How to keep a watermelon for the winter - blank recipes

Good day, dear readers! Have you tried to save the watermelon for the winter or until the New Year? Make delicious and unusual blanks? If not, then join us.

Watermelon stands apart from other summer foods. This external position of his can be easily explained. The appearance on the market means one thing - the summer is over. The desire to preserve the bright taste and prolong the sunny period is poured into kitchen masterpieces associated with watermelon, an attempt to preserve a piece of the past summer.

Previously, watermelons were classified as ordinary pickles, which were included in the assortment of vegetable stores for a long winter time. The products were salted in large barrels and eaten no worse than salted tomatoes and cucumbers. The proposed recipe does not require great culinary skills, and you will get a good snack for the cold season.

In order to cook a watermelon, you will need all the familiar assortment of herbs and leaves, such as currant, cherry, dill, horseradish, garlic. Also, stock up on peppercorns and bay leaves for the addition.

Anoint the entire inner surface of the jar with honey. As usual, put all the seasonings together with pieces of watermelon in sterilized jars, pour two times with boiling liquid for 5 minutes each. It is necessary to add a tablespoon of salt to the last boiling water, take twice as much sugar, vinegar - a fourth of a glass.

How to pickle, recipe two

Prepare a large container, cut 5 kg of washed watermelon into scoops and arrange with herbs as you like. Boil 4 liters of water, add 120 g of salt and 260 g of sugar, stir them. Add 250 ml vinegar and pour the marinade over the watermelons.

All food must be in liquid. The time it takes to get a ready-to-eat product depends on the size of the pieces. For little ones, half a day is enough.

It will take two days for halves. Products should be marinated in a dark place under the lid.

How to freeze

After the product is frozen, transfer to airtight bags. You have provided yourself with natural frozen vitamins for a year.

Salted watermelon in a jar

Take a closer look at this recipe for salting watermelons. No vinegar or other acidic preservatives are used in the preparation. Put a watermelon in a three-liter sterile jar, which is pre-cut into small pieces.

Put garlic, dill, currant and cherry leaves in the required amount, at your discretion. Stir 20 g of salt and 60 g of sugar in a liter of water, bring to a boil and cool.

When it reaches room temperature, fill with liquid. Cover the jar with a cloth and place in a dark, warm place for 2 days.

Prepare the pot for sterilization. Without draining the brine, simmer for 30 minutes. Roll up, flip and chill.

Salted in a barrel

If you have the opportunity to salt watermelon in barrels, this recipe will undoubtedly delight you. Overripe watermelons are not suitable for salting.

Choose a small diameter, no damage, and a fine-cut variety. Put the watermelons in the barrel whole, pierce them first to speed up the process.

Pour 10 liters of water with cold water with additives in the following proportion: half a kilogram of salt and a kilogram of sugar. Cover with a lid with a smaller diameter, put down the oppression and leave to ferment for two days at room temperature.

Move to a cool room, usually a basement, for three weeks. Place a gauze cloth on top of the brine when storing. Check the food from time to time, and rinse the fabric from mold in cold water. Until mid-January, salted watermelons are a great addition to your menu.

Dried watermelon

Despite the fact that almost all watermelon consists of water, the dried fruit is very tasty and retains all its useful qualities of a fresh product. Peel the product, cut into pieces about 5 cm in size, remove the seeds. Place in dryer.

The process lasts up to a day at a temperature of 55 degrees. It is allowed to periodically turn off the appliance in order to cool to room temperature and change the pieces of places.