From childhood, everyone knows the refreshing taste of watermelon. Many are waiting for the second half of summer to be able to feast on these giant berries. Watermelon has a low energy value, which allows you to eat it almost unlimitedly. And the content of useful substances (potassium, calcium, magnesium, iron, etc.) in its pulp is high, which makes the gourd very useful for maintaining good health. Recently, preparations of watermelon for the winter have become increasingly popular - it is salted in barrels, harvested in cans, pickled and pickled. Below are a few step-by-step recipes with photos.
Ingredient preparation
For salting, ripe, juicy fruits should be chosen so that they are not overripe, sluggish or rotten. All components specified in the recipe, and utensils that are used in the cooking process, must be thoroughly washed.
Important! To find out if there is no excess nitrates or other harmful chemicals in the watermelon, put the pulp in clean water. If the water does not turn red or pink, then the fruit can be safely eaten.
Step-by-step recipes for preparing watermelon for the winter
Preparations from juicy striped melons and gourds can pleasantly diversify both the daily diet and become the highlight of the festive table.
Salting with honey in jars
2040 minutes
Energy value per 100 g:
Peel the fruit and seeds.
Cut the flesh into large pieces (when salted, they will greatly decrease in volume).
To boil water. Add salt, honey, vinegar to boiling water.
In a sterile three-liter jar, add watermelon slices, dill and garlic, pour hot brine.
Roll up the jar, wrap it and leave it to cool completely.
Peel the fruit and seeds.
Cut the flesh into large pieces (when salted, they will greatly decrease in volume).
To boil water. Add salt, honey, vinegar to boiling water.
In a sterile three-liter jar, add watermelon slices, dill and garlic, pour hot brine.
Roll up the jar, wrap it and leave it to cool completely.Video recipe
Did you know? In Japan, they learned to grow watermelons in the form of a cube, a pyramid, a heart and a human face. Such fruits are sold as souvenirs, and their cost reaches one hundred dollars.
Preservation with honey and aspirin in jars
2060 minutes
hot peppers
1 PC.
black peas
5 pieces.
mixture of dry spices (parsley)
3 g
a mixture of dry spices (dill, bay leaf)
3 g
Energy value per 100 g:
- Peel the flesh from the peel and seeds, cut into slices 5 × 5 cm.
- Place spices on the bottom of a sterile 3-liter jar with the prepared watermelon pulp.
- Boil water and pour the contents of the can for 5 minutes.
- After 5 minutes, pour the water from the can into a saucepan and put on fire until boiling again.
- Chop the garlic randomly.
- Add garlic, honey and aspirin to the jar.
- Pour boiling water over the contents of the jar and roll up with a sterile lid.
- Pickle for at least two weeks before use.
Important! In pickled fruits and vegetables, the concentration of nutrients practically does not decrease, which makes them especially valuable in the winter.
In garlic honey sauce
2048 hours
Energy value per 100 g:
- Cut the pulp into large pieces (5 × 10 cm) and put in an enameled container.
- Salt garlic with basil and grind spices in a mortar.
- Mix seasonings with honey.
- Pour the garlic-honey sauce onto the prepared pulp and mix gently with your hands.
- Cover the ingredients with a plate and put “under oppression” in a warm place for 48 hours.
- Arrange the soaked slices in clean jars, which are placed in the refrigerator.
- Salting can be eaten in two days.
Storage Features
Canned watermelon prepared in sterile jars using vinegar or aspirin can be stored for one and a half years at room temperature (up to + 25 ° С). At a lower temperature (+ 10 ° C) - up to four years. Closed jars should be checked regularly for lack of lid depressurization, clouding of the brine.
If preservation has lost its original form, it is not consumed as food. Watermelon prepared by fermentation (salted, pickled) must be stored at a temperature not exceeding + 10 ° C, otherwise the product will turn sour.
Did you know? Watermelon belongs to the pumpkin family, as well as melon and cucumber. The fruit got its name from the Persian language, in which it means "giant cucumber."
The recipes considered make it possible to prepare not only tasty, but also healthy pickles for the winter. Such blanks will help replenish the vitamin reserve in the body and cheer up. In addition, salt fruits and vegetables is quite simple - the process does not take much time and effort.
