Delicious and quick recipes for preparing pickled watermelons in jars for the winter, how to preserve the preparation

Throughout August and September, people enjoy ripe, sweet watermelons. To enjoy this berry during the cold season, learn recipes for delicious pickled watermelons in jars for the winter.

Tips for pickling watermelons for the winter

To pickle melons you will need the following preparation:

1. Choose the right berry—it should be ripe, fresh, and juicy. Sweetness is of secondary importance when preserving watermelon.
2. Prepare jars of various sizes; liter or 3-liter jars will do. Wash them with detergent or soap, rinse thoroughly with water, and sterilize. This can be done in the oven, microwave, slow cooker, or over boiling water.
3. Sterilize metal lids and prepare a seaming key.

The berries should be thoroughly washed and cut into bite-sized pieces, removing all the seeds—the preserves will keep better without them. If the watermelon rind is thin, you don't need to cut it off; it will absorb and preserve all the necessary components from the filling. However, this will require extending the sterilization period by a third of an hour. If the rind is thick, you'll need to trim it off.

Due to the tender and brittle pulp, the fruit should be placed into containers carefully, without compacting.

Main ingredient requirements

To choose a fresh and healthy watermelon, without dyes and additives, you will need:

• buy berries in season;
• ask the seller about the availability of the necessary certificates and laboratory reports;
• pay attention to the place where the berries are stored – they should not be placed on the ground or near the road;
• The watermelon rind should be free of any damage, spots, or bruises. The fruit should be round or oval, with a glossy surface;
• The stripes should be bright and not washed out, and the stem should be dry. When tapped with a finger, a ringing sound should be heard.

If you want a sweet watermelon, choose a female one. They are distinguished by a flat, round, brown spot on the bottom of the berry.

The best ways to preserve watermelons

There are many recipes for pickling berries. It's important to choose the most appropriate method, as the flavor of the resulting product will depend on the ingredients in the marinade.

Classic recipe for a three-liter jar

To preserve watermelons using this recipe, you will need the following ingredients for 1 jar:

• 2-kilogram watermelon;
• 1 liter of water;
• 20 grams of salt;
• 40 grams of sugar;
• 20 milliliters of 70% vinegar essence;
• 5 black peppercorns;
• 1 clove of garlic;
• 2 sprigs of celery;
• 3 bay leaves.

Place a celery stalk, a whole clove of garlic, a bay leaf, and peppercorns in a sterilized 3-liter jar. Next, add the prepared and triangular-cut main ingredient and a second celery stalk on top.

The container with the preparation must be filled with boiling water up to the neck and put away for a third of an hour.

Next, the liquid from the container is poured into a saucepan, where the dry ingredients are dissolved. The solution is boiled for 5 minutes. Meanwhile, the essence is added to the container and the bubbling solution is poured over it. The delicious, salty-sweet berries prepared using this method are stored at home.

Rolling into a liter jar

For rolling you will need:

• 1 melon crop;
• 50 grams of citric acid;
• 3 horseradish leaves;
• 2 umbrellas of dill;
• 80 grams of sugar;
• 65 grams of salt;
• 2 bay leaves.

The main component should be cut into pieces that will easily fit into a liter container. Each piece should be peeled. Place the product in containers to which a bay leaf has been added.

Now it's time to prepare the filling. Dissolve the salt and sugar in a liter of water, then boil the solution for at least ½ an hour, then pour it into containers. Add 40-50 grams of citric acid to each container and seal.

Quick recipe without sterilization

For canning you will need:

• 2.5 kilograms of the main component;
• 1 liter of water;
• 60 milliliters of vinegar 6%;
• 3 tablespoons of sugar;
• 2 tablespoons of salt;
• 5 black peppercorns;
• 2 bay leaves.

Place the prepared watermelon chunks in sterilized containers, layering them with bay leaves and peppercorns. Pour boiling water into the filled containers and cover for 5 minutes. Next, pour the watermelon water into the pan with the dry ingredients and stir. Heat the mixture for 5 minutes after it begins to boil, then pour in the vinegar and stir. Immediately begin pouring the mixture into the containers and sealing with lids.

In a spicy marinade

To pickle berries using this recipe, you will need:

• 5 kilograms of watermelon;
• 2 liters of water;
• 30 grams of sugar and salt;
• 80 milliliters of vinegar 9%;
• 100 grams of honey;
• 10 currant and cherry leaves each.

To prepare the filling, sterilize two 3-liter jars. Cut the main ingredient into pieces, remove the casings, and place them in the jars. Pour boiling water into the jars for 10 minutes. Then, heat the watermelon filling again on the stove until it boils, and repeat the previous step.

After adding the dressing to the saucepan, add all the ingredients for the recipe. Stir the mixture and let it simmer for a minute after it comes to a boil. Finally, pour the dressing into the container containing the berries. Seal the lids.

Without crust

For those hesitant to pickle the skinned vegetable, this method is recommended. To pickle the skinless vegetable, you'll need the following (the ingredients are calculated for a liter of solution):

• berry;
• 1 teaspoon of salt;
• 2 tablespoons of sugar;
• 3 tablespoons of 9% vinegar.

Cut the main component into pieces, remove the shell, and place in containers. Add the remaining ingredients, pour in tap water, seal, and sterilize for 1/4 hour.

With aspirin

To preserve the berries using this recipe, you will need:

• main component;
• 1 sprig of parsley;
• 2 cloves of garlic;
• 2 teaspoons of sugar;
• 1 teaspoon of salt;
• 1 tablet of Aspirin.

There's no need to sterilize the container. First, arrange the parsley and garlic in the containers and then add the main ingredient. Top with the dry ingredients and crushed aspirin. Finally, fill the container with boiling water and seal. Shake the product gently and wrap it up.

With garlic

To prepare the berry, you need:

• 2.5 kilograms of watermelon;
• 150 grams of honey;
• 12 cloves of garlic;
• 90 grams of salt;
• 3 tablespoons of vinegar 9%;
• 2.5 liters of water.

The main ingredient should be cut into pieces that fit easily into jars. Next, the pieces of the prepared product are placed in the canning jars, alternating with garlic cloves. Then, the mixture is filled to the brim with boiling water, covered with a sterilized lid, and left for fifteen minutes.

Next, pour the watermelon marinade into a saucepan, add the remaining ingredients (excluding vinegar), and bring to a boil. Pour the boiling marinade into the jars containing the marinated fruit, and add vinegar. Finally, place a towel on the bottom of a large saucepan, place the marinated fruit on it, fill with hot water up to the top of the jars, and sterilize for 15 to 30 minutes, depending on the capacity of the jars.

With honey

For 8 kilograms of the main component, prepare:

• 7.5 liters of water;
• 5 tablespoons of sugar;
• 10 tablespoons of honey;
• 300 grams of vinegar 9%;
• 5 tablespoons of salt.

The main component, cut into triangular pieces, is placed in a sterilized container and filled with boiling water. After letting it sit for 8 minutes, the watermelon filling should be poured into a saucepan. Boiling water is added to the container with the mixture again, and after 5 minutes, it is added to the first filling. This filling should be kept on the stove until it boils.

Add the remaining ingredients to the 3-liter containers containing the product: 2 tablespoons of honey, 60 grams of vinegar, 1 tablespoon each of sugar and salt. Finally, pour the boiling solution into the container and seal.

With citric acid

For 2 kilograms of the main component you will need:

• 1 liter of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• ½ teaspoon citric acid;
• black peppercorns to taste.

Cut the main ingredient into slices and place in a sterilized container, to which the pepper has been added beforehand. Boiling water is added to the ingredients and left to steep for a third of an hour. Then, pour the mixture into a saucepan. Add the remaining ingredients, except for the citric acid, and bring the mixture to a boil. Pour the citric acid into the container with the remaining ingredients, which are then topped up with the boiling solution and sealed with lids.

With paradise apples

For 1.5 kilograms of the main component you will need:

• 300 grams of fruits of paradise;
• 2 tablespoons of salt;
• 1 teaspoon of sugar;
• 30 grams of vinegar 9%;
• 1.5 liters of water.

Prepare the main ingredients: cut them into wedges and remove the seeds, and remove the stems from the apples. Place the melons in a glass container and top with the apples. Pour boiling water over the ingredients and let them steep for 10 minutes.

The watermelon-apple mixture is then poured into the saucepan containing the dry ingredients. The mixture is brought to a boil on the stovetop, and vinegar is added.

Pour this mixture into the jars containing the mixture. They are then sterilized for 10 minutes. They can then be sealed with lids and stored until cool.

Storage conditions and periods for canned watermelons

After screwing on the lids, the containers with watermelon preserves need to be turned upside down and placed in a warm place, covered with a blanket until completely cooled.

It is recommended to store the prepared products in a cool, dark place (basement, refrigerator). It is best to consume the product within six months.