Melon for the winter - recipes are not limited to the usual jam and compote. During the cold season, it is possible to buy this berry in supermarkets, but its taste will not be as rich. During the melon season, it is worth trying one of the recipes that will help preserve its taste and aroma. The preparations can be served as dessert or added to baked goods.

Dried melon

The easiest way to prepare melon for the winter is to dry it. The process does not use sugar or other additives, so the dish is perfect for those who adhere to a healthy lifestyle. This low-calorie dessert can be taken with you as a snack or combined with other dishes.

This winter melon recipe requires only this berry. It is more convenient to cook it dry, but you can simply spread it out at room temperature under the sun.

Store the finished dried melon in a dry, dark place. You can also pack it in vacuum bags.

Canned melon

Canned for the winter, it retains all its taste. If cooked correctly, it will resemble pineapple. For an average melon weighing 2 kg you will need a glass of sugar, a liter of water and a little citric acid.

Melon, pickled for the winter, is soaked in sugar syrup and remains juicy. In winter it goes well with honey and cinnamon. It is added to cottage cheese casseroles and served as a filling for pancakes.

Melon pastille

One of the unusual melon recipes for the winter is marshmallows. Many housewives undeservedly forget about this sweetness, but it can become not only an everyday dessert, but also a real decoration for the holiday table. It resembles candy and has a dense viscous consistency.

For 1 kg of melon pulp you will need about 2 cups of water and 1 cup of sugar. The marshmallow will turn out more juicy and sweet if you replace sugar with liquid honey.

The pastille is stored in the refrigerator, and it is suitable for consumption until the next harvest. In order for it to retain its taste and not dry out, each roll must be tightly wrapped in cling film.

Even if the household does not have a dryer, there are no fewer options for what to prepare from melon for the winter. Instead of this device, you can use an oven. In this case, the pastille puree is distributed in a thin layer on parchment paper, having previously greased it with vegetable oil.

Melon is a universal delicacy that is useful both raw and as a basis for winter preparations. There are many step-by-step melon recipes with photos, each of which will bring back the summer flavor in the cold season. Canned or pickled melon is perfect for hearty winter baking, filling for cakes, pies or pancakes.

In dried form, it can be served with nuts and nuts, and can also be used to decorate desserts. Pastila is an unusual sweet that is not even sold in all supermarkets. In any case, it’s worth taking care in the summer and preserving the melon taste and aroma throughout the year.

When you come across a not-too-sweet melon, don’t be upset. It can be prepared for future use. Below we will tell you how to prepare melon in syrup for the winter without sterilization. The preservation turns out very tender, tasty and aromatic.

Recipe for melon in syrup for the winter

Ingredients:

• ripe melon – 1.3 kg;
• – a pinch;
• vanillin - a pinch;
• sugar – 300 g.

Preparation

Cut the skin off the melon, cut the pulp into cubes and place in a jar. Pour boiling water on top and leave for 10 minutes. Drain the liquid from the jar, add sugar and vanilla sugar. Let's boil. Then pour the resulting syrup into the melon, let it stand for 10 minutes, drain, let it boil and pour again. Now we roll up the jars and send them for storage.

Melon with lemon for the winter in syrup

Ingredients:

• melon – 5 kg;
• medium-sized lemons – 2 pcs.;
• sugar – 800 g.

Preparation

Wash the melon well, cut into slices and clean out the middle. Wash the lemon too and cut it into slices. We sterilize jars in any convenient way. Place the melon slices and lemon in jars, pour boiling water over them and let stand for 5 minutes. Then pour the water into the pan and add sugar. Stirring, let the liquid boil. Pour the syrup over the melon and roll it up. Turn it over, put it on the neck, wrap it and let it cool in this form.

Fragrant melon in syrup for the winter

Ingredients:

• melon – 2 kg;
• sugar – 500 g;
• vinegar – 50 ml;
• drinking water – 1.5 liters.

Preparation

Peel the washed melon and cut the pulp into slices. Place a few clove buds at the bottom of each jar. We adjust the amount of this spice ourselves. If someone doesn't like her, you can do without her altogether. So, let's put the melon in. Then fill it with hot syrup made from sugar and water, add vinegar and immediately seal it.

If desired, you can store the melon harvest in the winter. It is used to make jam, preserves or dried. Canned melon has an unusual taste. Sweet melons, stored for the winter, resemble pineapple slices from metal cans on supermarket shelves.

False berry goes well with herbs, honey, pineapple, and ginger root. You can add vanillin, cinnamon or cloves to the jar. Canning recipes are not complicated. Even an inexperienced housewife can cope with such a preparation as melon for the winter in jars (pineapple).

The main condition for choosing fruits is that they should be dense and sweet in taste. During the preservation process, those that are overripe soften even more and form a viscous structure. Fruits with signs of immaturity are not recommended for such preservation.

First recipe: in syrup

Ingredients:

• 2.5 kg melons;
• sugar - 2 tbsp.;
• citric acid - 1 tsp;
• purified water - 1 l.

The syrup is pre-prepared. Pour water into a saucepan, add sugar and citric acid. Boil and keep on fire for about 5 minutes. Peel the melons, cut into small pieces, place in sterilized jars and fill with hot syrup. Then place them in a bowl of hot water and boil for 10 minutes. After this, it’s time to seal with metal lids.

Second recipe: with ginger

This recipe has a rich taste that will not leave true gourmets indifferent.

Required Products:

• melon weighing 2.5 - 3 kg;
• sugar - 100 g;
• fresh ginger root - 70 – 100 g;
• a pinch of citric acid;
• well water.

Wash the melon, divide it into 2 parts and remove the seeds. Then cut into longitudinal strips and separate each from the peel. You can make several cross-sections of each slice, and then separate each piece. Peel the outer skin of the ginger root and cut into small slices. For this portion you will need approximately 5 liter jars.

Place chopped pieces of ginger on the bottom of a sterilized jar and place melon slices on top. Then add granulated sugar, citric acid and pour boiling water. There is no need to fill the jars to the top. It will be enough if the container is filled to the shoulders. Filled jars are placed in a large container or basin with hot water. The bottom must first be covered with fabric. After the water boils, reduce the heat and cover the jars with lids. The workpiece is sterilized for 7–10 minutes. Then the container is removed from the boiling water and rolled up.

Preservation is stored in the basement or in an apartment. This preparation is used as a dessert or for filling.

The canned syrup remaining after opening the can can be used as an ingredient for a milkshake.

Third recipe: sugar

This sweetness will delight household members with its rich taste throughout the winter. Preservation preserves the natural aroma. In addition, pickled melons are suitable for baking.

Ingredients:

• one large melon;
• 2 liters of purified drinking water;
• 4 tbsp. granulated sugar;
• 1 tsp. citric acid.

Peel the melons, cut into small cubes and place in sterilized jars. Prepare the syrup: boil water along with sugar and citric acid for 5 - 7 minutes. During this time, the crystals should completely dissolve.

Afterwards, jars filled with melon are filled with syrup. Then they are placed for further sterilization in a pan with water and covered with lids. After boiling, the jars remain in this container for another 10 minutes. After this time, they should be removed and hermetically sealed, and after cooling, taken to the basement.

Recipe four: with pineapple

In this recipe, the taste of melons is slightly acidified by pineapple juice. It is used both for adding to meat salads and in desserts. The twist gets its unusual aroma thanks to cloves.

Required ingredients:

• a couple of small melons;
• pineapple - 0.5 – 1 kg;
• table vinegar 9% - 150 ml;
• drinking water - 1.5 liters;
• 500 g granulated sugar.

Pre-prepare containers for canning (wash and sterilize). Cut the peeled melon into cubes. Peel the pineapple, remove the middle part and cut into small slices.

Place 2 clove seeds in jars and add chopped pineapple and melon cubes. Prepare syrup from water, vinegar and sugar. Boiling syrup is poured into the jars, and then the container must be sterilized for 15 minutes in a large saucepan with boiling water. The next step is to roll up the jars and, covering them with a blanket, let them cool. Store the workpiece in a cool, dry place.

Recipe five: spicy salting

The syrup in this recipe is prepared with the addition of port wine and table spices, which gives the original melon aroma and extraordinary taste of the preserve. Gourmets will appreciate the presentation of such a dish at the table.

Required ingredients:

• two medium melons;
• several cloves;
• 500 ml water;
• 250 ml port wine;
• cinnamon (powder) - 1 tbsp. l. (or 1 stick);
• vanilla bean - 1 pc. (or a bag of vanilla powder).

Wash the melon and use a special spoon to cut the pulp into balls. Place cloves, granulated sugar, cinnamon and vanilla stick into a saucepan with water. After boiling, the syrup is boiled until the sugar crystals dissolve.

Then put the chopped balls into the same pan and pour in the wine. Turning off the heat, cover the pan with a lid and allow the melon balls to soak in the original syrup. This process takes 15 minutes.

The balls are removed with a slotted spoon into a separate container, and the syrup is boiled again. The balls are placed in the thickened syrup and kept until it cools completely.

Using a sterile slotted spoon, place the melon mugs into prepared sterile jars and fill them with syrup. The next step is sterilization for 30 minutes in boiling water. After this, remove, preserve and put on shelves for storage.

Recipe six: without boiling

This is the fastest method of canning. Despite the fact that without sterilization it takes less time to prepare, this does not affect the shelf life.

Ingredients:

• melon - 0.5 kg;
• 2 liters of clean drinking water;
• lemon - 0.5 pcs.;
• 200 g sugar.

Cut melon cubes into 2 cm pieces, heat the water to boiling and add them there. Boil for 3 minutes and add the juice squeezed from half a lemon to the pan. Then add sugar and cook for about a quarter of an hour. Pour everything into sterile jars and seal with airtight lids. Then turn the jars over and let them cool completely. Now you can take the twist for storage.

Melon is a fragrant fruit with tender, sweet-honey pulp, good both fresh and as an ingredient for various sweet dishes. Melon is used to prepare compotes, jams, jams, candied fruits and other preparations for the winter that have an incredible smell and pleasant texture. There are a great variety of recipes, just choose the most suitable one.

Despite the abundance of varieties of this melon crop, fruits of two or three types are most often found on sale. The most common is the Torpedo, characterized by its elongated shape and impressive size. It is quite suitable for preparations, and it is advisable to choose a larger fruit - it will be juicier and sweeter than smaller ones.

But in the case of Kolkhoznitsa, which also makes delicious dessert dishes, it is worth purchasing smaller fruits.

The main problem that arises when preparing melon desserts is the difficulty of maintaining the desired consistency - the melon pulp quickly boils. Therefore, it is recommended to give preference to varieties with red or orange flesh - Contalupe, Princess Mary, Charente, Orange, Iroquois and their hybrid forms. Such fruits are harder, denser and retain their shape better.

How to choose the best melon

First of all, you should consider what dish is prepared from melon, what part will be used, and whether the fruit will be subjected to long-term heat treatment. You can take the following recommendations into account:

• the flesh of slightly greenish fruits retains its shape better during cooking (pieces can be cut out with a curly knife), the same applies to the peels;
• It is better to make puree and jam from soft fruits;
• The melon suitable for harvesting has a compacted, slightly greenish stalk;
• a good large fruit should be heavy - if it is light, then most likely it is shriveled inside;
• It is best to make a workpiece with pieces from melon peels - their structure is practically not destroyed during cooking.

And, naturally, the juicier and more aromatic the fruit pulp, the tastier the dish will be.

Recipes for winter preparations

There are many options for melon dishes, which are prepared both in production and at home. Marshmallows, preserves, compotes, frozen jams, confitures - this is not all that can be prepared from this ingredient. You can make either a one-ingredient delicacy or a complex sweet suitable for a festive table.

Variation of classic melon jam

This recipe makes a delicious jam-like jam, which is best obtained from slightly unripe melons. It is advisable to choose fruit with dense pulp. For the treat you will need:

• granulated sugar – 0.5 kilograms;
• melon – 1 kilogram;
• lemon (only the zest is used).

Step by step the jam is prepared according to the following algorithm:

• fruits are cut into small cubes;
• they are covered with sugar and set aside for 30-40 minutes;
• then the zest is added to the fruits and everything is sent to the stove until it boils;
• the stove must be turned off and the container covered with a lid;
• when the mass has cooled, it is boiled again for 5-7 minutes.

The jam can be cooled and poured into jars.

With added lemon

Citrus adds a pleasant sourness to a sweet dish, so lemon is often added to various preparations made from fruit ingredients. Ingredients needed for melon jam with lemon:

• melon – 1 kilogram;
• sugar – 0.25 kilograms;
• vanillin – 1 gram (optional);
• lemon – 1/2 (for making juice and zest);
• pectin – 10 grams.

Cooking process:

• pieces of melon culture are mixed with granulated sugar, vanillin is added;
• the fruits are sent to the stove and boiled for a quarter of an hour;
• juice is prepared with lemon zest and added to the mixture;
• add pectin and mix the jam thoroughly;
• Cook the mixture for another 5 minutes, remove from heat and leave covered for a few minutes.

The jam is poured into sterilized jars and sealed.

With orange

Citrus complements the taste of melon dessert and gives it an interesting appearance. The following components will be required:

Cooking algorithm:

• the fruits are peeled and cut into pieces;
• they are covered with 0.5 kilograms of sugar, mixed and infused for 2.5-3 hours;
• A syrup is prepared from water and 200 grams of sugar, cooled, and added to the melon;
• cover the container with future jam with a thick cloth and leave at room temperature for 24 hours;
• the syrup liquid must be drained, boiled and poured over the pieces;
• the jam is infused for about 10 hours;
• citruses are cut together with the zest, added to the melon and boiled until thick;
• The mass can be divided into jars.

Cinnamon

The spice has an original taste and warm aroma, so it is recommended to use it for winter preparations. During the cold season, dessert comes in very handy for evening tea parties.

For melon jam with cinnamon you need:

• melon – 2.5 kilograms;
• lemon – 2 pieces;
• sugar – 0.9-1 kilograms;
• water – 1 liter;
• cinnamon powder - to taste.

It's very easy to prepare:

• lemon juice and 300 grams of sugar are added to the vegetable slices;
• the mass must be infused so that the pieces give juice;
• syrup is made from the remaining sugar and water - it is placed on low heat until the sugar dissolves;
• hot syrup is poured into a saucepan with pieces and boiled over low heat to the desired thickness;
• Cinnamon is added to the finished product, mixed and placed in containers.

With bananas

There are many recipes for preparing melons and bananas; there is a rather interesting recipe that also uses an exotic citrus – lime.

Ingredients:

• melon – 1.5 kilograms;
• bananas – 1 kilogram;
• lime – 7-8 pieces;
• sugar – 1.5 kilograms;
• cognac – 50 milliliters.

Cooking algorithm:

• cubes of melon pulp are covered with granulated sugar, the container is covered with a thin cotton cloth and set aside for 20-24 hours;
• a day later, lime – 5 pieces – cut in half, squeeze the juice into a vegetable container;
• simmer the mass over low heat, stirring occasionally, for 40 minutes;
• the remaining citrus fruits should be cut into slices without removing the peel, cut the bananas into pieces and place everything in the melon mass;
• the jam is boiled over low heat until it becomes a thickened puree;
• you can immediately pour it into jars, roll it up, turn it over, and put it in the refrigerator the next day.

Melon jam

This melon culture produces excellent aromatic jam with a delicate jelly-like consistency. It requires:

• melon (pulp) – 1 kilogram;
• sugar – 1 kilogram;
• juice of 1 lemon or 1 teaspoon of citric acid;
• fresh ginger root - 1 piece.

The dessert is prepared as follows:

• vegetable cubes are sprinkled with 0.5 kilograms of sugar and left overnight so that the fruits release juice;
• add the rest of the sugar, lemon juice or acid, and finely grated fresh ginger to the mass;
• the jam is cooked over low heat for about an hour (if the melon is very juicy, the cooking time increases, and additional components are added at the end of the process), it is important to stir the mass periodically.

The workpiece is placed in jars while hot and rolled up after the steam has escaped.

Canned melon

If you want to prepare an unusual dessert, you can preserve pieces of melons in spicy syrup with port wine. The following components are required:

• melon – 2.5-3 kilograms;
• cloves - 3 pieces;
• sugar – 0.5 kilograms;
• water – 0.5 liters;
• port wine - 250 milliliters;
• cinnamon – 1 stick;
• vanillin – 1 sachet.

Cooking method:

• Scoop out the pulp with an ice cream spoon so that it is in the form of neat balls;
• Pour water into a container, add vanillin, cinnamon, cloves, sugar and place on the stove until it boils;
• turn off the stove, place the melon and port wine in the syrup, cover with a lid and leave for 15 minutes;
• remove the balls into a separate bowl, and boil the syrup by 1/2 at medium temperature;
• Place the melon in sterilized containers and fill with cooled and strained syrup;
• add 1 tablespoon of port wine to each jar, you can add a clove bud from the syrup.

Melon in sugar syrup

If time is short and you need to quickly prepare a melon, you can use the express method. For jam you will need:

• melon – 1 kilogram;
• water – 0.5 liters;
• sugar – 1.55 kilograms;
• citric acid – 1 teaspoon;
• vanillin - on the tip of a knife.

The delicacy is prepared as follows:

• dissolve 50 grams of sugar in water, add melon pieces and blanch for a quarter of an hour;
• The remaining sugar is added to the mass and it is boiled until thick;
• At the end of the process, citric acid and vanillin are added.

The finished jam can be rolled up.

In its own juice

Ripe sweet pulp does not require a lot of sugar - its own juice will be quite rich and tasty. For the preparation you need:

• melon - pulp to fill a 1-liter jar tightly;
• sugar – 2 cups;
• citric acid – 1 teaspoon.

The cooking algorithm is as follows:

• sugar is poured into the jar - 1 glass, 1 teaspoon of acid is added and water is poured to the top;
• the syrup is stirred, poured into a saucepan and boiled until the syrup dissolves (this amount is enough for 3 liters of preparation);
• Peel the melon, cut into slices that fit tightly into jars;
• the pieces are poured with boiling syrup, and the jar is sterilized for 10 minutes.

Jam for the winter without sterilization

Sterilizing containers takes some time, but you can prepare a treat without this procedure. The following components need to be prepared:

• melon – 1 kilogram;
• sugar – 1 kilogram;
• water 400 milliliters.

Cooking method:

• Boil water and add melon pieces to it;
• the fruits are boiled for 5 minutes, and then the liquid is drained (if the pieces do not soften, the cooking time must be increased);
• you need to place sugar in the water in which the melons were boiled and stir until it completely dissolves;
• put melon pieces into the syrup and boil for 10-15 minutes;
• remove the mass from the heat and leave for 12 hours;
• The algorithm is repeated three more times, syrup can be added.

During cooking, do not forget to stir the mixture and remove the foam.

Preparing melon for the winter in jars

Ingredients:

• melon – 300 grams;
• basil - a couple of sprigs;
• sugar – 150 grams;
• citric acid - a pinch.

The seaming is prepared according to the following algorithm:

• pieces of the fruit are placed in prepared jars, filling them by a third;
• basil is added based on your own taste, sugar and acid;
• containers are filled with boiling water and covered with lids;
• The bottom of a large pan is covered with a cloth, jars are placed, hot water is poured in and heated for about half an hour;
• The jars should be hermetically sealed and placed under a warm blanket.

Pickled melon

The fruits of this melon crop are pickled quite rarely, although using this method of harvesting you can achieve excellent results. For such an unusual dessert you will need:

• melon – 1 kilogram;
• water – 1 glass;
• honey – 4 tablespoons;
• vinegar – 0.5 cups (both grape and apple vinegar can be used);
• a pinch of salt.

Cooking method:

• melon cubes are placed tightly in pre-sterilized containers;
• The marinade is prepared: honey is diluted in water, salt is added and put on the stove until it boils;
• pour vinegar into the marinade and bring to a boil;
• the fruits are poured with hot marinade, and the jars should be sealed with heated lids.

The preparation acquires the most intense taste after standing in a cool place.

Melon jam in a slow cooker

This kitchen appliance certainly makes life easier for housewives, and it can also be used to prepare melon jam - quickly and effortlessly. The following products will be required:

• melon – 700 grams;
• orange - 1 piece;
• sugar – 400 grams;
• sesame – 30 grams;
• vanilla - to taste.

Preparing the dessert step by step:

• the orange is peeled and white films removed, the pulp is cut into slices;
• the melon is peeled, the part with the seeds is removed, and it is cut into cubes;
• Place one layer of melon in the multicooker bowl and the second layer of orange;
• the fruits should be covered with sugar, vanilla and sesame seeds should be added;
• the device is set to the most suitable mode – “stewing”, cooking time – 1 hour;
• during the cooking process, it is necessary to stir the mass every 15 minutes, and after the sound signal about the end of the program, the jam can be placed in prepared jars;
• containers are closed with lids, wrapped in a blanket, and put away for storage only when the contents have cooled completely.

Methods for storing preparations for the winter

They depend on how the delicacy was prepared. If it is necessary for the workpiece to be stored for a long time, it is recommended to roll the mass while hot. And if the product is placed in a jar with a nylon lid, then it must be cooled.

It is important that the containers are washed clean and free of excess moisture. The preparations are stored better in sterilized jars; it is enough to place them in a cool place, but some recipes require storage only on the refrigerator shelf.

In any case, you should follow the recipe and recommendations in order to enjoy a tasty, healthy, aromatic melon dessert, and the efforts spent on cooking will not be in vain.

We love melon for its unique aroma and taste.

We suggest you prepare pickled melon.

Pickled melon - basic cooking principles

Which melon to use for pickling is up to everyone to decide for themselves. Some people like slightly unripe fruits, others prefer to pickle melons of medium ripeness, and still others believe that a fragrant, ripe melon with firm flesh is best.

The melons are washed well with a brush and wiped with a towel. The fruits are cut in half, the seeds are scooped out with a spoon and cut into slices. Separate the pulp from the peel and cut it into small pieces. Place the melon in a sieve and immerse it in boiling water for a second. Cool immediately by placing the pieces under running cold water.

Spices are placed at the bottom of washed sterile jars and the container is filled with pieces of blanched melon. Place a saucepan with water on the fire, add sugar and bring to a boil, stirring constantly. Then I pour in the vinegar, keep it on the fire for a couple more minutes and pour the hot marinade over the contents of the jars. Cover them with boiled lids and place the jars in a pan with hot water. Sterilize at low boil for about a quarter of an hour. Then the jars are hermetically sealed with a special key and completely cooled, wrapped in a warm cloth.

Melon is pickled with the addition of cloves, allspice, cinnamon and honey.

Recipe 1. Pickled melon in a spicy marinade

Ingredients

• cloves - three buds;

  allspice;

  cinnamon - a small piece;

  salt – 3 g;

  purified water - a glass;

  honey – 50 g;

  vinegar - glass;

  sugar - a third of a glass.

Cooking method

1. Wash the melon, dry it with a towel and cut it in half. Remove the seeds with a spoon and peel them. Cut the pulp into small pieces.

2. Wash the jars with baking soda, rinse and dry. Boil the lids for about five minutes.

3. Place the prepared melon into jars. Put the water in the saucepan on the fire, add sugar, add spices and salt. When the spicy mixture boils, add vinegar and after a couple of minutes remove from heat. Cool the marinade completely and pour it over the melon pieces.

4. Cover the jars with parchment and bandage it. Place the jars in a wide container, placing a linen towel on the bottom. Pour in water until it reaches the hangers of the jars and boil for an hour. Then we take out the jars, close them with plastic lids and store them in a cold place.

Recipe 2. Pickled melon in honey marinade

Ingredients

half a kilogram of melon;

a glass of purified water;

a small piece of cinnamon;

honey – 30 g;

two buds of cloves;

table salt – 10 g;

a glass of 6% vinegar.

Cooking method

1. Place a saucepan with purified water on the stove. Add honey, cinnamon, salt and cloves to it. When the liquid begins to boil, add vinegar, boil for another couple of minutes and turn off the heat. Cool the marinade completely.

2. For pickling, take a medium-ripe melon. We rinse it under the tap with a brush and wipe it with a towel. Cut in half and scoop out the seeds with a spoon. Peel off the peel with a sharp knife. Cut the pulp into small pieces.

3. Wash the jars with baking soda and rinse thoroughly. Dry the glass container and place the chopped melon pulp in it. Pour the cooled marinade over it. Cover with boiled lids.

4. Place the jars of melon in a wide saucepan, the bottom of which is covered with a linen napkin. Pour water into the pan until it reaches the shoulders of the container. Place on low heat and sterilize at low boil for forty minutes. Carefully remove the jars and seal them hermetically. Serve pickled melon as a side dish for meat dishes.

Recipe 3. Pickled melon stuffed with cloves

Ingredients

vinegar – 600 ml;

clove buds;

sugar – 400 g;

cinnamon stick.

Cooking method

1. Wash the melon under the tap, wipe with a napkin and cut in half. Remove the seeds with a spoon. Cut the pulp into slices. Stuff each with cloves and place in a bowl. Sprinkle the melon with sugar.

2. Combine vinegar with sugar, cloves and cinnamon. Stir until the sugar is completely dissolved. Pour the resulting marinade over the melon slices and leave for a day at room temperature.

3. The next day, pour the marinade into a saucepan and place on the stove.

4. Wash the jars with baking soda and rinse thoroughly. Sterilize over steam or in the oven. Place the melon in the prepared container. As soon as the marinade begins to boil, pour it into the contents of the jars and seal tightly with boiled lids.

Recipe 4. Pickled melon with ground paprika

Ingredients

kilogram of melon;

table or white vinegar – 100 ml;

honey – 50 g;

two buds of cloves;

sugar – 50 g;

ground paprika;

table salt - a pinch;

allspice – 5 g;

two star anise.

Cooking method

1. Wash the melon using a kitchen brush. Cut it into pieces, remove the seeds with a spoon and peel off the skin with a sharp knife. Cut the pulp into strips and then crumble into small pieces.

2. Place star anise and a cinnamon stick on the bottom of the saucepan. Add sugar, honey and salt. Pour purified water over the spices and place on the stove. When the liquid begins to boil, place the melon pieces in it and add ground paprika. Cook for ten minutes over low heat. Finally, pour in the vinegar and remove from heat. Cool to room temperature.

3. Place the melon pieces in sterile, dry jars and pour in the marinade. Cover with boiled lids. Place the glass container in the oven for 25 minutes. Sterilize at 150 C.

4. Carefully remove the cans with a towel and roll them up. Cover the preserved food with a warm blanket and leave for a day.

Recipe 5. Pickled melon with ginger

Ingredients

citric acid;

two slices of ginger;

sugar – 100 g.

Cooking method

1. Wash the melon with a brush. Peel the skin with a sharp knife. Cut it into pieces and remove the seeds with a spoon. Grind the pulp into arbitrary pieces.

2. Peel and rinse the ginger. Cut the root into thin slices.

3. Wash the jars with baking soda, rinse well and place in the oven for sterilization. Boil the lids for several minutes.

4. Place a slice of ginger in each jar and fill the container with melon pieces. Add 50 g of sugar and a pinch of citric acid.

5. Pour boiling water over the melon in the jars and cover with lids. Place the containers with the melon in a wide saucepan filled with hot water, after placing a linen towel on the bottom. Sterilize the jars for seven minutes at a low simmer.

6. Seal the jars hermetically with a special key and turn them over. Wrap in a warm cloth and leave for a day. Store pickled melon in the cellar.

Recipe 6. Pickled melon with cherries

Ingredients

900 g melon pulp;

5 g ground cloves;

220 g cherries;

cinnamon stick;

2.5 liters of filtered water;

150 ml vinegar;

60 g table salt;

450 g granulated sugar.

Cooking method

1. Wash the melon under the tap using a soft brush. Cut the fruit into slices and remove the seeds and fibers with a spoon. Carefully cut off the peel with a sharp knife. Cut the pulp into small random pieces.

2. Wash the cherries. Using a pin, carefully remove the seeds and place the berries in a sieve to drain the juices.

3. Pour salt into the water and stir until the crystals dissolve.

4. Place the prepared melon in a deep container and fill it with salted solution. Leave it overnight. The next morning, drain the liquid into a saucepan.

5. Add cinnamon, sugar, and cloves to the water drained from the melon. Put it on fire. When the liquid begins to boil, pour in the vinegar and simmer for a couple of minutes. Dip melon and cherries into the marinade. Simmer over low heat for about an hour until the melon becomes almost transparent.

6. Place the melon with cherries along with the marinade in sterile dry jars and seal with a special key. Cool the preservation and store it in the basement.

Recipe 7. Pickled melon with chili pepper

Ingredients

one and a half kilograms of melon;

black currant leaves;

one and a half pods of chili pepper;

75 ml 9% vinegar;

3 g clove buds;

30 g table salt;

5 g allspice peas;

125 g sugar;

liter of filtered water.

Cooking method

1. Wash the melons, cut them in half and remove the fibers and seeds with a spoon. Peel the pulp and chop it into small random pieces.

2. Place currant leaves at the bottom of sterile dry jars. Place half a chili pepper in a half-liter jar, and a whole one in a liter jar. Decide for yourself whether to remove the seeds or not. If you want a spicy snack, you can leave the whole pod.

3. Fill the jars with melon pieces. Place a saucepan with water on the stove, add sugar and table salt, clove buds and allspice. Cook from the moment of boiling for three minutes.

4. Fill the jars with hot marinade and spread the spices evenly.

5. Cover the bottom of a wide pan with a towel, place the jars on top, covering them with lids. Pour water into the pan until it reaches the hangers. Sterilize at low boil for ten minutes, then roll up using a special key.

For pickling, you can use absolutely any type of melon.

The melon should not have any damage or signs of rot.

It will be easier to remove the seeds if you use an ordinary tablespoon.

The jars in which you will place the chopped melons must be sterile and dry.