Summer is the right time for winter harvesting and pickles. Each housewife intelligently approaches this issue: pre-searches for new recipes for pickling, pickling, pickling and soaking, so that in the cold season to please their loved ones and guests with delicious treats of their own preparation. Moreover, traditional Russian cuisine is replete with interesting preservation options.
One of the oldest ways to preserve fruits and vegetables is through urination. If you delve into history, we find an interesting fact - this method was practiced by ancient people who lived before our era in Northern Europe and Siberia. The recipe has remained virtually unchanged and is being actively implemented in our century.
True, instead of wooden tubs and barrels, glass containers, cans and plastic containers are more often used. Many clearly remember what a specific flavoring bouquet is endowed with a soaked watermelon with apples. If you think that in urban conditions, or rather, an apartment, it is impossible to harvest berries - you are deeply mistaken. Everything is simpler than it seems. We offer interesting variations of winter pickles.
The subtleties of conservation
For salting, you should choose fruits of a small size, weighing no more than 2 kg, immature and preferably with a thin skin. From overripe, a loose mass with an unpleasant structure will be obtained. Be sure to check for damage and dents, since the cracked fruits during fermentation “blown away” and peroxidized. If you cook watermelons soaked in a barrel, it is better not to pierce the peel, otherwise there will be no gas.
In a wooden container, whole berries are salted longer - about two months, and turn out to be surprisingly tasty, juicy and fragrant. Many cooks lay out cabbage or currant leaves, various fruits and vegetables in layers. Literally after a few days, you can notice the fermentation process in the form of foam, which forms on the surface of the tank (periodically clean). After that, the barrel is cleaned in a cool cellar or basement. In urban conditions, you can transfer the raw materials into glass jars and put them in the refrigerator until fully acidified.
How useful are watermelons soaked in a barrel?
There is no need to talk about the healing power of pickles and preservation, however soaked products are much more useful in healing properties and are indicated for a number of diseases. Practitioners and homeopaths recommend including soaked watermelon in the diet for people with diabetes and being overweight.
This is due to the fact that in the pulp of soaked berries there is much less sugar and salt. The composition retains all the mineral and chemical elements that we get from fresh vegetables and fruits. They may well make up for the deficiency of vitamins in the winter and provide the body with the missing substances. Now let's move on to the process - imagine a wonderful selection of delicious snacks.
How to make soaked watermelons in jars?
Any grades with an elastic peel are suitable for preparation. List of ingredients for a three-liter jar:
- approximately 2-3 kg watermelon;
- 15 grams of salt;
- two large spoons of natural honey (instead of granulated sugar);
- three cloves of garlic;
- a tablespoon of citric acid;
- a few leaves of currant.
Organization of cooking
Before making soaked watermelons, wash and cut them into small slices (triangles) without removing seeds. If you wish, you can clean the skin if it is too dense. We lay out the pieces in a sterile container with currant leaves and garlic (layers), pour boiling water to the top and cover with a lid. Leave for 10 minutes, then pour the liquid into the pan.
Prepare a brine: in watermelon water, dissolve honey and salt. Put the marinade on the stove and let it boil, then pour it into the jar, pouring citric acid in advance. Quickly cover or roll up the container, wrap it with a warm cloth, leave it for 6 hours in the room. In a similar way, watermelons soaked in a pan and a wooden tub are prepared. Between the layers you can lay cherry leaves, celery, onion rings, any greens, horseradish for a piquant taste. For the New Year holidays, the snack will be ready!
Barrel pickling
For 10 liters of water, 500-800 g of salt will be required. We select medium-sized fruits, green ripe. The quantity is determined depending on the size of the wooden or stainless packaging. We thoroughly clean the berries from impurities, remove the stalks so that the soaked watermelon ferments faster. You can also make some small punctures with a skewer.
Tightly stack all the fruits so that there are no voids, adding roots, currant or cherry leaves. It remains to dissolve the salt in water, boil, then cool and pour into the container. We cover with a clean gauze cloth, set a heavy load (oppression). Barrels are stored in the basement / cellar. After two days, add the marinade.
In about a month, soaked watermelons will be edible. In a barrel (a recipe can be made in a city apartment), the fruits are unusually tasty. This appetizer will be a great addition to any table.
Sand Layer Recipe
An ancient method of salting, which came to us from the depths of centuries. Whole berries are taken, not injured and without signs of damage. To begin with, washed small sand (about 5 cm) is poured onto the bottom of the barrel. Then the fruits are laid out, each layer is covered with sand. Everything is poured with salt 5% marinade.
A soaked watermelon is stored in a dark, sunny room for about a month. Thanks to this method, the product is crispy, does not deform under oppression and is uniformly impregnated. Try to make the recipe in a small container, and you will be satisfied.
The recipe for soaking watermelons with apples
Another well-known method of winter harvesting in traditional Russian cuisine. A popular dish in Ancient Russia remains in demand and loved in modern society. Apples are better to choose late varieties, ripe, without worms and rot. Instead of a barrel, many housewives use glass and plastic containers. So, the necessary set of components for preservation (on a three-liter container):
- ripe watermelon;
- Antonovka apples;
- leaves of red currant and cherry (by eye);
- rye straw (how much will fit).
Ingredients for Refueling:
- a tablespoon of salt with a slide;
- 30 ml of vinegar 6%;
- a large spoon of granulated sugar and, accordingly, boiled water.
Walkthrough
Remove the stalks from the berries, cut into squares, put on the bottom of the sterilized jar. Top up rye straw (you can do without it). The next layer will be apples (if large, it is better to cut). Overlay each row with cherry and currant leaves.
Pour boiling water, let it brew for 10 minutes. After that, the liquid is drained and the container is filled with brine. It is prepared as follows: salt is dissolved in a liter of water, boiled until the granules are completely dissolved, vinegar or essence is poured, sugar is added. Soaked watermelons with apples are tightly corked with a lid and stored in a dark room. Thoroughly sterilize the lids and containers.
According to a similar technology, canned fruits with cabbage, mustard, a variety of fruits, lemons, with the addition of spicy spices. Soaked watermelons at home will delight you with amazing taste and will cheer you up on frosty days!