How to s alt watermelons in a barrel: grandmother's recipe for the winter with photos and videos

In the countries of the former USSR, one of the most common types of snacks is s alting watermelons in a barrel. Each family has its own special recipes for pickling them: apples, cabbage are added to watermelons for pickling, various spices and herbs are used. The container can be either wooden or plastic. The s alted fruit will decorate not only an everyday meal, but also a festive feast.

Sour and s alty watermelons are prepared exclusively without the use of vinegar. The lactic acid bacteria contained in watermelons are involved in the sourdough process, while vinegar has to be marinated.

Both pickled and pickled berries have their own flavor benefits, but barrel-cured watermelons are the most beneficial for the stomach. They store substances that are beneficial to the body. The disadvantage of this method is the need for a cellar or utility room where you can install a barrel of pickles.

S alting Tips

Watermelons can be s alted in slices or whole fruits. The taste of cooked snacks can be sour, sweet, s alty. Mustard, sugar or other seasonings are added as spices.

For s alting it is better to use pink berries. Overripe specimens are not suitable, which, when cooked, become viscous, unpleasant in taste. Preference should be given to fruits without damage, with a thin crust and dense pulp.

S alting watermelons for the winter in barrels is best done in early autumn. At this time, the air temperature is lower than in summer, which is necessary for the fermentation process.

Whole pickled watermelons in a barrel

For such fermentation, vegetables about 15 cm in diameter are suitable. They are stacked in a barrel thoroughly washed and scalded with boiling water. The fermentation process can be accelerated by piercing each fruit with a fork or knitting needle several times.

Then the barrel is filled with ready-made brine to a level higher than the berries are located. The brine is prepared from purified or well water, with the addition of ingredients per 10 liters - 500 g of s alt and the same amount of sugar. The taste with such proportions is tender, with sweet, s alty and sour notes. If households prefer a richer taste, it is recommended to increase the amount of s alt, up to 800 g, and reduce the amount of granulated sugar to 400 g.

So that the fruits do not float up, but are immersed in brine, oppression is placed on top. For this purpose, a wooden cover is used.For a couple of days, the kegs are placed in a room with an average temperature, and then they are tightly closed and set in a cool place, for example, in a cellar. After about 20 days, you can treat yourself to ready-made pickles.

Cask watermelons with sauerkraut

A layer of chopped cabbage (about 10 cm) is added to the barrel prepared in the above way, a layer of berries is added on top, and then shredded cabbage again. So the whole barrel is filled. Cabbage must first be s alted, 60 g per 1 kg of berries. Watermelons are layered with apples or unripe tomatoes.

It is necessary to place shredded cabbage between each fruit so that the watermelons do not touch each other. The brine is prepared in the usual way (0.5 kg of s alt and 0.5 kg of sugar per 10 liters of liquid). Fermentation procedure: 2 days at a temperature of -20 - 22 degrees, and then in a cellar. It is optimal to finish eating s alted watermelons before the middle of winter.

You need to check the contents of the barrel from time to time. If mold has formed on the surface of the brine, it should be removed immediately and freshly prepared brine should be poured in.

Sour watermelons in watermelon juice

In a wooden, properly prepared barrel, after disinfection with boiling water, s alted slices are placed on the bottom with a layer of about 10 cm, and then whole fruits. Each new layer is sprinkled with chopped pulp.

After filling the barrel, squeezed watermelon juice is added in this way. For 50 kg of whole fruits, you will need about 25 kg of chopped slices. After a week of infusion at normal temperature, the barrel is lowered for storage in the basement. S alting is ready for use a little earlier than in a month.

Watermelons pickled in a barrel with spices

To give a piquant taste to pickled berries are used:

• horseradish roots;
• coriander;
• ginger root;
• garlic cloves;
• allspice;
• celery;
• capsicum hot pepper.

These spices are evenly distributed throughout the container during filling with fruits before s alting such watermelons in a barrel, and the brine recipe is similar to the previous methods.

Sauerkraut in ceramic barrels

Since s alting watermelons in a barrel is not the best option for all families, you can ferment berries in small ceramic barrels. Dense watermelons are cut into small slices along. The washed container is poured with boiling water and dried. Greens, hot peppers, garlic and other spices are laid out at the bottom. Then sweet fruits are placed. Garlic and branches of table greens are placed on top. After filling the container, add s alt and black peppercorns.

The watermelon s alting recipe stipulates that the water used must be from a spring or a well. It is boiled, cooled to a slightly warm state and poured over watermelons in a barrel. A load must be placed on top so that the contents of the barrel do not float up. After the start of the fermentation process, the container is transferred to a cold room. If the liquid was absorbed by watermelons, then the brine is added to the required level.

If the volume of the barrel is too large, you can use a glass jar. The rest of the fermentation process is similar to the previous recipes.

The optimum temperature for storing watermelons for a long time is +3 degrees. Gourmets agree that s alting in wooden barrels is the most ideal option.

S alting watermelon with hot peppers and herbs

For every 5 kg of sweet fruits you will need:

• 1 chili pepper;
• medium head of garlic;
• 1 tsp peppercorns;
• bunch of greens (parsley and/or dill).

Filled with layers of medium-sized watermelon slices, a barrel is filled with prepared brine. This amount of watermelon will require 3 liters of liquid. 170 g of s alt and granulated sugar are added to this volume. It is recommended to use purified water, without chlorine impurities. Spices are distributed evenly as the container is filled.

Be sure to place a load on top so that all ingredients are in brine. As a load, some use a well-washed and boiled natural stone, mounted on a wooden or ceramic circle. After the brine has fermented, the barrel is lowered into the basement and the pickled berries are left there for storage.

Sour Watermelon Recipe with Mustard Powder

Before pickling watermelons, you need to stock up on a wooden or plastic barrel of 100 liters.

This amount will require:

• 20 pcs small fruits;
• half pack of mustard powder;
• sugar - 400 g;
• purified water or water from a well - 10 liters.

Select fruits without visible damage to the peel. It is desirable to select their size approximately the same, weighing 2 - 3 kg. Rinse under running water and let it drain or dry with a towel.

Cut off the stalk of each berry, pierce the sides with a wooden skewer in several places, which will allow the brine to penetrate the fruit faster and reduce the fermentation time.

S alt the water in a bucket and add sugar according to the recipe, mustard seed powder. Wait for all the crystals to dissolve. Pour the fruits laid out in a barrel with ready-made brine. After 3 weeks, the snack will be ready.

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