How to solit watermelons for the winter

The striped berry season is slowly approaching the end and with time the latest fruits will disappear from the beds and shop counters. And many sweet tools so want to save a piece of summer and to enjoy it as possible to enjoy it. The only way out is to pickle watermelons for the winter at home.

Save watermelons in fresh form problematic. But there are other methods of billets of berries, including salts. Let's look at the technology of the solvent of the striped delicacy and pay attention at important points. Thanks to the information received, you can easily make an excellent billet for the winter.

Classic Watermelon Soldering Recipe in Banks

If we decided to pick up watermelons for the winter and earlier did not do this, I advise you to start with a classic formulation. It is as simple as possible and strongly resembles the technology on which the cucumbers, tomatoes, peppers and other vegetables and fruits are insulated.

Ingredients:

• Watermelon - 2 kg.
• Water is 1 liter.
• Vinegar - 50 ml.
• Sugar - 3 tablespoons.
• Salt - 1.5 tablespoon.

How to cook:

1. For salting, use whole watermelons without damage. Each yoke rinse with water, dry and cut into small pieces. Fill with slices prepared jars.
2. Make brine. To do this, add salt, sugar and vinegar to boiling water, barefoot literally 30 seconds. Hot brine pour banks.
3. Put the filled containers in a large saucepan, pour water on the shoulders and sterilize 20 minutes. Next, roll over the lids and leave in the inverted form under the blanket before cooling.

Video recipe

Some cooks with salts are removed from the watermelon cries. This procedure is optional, the main thing, do not use for the workpiece for the winter purchased in the store of watermelons, especially if the season has just begun. Otherwise, nitrates will fall into the bank with delicacy, which are saturated early berries.

How to solit watermelons in barrel

Now watermelons are solid in banks and other small tanks, but earlier wooden barrels used for this purpose. Sawtling striped fruits in such a dishes is easy, as and get a great result. Everything comes down to the correct choice and preparation of the product, prepare a good brine and ensure optimal storage conditions.

Ingredients:

• Watermelons - the quantity depends on the barrel capacity.
• Water - the volume depends on the spaciousness of the barrel.
• Salt - at the rate of 700 g per 10 liters of liquid.

Cooking:

1. Rinse watermelons with water and dried by a towel. In each berry with the toothpicks, make a dozen symmetric punctures, then fold into clean barrel, pour the brine so that it completely covers the fruits.
2. Cover the container with a piece of clean fabric, put the wooden circle covered with boiling water and put a heavy item. The main thing is that the circle does not pop up, otherwise the air and the billet will be spoiled into the container.
3. Leave the barrel at room temperature for a day at room temperature, then remove into a cool place. For three weeks, watermelons will be careful and will become suitable for eating.

Video cooking

There are many ways to salmon in the barrel. Some involve the use of sugar, other spices. In this recipe, these ingredients are absent, which contributes to the preservation of the natural taste of watermelons.

What is better to pick up or solit watermelons?

Watermelons harvest for winter in various ways, including marinization and salting. The first technology is based on the use of vinegar, and the second is based on the effect of lactic acid bacteria contained in berries.

Each method is good, but the fans of the treaties declare that watermelons are tasty and more useful in the barrels, since the product does not undergo thermal processing. In fact, only an experienced way you can determine the best way, because everyone has their own tastes.

The benefits and harm of sauced watermelons

Soldering is a popular method of watermelon harvesting. At the same time, the caloric content of the product is only slightly higher than the nutritional value of fresh berries and is 40 kcal per 100 grams. Therefore, the blank is appropriate with dietary nutrition.

Watermelon in salt is saturated with hydrochloric acids and plenty of dietary fiber. It has a lot of copper, cobalt, chlorine, zinc and sulfur. These minerals are necessary for the normal operation of the body.

Like any other product, in some cases salted watermelons bring harm to the body. The workpiece is not recommended to eat people whose:

1. Draised urine outflow.
2. Stomach upset.
3. Stones in the body.

Watermelon provides a strong diuretic effect. As a result, the stones are shifted from the place that causes severe pain. Even healthy people are not recommended to use salt watermelons after salty food, because the salt slows down the outflow of fluid from the body and causes edema.

It is strictly forbidden to eat watermelons, the content of nitrates in which exceeds the norm. If you have bought watermelons before the salting, and their cleanliness causes doubts, eat only the core. It contains less harmful substances.

Watermelons are salted in different ways. Some recipes provide a salting in their own juice, others are based on the use of spices. There are and combined options.

1. If you like spicy pickles, they advise some ginger, coriander, fragrant pepper, garlic, curraned or cherry leaves to the container with watermelons.
2. Watermelons are well combined with other ingredients. We are talking about apples, cabbage and green tomatoes, which are best complemented by their taste.
3. Such preservation is kept for a long time if it is provided with optimal storage conditions. The mold appeared neatly removed and fastened a little brine into the container. The oppression is also hung with boiling water.

If you want to get a delicious treat, keep the pickles in a cool place and control the singspe process. In response, the home billet thanks to the unsurpassed taste and mass of culinary impressions.

Watermelon is a berry or fruit?

An interesting question, isn't it? In the former times, gardeners from all over the world led an extensive discussion about this. It is not surprising, because the watermelon to taste is very similar to the fruit. But there is a nonsense, because most fruits grow on trees. There are similarities in watermelon and with vegetables. We are talking about the nature of growth.

For the solution of this selection task for many years. In the last century, the procedure for the classification of all garden crops was completed. As a result, watermelons attributed to berries. So, according to the generally accepted terminology, watermelon is a berry, not a fruit or vegetable.