Delicious homemade preparations for the winter can be considered the hallmark of a zealous and skilled housewife. Crisp cabbage and cucumbers, pickled tomatoes and mushrooms, pickles, jams, compotes - all this variety of fruits and vegetables makes our table extremely attractive and appetizing. Naturally, each craftswoman has her own trade secrets of cooking. But no one will refuse to experiment, try new recipes. Moreover, they are all verified.
Green, striped, amazing in taste
Watermelon - the berry is not only amazingly tasty, but also very healthy. It contains a large number of biologically active substances, fructose and glucose, pectin and fiber, magnesium, iron and other elements essential for our body. There is therefore nothing surprising in the fact that in the season we try not only to eat enough watermelons to fill, but also stock them for the future. You can keep the product fresh for about 2-3 months. And if you want to feast on him and all autumn, winter, spring? Then you should understand how to salt watermelons in banks. And not only salt, but also pickle! Such an appetizer is extremely popular in those parts of the world where
gourds are widely grown
. But even in areas far from the southern sun, canned berry also enjoys popular love. Therefore, every modern housewife should know well how to
salt watermelons in jars and barrels, pickle them and generally prepare for the future.
Note hostesses
Salty watermelon has a pleasant sweet and sour taste. The smell of canned food is fresh, "watermelon", with a characteristic admixture of aroma of products that have undergone a fermentation process. If the berries are salted, spices are usually not added to the fill. And another comment on how to salt watermelons in jars and barrels: you can add cabbage, apples to them. If the workpiece is in large volumes, then usually a 10-liter bottle of shredded cabbage is enough for 1 watermelon, cut into slices. And for a barrel of 100 liters, 4 berries are required. Now about the quality and size of the canned product. If you want to know how to salt watermelons in jars according to all the rules, then you should take small, thin-skinned berries, without cracks and other damage, of medium ripeness, with elastic hard flesh and not very sweet. Prepare three-liter jars, sterilize them. Cut the watermelon into small triangles so that the slices pass freely through the neck. In each jar, add a few peas of black pepper, 2-3 chopped cloves of garlic and 3 tablespoons of salt. Fill with water, cover and let sour for several days. Then drain the brine, boil it, pour it back into the jars and sterilize for 20 minutes, then roll it up. Such an appetizer can eat not only pulp, but also peel. If you want spicy, put in a jar half the pod of hot pepper.
Quick-marinated watermelon
Now
pickle watermelons in jars. To do this is quite simple. To preserve 1 watermelon, you will need 3 tablespoons of sugar, 2 - salts (also tablespoons) and citric acid, 1 teaspoon. Wash the watermelon, cut into slices, place them tightly in sterilized jars and pour them with boiling water. Cover and leave for 15 minutes. After that, pour water from cans into a pan, put sugar and salt, boil. Pour acid, stir, pour, without removing from the heat, marinade. Sterilize for 15 minutes and roll up.
Watermelon Apples
According to an old
recipe, we pickle watermelons in jars with apple slices. The appetizer turns out to be spicy, tasty, great for boiled potatoes, roast. One serving of spins requires a small watermelon, a pound of apples, a liter of water, 30 g of salt, 20 g of vinegar and sugar. Watermelon is cut into slices. For apples, remove the core and cut them into slices. Lay the fruits in layers in layers. Pour water, cover with sterilized lids, boil the jars for 10 minutes. Then drain the water, pour just boiling water and let stand for another 10 minutes. Drain again, add boiling fill and cork with lids. To preserve such apples and watermelons in jars well all winter, the recipe recommends preparing the marinade as follows: pour salt in water, let it boil, pour in vinegar, put sugar, boil again. Add a pinch of allspice if desired.
Watermelon with spices
Another great way to salt
watermelons for the winter will surely appeal to lovers of a spicy flavorful snack. Cut it into slices. Stack in jars. Place garlic cloves between the slices. For one medium watermelon, 6 garlic heads are required. Pour jars of boiled warm water and leave for half an hour. Then drain and fill with a fill that should cover the contents of the cans completely. Ingredients: 300 g sugar, 3 tablespoons of salt. Dissolve sugar and salt in water, boil. After pouring the brine into jars, pour vinegar into each. Cover with lids, boil the preservation for 40 minutes and close. Turn the cans upside down, wrap them up, and after a day, move them to a cool place. If you want something special, you can add vinegar to the brine: distribute 120 grams to the filled jars.
Barrel watermelons
And finally, how to salt watermelons in barrels. We offer you several options for snacks. The first one is rather unusual. This is the salting of watermelons in the watermelon pulp. You will need: whole fruits - 10 kg, pulp - 3 kg, salt - 300 grams. Thoroughly washed watermelons with a thick gypsy needle. Put it in the barrel. Pour salt into the chopped watermelon mass, stir and pour into the watermelons. Cover with a clean rag, cover with a lid on top and put oppression. Store salting in a cool place. Watermelons will be ready in a month and a half.
Watermelon with Sauerkraut
The second option will also appeal to lovers of sour. After all, this recipe will teach you to salt watermelons with sauerkraut. So, wash, dry, 10 kg of small watermelons, pierce the peel in several places. Chop cabbage (also about 10 kg), grind with salt (500 g). Put a layer of cabbage in the barrel on the bottom, then put watermelons one at a time. Just leave spaces between them that fill the cabbage. When the barrel is full, cover it with gauze folded in several layers, a lid and oppression. Store in a cool place.