Canned watermelons for the winter without sterilization: recipes with photos and videos

Watermelon is a wonderful summer berry that most of us love, and it is in winter that it is sorely lacking. However, this will help correct the pickling. In the cold season, you can feel this unforgettable taste of summer, and also fill your diet with something unusual, fortified. Now let's take a closer look at the issue of preserving watermelons.

How to preserve watermelons without sterilization

Required ingredients:

• Watermelon;
• Vinegar six percent.

Cooking:

The secret of an excellent snack is simple - it should be tasty, simple and affordable for absolutely everyone to cook. So pickled watermelons bypassing sterilization is what you need. It should be noted right away that their taste is a little unusual and rather for an amateur. Someone is crazy about him, while others do not like him at all. If you have never cooked such a dish, it is better to pickle 1-2 jars to start with, and if you like it, roll up more next year.

The recipe itself is simply nowhere simpler:

1. Firstly, you should choose the right berry so that good canned watermelons come out. It should be a little unripe, so the shape will be better preserved. Wash the fruit well in advance and chop it into slices.
2. Then you need to shove them into containers, but you should not press down.
3. Now let's start the marinade. To do this, fill jars with watermelons with boiling water, let it brew for about 15 minutes and drain the liquid into a saucepan. Then do this procedure again. Next, you need to add s alt, sugar there and pour the jars straight to the top with boiling marinade.
4. Now take vinegar and pour into each jar in proportion: two tablespoons per liter and a half.
5. Next immediately roll up.
6. The finished preservation should be turned upside down, wrapped in something warm and left until it cools down. After 2-3 days, send them somewhere cool: basement, cellar, pantry.

Trying canned fruits should be closer to November, so that the berry is well marinated and you can feel this unforgettable taste.

Recipe 2

If you do everything right, as the recipe says, you will end up with an excellent, juicy, sweet product. By the way, instead of the vinegar on the ingredients list, you can use citric acid, it will be even better, you will avoid the cans from exploding.

List of ingredients:

• Water - one and a half liters.
• Sugar - approximately two tablespoons.
• Some celery.
• Four bay leaves.
• Black pepper - eight peas.
• Some garlic - 4 cloves.

The above proportions are based on 2 kilograms of watermelons.

To get a good s alting, step by step follow the instructions on how to cook canned watermelons for the winter without sterilization:

1. The recipe is simple. Rinse each jar using regular baking soda, then pour boiling water over them.
2. Wash the fruit, remove the tails and cut them into slices. You can cut the skin off if you like.
3. Throw all the remaining ingredients into a jar, and put fruit slices on top. When there is no room in the jar, pour boiling water over them and leave for twenty minutes. Next, drain the water and pour it into an enamel bowl, and also add s alt and sugar to the whole thing.
4. At the final stage, it is desirable to add vinegar or brine.
5. Next, roll it all up and turn over and cover with something warm. When they have cooled, move them to a cool room.

Sauerkraut with mustard

The result of this recipe will exceed all your expectations. The result is a fragrant, tasty snack for the winter in jars. When preparing the marinade, use only rock s alt.

Necessary ingredients for preserving watermelons in jars:

• Table spoon of s alt;
• Mustard powder - tablespoon;
• One watermelon;
• Table spoon of sugar.

Now you need to strictly follow the instructions:

1. First you need to wash the fruit, and then cut it into pieces of any shape. Be sure to cut off the green crust, but leave the white one.
2. Next, prepare the brine using mustard, s alt and sugar.
3. Then put the berries in jars and sprinkle with spices.
4. Banks should be closed with plastic or nylon lids. Leave them like this at room temperature for three days.
5. Next, the snack is placed in the refrigerator for one day and can be considered ready.

Soaked watermelons with aspirin

This is another good way to pickle watermelons. Aspirin will help to prevent the billet from exploding, making the taste of watermelon a little sour.

Necessary for brine:

• Lemon - three teaspoons.
• 9 aspirins.
• A bit of sugar - nine tablespoons
• Cooking s alt - nine tablespoons.

Proportions are based on three kilograms of watermelons.

Cooking:

1. Rinse the watermelon and divide it into pieces, before that, be sure to remove the green peel. Divide it into bowls and fill with hot water. Let it brew and after 10 minutes drain the liquid into a saucepan.
2. All the necessary ingredients, excluding aspirin, you need to mix and boil the brine for about five minutes. While the brine is still boiling, you need to pour it into jars.
3. After that, you need to put three aspirin tablets in jars. Then roll them up, turn them upside down and let them cool.

Instead of aspirin, you can easily use something else, such as citric acid, vinegar or vinegar essence.

Marinated watermelons with honey

Ingredients needed to make marinated watermelons in jars for the winter:

• Seven and a half liters of water.
• Watermelon - 8 kg pieces.
• Honey - ten tablespoons.
• S alt and sugar - 5 tablespoons each.
• S alt and sugar - five tablespoons.
• Nine percent vinegar - three hundred milliliters.

Instructions on how to preserve watermelons:

1. Spread the pre-washed watermelon slices into three-liter jars and pour boiling water for eight minutes.
2. Then you need to drain the liquid into another container, and fill the jars with a new one, let stand and drain again.
3. Heat the marinade, throw literally two tablespoons of honey, one spoonful of sugar, s alt and sixty milliliters of vinegar into each jar.

At the end, you need to cork the jars, turn them over, and of course wrap them up. After the contents have cooled down, you can send the container to a cool place. By the way, according to the same principle, you can pickle a melon, there are quite a few recipes for how this is done.

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