How to salt watermelons for the winter in banks: 6 recipes

Salty watermelons are very popular due to their extraordinary taste. In the finished dish, notes of kvass and brine, as well as a slight aftertaste of wine, are felt. Many housewives prefer to serve salted slices of watermelon as a savory snack on a festive or everyday table. Gourmets squeeze juice from pickled slices and consume it in an independent form. The watermelon pickle has a number of features that must be followed without fail. Consider the basic aspects, highlight the main thing.

Features of salting watermelons

1. To preserve berries in jars, choose small fruits. The best option are watermelons weighing from 2 to 3 kg. Otherwise, the slices will be too large, they simply will not go into the neck of the container.
2. If you do not plan to peel off the peel, give preference to specimens with a thin skin. If it is too thick, the shell will have to be removed, and the flesh must be chopped into pieces. When buying, pay attention to the integrity of the watermelon, its surface should not have cracks.
3. For salting watermelons, you need to choose ripe, but in no case overripe fruits. Otherwise, the flesh will turn out acidic, friable, similar to a jelly-like mass.
4. Before starting salting, wash the watermelon, if necessary, remove the peel. Without fail, remove all seeds, otherwise the jar with a spin will explode. Some housewives do not throw away the skin, but make jam on its basis.
5. If we talk about the amount of brine on a berry weighing 2 kg. leaves about 1.5 liters. liquids. It all depends on the size of the slices into which the watermelon is cut. The larger they are, the more solution is required.
6. A salted watermelon has a slightly sour finish. Therefore, when preserving, leave the pulp for a while for fermentation to achieve the desired effect.
7. To speed up the duration of salting, pierce the peel with a thick sewing needle. You will need to make about 12-15 holes. If the berry is salted without a crust, the duration of the procedure is usually 1.5-2 days.

Salon of watermelons: spices and additional ingredients

1. Spices are often used as additional components. Below are the most popular components, the amount is calculated on a can of 3 liters. To conduct salting as efficiently as possible, choose 3-4 names, feel free to add them to watermelons.
2. The most popular is garlic. It must first be cleaned and chopped into slices. The amount is added to taste, usually 5 teeth are enough.
3. Many housewives prefer to pour coriander (5 pcs.), Peas (4 pcs.), A fresh bunch of dill into the brine. A bay leaf (not more than 6 pcs per can) and onions (2 pcs. Medium size) will not be out of place.
4. To give the watermelons an unusual aftertaste, add pickled ginger / horseradish or 0.5 cm of grated plant root. Ginger goes well with nutmeg (2 pinches), chili pepper (on the tip of a knife).
5. One of the common neutral ingredients is celery (fresh or dried). Enough 0.5 cm. Root or one fresh branch. Seasoning can be supplemented with currant, cherry or cherry leaves (no more than 4 pcs.).

Salted watermelons: a classic recipe

• drinking water - 1 l.
• watermelon - 2–2.3 kg.
• table vinegar (9%) - 45 ml.
• sugar - 90 gr.
• salt - 45 gr.

1. Sort through watermelons, select instances without damaged skin.Wash them under the tap, dry, chop into small pieces (the slices should fit in a container for twisting).
2. Do not tamp the watermelon slices too hard, otherwise the final result will lose its entire aesthetic appearance. Sterilize the container, put slices in it to the top.
3. Start cooking brine. Combine sugar and salt into a granular mass, pour vinegar and water. Send the product to the stove, simmer until the granules dissolve.
4. You can replace vinegar with citric acid (3 gr.), In which case it is added directly to the container itself for spinning, and not to the pan. When the brine is ready, pour them a watermelon.
5. Pour water into heat-resistant metal dishes, line the bottom with a towel. Put the jar with the contents inside, pasteurize for 25 minutes.
6. After boiling, tighten the covers with a special key, wrap them with a winter blanket or a thick towel. Turn the cans upside down, wait until cool (about 30 hours), transfer to the cold.

Salted watermelon with pepper

• peas - 5-6 pcs.
• dry chili - 5 gr.
• garlic - 5 prongs
• drinking water - 1.2 l.
• sugar - 110 gr.
• watermelon - 2.2 kg.
• table salt - 60 gr.
• vinegar solution (6-9%) - 45 ml.

1. Wash the fruits, wipe them with a towel and pat dry. Chop the watermelon into slices, they should fit in a container for rolling. Add peas and chili peppers, peeled garlic cloves to the container.
2. Bring water to the first bubbles, fill it with watermelon. Wait 3 minutes, then pour back into the pot for boiling. Pour in salt and granulated sugar, simmer for a quarter of an hour.
3. 5 minutes before cooking, pour in a solution of vinegar (optionally replace it with 2 grams of citric acid). After 15 minutes, pour watermelon brine (second time), perform the corking procedure. Cool under the covers, move to the cold.

Salted watermelons with honey

• honey - 45 gr.
• watermelon - 2 kg.
• pure water - 1.2 l.
• rock salt - 30 gr.
• dill (umbrellas) - 4 pcs.
• currant leaves - 4 pcs.

1. Do not peel, chop the fruit into small slices. Sterilize and dry the containers. Lubricate the walls of the container with liquid honey, put pieces of watermelon in it.
2. Add currant leaves, dill umbrellas. Sweeten and salt the water, pour the liquid into the pan. Stew for a third of the hour, pour watermelons with the brine.
3. Do not roll up the jars, leave the contents for 2.5-3 days for souring. After the allotted time, drain the liquid from the container, boil it, fill the fruit again. Roll up with a key, cool, store in the cold.

Salting watermelons without sterilization

• acetic solution - 65 ml.
• watermelon - 2 kg.
• salt - 60 gr.
• filtered water - 1.2 l.
• sugar - 85 gr.

1. Chop the fruit into slices. Pre-sterilize lids and containers. Put the watermelon pieces in a jar, do not overdo it with ramming.
2. Pour water into the pan and wait for it to boil. As soon as this happens, fill in the liquid with watermelon slices. After 10 minutes, pour the composition back into the pan, cook for a quarter of an hour.
3. Pour hot water to the watermelons again, wait 5 minutes. When the indicated time has passed, send the liquid back to boil. Add bulk ingredients and vinegar, simmer the contents for another third of an hour.
4. When the brine is cooked, fill it with chopped berries, immediately cork. Make sure there are no leaks, turn the dishes upside down. Cool the contents by wrapping them in a blanket.

Salting watermelons with acetylsalicylic acid

• salt - 30 gr.
• drinking water - 1.1 l.
• granulated sugar - 55 g.
• garlic - 3 prongs
• watermelon - 2 kg.
• fresh dill - 15-20 gr.
• acetylsalicylic acid (aspirin) - 6 pcs.
• bay leaf - 3 pcs.

1. In this recipe, acetylsalicylic acid replaces vinegar. It serves as a guarantee that the composition does not turn sour. The main difference between aspirin and other products is that the drug does not interrupt the taste of the finished dish (as vinegar does).
2. Choose small fruits for salting, they should also be moderately ripe. Wash the watermelon from the dirt with a foam sponge, chop it with slices about 1-2 cm thick. The pieces should easily fit into the neck of the container.
3. You can peel if you wish, but this step is optional. Boil the jars for 20 minutes to kill all the bacteria. Dry them, do the same with the roofs. Send chopped garlic, laurel, chopped dill to the bottom. The spice set is universal; select other ingredients if desired.
4. Put watermelon slices and powdered acetylsalicylic acid tablets on top of the seasonings. In a separate pan, mix water with sugar and salt, boil the mixture until the grains dissolve.
5. Pour the contents of the cans with hot liquid, tighten with a kitchen key. Turn the dishes upside down, wrap with a thick towel or blanket. Leave under natural conditions for 30 hours, then transfer to the cellar.

Salted watermelons with citric acid

• aspirin - 4 pcs.
• salt - 25 gr.
• granulated sugar - 85 gr.
• citric acid - 12 gr.
• watermelon - 2.1 kg.
• drinking water - 1.2 l.

1. Wash and chop the watermelon into cubes (about 2 cm thick). Fold the slices into a bowl, fill with water. Drain the liquid back into the pan, boil, transfer to a jar of watermelons.
2. Wait 10 minutes for the pulp to process a little. Drain the water, add granulated sugar, citric acid and salt, bring the mass until the first bubbles appear.
3. When this happens, add ground aspirin tablets. Fill the container with slices of watermelon with brine, seal with sterilized lids. Turn containers over, wait for cooling, transfer to cold.

To determine for sure how much brine will go in a particular case, put the pieces in jars. Then fill with water, drain it into the pan. Thus, the amount of liquid is measured. In most recipes, the ingredients are calculated per 1 liter. water, during cooking you can increase the volume to the desired level.

Video: how to salt a watermelon in a bank