of watermelon without rind;
Head of lettuce onion;
Spoon of garden salt;
A teaspoon of crystalline citric acid;
Granulated sugar - 2.3 large spoons.
Cooking method:
1. Select seeds from the watermelon pulp, peel the garlic and onions, wash them and dry them.
2. Also rinse the celery branches and tomatoes. Remove the seeds from the pepper and, after washing off the remaining seeds well, cut the peppercorn in half.
3. Place a sprig of celery and a couple of cloves of garlic at the bottom of the steamed jars. Carefully place the tomatoes on top, complementing them with slices of watermelon, sliced onions and sweet peppers. Place a second sprig of celery and garlic on the tomatoes and pour boiling water over them.
4. After approximately 20 minutes, drain the water, boil it again, and pour it into the jars again, let it sit for 10 minutes.
5. Based on the infusion drained from the jars, cook the brine, adding granulated sugar and salt. Add lemon juice and, as soon as it boils, pour the marinade into filled jars.
6. Roll up glass containers with metal canning lids and leave them to cool on the lids and, preferably, under a blanket.
Pickled watermelons in jars for the winter - cooking tricks and useful tips
Vinegar used as a preservative should not be poured into a boiling marinade or boiled in it. It is better to add it when you remove the marinade from the stove or directly into the jars. If the recipe clearly insists on violating this rule, perhaps boiling water is immediately poured into the jars. This exception is acceptable.
It is better to put citric acid a minute before removing from heat so that it dissolves well, and put aspirin directly into filled containers before pouring.
A lot of nitrates accumulate in the peel of the berry, so it is better to cut it off, but not completely; it is advisable to leave a little white pulp.
Experienced cooks It is recommended that when marinating watermelons in jars for the winter using vinegar or citric acid, sterilize the filled containers before sealing. Preparations preserved with aspirin are stored for a long time without sterilization.