How to properly pickle whole and part watermelons in a barrel for the winter: Grandma's recipe

August marks the beginning of juicy watermelon season. Just a few years ago, it was common to pickle this sweet treat in barrels. Every family had its own unique methods and tricks for preparing this unusual snack. Pickled watermelons were prepared with honey, spices, various fruits, and spicy additives. To surprise your guests and family with an original preserve, all you need to know is how to pickle watermelons in a barrel using our grandmothers' recipes.

The specifics of pickling watermelons in a barrel for the winter

Watermelons were once pickled in large quantities, along with cucumbers, tomatoes, and zucchini. While this has changed, the recipe and pickling technique have not been forgotten. This juicy and sweet berry can be preserved in any convenient way: cut into pieces or used whole.

The flavors also vary: salty, spicy, sweet, and sour. Spices and seasonings are added to the berries. Pickling watermelons It is better to carry out this in autumn, since the fermentation process requires lower air temperatures.

The main ingredient for pickling requires washing and piercing certain areas with a wooden skewer. They are then placed in suitable containers and filled with brine, completely covering the watermelons. Brine preparation varies depending on the recipe. The pickling process lasts at least three weeks. Remove the finished product only with clean equipment to prevent fermentation.

How to choose watermelons correctly

Medium-sized, unripe berries are suitable for winter preservation. They must be free of damage, signs of spoilage, cracks, dark spots, and dents. It's best to choose sweet fruits weighing up to 3 kilograms. Overripe watermelons develop an unpleasant flavor during the ripening process. The thickness of the rind also affects the taste; thin-skinned fruits are best.

Avoid foods grown with nitrates and other harmful substances. For pickling, choose fruits with pink flesh—sugar-scented or deep-red watermelons are not suitable.

Preparing the barrel

True connoisseurs of flavor note that the aroma and piquant aftertaste of salted watermelons are best preserved when stored in wooden containers. Before storing the main component, the container must be thoroughly cleaned: thoroughly washed, rinsed with boiling water, and dried. Do not use any cleaning agents during washing.

It is also necessary to ensure that no contamination gets into the prepared containers.

How to pickle watermelons in a barrel

Preparing a pickle with this delicious berry is a simple process if you follow the precise recipe and technique. This product can be combined with many additional ingredients. The resulting pickled flavor will be unique and sure to surprise everyone.

With sauerkraut

Sauerkraut shortens the fermentation time of the main ingredient and imparts a delicately tart flavor. This combination is sure to impress. Ingredients:

• 2.5 kilograms of watermelon;
• 1 kilogram of sauerkraut;
• 2 tablespoons table salt;
• 150 grams of carrots;
• spices as desired.

How to prepare: Place a thick layer of sauerkraut, no more than 10 centimeters thick, in a sterile wooden container. Then add a layer of chopped main ingredient, followed by another layer of cabbage. Fill the container with ingredients this way, filling it to the top. Now you can begin preparing the brine for winter storage.

In a separate container, mix 10 liters of water and salt. Pour this solution into the wooden container, cover with a thick cloth, and place a circle with a weight inside.

How to salt whole fruits in a barrel

Grandma's recipe calls for pickling the entire sweet product. For this recipe, you need to select small berries no larger than 17 centimeters in diameter. Piercing each berry can shorten the fermentation process. Place the main ingredient in a prepared container and fill it to the top with the prepared brine of water and salt. For every 10 liters of water, you'll need 500 grams of salt and sugar. You can add spices and other seasonings if desired.

With spices

You can add a twist to the classic recipe for making this sweet fruit with aromatic spices. Ingredients:

• grated horseradish root;
• coriander;
• ginger root;
• 7 garlic cloves;
• allspice peas;
• hot pepper.

How to prepare: The preparation method is largely similar to other recipes. All selected savory ingredients should be layered and alternated with the main ingredient. Then, pour the prepared brine into a filled wooden or ceramic container. It is prepared from filtered liquid with the addition of table salt. The preparation is then stored for long-term storage.

In its own juice

No less interesting is the method of preparing fruits in their own juice, without making brine. Ingredients:

• 5 kilograms of watermelons;
• 50 grams of salt;
• 5 kilograms of watermelon pulp.

Directions: Prepare the watermelon, cut into wedges, and scoop out the pulp. Place the watermelon pulp in a blender or mixer and blend until smooth. Add salt and let it dissolve. Place one layer of the main ingredient in the prepared container and pour the pulp mixture over it. Fill the entire container this way. Cover with a cloth and add a weight.

With hot pepper and herbs

Another way to preserve tangy and delicious watermelons, for those who appreciate unusual winter pickles. The fruits, though salty, will still remind you of summer gone by. Ingredients:

• 5 kilograms of fruit;
• hot pepper pod;
• allspice;
• fresh herbs.

How to prepare: Cut the main product into medium-sized slices. Evenly distribute and firmly pack the berries, spices, and herbs. Pour the prepared brine into a suitable container. To prepare it, add 150 grams of salt per 3 liters of liquid. Cover with a cloth and add a weight. Store for long-term storage.

With mustard powder

A quick way to make a special winter preserve. Mustard adds a special touch and enhances the flavor. Ingredients:

• 10 medium fruits;
• 6 liters of water;
• 700 grams of salt;
• 300 grams of sugar;
• a pack of mustard powder.

How to prepare: Prick each sweet fruit and prepare a brine. In a separate container, mix the required amounts of liquid, salt, sugar, and mustard powder. Wait until the sugar dissolves. Transfer the fruit to the container and pour the prepared solution over it. Cover, add a weight, and let it sit for at least three weeks. Add more solution as needed.

With apples

This winter pickle with apples has an interesting and unusual aroma. Sweet apples will add a touch of sweetness to the pickle, while tart varieties will enrich the recipe. Ingredients:

• 5 juicy and ripe watermelons;
• 10 liters of filtered liquid;
• 6 kilograms of ripe apples;
• 700 grams of table salt;
• currant and cherry castings.

Directions: Prepare wooden containers as described above. Pour boiling water over them several times and dry. Wash the berries and pierce several areas symmetrically. Wash the apples thoroughly and select only whole fruits. Place the ingredients in several layers in the prepared container, alternating berries, leaves, and apples. Then prepare the brine for winter pickling.

In a separate container, mix the amount of liquid specified in the recipe. Dissolve salt in it. Pour the salt solution over all the ingredients in the barrel, cover with a thick cloth, and add a weight. Let it sit for three weeks and then consume.

With garlic

This recipe is perfect for those who love spicy and savory appetizers. At first glance, sweet watermelon doesn't seem to pair well with garlic. However, many will love this salty version.

Ingredients:

• three medium watermelons;
• a bunch of dill and parsley;
• one hot pepper;
• allspice peas;
• 7 cloves of garlic;
• 4 liters of clean water;
• 6 tablespoons of sugar and salt.

How to prepare: ripe berries with thin skins are best. Cut the main ingredient into medium-sized slices. Rinse fresh herbs and pepper under running water. Place some parsley and dill in the bottom of a prepared container for storing pickles for the winter. Place a hot pepper and a few cloves of garlic on top of the herbs. Then add one layer of the main ingredient and sprinkle with herbs. Continue piling the ingredients in this manner until they reach the top.

Next, prepare the solution. Add sugar and table salt to the liquid, add allspice, and turn the heat to medium. Bring to a boil and simmer for a few minutes. Cool and pour in all the ingredients until they are completely submerged. Cover with a thick cloth or lid, and add a weight. Store the mixture away for long-term storage.

In ceramic barrels

Traditionally, sweet berries are prepared in wooden containers, but it was later discovered that other containers are also suitable for winter preservation. This method is suitable for pickling small quantities of fruit. Ingredients:

• two small watermelons;
• fresh herbs (parsley, dill);
• hot pepper;
• allspice peas;
• 3 tablespoons of salt.

How to prepare: Cut the prepared main ingredient into medium-sized slices. Sterilize the ceramic containers. First, add a layer of chopped herbs, pepper, garlic, and other desired spices. Then add a layer of the main ingredient and cover it with a layer of herbs. This method fills the container to the top.

Next, prepare a brine solution. Add salt to clean water and simmer for a few minutes. After cooling, pour into a filled ceramic container and add a weight. After a while, add more brine as needed. Store the mixture for safekeeping.

Storage terms and conditions

Salted watermelons should be left in the barrel for several hours at room temperature. Then, add the required amount of brine if it doesn't cover all the watermelons. Only then can the pickled watermelons be stored in a cool place. Consider storage and transportation in advance, as pickles are quite heavy.

To prevent excess particles or dirt from getting into the barrel with brine, you will need to cover the container with a lid or thick cloth.

The pickling process for this unusual snack takes about 20 days. This product can be preserved in a cool place for quite a long time. The only thing you need to carefully monitor is to prevent fermentation. If you store the berries in airtight containers and only remove them with sterile utensils, you won't encounter this problem.