Tomatoes with watermelon for the winter without sterilization: 6 best preservation recipes

Among housewives, preparations of tomatoes and watermelon for the winter without sterilization are especially popular. There are several ways to prepare these dishes. Each recipe differs in the composition of ingredients, methods of processing products, shelf life. Preparations from tomatoes with watermelon for the winter are well involved in the design of dishes. Any dish will look beautiful and appetizing if you put watermelon slices with tomatoes on top of it.

What is the attraction of the dish

The highlight of the dish is that tomatoes and watermelons go well together and complement each other.Due to the watermelon pulp, tomatoes become sweet, elastic, fragrant. Their taste acquires a touch of summer freshness. Watermelon is saturated with the useful and gustatory qualities of a tomato, but at the same time does not lose its fibrous consistency.

What side dishes are served with

In cooking, winter preparations from tomatoes with watermelon pulp are used as an independent snack for side dishes. They are the perfect accompaniment to meat products, especially lamb skewers.

Pickles go well with these side dishes:

• fried potatoes;
• rice;
• buckwheat;
• pasta.

As for alcoholic drinks, winter preparations of tomatoes and watermelons are best served with vodka.

Recipe options and step-by-step cooking instructions

The top best preparations of tomatoes with watermelon for the winter include dishes that, regardless of the composition of the products and the cooking technology, turn out to be tasty, harmonious and balanced.

No sterilization

Those who love savory dishes with no sourness will appreciate this preparation.

Ingredients:

• tomatoes - 2 kilograms;
• watermelon pulp - 1.3 kilograms;
• s alt - 75 grams;
• sugar - 80 grams;
• garlic cloves - 4 pieces;
• black peppercorns - 10 pieces.

Step cooking:

1. Chopped garlic, vegetables, watermelon pulp are placed in layers in disinfected jars.
2. The food container is poured with boiling water.
3. After 15 minutes, pour the vegetable liquid into a saucepan, add pepper and spices, bring to a boil.
4. Jars are filled with hot brine and rolled up with lids.

Finished products are turned upside down for 12 hours.

S alted tomatoes with watermelon

Tomato and watermelon blanks without heat treatment are prepared quickly and easily, which is convenient when there is no free time.

Ingredients:

• tomatoes with watermelon slices - 2 kilograms each;
• garlic cloves - 6 pieces;
• cherry leaves - 3 pieces;
• dill greens - 1 bunch;
• basil stem - 4 pieces;
• s alt - 150 grams;
• sugar - 40 grams;
• water - 2.4 liters.

Step cooking:

1. Sterilized jars are filled with herbs, spices, tomatoes, watermelon slices.
2. In a separate bowl, combine and mix water with spices.
3. Jars of food are filled with a cold solution.
4. The container is covered with a nylon lid and sent to a warm place for fermentation.

After 7 days, the resulting white foam is removed from the saline solution. Banks are topped up with fresh water, sealed and placed in a cool place for storage.

Marinated in jars

Such blanks are valued not only for the taste of products, but also for the quality of filling. Ingredients:

• tomatoes with watermelon pieces - for two two-liter jars;
• sugar - 45 grams;
• s alt - 20 grams;
• apple cider vinegar - 1 tablespoon;
• water - 2 liters.

Step cooking:

1. Sterilized jars are filled in rows with watermelon slices and tomatoes.
2. Water, spices, vinegar are combined and heated to 100 °C in a bowl.
3. The food container is poured with hot marinade.

Jars are rolled up with lids, turned over and wrapped in warm material.

With citric acid

Unlike vinegar, dishes with citric acid taste milder.

Ingredients for one 3 liter jar:

• tomatoes and watermelons - optional;
• sugar - 40 grams;
• s alt - 25 grams;
• citric acid - 5 grams;
• garlic - 6 cloves;
• celery - 5 branches.

Recipe:

1. Sterilized jars are filled with herbs, vegetables, watermelon slices.
2. The food container is poured with boiling water and covered with a metal lid.
3. After 10 minutes, the water is poured into the pan.
4. The vegetable liquid is brought to a boil and poured back into jars.
5. The procedure with water is repeated 3 times.
6. S alt and sugar are added to the liquid drained for the third time.
7. Bring the mixture to a boil.
8. First hot brine is poured into food jars, then citric acid is added.

The containers are sealed with metal lids and placed upside down under the fabric.

Canned with mustard

Mustard seed seasoning gives dishes a pleasant aroma, savory taste and spiciness.

Ingredients:

• tomatoes with watermelon pulp - 3 kilograms each;
• s alt - 35 grams;
• sugar - 60 grams;
• vinegar 70% - 3 tablespoons;
• mustard - 12 grams;
• spices - optional.

Recipe:

1. Sterilized jars are filled to the top with spices and products.
2. Pour boiling water over a container with vegetables.
3. After 10 minutes, the water is poured back into the pan, sugar and s alt are added.
4. Bring the mixture to a boil.
5. Garlic is placed on top of the food and mustard is covered.
6. First pour the solution into the jars, then the vinegar.

Containers are quickly rolled up with metal lids, turned over and wrapped.

With watermelon tomatoes and cucumber

This recipe is suitable in cases where the purchased watermelon turned out to be unripe, and the beds are overloaded with tomatoes and cucumbers.

Ingredients:

• watermelon, tomatoes, cucumbers - in equal proportions;
• vinegar 70% - 1 teaspoon;
• greens - to taste;
• garlic cloves - 3 pieces;
• laurel leaves - 2 pieces;
• peppercorns 3-5 pieces;
• s alt - 50 grams;
• sugar - 80 grams.

Step cooking:

1. The sterilized glass container is filled with spices, herbs, vegetables and watermelon.
2. Pour boiling water over the food container 2 times.
3. Pre-draining the water on top of the vegetables, pour sugar and s alt.
4. Jars are poured with boiling water, vinegar is added.

The finished products are rolled up with lids and kept under the cloth until cool.

Conditions and duration of storage of blanks

Dishes of tomatoes with watermelon for the winter are stored in a well-ventilated, dark room with a relative humidity of 75%.

Storage temperature:

• non-sterilized products - 0…+12 degrees;
• canned blanks - 0… +20 degrees.

When making these unsterilized tomato and watermelon pickles, they do not lose nutritional value within a year of conditions from the date of production.

Canned products are stored for 3 years.

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