Love the original goodies? Do you want to treat your family and friends with something unusual in winter? A great option is pickled melon. Cooking it is very easy and simple. But the taste is simply unsurpassed. It’s impossible to tear yourself away from such a dish!
Pickled melon - incredibly delicious!
So, in order. Pickled melon is, first of all, very tasty. In the East, they say that this dish gives men courage and strength, and makes women desirable.
In fact, pickled melon is not used at all because of beliefs, and not even because of the beneficial properties of the fruit. Love her just for the taste. Fresh melon is always gorgeous. But for a long time it does not persist. To do this, you need a special room with the right temperature. You can store melons hanging in baskets. But not everyone can afford it. Therefore, in winter, the fruit is dried, dried and canned. You can use it to make salads, ice cream and desserts. In general, everything is up to you.
What do you need?
Pickled melon for the winter is a dish that you definitely need to try. This is an excellent side dish for baked and fried meat. The dish also goes well with cooked or fried fish. Pickled melon for the winter to the bird and game. Do not forget only that such a treat is not good for diet food.
So what is needed to prepare this gourmet dish? A kilogram melon of any kind, a couple of tablespoons of honey, a tablespoon of granulated sugar, a stick of cinnamon, a little salt, a couple of star anise star, a couple of buds of cloves, paprika, 100 ml of vinegar.
Cook brine
Where to begin? Preparing a pickled melon is very simple. The fruit is washed thoroughly. Best with a special kitchen brush. After that, the melon is cut into pieces and peeled with a sharp knife. Slices are cut first into strips, then into small pieces. Now the melon can be sent to the marinade.
To prepare it, put a cinnamon stick, anise or star anise, sugar, salt and honey at the bottom of a small saucepan or stewpan. Water flows into the spices. It is necessary to let it boil. Next, melon and paprika are added. Melon is simmered for about ten minutes. At the very end, pouring table vinegar. The brine is cooled to room temperature. Everything is bottled in banks chilled.
End stage
Melon in the marinade is sterilized in the oven for twenty-five minutes at a temperature of one hundred and fifty degrees. Cans are taken out with napkins or kitchen towels. They are closed with boiled clean screw caps. You can also roll them on a turn-key basis. Banks are wrapped in a warm blanket "under a fur coat". They remain at rest until completely cooled, for about a day. You can store the workpiece in the pantry at room temperature or in the cellar. That's all. Knowing how to pickle melons, you can always please guests with an original exquisite delicacy. Believe me, they will definitely appreciate this delicious taste.
More options
However, pickled melon can be prepared in a slightly different way. The recipes are not too different, but some little things worth noting.
So, we mix a glass of vinegar, a glass of water, an incomplete glass of sugar, a couple of tablespoons of honey, a little clove, a piece of cinnamon, salt and allspice to taste in an enameled pan. All this needs to be boiled, cooled and filtered.
Melon of medium ripeness is washed, cut in half. The core along with the seeds is removed, the crust is cut, and the flesh is cut into cubes. The prepared melon is placed in small glass jars, filled with cold marinade, covered with parchment paper and tied. Cans should be placed in a deep bowl, after having laid thick paper on the bottom. Water is poured into the dishes on a level with melon and boils for about an hour. After you remove the dishes from the heat, leave the cans in it until completely cooled. Then they are removed from the water and placed in a cold place.
Another option. Take two medium slightly greenish melons. For a syrup, you need one and a half liters of water, half a kilogram of sugar, 150 grams of vinegar. Melon is peeled, cut into slices. At the bottom of each jar, you need to put a little clove, after which - lay out slices of melon. Everything is poured with syrup and sterilized for fifteen minutes. Given these proportions, four liter cans of pickled melon are obtained. Taste is simply divine. This dish is very much like a canned pineapple. Toward the end of summer, you should definitely think about such blanks for the winter.
In a word, pickled melon is very tasty. The main thing is to take for this purpose slightly unripe fruits. But by no means green! Otherwise, as a result, you will not feel either smell or taste. Follow all the above recommendations and you can enjoy your favorite fruit in the cold season, remembering the warm summer days. Choose your favorite recipe and go for it! Enjoy your meal!