Pickles from watermelon peels

Category: Blanks
Pickles from watermelon peels

Ingredients

Peeled watermelon rind 800 g
Water 600 ml
Sea salt 2 tsp
Honey 2 tsp
Vinegar essence 2 tsp incomplete
Chili peppers in flakes 2 pinches
Carnation 12 pcs
Allspice peas 6 pcs
Fennel seeds 1 tsp
Badian 2 stars

Cooking method

  • Sterilize jars, spread spices in them.
  • Cut the watermelon peels, peeled from the skin and from the pulp, into even pieces, put in a saucepan and cover with water. Cook for 5 minutes from the moment of boiling (you don't need to cook until transparent, just lightly).
  • Pickles from watermelon peels
  • Then remove with a slotted spoon and put in prepared jars.
  • Pickles from watermelon peels
  • Add salt, honey, vinegar to the remaining water in the saucepan and bring to a boil. Pour the marinade into jars, seal the jars hermetically and leave to cool, wrapped in a fur coat made of blankets.
  • After 4-5 days, it can be consumed or stored.
  • Pickles from watermelon peels

Note

To taste, this thing is associated with lightly salted cucumbers, only more acid.
The vinegar and spices can be adjusted to taste. In terms of quantity, I got exactly 2 cans of 720 ml.
P.S. Watch out for the crusts, they are easy to digest. They will not creep, but they will become very soft.
The sealed jars can be stored at room temperature. I put the opened ones in the refrigerator.

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