6 best recipes for cooking tomatoes with watermelon for the winter without sterilization
Among housewives, preparations from tomatoes with watermelon for the winter without sterilization are especially popular. There are several ways to prepare such dishes. Each recipe differs in the composition of ingredients, methods of processing products, shelf life. Blanks 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.
Why is the dish attractive?
The highlight of the dish is that tomatoes and watermelons go well and complement each other. Due to the watermelon pulp, the tomatoes become sweet, firm, and aromatic. Their taste takes on a hint of summer freshness. The watermelon is saturated with the useful and taste qualities of the tomato, but at the same time it does not lose its fibrous consistency.
What side dishes are served
In cooking, winter tomato preparations with watermelon pulp are used as an independent snack for side dishes. They will be an ideal addition to meat products, especially lamb kebabs.
Pickles go well with such side dishes:
- fried potatoes;
- rice;
- buckwheat;
- pasta.
As for alcoholic beverages, it is better to serve winter preparations from tomatoes with watermelons with vodka.
Recipe options and step-by-step cooking instructions
The top of the best preparations from tomatoes with watermelon for the winter includes dishes that, regardless of the composition of the products and the cooking technology, are tasty, harmonious and balanced.
Without sterilization
This preparation will be appreciated by those who love savory dishes with no sourness.
Ingredients:
- tomatoes - 2 kilograms;
- watermelon pulp - 1.3 kilograms;
- salt - 75 grams;
- sugar - 80 grams;
- cloves of garlic - 4 pieces;
- black peppercorns - 10 pieces.
Step by step cooking:
- Chopped garlic, vegetables, watermelon pulp are placed in disinfected jars in layers.
- The container with the products is poured with boiling water.
- After 15 minutes, the vegetable liquid is poured into a saucepan, pepper and spices are added, and brought to a boil.
- Banks are poured with hot brine and covered with lids.
The finished product is turned upside down for 12 hours.
Salted tomatoes with watermelon
Billets of tomatoes with watermelon without heat treatment are prepared quickly and easily, which is convenient in the absence of free time.
Ingredients:
- tomatoes with watermelon slices - 2 kilograms each;
- cloves of garlic - 6 pieces;
- cherry leaves - 3 pieces;
- dill greens - 1 bunch;
- basil stem - 4 pieces;
- salt - 150 grams;
- sugar - 40 grams;
- water - 2.4 liters.
Step by step cooking:
- Sterilized jars are filled with herbs, seasonings, tomatoes, watermelon slices.
- In a separate bowl, combine and mix well water with spices.
- Jars of food are poured with cold solution.
- 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. The jars are topped up with fresh water, sealed and placed in a cool place for storage.
Pickled in jars
Such blanks are appreciated not only for the taste of the products, but also for the quality of the filling. Ingredients:
- tomatoes with watermelon slices - into two two-liter jars;
- sugar - 45 grams;
- salt - 20 grams;
- apple cider vinegar - 1 tablespoon;
- water - 2 liters.
Step by step cooking:
- Sterilized jars are filled in rows with watermelon slices and tomatoes.
- In a bowl, combine and heat up to 100 ° C water, spices, vinegar.
- The container with the products is poured with hot marinade.
Banks are rolled up with lids, turned over and wrapped in warm material.
With citric acid
Unlike vinegar, citric acid dishes taste milder.
Ingredients for one three-liter can:
- tomatoes and watermelons - at the discretion;
- sugar - 40 grams;
- salt - 25 grams;
- citric acid - 5 grams;
- garlic - 6 cloves;
- celery - 5 branches.
Recipe:
- Sterilized jars are filled with herbs, vegetables, watermelon slices.
- The container with food is poured with boiling water and covered with a metal lid.
- After 10 minutes, the water is poured into a saucepan.
- The vegetable liquid is brought to a boil and poured back into the jars.
- The procedure with water is repeated 3 times.
- Salt and sugar are added to the liquid drained for the third time.
- The mixture is brought to a boil.
- Hot brine is first poured into cans of food, then citric acid is added.
The containers are sealed with metal lids and placed upside down under the fabric.
Canned with mustard
The mustard seed seasoning gives the dishes a pleasant aroma, piquant taste and pungency.
Ingredients:
- tomatoes with watermelon pulp - 3 kilograms each;
- salt - 35 grams;
- sugar - 60 grams;
- vinegar 70% - 3 tablespoons;
- mustard - 12 grams;
- spices - optional.
Recipe:
- Sterilized jars are filled to the top with spices and products.
- The container with vegetables is poured with boiling water.
- After 10 minutes, the water is poured back into the pan, sugar and salt are added.
- The mixture is brought to a boil.
- Garlic is placed on top of the products and mustard is poured.
- First, pour the solution into the jars, then vinegar.
The 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;
- cloves of garlic - 3 pieces;
- laurel leaves - 2 pieces;
- 3-5 peppercorns;
- salt - 50 grams;
- sugar - 80 grams.
Step by step cooking:
- The sterilized glass container is filled with spices, herbs, vegetables and watermelon.
- Containers with products are poured with boiling water 2 times.
- Before draining the water, sugar and salt are poured onto the top of the vegetables.
- Banks are poured with boiling water, vinegar is added.
The finished products are rolled up with lids and kept under a cloth until they cool.
Conditions and duration of storage of workpieces
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 workpieces - 0 ... + 20 degrees.
When these unsterilized tomato-watermelon pickles do not lose their nutritional value within a year of conditions from the date of production.
Canned products are stored for 3 years.
