How to make pickled watermelons. Recipes for making marinated watermelons, necessary ingredients

29.12.2020

One of the delicious signs of summer is a striped miracle - watermelon. Children and adults are equally loved this juicy berry. Sweet, fragrant mesh cultures are not only delicious, but also useful. The only drawback - watermelon time ends very quickly. Make compote or jam from these fruits is quite difficult. But prepare canned watermelons for any hostess.

A snack with spicy taste will be an excellent addition to the monotonous winter diet. It is remarkably diversified the menu, please all households and surprise guests.

If you do not have a cellar, then you can pick up watermelon using the conservation method: in banks. The taste of such a snack will be less salted than the uroin berries.

Such a dish may seem unusual even for real fans of watermelons. It is preparing from the most incompatible components from the taste characteristics.

A familiar berry will demonstrate a completely new taste palette.

To make pickled watermelons, you should cook:

Watermelon should be frown well and cut into pieces of medium size. If the berry has a thick crust, it is advisable to cut it. Thin will not be a hindrance for preservation, so it is left. It increases the sterilization time up to 20 minutes.

There are many recipes for how to make canned watermelons. They are all based on the same principle. The difference consists only of ways to prepare the fill. Any formulation includes salt and sugar. The function of the preservative can perform vinegar, aspirin or citric acid.

Watermelon slices should be added to the bank as accurately as possible. They can not be tamped, because the watermelon has a gentle flesh.

Recipe first: Watermelon with horseradish

Preparation of such an acutely sweet dish begins with a mandatory procedure: watermelon is washed in warm running water. Then he should wipe dry. For one watermelon you need 50 ml of 9% vinegar, 1 tablespoon salt, 2 tablespoons of sand sugar.

The recipe also includes currant leaves, the inflorescences of dill, garlic, bay leaf, peas pepper, chrine leaves. Their dosage remains at the discretion of the hostess.

All green components must be rinsed thoroughly. Inner side of the can smear honey. Pieces of watermelons (can be directly with the crust) fold into banks. Between them should be filled with a mixture, which includes garlic, dill and chrine leaves. From garlic Pre-remove the husks and cut it on thin plates. Street must be cleaned and chopped with small pieces.

Make brine, bring it to a boil. Fill hot makeup in banks. Leave it to get rid of three days. To make conservation for the winter, slate brine. Put it again. Pour the watermelons and close the canes with covers. Banks flip down the covers and wrap the warm bedspread.

After two days, make a revision. If everything is in order, then canned watermelons can be transferred to a cool place. Delicious snack for the winter is ready.

Recipe Two: With aspirin

It is intended for those who do not like vinegar. Instead, the ingredient can be used aspirin. After sterilizing the cans, fold in them pieces of watermelons. In these containers should pour hot water. Let them attend about 10 minutes.

Drain the water and prepare brines using such components:

1 tablespoon salt;
1-2 tablespoons of sugar.

This amount is based on a three-liter jar. After add to each container with pieces of watermelon 3 aspirin tablets (acetylsalicylic acid).

Then pour boiling brine into the jars and roll up with metal covers.

Recipe third: for sweet tooths

This method of preservation is characterized by an increased sugar. Its on a watermelon will need as many as 12 tablespoons. Among other components are: 3 tablespoons of salts, 120 ml of 9% vinegar, 2.5 liters of water and 5 cloves of garlic.

Wash the striot berry. Consider a towel and cut the watermelon to the same triangles in size. Banks Sterilize at least 15 minutes. Fill them in pieces of prepared watermelon. Put the same garlic cloves. Boost water and pour into a jar. Leave half an hour.

At this time, do the preparation of marinade. Pour the required amount of water in a saucepan. Bring it to boil. Put salt and sugar into the water. Heat the composition of no more than three minutes. Drain the water from tanks with watermelon pieces and garlic. This procedure should be done very carefully. It is convenient to use a special plastic cover with holes for it. Immediately fill the watermelon blanks with boiling marinade. After adding vinegar, run 40-minute sterilization.

After this time, roll the banks with metal covers. Or tighten the covers if you use Euro banks.

Turn the capacitance upside down. Take the conservation with a warm blanket. When the brine in the bank becomes completely cold, you can put them down.

Now it remains only to find a suitable storage space. It should be cool and dark.

Frosty winter on your table will appear amazing and delicious dish from canned watermelons. If the summer of a berry with Bakhchi is a beautiful dessert, then in the cold season it turns into an exotic snack. To see in January a piece of summer on a dish - nothing increasing pleasure. The sour-sweet delicacy will be the favorite of the winter menu.

The main thing is to catch the watermelon season to hide a few sweet berries in glass jars!

Save watermelons for the winter can be as in a fresh form, as well as applying in practice proven, positively proven ideas for canning and create all sorts of unsweetener or dessert snacks. Everyone will find for themselves the most acceptable option and can enjoy your favorite taste and aroma to the new crop.

What can be made of watermelon for the winter?

All sorts of blanks from watermelon for the winter thanks to excellent characteristics every day replenish the audience of admirers with new fans. Their list is so diverse that the sacraments and lovers of all sorts of pickles will be happy to replenish their stocks with the original novelty.

Watermelons can be sprayed in barrels, we can make in jars in a savory marinade.
You can harvest sweet watermelons for the winter, welding compote, jam, watermelon honey, prepare the candied.
Even fans of alcoholic blanks will be able to find due applied juicy berry.
The correct advice will also help freeze watermelons and save their long time in the fresh form.

Potivate salt watermelons in banks for the winter, the delicious slices of which many cause indescribable delight, and some storm conflicting emotions will succeed without unnecessary hassle and additional ingredients. You can use moderately ripe or slightly unripe fruits. In the latter case, some sugar add to the brine.

Ingredients:

watermelons;
water purified - 1 l;
salt neural large - 30 g

Cooking

Cinema watermelons are cut on slices and put into pre-sterilized steam banks.
Twice pouring the contents of blood vessels, leaving the tank each time for 10-15 minutes to insist.
Plug in the eyelid, add salt, boil a couple of minutes.
Boiling brine poured the contents of cans, weching watermelons tightly for the winter and thoroughly wrapped in an inverted form before cooling.

Watermelon for winter in banks sweets

It is even more saturated to taste watermelons in a jar for the winter, if you add vinegar to the brine and serving sugar. For piquancy, the workpiece can be supplemented with cloves, cinnamon or put on the bottom of each container, other spices to the choice, fresh greenery twigs, garlic cloves or other additives.

Ingredients:

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

Cooking

Canning watermelons in banks for winter are starting with filling the tanks with trained slices, putting on the bottom of the spice.
We boil water with sugar and salt, from time to time stirring, to dissolve the crystals, interfere with the vinegar, give rise again.
Pour hot marinade watermelons.
We sterilize the containers in a quaking water with a boiling water of 20-30 minutes, wechind by boiled covers, heat is wrapped in an inverted form to a complete cooling.

Watermelons in a barrel for winter

You can cook pickled watermelon for the winter in small wooden barrels using the next recipe. For the performance of the ventilation, small fruits choose, cut them on medium size, slices, halves or longitudinal quarters. The taste of the received snack can be enjoyed after 3 days.

Ingredients:

watermelons;
water purified - 4 l;
vinegar table - 1 cup;
sugar sand - 250 g;
salt large - 120 g;

Cooking

The prepared slices of watermelons are placed in a sparkled boiling water with greens, spices and other additives, poured with table vinegar at the rate of 1 glass of acid at 5 kg of berry pulp.
We boil water with salt and sugar, pour brine into the barrel before covering the contents.
After cooling, watermelons are cleaned for the winter in the cold.

How to salute watermelons for the winter whole?

The following recommendations will help to prepare entirely. It is important to choose a small fruit weighing no more than 2 kg. For better penetration of the brine, the striped berry throughout the perimeter needs to be folded with a spacing, toothpick or a long needle. The classic taste of snacks can be filled with piquancy by adding spices to choose from.

Ingredients:

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

Cooking

The barrel is covered with boiling water, after which they are placed on the bottom at the request of the prepared greens, purified and cut garlic teeth and spices.
Thoroughly wash and pump watermelons, laid on top.
We boil water with the addition of salt and sugar, poured watermelon brine, the load is placed on top, leave the workpiece for 3 days at room conditions.
Tightly close the barrel and placed in the cold at least 3 weeks.

Compote from watermelon for winter

If there is a desire and the ability to prepare compote from watermelon for the winter, the recipes of the drink will help to implement the idea at the best. In the cold, such a drink with its magnificent fresh taste will raise the mood, remind you of warm summer and will become an excellent addition to any feast. It can be destroyed by sweet slices of pulp.

Ingredients:

watermelons - 3 kg;
water purified - 2 l;
sugar sand - 2 glasses.

Cooking

The pulp of watermelon is eliminated from crusts and seeds, cut into large pieces, which are stacked in banks.
We boil water with sugar to dissolving crystals, watermelon slices are poured with syrup.
Cover with capacitances with covers and sterilize in peep caps of 30 minutes.
Watermelons with compote on the winter with sterile covers, cover heat for self-satisfaction to cooling.

Watermelon juice for the winter at home

You can prepare, using the juicer, blender, or simple remedies like a gauze cut, with which it simply squeeze the flesh, having previously crushing it with a fork or pusher. When using the blender, the drink will be with the pulp, from which it is easy to get rid of, strain Fresh through a sieve or gauze.

Ingredients:

watermelons;
sugar sand and citric acid - to taste.

Cooking

The juice obtained by any convenient and affordable way is sweeten, citric acid is added to taste, cook for 5 minutes.
Played drinking beams are poured, we will seal hermetically sterile covers, insulate the cooling.

Jam from the meat of watermelon for the winter

Next version of the billet striped berries for true sweet teeth. The cooked jam of watermelon for the winter will delight with a magnificent delicate taste and stunning aroma, which can be made even more rich, adding a little vanilla sugar or vanilina at the final stage of cooking.

Ingredients:

watermelons - 1.5 kg;
citric acid - 2 h. spoons;
vanilla sugar - 20 g;
sugar sand - 2 kg.

Cooking

Separate the flesh of the watermelon from crusts, cleaned from seeds and cut into cubes.
Put the watermelon mass with sugar and leave for several hours.
They have a workpiece on the stove, allowed boiling, boil 5 minutes, leave before cooling.
Repeat the heating, cooking and cooling 2 more times.
In the last boiling, vanilla sugar and citric acid are added, the hot jam in sterile capacitances with boiled covers are wrapped.

Waterbuilder jam for winter

You can cook not only from the flesh, but also from crusts that are all used to undeservedly send to the trash can. The final result will sweep the magnificent taste characteristics of the obtained Slav, its appetizing appearance. Delicious and syrup, and transparent slices that can be used as a filling in baking.

Ingredients:

watermelon crusts - 1 kg;
citric acid - 1 h. spoon;
sugar sand - 1 kg.

Cooking

Corks are cleaned from green rigid peel, cut into cubes or cubes.
Sugar with sugar cuts and leave for several hours.
Slices are brought with sugar and juice to boil, boil 5 minutes, cool.
Repeat cooking and insisting another 3-5 times, wech the delicacy into sterile vessels.

Watermelon in Syrup for the Winter - Recipe

Prepared Watermelon in the syrup for the winter to the taste resembles watermelon jam, but mostly retains freshness of slices, their integrity and aroma. Dessert can be filed for tea with cookies, supplement them another sweet dish or dilute with water at all and apply as a tasty natural drink.

Ingredients:

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

Cooking

From water, lemon juice and sugar are boiled syrup to dissolve crystals and boiling.
Cut the watermelon flesh on slices that are tightly stacked in banks.
Watermelon cuts are poured with boiling syrup.
We sterilize the containers with a blank of 30 minutes, watermelons are sterling for the winter with sterile covers, thoroughly insulated before cooling.

How to cook the candied fruit crusts?

Prepared, it will be possible to provide a family with sweet natural delicacy, whose taste characteristics will exceed all the expectations. After drying, the delicacy, sprinkled with powder or sugar, shift into a dry jar with a lid or vacuum container.

Ingredients:

corks from watermelon - 1 kg;
citric acid - 1 pinch;
water purified - 200 ml;
sugar sand - 1.3 kg.

Cooking

Clemented from green peel and sliced \u200b\u200bpeels cope in water 10 minutes, give drain.
Cutting with hot syrup cooked from sugar, water and citric acid.
We are subjected to multiple boiling for 10-15 minutes, prior to the acquisition of transparency and softness slices.
They dry the pieces of crusts laid out on the parchment at room conditions, in the oven or electric power plant at 60 degrees until the stickiness disappears.

How to freeze watermelon for the winter?

The watermelon flesh can be cut into cubes, decompose by one layer, send to the camera to fooling into the chamber, then folded the cubes in the overall storage package.
Grinding the purified watermelon from the peel and seeds in the blender, you can freeze the resulting puree in molds for ice or other portion tanks. As in the first case, the portions are removed after freezing from forms and stored in packages.

Watermelon with vodka - recipe for the winter

The next version of the billet striped berries for fans of alcoholic surprises. Cooking the watermelon with vodka for the winter, will be able to surprise friends and familiar with the original black dish. Drunk watermelon flesh is traditionally cut by cubes or balls that serve on the dish independently or as an addition to other alcoholic beverages.

Ingredients:

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

Cooking

Watermelon is carefully wash, placed in a bowl and pierce top down along the entire length, not reaching the bottom in several places near the tail with a long needle.
With the help of a syringe "pumped" the fruit with vodka.
Calculate wax, we will bite with it, the remaining after all manipulations of the opening.
Send for storage in cold.

How to save watermelon for the winter?

If any scrap of watermelons for the winter is not welcomed and did not find proper reading in the home menu, you can easily save your favorite delicacy to the New Year holidays.

Be sure to pay attention to the quality of the fetal chosen for the storage: watermelon must be ripe, without dents, damage, punctures.
It is possible to ensure proper storage of watermelons for the winter, covering the fruit by the centimeter layer of wax, paraffin or diluted in a small portion of white clay water.
Well stored watermelons in wood ashes, straw or container with dry forest moss.
It is impossible to store fruit on a rigid surface - it is better to hang them in a grid or a fabric bag in a ventilated cellar or basement.
With any storage method, it is important to ensure temperature range from +1 to +3 degrees, with minimal humidity and good ventilation.

Sometimes you want to extend the summer and taste berries and fruits during winter cold. The ideal option will prepare delicious marinated watermelons in banks for the winter. Delicious and juicy, with proper cooking, they will scream cold days. There are several magnificent recipes for marinating unusual berries - from classic to non-standard, invented in recent years.

There are several magnificent recipes for watermelon marinization.

There is a certain misconception regarding watermelon. Allegedly cannot marine, as each berry contains a large number of nitrates, but they can easily get rid of them.

Check the watermelon on nitrates can be cut off part of the pulp. Next, a piece of cut product must be skipped through a blender and add water from under the tap to this flesh. If the water is only slightly pink, then watermelon - without nitrates. If the water is red - keep in mind that such a berry is definitely not suitable for preservation, as it has a huge amount of nitrates in its composition.

Before conservation of the watermelon, clean it from the green crust. There is no need for it, since it is too hard and for food is not suitable. Further:

Cut the watermelon to the portion pieces of triangles;
At the bottom of the pre-prepared banks, put two laurels and three carnations;
After that, add black pepper and peas to taste;
Fill in the jar with pieces of watermelon;
Banks pour boiling water very carefully;
Ten minutes later you can make marinade.

Summer is the time of the blanks for the winter. The familiar tomatoes, cucumbers, zucchini, raspberry, currant and other gifts of the garden, garden, forests are preserved and frozen. In the southern regions there are peaches, apricots, etc. Among such exotic meets and completely unusual: marinated watermelons, for example. The salty option of conservation was once a very popular snack, which is currently undeservedly offended by attention.

The harvesting of a spicy dish consists of preparing fruits, containers and directly preparation. To this end, you will need:

watermelons (preference sweet varieties);
glass containers. The optimal volume is 1 l, you can use more;
covers;
machine for ordering.

Marinization of watermelons is possible not only completely ripe, but also earlier. Fuck an immature berry? Do not get upset: it will fit for conservation.

Before the layout of pieces of melted culture in the container and the preparation of marinade for watermelon, the capacity is necessary to subjected to sterilization, pre-wash with soap. The remnants of the detergent are removed by conventional water.

Sterilization of cans and covers

So for the orderings are preserved until it is on the table, the containers should be processed. For sterilization, one of the ways are used:

ferry. A simple and effective option when capacity, before making watermelons in it for the winter at home, placed above the pots with boiling water. As a holder of a container over the ferry, you can use a sieve that closes the surface of the pan. It is enough 10 minutes for packaging in 1 liter. If the volume is 3 l, then the time increases to a third of the hour.
in the oven. An option that saves time, because at a time it is possible not one, but several capacities at once. The oven warms up to a temperature of 120-150 degrees. Exposure time - 15 minutes;
with the help of microwave. The power of the furnace suitable for sterilization is at least 700 watts. Tara filled with 1/3 water is placed 5-10 minutes in the microwave.

Sterilization covers are subjected. They wash with soap / soda mortar, go to boiling water for a couple of minutes. Next, you can safely cover the blanks.

Important! Covers use without rust to avoid damage to preservation.

Choosing a good watermelon

The Bakhchyev family berries has a number of useful properties that are supplemented by a sweet and pleasant taste. Juicy watermelon is a storehouse of folic acid, iron and trace elements (helping to fight such a non-diabetes), fiber, vitamins and other microelements.

the size. The optimal option is 5-7 kg, because the fruit of greater weight risks to be unreliable in our latitudes, and there will be enough sweets in a smaller;
tail. His presence is required. On ripeness will say the color: yellow - ready to eat, green - misunderstood;
sound. If you knock on a berry, it will respond with a humorous sound, if squeezed on top or bottom - will shrink. Ready to eat and marinency.

On a note! It is better not to buy a berry from which a square piece is cut or divided into pieces earlier. Watermelon will absorb dust and other negative microelements from the air in an instant.

White and yellowish accommodation that become visible when cut, indicate that the mudflow culture has undergone in the process of growing treatment with nitrates and other chemical elements. Whether such marinated watermelons will preserve - a big question. Just unworthy fruit is subject to use.

Recipes of pickled watermelons

Preservation happens to taste different. Recipes of pickled watermelons in banks for the winter there are many options: with only modern hostesses did not come up with routing atypical culture. Combines all options one: it will be delicious. Even if you use the simplest recipe for marinated watermelons for the winter.

Bakhcheva conservation is not much different from the billets of other vegetables, but there are still separate features:

watermelons are marked with pieces, the dimensions of which are defined simply: so that the banks crawled into the throat;
with the conservation of the cut fetal, it is necessary to remove seeds, the crust can be left, but if it is thick, they advise trim (will fit more);
fruits are selected whole, intact;
the misappropriate are used that are not recommended.

How to marine watermelons by classic recipe?

One of the preservation options is the ordering with a slightly sweet taste and a pleasant aroma.

Take:

watermelon in the amount of 2 pcs.;
sugar Sand 90 g;
vinegar 40 ml;
salts of 40 g;
garlic 1 head;
cherry and currant leaves - 2-3 pieces;
parsley 3 branches.

Watermelon shares, along with seasonings, are sent to the jar, poured with hot water (1 liter is needed on 3 liter) and leaves for half an hour for complete cooling. The first liquid will not be used. The process with water and cooled is repeated. Syrup is brewed from this, it is brought to a boil. After a couple of minutes, watermelons marinated with vinegar can be blocked. It turns out such watermelons in the jars for the winter are very tasty.

On a note! Before shipping for storage in a cold place, a few days should hold banks in warmth.

How to pick up watermelon crusts?

Bakhchy berry is good because the conservation is subject to entirely. If only the flesh was used for the recipe, you do not need to rush and throw out the peel. It turns out excellent candied eggs. Second version: Use for pickled watermelon crusts for the winter.

An exquisite appetizer who came from France will definitely surprise guests. Suitable for cheese cutting and something meat.

The next set of products and seasonings will be required:

crusts from one major watermelon;
water (quantity is determined by volume climbing into banks in which the main ingredient will be marinated);
sugar - 0.4 kg;
salt - 125 g;
jamaican pepper peas - 2 tbsp.;
fresh ginger - 2 tbsp. l.;
cinnamon - 1 small wand;
carnation flowers - 2 bl.;
apple vinegar - 0.6l.

Watermelon cut and clean from red pulp, removing it completely and with a white part. The crusts themselves are large slices, without cutting off the green surface, send to a saucepan for 5 minutes. Give cool. As soon as it will not be hot in hand, separate the green part. The remaining white part cut into pieces of smaller size.

Salt and water to mix the resulting brine to pour the crusts so that they completely disappear under the liquid. Marinization time is at least 7 hours, optimal - for the night. Liquid merge, crusts - rinse several times with cold water.

Further, the crusts go into the pan, poured with water and bring to a boil. A couple of minutes in boiling water to become soft, after which they are removed from the fire. The liquid merges, and the future snack remainsless.

Marinade is prepared from vinegar, 0.25 liters of water and sugar. Spices need to be omitted into the brine, knitting into the muslin tissue. Ginger is sent directly to the brine. It is boiled until the sugar sand is dissolved in full, and the crust themselves will acquire transparency.

Spices after being in the marinade get and thrown out. Corks are declined to banks, poured brine in which cooked. Close the containers with covers.

Marinated Sweet Watermelons for Winter

Despite the presence in the name of sweets, the conservation will not be dessert, but snack.

middle Watermelon;
1 tbsp. l. salts;
3 tbsp. l. Sahara;
50 ml of table vinegar;
from 3 to 5 cloves of garlic;
4 pcs. Cherry sheets, black currant, oak;
2 parsley branches.

The watermelon fit into the cannakes of 3 l on top of the seasoning, poured with water, it is left to cool for 40 minutes. The second time is boiled and cooled again. With the addition of salt, sugar and vinegar cooks marinade, the blank is poured. Final chord - spin.

Marinated watermelons with sterilization

Preservation will work out with a salt flavor. According to the recipe for marinating watermelon for winter with sterilization, you will need:

sugar - 3 tbsp. l.;
salt - 1.5 tbsp. l.;
citric acid - 1 tsp. with a slide;
watermelon - 2.0 kg.

Seasonings are taken at the rate of the marinade liter.

Slices of watermelon are cut and stacked in the jar is not too tight. In each filled capacity from the top of the Bakhcheva berries, pour acid. Marine simple: Sugar, salt, water is mixed, brought to boiling. The resulting liquid is filled with watermelons. The next action is sterilization in a saucepan with water (enough 20 minutes). Upon completion, spin, flip and bite the blanket.

Marinated Watermelons without sterilization

So that the workpiece is well kept, optionally before blocking them to expose them 20-minute cooking in a saucepan. There is a recipe for pickled watermelons in banks for the winter without sterilization. It turns out such a snack with sweet-sweet.

Important! Clearly observe the recipe and stages of the process.

For pickled fast watermelons, it will take 10 kg of berries with peel. Such a number will fit in 6 cans of 1 liter. Marinade is prepared from 0.7 liters of water, salt, sugar and vinegar on 1 tablespoon. Purcharged after the second fill in the cans.

Marinated Watermelon With Aspirin

Conservation preservation will help tablets. Ingredients here are as follows:

watermelons;
aspirin - 1 tablet;
garlic - 2 teeth;
salt - 1 tsp;
sugar - 2 ch. l.;
parsley - 1 branch.

A distinctive feature is also the fact that banks have no need to pre-sterilize. Garlic and parsley are stacked on the bottom, and the pieces of watermelon. Aspirin is crushed and sent to the bank. Pour all the contents with steep boiling water (we add salt and sugar into it). Purify. Shake the jar, flip and leave for cooling.

Marinated Watermelons with Lemon Acid

The brine is simple for this recipe. Per 1 liter of marinade will need:

1 spoon dining salt;
2 tablespoons of sugar;
½ tablespoon of citric acid;
a couple of black pepper peppers for giving aroma.

For pickled watermelons with lemon acid of the bank sterilized. The first is the pepper, then the fruits with pieces. Poured water. After a third of the hour of insteading, the liquid merges into the pan, salt and sugar is added. Boil. A lemon acid is refused to join the marinade and watermelons in the jar. Last bar - close.

On a note! This method is the safest for such an unpredictable raw materials, like a mugger berry.

Marinated Watermelons with Garlic

According to the recipe of this option, the billet should be cleaned from the peel.

watermelon - 2 kg;
garlic - one to one tool into the container;
salts - 50 g;
sugar - 80 g;
vinegar - 80 g

The pulp decompose on banks, throw a clove of garlic. Boiling water for a couple of minutes to pour content. Water merge. For pickled watermelons with garlic, scalding takes place three times, only last water is used for brine. In the future marinade add salt and sugar. Boil, pour vinegar. Brine - in banks, on banks - covers and clog. For a day, leave bisculated and inverted.

How to pick up watermelon with tomatoes?

The billet is tomato-watermelon - very piquant to taste. An important merit of this is also mustard.

Ingredients:

3 kg of watermelon with crusts (it is better to choose ripe);
3 kg of tomatoes;
9 laurel leaves;
30 mines of black pepper;
3 ppm mustard powder;
30 pieces of garlic;
3 tbsp. sugar sand;
1 tbsp. l. dill in seeds;
3 tbsp. vinegar;
1.5 tbsp. l. Salt.

Pickled watermelons with tomatoes from such a number of products will be three 3-hitreous banks, so spices and seasonings are taken proportionally: 10 peas of pepper, 3 laurel sheets, 1 spoon of vinegar on the bank, etc. Salt is taken at the rate of 1 liters of water.

In the prepared banks are the first to depart Lavr and Pepper. Alternating the layers, laying out tomatoes and berries. Boiling water pour the contents of the can, after 10 minutes we merge the water. Add dill, sugar, salt. Marinade is again brought to a boil. In every jar - crushed to the state of the Cashiana garlic, mustard powder. Poured all brine. Purcharges.

Watermelons in spicy marinade

For canning you need to take:

fruits with pink pulp;
90 g vinegar (90%);
3 tbsp. l. sugar sand;
1 tbsp. l. salts;
3-4 branches of fresh dill;
little Laurel sheet;
1 clove of garlic.

Ingredients are indicated for one 3-liter capacity. The recipe for such salted marinated watermelons in banks for the winter is the rest of the standard. The berry slices in Tar, there are spices, with the exception of salt, sugar and vinegar, which are added to the marinade - after the first plum. The second time there is a fill with cans with brine, after which time is given (15-20 minutes). Marinade is again merged, brought to a boil to be in banks later.

Other recipes: What else can I add?

There are a lot of conservation options. Mother's ingredients are added to the marinade. Given that the taste of the final depends on the brine. For fans of spicy fragrance, you can use the recipe for pickled watermelons with honey. Here, in addition to standard salts, sugar and vinegar, a sweet gift of bees, currant and cherry leaves are added.

The content is poured with water for 10 minutes, the second time - for 5 minutes, after which bulk and vinegar is added to the fusion fluid. On the fire - boil 1 minute and roll.

Two-tier

What makeup to choose for the workpiece? It is possible to pick up watermelons into 3 liter banks. The recipe selected one of the above, or here is another option.

It will take:

berry (ripeness does not matter);
2 h Spoons of salt;
4 tbsp. Sugar spoons;
60 ml of vinegar;
chile Pepper (for preferring sharpness).

Bakhchye berry tightly stacked banks. If the option is selected with pepper, then its place is at the bottom. Pour boiling water and immediately drain into a saucepan for the future syrup, there is also salt and sugar (in the ingredients it is indicated at the rate of 3 l). Vinegar pours directly to the fruit. The contents poured the contents. You can roll. Marinated watermelons in 3 liter banks for the winter to wrap and give them completely cool.

Litter Tar

The main difference between the marinovka of watermelons in banks with a capacity of 1 liter - the amount of time required for cooling. If 3 liter containers will need 35-40 minutes, then at preservation to a smaller container, it will be cooled in two times faster.

What option to choose? Any of the above or take advantage of the next recipe for pickled watermelons without a crust, which can be rolled into a liter bank.

Per 1 liter of water:

salts - 1 spoon tea;
sugar - 2 tablespoons;
vinegar - 3 tablespoons.

Slices without a crust go to the container. Seasonings - there. All the contents of cold water poured. Having covered with a lid, put sterilize on a quarter of an hour. Purify.

Bon Appetit!

Pick up the recipes of watermelons for the winter to taste. They can be salted, marine, soak, from the pulp to cook sweet jams, from crusts - emerald jam. The preparation of these large berries is close to the preservation of vegetables, therefore recipes are similar to pickles and marinades from zucchini, cucumbers, cabbage. Watermelons close in banks or bans themselves or in combination with other vegetables, spices.

Depending on what you want to cook, select the appropriate dimensions and quality of watermelons:

for urine, salting, marinations, the fruits are suitable strong, with a red or pink pulp, but not overrevised;

for jams need ripe watermelons;

for jam, only a crust is needed with which the upper green layer is cut.

If it is supposed to preserve watermelons, they must be small, without spots, cracks. For marinization in banks, they choose the fruits with a diameter of about the same as banks in which they will be sund. Then they cut them with pieces.

Five fastest watermelon recipes for the winter:

The most common and at the same time a simple recipe for watermelons for the winter is marinated. This kind of conservation is done in several steps.

Small watermelons wash well.

The peel is cleaned, the seeds are taken out, the pulp is cut by slices of this size, so that the cans are fluent in the neck.

Enclosed watermelon on banks.

They prepare marinade from water, sugar and salt - on a liter of water on a tablespoon. Boil it, then cool up to 30 degrees.

Banks with watermelons pour marinade and leave warm for a couple of days.

Ready marinated watermelons are stored in the refrigerator.

Five nutrient watermelon recipes for the winter:

Even tastier watermelons for the winter will turn out if you try to apply these tips:

the recipe for jams with soda makes watermelon crusts similar to pineapples in structure;

for the singing, the pink inside the watermelon will be ideal;

it is better marked and salt soak fruitful fruits.