Melon pickling

Melon pickling
Category: Blanks
Ingredients
Melon 3.5 kg
Cloves 20-30 pcs.
Allspice 30-40 peas
Cinnamon pieces 10 pcs.
Water 1.5 l
Sugar 500 g
80% vinegar essence 20 g
Cooking method

For pickling, ripe melons with dense pulp are used. The fruits are washed with brushes in cold water, peel off a layer of skin no more than 1.5 cm thick, cut into slices and cleaned of fibers and seeds.
The cleaned slices are cut into cubes with a side of 1.5 - cm and blanch in boiling water for 3-4 minutes, then cooled with running water, allowed to drain. In clean dry jars (0.5 l) put 2-3 pieces. cloves, 3-4 allspice peas, 1 piece of broken cinnamon, and then chopped pieces of melon.
Preparation of marinade pouring. Water, vinegar essence are poured into an enamel pot, covered with granulated sugar and the solution is boiled for 10-15 minutes, then filtered through 3-4 layers of gauze. The filtered solution is brought to a boil again and pieces of melon placed in jars are poured hot (not lower than 80 ° C). The jars are covered with lids, placed in a pot of hot water and pasteurized. Pasteurization time at a temperature of 85 ° C for 0.5 l cans -, 10 minutes, 1 l - 15, with a l capacity - 25 minutes
MELON
1 kg of ripe sweet melon, 3-4 cloves KAMIS buds, 0.5 KAMIS cinnamon tubes.
For the marinade: for 1 liter of water - 200 ml of table or white wine vinegar, 200-400 g of sugar.
Preparation:
Wash the melon, cut in half. Take out the seeds. Using a spoon, cut out balls from the pulp. Place the balls in dry, clean jars, filling them up to the shoulders.
Dissolve sugar in hot water, add cinnamon and cloves. Boil for 10 minutes, let stand, drain. Add vinegar, bring to a boil. Pour the marinade over the melon. Cover the jars with clean lids, sterilize. Seal with lids using a seaming machine, cool, store in a cool, dark place.
Pickled melon
For 10 liter cans:
8 kg of melon pulp without seeds,
1 kg of powdered sugar
10-12 teaspoons of white ginger,
100 carnation buds,
3 liters of 5% vinegar.
Cut the melon pulp into small pieces, sprinkle with a mixture of powdered sugar and ginger, pour over vinegar and leave for a day. After that, drain the liquid, add cloves to it and bring to a boil. Put pieces of melon in the boiling marinade, bring to a boil, remove from heat and cool. Put the melon together with the marinade in the jars and seal them.
Melons for pickling are prepared in the same way as for compote. The cut cubes are blanched in boiling water for 3-4 minutes, cooled with cold water and placed in jars. In a half-liter jar, put about 390 g of melon and pour 160 g of the filling. Marinade filling for 10 half-liter cans needs to be prepared about 1.75 liters. To do this, 1.4 liters of water are poured into an enamel pan and 490 g of sugar are poured. The mixture is boiled for 10-15 minutes, filtered hot through 3-4 layers of gauze. After filtration, the syrup is reheated in a saucepan and 22 g of 80% vinegar essence are added. It should be measured with a measuring cup or cylinder.
In prepared half-liter jars, spices are first placed: 3-4 allspice peas, 1 piece of cinnamon, 2-3 pcs. carnations. Then the prepared pieces of melon are laid, which are poured with hot (80-85 ° C) marinade. Filled cans are covered with boiled varnished lids, placed in a container with water heated to 60-70 C, and pasteurized at 85 ° C: half-liter - 10 minutes, liter - 15, two-liter - 20, three-liter - 25 minutes.
Pickled melon with cherries
Peel the fresh melon and cut into cubes. Mix salt and water to make a marinade. Place the melon in a large bowl and top with the marinade. Leave it overnight. Drain.
Place in water, vinegar, cinnamon, cloves, and sugar in a large saucepan and bring to a boil. When the sugar has dissolved, add the melon and cherry. Simmer over low heat for 1 hour, until melon becomes transparent and soft.
Transfer to heated sterilized jars and seal tightly. Keep for about 1 month before using.
Structure:
* - 2.2 l of water for the marinade
* - 900 gr. melons
* - 2 tbsp. spoon of salt
* - 225 gr. cherries
* - 150 ml. vinegar
* - 1 cinnamon stick
* - 1 teaspoon of ground cloves
* - 450 gr. Sugar, * - 400 ml. water

The dish is designed for 10 cans of 0.5 l
Note
If you come across a melon of not very pleasant taste, you can pickle it - and then use it as an appetizer, seasoning for meat, for a side dish, etc. etc.

Here I found several recipes for marinating melons - recipes have been collected from Internet pages at different times (thanks to the authors).

I marinated melon according to my recipe, with my own marinade - you can see it in my author's topic "To cook as well as I can".
It turned out pretty tasty and 3/4 of the melon was eaten pickled

Hope you find these recipes useful