Already drooling: a step-by-step recipe for juicy watermelons
The recipe is very simple, but the result is always on top - the watermelon is very juicy and delicious. The amount of sugar can be adjusted at your own discretion. From the specified quantity of products it will turn out to measure a sweet snack.
Necessary ingredients for marinade:
- salt - 1 tbsp. l .;
- sugar - 2 tbsp. l .;
- acetic acid - 0.5 tsp.
From a berry with a mass of 10 kg, about 7 liters of refreshment will be obtained. Instead of sugar, honey can be used.
Step-by-step recipe for cooking:
- Cut the flesh into pieces, removing the green peel. It is recommended to leave about 1 cm of the white part. Seeds can not be removed.
- Put the pieces in the jar as tightly as possible, but do not tamper with them.
- Pour boiling water for 10 minutes, so that the water reaches the neck.
- Drain the water in a saucepan, add another 100 ml of boiling water, add salt, sugar and boil over low heat.
- Add acetic acid and pour it with a freshly boiled marinade.
- Roll up the covers, wrap the blanks in a few blankets and leave them for a day upside down.
- Move to a cool place, and after a month you can evaluate the result. During this time, sugar ferments, and the pickled watermelon will acquire a unique taste.
Spicy delicacy: a recipe for how to salt watermelons for the winter in cans
This recipe will appeal to those who want to try something completely new - juicy summer notes in combination with spicy herbs give a peculiar taste. The formulation provides for the sterilization of containers, so prepare everything in advance.
Necessary ingredients:
- inflorescence of dill;
- horseradish leaves;
- citric acid - 0.5 tsp. (per liter bank);
- salt - 1 tbsp;
- sugar - 2 tbsp. l .;
- bay leaf - 1 pc;
- sweet pepper peas - 3 pcs.
The amount of ingredients for the marinade is indicated by 1 liter of water.
Step-by-step recipe for cooking:
- Cut the flesh into small slices, remove the green peel.
- At the bottom of the cans lay the horseradish leaves and dill inflorescences.
- Tightly lay the pieces.
- Pour all the cold water to the top, then pour this water into a large saucepan and count the amount to determine the amount of spices needed to prepare the marinade.
- Add the appropriate amount of salt and sugar, boil over medium heat, put the bay leaf and fragrant pepper.
- As soon as the liquid bubbles, cover it with flesh, cover with lids and leave to sterilize for 15-20 minutes.
- Before adding, add to each capacity citric acid (for 3 liters - 1 tsp).
- Roll up the jars, turn them upside down and wrap them in a warm blanket.
- The next day, rearrange the canned snack in a dark cool place.
"False barrel" watermelons at home
Watermelons, cooked for the winter on this recipe, are obtained exactly as if they were in a real barrel. In a city apartment, such a procedure is almost impossible, so use a large enamel saucepan with a capacity of 40 liters. Berries are recommended to choose the smallest, but ripe. Later they can be eaten together with a green peel - it will become soft and tasty.
Necessary ingredients:
- salt - 400 g;
- water - 10 liters.
Step-by-step recipe for cooking:
- Berries with a diameter of 10-15 cm wash, wipe and densely put in a saucepan. The void can be filled with cut or broken fruits.
- To prepare the brine, dissolve the salt in water.
- Cover the pan with a clean linen cloth or gauze, folded in several layers. Ideally, an impromptu barrel should be covered with a wooden circle or pick up a dish of a suitable diameter, on which to set the yoke. The berries must be under pressure to prevent contact with oxygen.
- Leave everything in this state for 17-20 days, after which you can serve on the table.
- You can store salted watermelons in the same pan or put them in jars.
Since it is impossible to keep watermelons for the winter in a fresh form, this recipe will help you to partially enjoy the sweet summer taste. This appetizer is good both in itself and as a supplement to fish and meat dishes.