Marinated watermelons - an unusual snack on a festive table. The shelf life of this sweet and juicy berries is small, but you have the opportunity to close watermelons in banks for the winter. Several recipes, the process is not complicated, and the result is stunning.
Close watermelons for the winter. Recipe number 1
In the older, pickling cucumbers, tomato, apples, and including watermelons, was very popular. Salted or pickled watermelons were especially tasty. Here is one of the recipes of watermelon harvesting for the winter.
Before proceeding with work, you need to decide how you want to prepare watermelons for the winter: the whole (for this you will need a big packaging) or pieces in banks. Even if there is no cellar or basement, you can make a blank in banks and store in the storeroom.
If the crust has a thick watermelon, it is desirable to cut it, if thin, then you can leave. Pouring is prepared from standard ingredients: it is water, salt and sugar. But at will, you can add a little honey, celery root, several garlic cloves, a little vinegar, horseradish root, cherry leaves and currants.
How to close watermelons in banks:
- we choose on the market or in the store ripe watermelons - 2 kg;
- it will take vinegar 9% - 70 ml;
- salt - 1.5 tbsp.;
- sugar - 3 tbsp.;
- water - 1 l.
Cooking:
- Pour water into the saucepan, put sugar and salt immediately, mix.
- We put the container on the stove, waiting for when boils.
- Boiling a decoction of 10 minutes, then filter through a gauze cut, folded in several layers, add vinegar.
- While the decoction is preparing, each watermelon is rinsed under the jet of flowing water, cut in half, then on the slices. We fold the pieces of watermelon to the jar, so that then you can easily get a piece of the can and, without cutting it, to eat it.
- Pour watermelon liners ready for a ready-made decoction, roll around with covers.
- I turn up the bank with a dress up, we cover with a warm blanket, we leave until complete cooling.
Marinated watermelons in banks for the winter quickly
What you need to prepare:
- watermelons ripe - 5 kg;
- sugar is a glass with a slide;
- salt - half of the glass;
- water - 4 l.;
- vinegar table 9% - 260 g
How to pick up watermelons:
- It will take a big saucepan, watermelon needs to be cut into 2 parts and put in the container with halves.
- In a separate container, it is necessary to prepare brine from water, sugar and salt. Put on fire, boil.
- In a pan with watermelons, pour vinegar, pour a fluent marinade.
- Put a saucepan on a glazed loggia, a basement or refrigerator (any cool place) for 2 days.
- After 2 days, watermelons are ready, you can shift to pre-sterilized banks and rolling with covers.
- You can marinate with pieces, then you do not need to wait 24 hours, after 12 o'clock the snack will be ready.
How to close watermelons for the winter in banks - a sweet watermelon recipe with aspirin
If you use this recipe and make a blank for the winter, then the taste of watermelons will be slightly different than in previous recipes. It can be said that albeit not completely, but the sweetness of this bright berry and its stunning fragrance is partially preserved.
What do you need:
- average size watermelon (on the 3-liter bank);
- salt - 1 tbsp.;
- sugar - 2 tbsp.;
- vinegar - 2 tbsp.;
- aspirin in tablets - 3 pcs.
Preparation of workpiece for the winter:
- Watermelon is cut by slices, do not cut the peel, we fold into the bank (in advance sterilize the container).
- In the saucepan you need to boil the water, pour watermelon slices.
- In the bank add salt, sugar, vinegar, aspirin tablets. Shake the bank so that all ingredients dissolve.
- Next, we ride the jar with watermelons, we wrap, leave for a day.
How to close watermelons for winter in banks - Sweet-salty watermelons
And this recipe will like not only adults, but also for children. They can also be given to try a piece of delicious marinated watermelon.
Products:
- watermelon at the rate of the 3-liter bank;
- currant leaves - 4 pcs.;
- cherry and oak leaves - 4 pcs.;
- twigs of fresh parsley - 2 pcs.;
- garlic - 5 teeth;
- for marinade: Salt half of the tablespoon, sugar - 2.5 tablespoons, boiling water - 1 l, citric acid - 1 tsp.
Cooking:
- Watermelon should be washed, cut into circles, each circle, depending on the size of berries, cut into 4-6 or 8 pieces. We get small triangles that need to be put in the bank layers.
- The bank needs to put leaves of cherry, oak and currants, cloves of garlic and parsley (you can all at the bottom or top).
- Fill the watermelon just the boiled water, close lid, leave for 30-40 minutes.
- Water is drained back into the pot, add a little water (about 1/4), waiting for the boil.
- Overlapping watermelons with boiling water, cover with covers, we leave for 20-25 minutes.
- Water drain, add some fresh water, bring to a boil.
- We put salt and sugar in the boiled water, mix, pour citric acid.
- The resulting marinade fill the watermelons in the banks, close the lids, turn over, we cover with a warm blanket, we leave for a few days. Then you can put the cooled jars in the basement or to the storage room.
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