Watermelon, this wonderful summer berry, turns out to be very popular in the form of winter preparations! Not only is honey, jam and candied fruit made from its pulp, it is also salted and pickled, both chopped into slices and whole!
Pickled watermelons
Are you interested in canned watermelons? The recipe is not long in coming! Just pick up thin-skinned specimens, they contain a lot of pulp, up to 10% sugar, and like a spin, you will lick your fingers! The ripeness of the fetus should be good, but not excessive. And without any signs of lethargy! Such standards require any canned watermelons. The recipe for pickled in this regard is no different from salted. But let's talk about the specific. So, cut the fruit with ripe, elastic pulp into slices, remove the peel, and cut the pulp itself into medium sized cubes. Wash and sterilize the jars. Fill in them with watermelon pieces, fill with marinade (chilled).
To make your canned watermelons tasty, the recipe recommends this pouring: mix water and vinegar in equal proportions. For each glass of liquid, ¾ cup of sugar, 3 tablespoons of honey, half a teaspoon of tea salt, a handful of cloves and a little vanilla or cinnamon are added. Send all components to a pan, better enameled. Boil, then cool and strain. Distribute the marinade in jars and put the containers to be sterilized. So that your canned watermelons do not spoil, the recipe advises this process to be carried out for about an hour. Then roll up the cans, let them cool and take them to a cool place, where they will wait for their time. Such a pickled salad is served with meat, vegetable dishes. And as an appetizer, he is also excellent!
Barrel watermelons
Sweet, canned watermelons in barrels have a very pleasant, spicy taste. Their sugar content is shaded by acid, acquired in the process of pickling. And herbs and spices give the berry a surprisingly mouth-watering aroma. Yes, and preparing such a pickle is very simple. Small watermelons should be washed. Put the bottom of the barrel with horseradish leaves, tarragon, dill corolla, thyme. Not bad if you add thyme and lemon balm. Fill the container with watermelons, previously puncturing each in several places with wooden skewers. Between the rows add dill, bay leaf. Pour a bag of allspice . The brine for watermelons is this: for every 10 liters of water there is 800 g of salt, but not iodized. When it is ready and cooled, pour it into the barrels, cover them with clean linen rags, and establish oppression. The fermentation process lasts about a month, at a cool temperature. Therefore, immediately after filling the barrels, it is better to send to the basement. When the watermelons are ready, they, as a snack, can eat not only the flesh, but also the crusts: they are crispy, sour, like good cucumbers!
Salted watermelons with honey
And one more excellent and easy, like all ingenious, recipe: canned watermelons in cans. Cut the fruits into small slices, leave the peel at will (we recommend leaving it, delicious!). Put in sterile jars, add dill, a couple of cloves of garlic, allspice on top. For each three-liter container, 2 tablespoons of honey, salt and the same amount of tablets of ordinary aspirin are put. All this is poured with boiling water, the banks immediately roll up. Can you imagine what a treat these winter treats are?
Good luck with canning!