The best recipes for instant cooking salted watermelons for the winter, with and without sterilization

The 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 your figure. Many are accustomed to eating berries only raw, without pre-processing. But there are many options for how to serve this delicacy. For example, you can make a salted watermelon. This extraordinary dish is very easy to prepare. We will consider the secrets of cooking further.

Pickled and salted watermelons, harm and benefit to the body

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

The salting contains the following useful substances:

• copper;
• cobalt;
• molybdenum;
• chlorine;
• zinc;
• sulfur.

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

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

Canned berries are able to strengthen the body. It has a stimulating effect on intestinal motility. It removes excess bad cholesterol from the body.

Features of salting watermelon

Today canned watermelon - exotic type of seaming. In ancient times, it was salted in huge quantities, more tomatoes and cucumbers. In our time, this method is forgotten.

In Russia, the berry appeared in the 9th century. But the church has forbidden to use it raw. From these times, people began to look for methods of processing it.

In the bank

Salting is made in 3 liter jars. Fruits must be small. The ideal option is berries weighing no more than three kilograms. Cut into small slices to fit in the neck so they can be stacked compactly.

Disinfect jars and lids before salting, removing bacteria and germs.

In a saucepan

Pick up a glass container or enamelled. Never use aluminum cookware. Due to the large volume, the slices can be made larger.

In a barrel

Before proceeding to salting, it is necessary to process wood barrels.Depending on the volume, watermelons can be fermented whole. The brine should completely cover the flesh. Product may deteriorate in contact with air.

In the bucket

Enamel and plastic buckets (plastic for food storage) are suitable for salting. 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 poorly chosen berry can ruin all the others.

Steps for choosing a watermelon:

1. The berry must be ripe enough. Overripe fruits with loose flesh will acquire an unpleasant taste during the salting process.
2. For salting, it is necessary to select thin specimens.
3. Salting is done at the end of September, it is during this period that the optimum temperature for fermentation can be achieved.
4. Slice the watermelon before cooking. The flesh should be pink and firm. Sugar fruits are best eaten raw.

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We prepare and sterilize the container

Prepare the container before cooking. Glass jars must be sterilized in one of the following ways:

1. Boil immersed in boiling water for 10 minutes.
2. Use a special device for steam sterilization of cans.
3. Leave for 5 minutes in a preheated oven.
4. Use a microwave.

Barrels must be thoroughly rinsed, scalded with boiling water and dried, covered with a towel.

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

Basic recipes for harvesting berries

There are many ways to pickle. Let's consider the most common ones.

The classic way of salting watermelons for the winter in jars

List of products:

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

Cooking salted watermelons:

1. Prepare the pickling marinade: boil water, pour in vinegar, salt 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 salting will be carried out.
4. Arrange the pieces in a sterilized container.
5. Strain the prepared brine. Pour hot into jars.
6. Cover with a lid and place a container of boiling water for 20 minutes. Make sure that no water gets into the jar.
7. Cork hermetically. Turn over and wrap with a blanket until it cools completely.
8. When the cans with the blanks have cooled, send for storage.

Pickled with mustard

Watermelon and mustard are the most ideal sourdough combination. Thanks to natural fermentation, the berry will be tasty and crispy.

The following products are required:

• watermelon - 1 piece;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• mustard - 1 tablespoon.

Cooking method:

1. Divide the watermelon across into circles. Divide the circles into segments. Cut off the top layer of the green peel. Leave the white one, it turns out very tasty.
2. To obtain a salting mixture, mix all the ingredients. This mixture is calculated for one three-liter can.
3. Fold the pieces, pouring the mixture.
4. Close with clean plastic lids and keep warm for three days. During this time, the berry will give juice.
5. Put in the cold for two days, and you can take a sample.
6. Storage is allowed in the cellar for 4 months.

With sauerkraut

You can salt the pulp along with sauerkraut. This will allow the watermelons to ferment faster.

Ingredients:

• watermelon - 3 kilograms;
• cabbage - 1 kilogram;
• salt - 2 tablespoons;
• carrots - 200 grams;
• seasonings and spices to taste.

Preparation:

1. Chop cabbage and carrots.
2. Stir in salt.
3. Remove skins and seeds from the berry.
4. Lay in layers in a container.
5. Top with cabbage.
6. Press down slightly with your hand to remove air. Send to refrigerator.
7. Eat in 5 days.

Has a short shelf life.

Whole fermented watermelons in a barrel

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

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

Sauerkraut in ceramic barrels

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

Pickled in a barrel with spices

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

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The following spices can be used:

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

Fermented in watermelon juice

For cooking you will need:

• watermelons - 5 kilograms;
• pulp - 2.5 kilograms;
• salt - 50 grams.

Preparation:

1. Choose a container that is suitable for the size. Better to use a plastic or enamel bucket.
2. Grind the pulp with a blender, you can squeeze the juice.
3. Salt and stir well.
4. Lay in layers, pour over juice.
5. Pour the remaining juice on top.
6. Keep at a temperature of +3 for one week.

Honey recipe

Ingredients:

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

Cooking method:

1. Prepare containers and berries.
2. Cover the bottom of the jar with leaves and lay with slices of watermelon.
3. Heat water and marinade.
4. Cool it down, 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;
• salt - 45 grams.

Preparation:

1. Cut into slices, peel.
2. Arrange in containers, sprinkle with garlic and pour boiling water.
3. Repeat two times.
4. Add remaining ingredients to boiling water before final pouring.
5. Roll up.

With cloves

Products:

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

Preparation:

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

With grapes

Products:

• watermelon - 1 kilogram;
• grapes - 0.5 kilograms;
• water - 700 milliliters;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• vinegar essence - 1 tablespoon;
• spices to taste.

Preparation:

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

Without sterilization

For a three-liter jar you will need:

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

Cooking technology:

1. Put acetylsalicylic acid, salt and sugar in jars.
2. Arrange the chopped berries.
3. Pour boiling water over and roll up immediately.

Pickled watermelon

Step-by-step recipe for making marinated watermelon slices.

Products:

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

Cooking method:

1. Cut the berries into pieces and peel them.
2. Put all the spices at the bottom.
3. Put slices of watermelon in a circle.
4. When preparing the brine: for 5 kilograms of pulp, 3 liters of water and 3 tablespoons of salt.
5. Pour into jars and cover loosely to release gas.
6. After three days, when the brine has become cloudy, put it in the refrigerator.
7. You can take a sample after three days.

Quick pickling recipe

Consider the simplest salting recipe.

Ingredients:

• watermelon - 1 piece;
• salt - 100 grams;
• water - 1 liter.

Cooking method:

1. Peel the berry and cut into cubes.
2. Fall asleep in banks.
3. Prepare brine: boil water and add salt.
4. Pour the marinade over the jars.
5. Leave warm for three days.
6. Then store in the refrigerator.

Storage rules

Hermetically sealed and sterilized jars can be stored at room temperature away from heating appliances. It's better Keep workpieces in well-ventilated and dry rooms.

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