Watermelons for the winter: pickling, marinating, cooking compote. Watermelons for the winter - recipes

How to salt watermelons for the winter in cans, a classic recipe

Ripe, but not overripe watermelons of small size are suitable for salting. The diameter of the fetus should be approximately equal to the diameter of the can of 3 liters.

Necessary ingredients:

• 
  watermelons;


• 
  brine in the proportion of 30 g of salt per liter of water;


• 
  vinegar 9%.

Step-by-step instruction:

1. 
   Banks of 3 liters are prepared by steam sterilization and then cooled.


2. 
   Watermelons are thoroughly washed, preferably with cold water. Then they are cut into circles with a thickness of 1.5-2 cm, and then in quarters. So it will be convenient to put them in banks.
   

   
   

   
   


3. 
   The cans filled with slices of watermelon are pouredboiling water, covered with pre-sterilized lids and wrapped in a towel. In this form they remain for 8-10 minutes. After that, the water is drained and the can is refilled with boiling water. Again it is aged for 8-10 minutes.


4. 
   The brine is prepared as follows. The water boils, there is added salt at the rate of 30 grams per liter and at the end - 15 ml of vinegar.


5. 
   The bank is emptied and poured this timeprepared by boiling brine. After this, the can is sealed tightly and cooled. Saved such salted watermelons in the banks in the winter in the basement or cellar.

Watermelon, marinated for the winter with honey, delicious recipe

Very tasty winter stock, pleasantly sweet and moderately sharp.

Necessary ingredients:

• 
  watermelon small size - 5 kg;


• 
  garlic - 3 heads;


• 
  water 4.5 liters;


• 
  salt - 6 tbsp. l.


• 
  honey - 9 tbsp. l.


• 
  vinegar 9% - 6 tbsp. l.


• 
  a sheet of currant.

Step-by-step instruction:

1. 
   At the initial stage, cans and lids are cleaned and sterilized.


2. 
   Watermelons are also washed with cold water, first cut into 2 cm thick layers, and then slices. The cloves of garlic are cleaned.


3. 
   The can is laid down: currant leaf, 5-7 cloves of garlic, watermelon slices. All this is poured with boiling water, covered with a lid and set aside for 10 minutes.


4. 
   Further, the water from the can is merged back into the pan, the salt and honey are put there. All this is brought to a boil and poured into a jar. Then vinegar is added there.


5. 
   Banks are sterilized within 10 minutes of boiling, then sealed and cooled.

You can try watermelons marinated with honey in a month.

Compote from watermelon for the winter, a simple recipe

The recipe for compote from watermelon for the winter is very simple. To prepare this refreshing, summer-tasty drink is able to even a novice.

Necessary ingredients:

• 
  watermelon weighing 3-4 kg;


• 
  sugar 350 g.

Stages of preparation:

1. 
   Banks with a capacity of 2 or 3 liters are thoroughly washed (preferably soda) and sterilized by steam. Also covers are also processed.


2. 
   From the watermelon it is necessary to separate the flesh, i.e., to remove the crusts and seeds. It is cut into medium sized pieces. Further, the flesh is placed in the cans about a third of its height.
   

   
   

   
   


3. 
   A syrup on a 2 l can be needed about 1.5 liters. The syrup is brewed at the rate of 350 g of sugar per 2 l jar. With a boiling syrup pour a jar of watermelon, cover it with a lid and set it aside for 10 minutes. After that, the syrup merges back into the pan and boils again. Then it is poured into the jar and corked. Cools the compote from watermelon gradually, in a warm place. For example, covered with a blanket.
   

   
   

   
   

   
   

   
   

Salting watermelons for the winter in barrels, a delicious recipe

This is a traditional ancient recipe for pickling watermelonsfor the winter. So the watermelons were harvested for the winter in the villages. In the original version, real wooden barrels are used. At home, they can be replaced by a large enamel pot.

Necessary ingredients:

• 
  watermelons, strong, not ripe, weighing up to 2 kg


• 
  brine, prepared in the proportion of 800 grams of salt per 10 liters of water.

Stages of preparation:

1. 
   Each watermelon is thoroughly washed with cold water and punctured with a toothpick in 10-15 places evenly.


2. 
   Fruits are packed in tare and poured hot brine.


3. 
   From above is placed a wooden circle of the most appropriate diameter and on it - the load. Excellent for this fit a large flat stone, placed in a package.


4. 
   In this form, future salted watermelons remainroom temperature for about 2-3 days, until the active fermentation process begins. After that, the container moves to a cool place, for example, a cellar, a cellar. You can eat them after 3-4 weeks.