S alted watermelons in jars for the winter: TOP 10 recipes with and without sterilization with video

Watermelon season is coming soon. This delicacy is loved by both adults and children. The main feature is that you can eat it in unlimited quantities and not worry about the figure. Many people are accustomed to eating berries only raw, without pre-treatment. But there are many options for serving this delicacy. For example, you can cook s alted watermelon. This amazing dish is very easy to prepare. We will consider the secrets of cooking further.

Marinated and s alted watermelons, harm and benefits for the body

This is a juicy berry that is boiled, s alted, pickled and fermented. Fresh pulp has been proven to have fewer calories than s alted pulp.

The s alt contains the following beneficial substances:

• copper;
• cob alt;
• molybdenum;
• chlorine;
• zinc;
• sulfur.

The calorie content of processed pulp is 59 kilocalories per 100 grams. This is a dietary product that is included in the diet.

The berry consists of water, and therefore has a diuretic effect. It must be introduced into the daily diet of people who have problems with the urinary and cardiovascular systems.

Canned berry can strengthen the body. It has a stimulating effect on intestinal motility. Removes excess bad cholesterol from the body.

Features of pickling watermelon

Today, canned watermelon is an exotic type of seaming. In ancient times, it was s alted in huge quantities, more tomatoes and cucumbers. Nowadays, this method is forgotten.

In Russia, the berry appeared in the 9th century. But the church forbade eating it raw. Since that time, people began to look for ways to process it.

In the bank

S alting is done in 3 liter jars. Fruits must be selected in a small size. The ideal option is berries weighing no more than three kilograms. Cut into small pieces so that they fit in the neck and can be packed compactly.

Before s alting, disinfect jars and lids to remove bacteria and germs.

In a pot

Choose glass containers or enamelled. Never use aluminum cookware. Due to the large volume, the slices can be made larger.

In a barrel

Before you move on to s alting, it is necessary to process wooden barrels. Depending on the volume, watermelons can be fermented whole. The brine should completely cover the pulp. Product may deteriorate if exposed to air.

In a bucket

Enameled and plastic buckets (plastic for food storage) are suitable for s alting. Rinse and dry the bucket.

Choosing the right watermelon

Initially, you need to choose the right watermelon for pickling. The taste and quality of the workpiece will depend on this. One badly picked berry can ruin all the others.

Watermelon selection steps:

1. The berry should be fairly ripe. Overripe fruits with loose pulp will acquire an unpleasant taste during the s alting process.
2. For s alting, it is necessary to select thin-skinned specimens.
3. S alting should be done at the end of September, it is during this period that you can achieve the optimal temperature for fermentation.
4. Before cooking, cut the watermelon. The flesh should be pink and firm. Sugar fruits are best eaten raw.

Preparing and sterilizing the container

Before cooking, prepare the container. Glass jars must be sterilized in one of the following ways:

1. Boil immersed in boiling water for 10 minutes.
2. Use a jar sterilizer with steam.
3. Keep in preheated oven for 5 minutes.
4. Use the microwave.

The barrels must be thoroughly washed, scalded with boiling water and dried, covered with a towel.

Wash buckets and pots well, hold on gas until completely dry. Steam for a while.

Basic recipes for harvesting berries

There are many ways to pickle. Consider the most common.

The classic way of s alting watermelons for the winter in jars

Product list:

• berry - 1 kilogram;
• water - 500 milliliters;
• vinegar 6% - 30 milliliters;
• s alt - 1.5 teaspoons;
• sugar - 2 tablespoons.

Cooking s alted watermelons:

1. Prepare marinade for s alting: boil water, pour in vinegar, s alt and sugar. Boil the brine for 20 minutes.
2. While the marinade is boiling, prepare the pulp. Rinse and dry with a towel to remove moisture.
3. Select the required size of the pieces depending on the container in which the s alting will be carried out.
4. Spread the pieces into a sterilized container.
5. Strain the prepared brine. Pour hot into jars.
6. Cover with a lid and put a container of boiling water for 20 minutes. Be careful not to let water get into the jar.
7. Seal hermetically. Turn over and wrap in a blanket until cool.
8. When the jars with blanks have cooled down, send for storage.

Sauerkraut with mustard

Watermelon and mustard are the most perfect combination for sourdough. Thanks to natural fermentation, the berry will turn out tasty and crispy.

The following items will be required:

• watermelon - 1 piece;
• s alt - 1 tablespoon;
• sugar - 1 tablespoon;
• mustard - 1 tablespoon.

Cooking method:

1. Watermelon divided across into circles. Divide circles into segments. Cut off the top layer of the green peel. Leave the white one, it turns out very tasty.
2. To get the pickling mixture, mix all the ingredients. This mixture is based on one three-liter jar.
3. Fold the pieces, sprinkle with the mixture.
4. Cover with clean plastic lids, keep warm for three days. During this time, the berry will give juice.
5. Refrigerate for two days and you can take a sample.
6. Storage is allowed in the cellar for 4 months.

With sauerkraut

You can s alt the pulp with sauerkraut. This will allow the watermelons to ferment faster.

Ingredients:

• watermelon - 3 kilograms;
• cabbage - 1 kilo;
• s alt - 2 tablespoons;
• carrot - 200 grams;
• seasonings and spices to taste.

Cooking:

1. Chop cabbage and carrots.
2. Stir with s alt.
3. Peel the berries from skins and seeds.
4. Lay in layers in a container.
5. Top with cabbage.
6. Press a little with your hand to remove air. Send to refrigerator.
7. Eat after 5 days.

Has a short shelf life.

Whole pickled watermelons in a barrel

Sourdough is carried out by any means, guided by personal preferences. Traditionally only s alt is used.

For fermentation, you need to take prepared barrels, put watermelons in them and pour s alt water over them. Put oppression on top. Leave in a warm place for 2 days. Then lower into the cellar. Consume after 20 days.

Sauerkraut in ceramic barrels

S alting in ceramic barrels should be carried out in a similar way. It is convenient to store such containers in the refrigerator.

Soured in a barrel with spices

Watermelon is a versatile food that can be made sweet, savory and spicy.

You can use the following spices:

• ginger;
• coriander;
• currant leaves;
• fuck;
• garlic;
• allspice and chili.

Sauerkraut in watermelon juice

For cooking you will need:

• watermelons - 5 kilograms;
• pulp - 2.5 kilograms;
• s alt - 50 grams.

Cooking:

1. Choose a suitable size container. It is better to use a plastic or enameled bucket.
2. Crush the pulp with a blender, you can squeeze the juice.
3. S alt and stir well.
4. Lay in layers, drizzle with juice.
5. Pour the remaining juice on top.
6. Keep at +3 for one week.

Recipe with honey

Ingredients:

• bee honey - 3 tablespoons;
• s alt - 1 tablespoon;
• vinegar - 60 milliliters;
• cherry leaves - 10 pieces;

Cooking method:

1. Prepare the container and the berry.
2. Lay the bottom of the jar with leaves and lay with pieces of watermelon.
3. Heat water and make marinade.
4. Cool it, and only then pour it into containers.
5. Keep cold.

With garlic

Products:

• watermelon - 1 piece;
• garlic - 4 cloves;
• vinegar - 70 milliliters;
• sugar - 70 grams;
• s alt - 45 grams.

Cooking:

1. Cut into pieces, peel.
2. Spread into containers, sprinkle with garlic and pour boiling water.
3. Repeat twice.
4. Before the last pour into boiling water, add the remaining ingredients.
5. Roll up.

With cloves

Products:

• watermelon - 1 piece;
• vinegar - 80 milliliters;
• sugar - 2 tablespoons;
• s alt - 50 grams.
• carnation - 3 inflorescences.

Cooking:

1. Cook the berry as discussed above.
2. Add s alt and sugar to boiling water and pour over jars. Sterilize in boiling water for 20 minutes.
3. Add cloves, vinegar to each jar and roll up.

With grapes

Products:

• watermelon - 1 kilo;
• grapes - 0.5 kilograms;
• water - 700 milliliters;
• sugar - 2 tablespoons;
• s alt - 1 tablespoon;
• vinegar essence - 1 tablespoon;
• spice to taste.

Cooking:

1. Spread the pulp into jars, layering with grapes.
2. Pour in boiling water and let stand for 10 minutes.
3. Repeat procedure.
4. Remove water and add spices, evenly distribute the marinade and roll up.

No sterilization

For a three-liter jar you will need:

• s alt - 1 tablespoon;
• sugar - 3 tablespoons;
• aspirin tablets - 2 pieces;
• lemon - 2 pieces.

Cooking technology:

1. Put acetylsalicylic acid, s alt and sugar into jars.
2. Place chopped berries.
3. Pour boiling water over and immediately roll up.

Watermelon marinated in chunks

Step by step recipe for pickled watermelon slices.

Products:

• watermelon - 1 piece;
• garlic, dill, pepper;
• s alt - 2 tablespoons per liter of water.

Cooking method:

1. Berry cut into pieces and peeled.
2. Put all the spices on the bottom.
3. Spread watermelon slices around.
4. When preparing the brine: for 5 kilograms of pulp, 3 liters of water and 3 tablespoons of s alt.
5. Pour into jars and cover loosely with lids to release gas.
6. Three days later, when the brine is cloudy, put it in the fridge.
7. You can take a sample after three days.

Quick pickle recipe

Let's consider the simplest s alting recipe.

Ingredients:

• watermelon - 1 piece;
• s alt - 100 grams;
• water - 1 liter.

Cooking method:

1. Peel the berry and cut into cubes.
2. Fill into jars.
3. Prepare the brine: boil water and add s alt.
4. Pour jars with marinade.
5. Keep warm for three days.
6. Refrigerated afterwards.

Storage rules

Hermetically sealed and sterilized jars can be stored at room temperature away from heating appliances. It is better to keep the blanks in well-ventilated and dry areas.

Store s alted and pickled blanks in the basement or refrigerator for six months. The temperature should not exceed 5 degrees.

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