Pickled and canned watermelons (recipes)

Pickled and canned watermelons (recipes)

Category: Blanks

Ingredients
Sugar	3-3.5 st. l.
Salt	2 tbsp. l.
Lemon acid	1 tsp

Cooking method

• Wash watermelons thoroughly.
• Cut the watermelon into circles, 3-4 cm thick, divide each circle into 8 segments. It turns out pyramids (it is so convenient to fold into banks and the view is then beautiful in banks and on the table)
• Store tightly in sterilized jars. Pour boiling water over. After 10-15 minutes, drain the water into a saucepan. Put a pot of water on fire. Add salt and sugar (according to the number of cans from which the water has been drained). Boil.
• Pour citric acid into jars, pour boiling marinade, roll up and under a blanket until cool.
• Or immediately pour boiling marinade and sterilize jars of watermelons for 15-20 minutes.

The dish is designed for

1 three-liter can

Note

A friend of mine cans watermelons in jars. Delicious.

Photo by natamylove

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[Salted watermelons]

Here, I found in my books several recipes for watermelons blanks - try

Salted watermelons
Watermelons are salted in late thin-skinned table varieties. Unripe and overripe watermelons are not suitable for salting. The watermelons selected for salting should be small - up to 15-20 cm in diameter. They are washed and pierced in 10-15 places with a wooden or special needle. Then the watermelons are placed in a barrel or vat and filled with brine (10 liters per 10 kg of watermelons, 600-700 g of salt per 10 liters of water). The watermelons are covered with a wooden circle, and a load is placed on it so that the watermelons do not float.
It is better to salt watermelons in a cold room. After 1-2 months they can be eaten. The taste of salted watermelon is sweetish-sour, refreshing, with an aroma characteristic of fermented foods.
When salting watermelons, no spices are added. Watermelons can be fermented with chopped cabbage (3-4 watermelons per 100 liter barrel). In this case, watermelons have the taste and aroma of sauerkraut.

Salted watermelons in brine
To accelerate lactic acid fermentation, pierce the rind of washed watermelons in 10-12 places with a sharp wooden stick, put it tightly in a barrel, seal, pour through a tongue-and-groove hole with 6-8% salt solution (600-800 g of salt per bucket of water, or 40 g per 1 kg of watermelons), keep at a temperature of 20 ° C for 2-3 days, then add brine to the top, tightly close the tongue-and-groove hole and store in a cool place. You can also salt watermelons in an open vat, barrel, covering with multi-layer gauze, canvas and a lid with oppression so that the brine covers the surface of the watermelons.

Watermelon, salted in watermelon pulp
Washed watermelons weighing 2-2.5 kg and 12-25 cm in diameter put in a tub. Pour watermelon pulp (for 1 kg of salted watermelons 200-450 g of pulp with the addition of 30-35 g of salt).

Salted watermelons in cabbage
Put ripe washed watermelons without damage in rows in a barrel, alternating with cabbage. First, put chopped salted cabbage in a layer up to 10 cm, then place the watermelons at a distance of 2 cm from one another. Fill the gaps between watermelons with cabbage. Cover the filled barrel with gauze or canvas, put a wooden circle and oppression on top, store in a cellar or basement.

Salted watermelons with apples
Lay the watermelons in layers, place apples in between. Next, lay a layer of scalded rye straw, cherry leaves, black currant, then cover with washed sea sand and so alternate layers until filling. Pour with brine (700-800 g of salt per 10 liters of water). Cover the top layer with a layer of sand 3-5 cm thick. The brine should completely cover the watermelons.
You can also salt watermelons in three-liter jars. Cut ripe and unripe fruits into circles, cut in half or into 4 parts and lay in layers. Pour boiled water over, cover with sterilized lids and a towel. Sterilize for 8-10 minutes, then drain and pour boiling water, cover with a towel, drain and pour in 1 liter of boiling brine after 8-10 minutes. To prepare brine for 1 liter of water, add 30 g of salt, boil for 8-10 minutes until it dissolves, add 20 g of 9% vinegar, sugar - 20 g (if the watermelons are unripe). When stored in a cellar, basement, sterilization is optional.

Bon Appetit

If there are not enough recipes, I will still find it

Thank you for your advice, I made the first test in jars. by
Lenusi's recipe.

Natasha, how did you like the watermelons? And then my recipe with acetylsalicylic acid for the last 3 years has let me down a lot - almost all cans explode, although they really like the taste (those that survive until winter)

Yes, we liked it, not a single can exploded.
one more remained, worth it.
They seemed to me "dessert"

One of my acquaintances was engaged in the storage of salted and pickled watermelons not only in industrial conditions, but also at home. As a result, underwater storage salted, pickled watermelons, which allows you to preserve the nutritional, taste and medicinal properties even when stored at summer temperatures (without refrigeration, for example, in a loggia).


In the USSR, salted watermelons with underwater storage at state fruit and vegetable bases, unfortunately, were not used, and in the agricultural workshops of many enterprises they were used quite widely. The therapeutic effect (cancer treatment) has been experimentally confirmed. More details on the link
🔗

I want to share with you the recipes for lightly salted watermelons, which I found among the many good and not very good recipes on the Internet
The first recipe, I quote literally the words of the author, to whom I am immensely grateful, I highlighted them in red.
A proven recipe for lightly salted watermelons, which both my grandmother and my mother made, now here I am every year. True, not for spinning, but they are stored for a very long time in the refrigerator (until the New Year, for sure). Real jam!!! So.
Wash the watermelon, cut into slices with the peel (so that they would climb into the jar), put it in a 3-liter jar and sprinkle with a mixture: 1 tbsp. spoon + salt 1 tbsp. spoon of sugar + 1 tbsp. a spoonful of dry mustard (this is for a can) That's it. Stands warm for 2-3 days under capr. lid, periodically turn it over, put it upside down, then stand in the refrigerator for 1 day and you can eat. This can is usually eaten in one day, if guests come, it is always not enough, the juice that turns out is drunk too.
From myself I want to add that, before putting them in the refrigerator, I put watermelons in smaller jars for compactness, pouring the juice into the slices, you can put mustard on a spoon with a small, medium and large slide, the "strength" of the watermelon and the duration depends on it storage, this year we ate the last can on March 8th. In general, the author of the recipe did not exaggerate at all, the watermelons are really wonderful.

And the second recipe:
For 48 hours, pour the sliced ​​watermelons without a crust with marinade:
For 1 liter of cold boiled water, 1.5 tablespoons of salt and sugar. After 48 hours, drain the marinade, boil for 5 minutes, put the watermelons in sterilized jars, add 2-3 bay leaves, and a couple of garlic cloves, fill with boiling marinade and roll up. Be sure to wrap it up until it cools completely, Delicious !!!
Those who try these watermelons for the first time are ready to argue that they were fermented in a barrel.
Bon Appetit!

[NIZA!]

NIZA! Thank you so much for the recipe for watermelons (the first recipe), made 3 bottles, ate instantly! Now we will do more until the watermelons run out! My husband changed a little: he cut off a thin layer of striped skin, now we will put mustard on 1 table. spoons without a top, because it was a little sharp ...although the last day was what you need! And he did not turn the bottle upside down, but simply shaken it periodically. Indeed, it turned out very tasty! THANK YOU VERY MUCH for sharing such a TASTY!

Natusichka! I'm glad that the recipe has found its fans! It is always the most popular with us, I always make a few spicy ones, with a decent hill of mustard, and in the rest - a small hill, it turns out more delicate.

Hello, I was very attracted by your recipes, I recently rolled up two jars and made lightly salted ones. You wrote that you also drink the brine, I did everything according to your first recipe, but the lid swelled and the brine turned into mucus. Why? I, of course, ate watermelons, I had to rinse them.

[lily]

lily, if watermelons are grown with the addition of all kinds of chemistry ... then it happens ... I noticed this in cucumbers too.

[NIZA]

NIZA,

NIZA! Thank you so much for the recipe for watermelons (the first recipe), made 3 bottles, ate instantly! Now we will do more until the watermelons run out! My husband changed a little: he cut off a thin layer of striped skin, now we will put mustard on 1 table. spoons without a top, because it was a little spicy ... although on the last day it was what you needed! And he did not turn the bottle upside down, but simply shaken it periodically. Indeed, it turned out very tasty!

I join in the praise. I also did it on trial, impressed.

[Lenusya]

LenusyaThank you very much for the recipe!
I made pickled watermelons last year according to 5 recipes. This recipe came first!
This year I also closed 7 2-liter cans.

Last year, there were no big jars left at the time of closing the watermelons, so I closed them in liter jars, once filled with marinade and sterilized in AG for 15 minutes at 150 * C. They stood perfectly even at room temperature!
This year, 2 liters in the AG did not fit even with an expansion ring, I did it with a double fill

In my family, pickled watermelons are very fond of. For many years we have been doing it according to a simple recipe: Watermelon is cut, the dark rind is cut off in a thin layer, blanched in small batches for literally a minute in boiling water (this is how more can enter the jars). It is laid out in banks, filled with boiling brine at the rate of 3 tbsp. l. salt + 2 tbsp. l. sugar per liter of water. A glass of vinegar (30g) is added to a 3-liter jar and rolled up. Wrap up and leave to cool. It is worth it, it is eaten quickly and the whole brine is drunk)))