And pickles. Every housewife approaches this issue wisely: she looks in advance for new recipes for pickling, salting, pickling and soaking, in order to please her loved ones and guests with delicious home-made treats during the cold season. Moreover, traditional Russian cuisine is replete with interesting options for preservation.

One of the oldest ways to preserve fruits and vegetables is soaking. If we delve into history, we will discover an interesting fact - this method was practiced by ancient people who lived before our era in Northern Europe and Siberia. The recipe has remained virtually unchanged and is actively being implemented in our century.

True, glass containers, jars and plastic containers are often used instead of barrels. Many people clearly remember what a specific flavor bouquet is endowed with soaked watermelon with apples. If you think that in an urban environment, or more precisely, in an apartment, it is impossible to prepare berries, you are deeply mistaken. Everything is simpler than it seems. We offer interesting variations of winter pickles.

Subtleties of conservation

For pickling, you should choose fruits that are small in size, weighing no more than 2 kg, unripe and preferably with thin skin. Overripe ones will turn out to be a loose mass with an unpleasant structure. Be sure to check for damage and dents, since cracked fruits will “deflate” and become acidic during fermentation. If you cook soaked watermelons in a barrel, it is better not to pierce the peel, otherwise there will be no gas.

In a wooden container, whole berries are salted for longer - about two months, and they turn out surprisingly tasty, juicy and aromatic. Many cooks lay out layers of cabbage or currant leaves, various fruits and vegetables. Literally after a few days you can notice the fermentation process in the form of foam that forms on the surface of the container (remove periodically). After this, the barrel is removed to a cool cellar or basement. In urban conditions, you can transfer the raw materials into glass jars and put them in the refrigerator until they sour completely.

How healthy are watermelons soaked in a barrel?

There is no need to talk about the medicinal power of pickles and preservation, however, pickled products have much more beneficial healing properties and are indicated for a number of diseases. Practitioners and homeopaths recommend including soaked watermelon in the diet of people with diabetes and excess weight.

This is due to the fact that the pulp of pickled berries contains much less sugar and salt. The composition retains all the mineral and chemical elements that we get from fresh vegetables and fruits. They may well compensate for the deficiency of vitamins in winter and supply the body with missing substances. Now let's move on to the technological process - present a wonderful selection of delicious snacks.

How to cook soaked watermelons in jars?

Any variety with elastic skin is suitable for harvesting. List of ingredients for a three-liter jar:

• approximately 2-3 kilogram watermelon;
• 15 grams of salt;
• two large spoons of natural honey (instead of granulated sugar);
• three cloves of garlic;
• a tablespoon of citric acid;
• a few currant leaves.

Organization of preparation

Before making soaked watermelons, wash and cut them into small slices (triangles), without removing the seeds. If desired, you can peel the skin if it is too thick. Place the pieces in a sterile container along with currant leaves and garlic (in layers), fill with boiling water to the top and cover with a lid. Leave for 10 minutes, then pour the liquid into the pan.

Prepare the brine: dissolve honey and salt in watermelon water. Place the marinade on the stove and let it boil, then pour it into the jar, adding citric acid in advance. Quickly cover or roll up the container, wrap it in a warm cloth, and leave it in the room for 6 hours. In a similar way, soaked watermelons are prepared in a saucepan and a wooden tub. Between the layers you can place cherry leaves, celery, any greens, horseradish for a piquant taste. The appetizer will be completely ready for the New Year holidays!

Salting in a barrel

For 10 liters of water you will need 500-800 g of salt. We choose medium-sized, green-ripe fruits. The quantity is determined depending on the size of the wooden or stainless container. Thoroughly clean the berries of any impurities and remove the stems so that the soaked watermelon ferments faster. You can also make several small punctures using a skewer.

We place all the fruits tightly so that there are no voids left, adding roots, currant or cherry leaves. All that remains is to dissolve the salt in water, boil, then cool and pour into a container. Cover with a clean gauze cloth and place a heavy load (oppression). We store the barrels in the basement/cellar. After two days, you need to add the marinade.

In about a month, soaked watermelons will be edible. In a barrel (the recipe can be carried out in a city apartment) the fruits turn out unusually tasty. This appetizer will be a great addition to any table.

Recipe with sand layer

An ancient method of salting that came to us from time immemorial. Whole berries are taken, uninjured and without signs of damage. To begin with, washed fine sand (about 5 cm) is poured into the bottom of the barrel. Then the fruits are laid out, each layer is covered with sand. Everything is filled with 5% salt marinade.

Pickled watermelon can be stored in a dark, sun-protected room for about a month. Thanks to this method, the product turns out crispy, does not deform under pressure and is evenly soaked. Try producing the recipe in a small container and you will be satisfied.

Recipe for soaking watermelons with apples

Another well-known method of winter preparations in traditional Russian cooking. A popular dish in Ancient Rus' remains in demand and loved in modern society. It is better to choose late varieties of apples, ripe, without worms or rot. Instead of a barrel, many housewives use glass and plastic containers. So, the necessary set of components for preservation (for a three-liter container):

• ripe watermelon;
• apples "Antonovka";
• red currant and cherry leaves (by eye);
• rye straw (as much as will fit).

Dressing ingredients:

• a heaped tablespoon of salt;
• 30 ml vinegar 6%;
• a large spoon of granulated sugar and, accordingly, boiled water.

Step by step guide

Remove the stems from the berries, cut into squares, and place in the bottom of a sterilized jar. Compact rye straw on top (you can do without it). The next layer will be apples (if they are large, it is better to cut them). Cover each row with cherry and currant leaves.

Pour boiling water over and let steep for 10 minutes. After this, the liquid is drained and the container is filled with brine. It is prepared as follows: dissolve salt in a liter of water, boil until the granules are completely dissolved, pour in vinegar or essence, add granulated sugar. The soaked watermelons with apples are tightly sealed with a lid and stored in a dark room. To avoid swelling of the lids and containers, thoroughly sterilize them.

Using a similar technology, fruits are preserved with cabbage, mustard, various fruits, lemons, and the addition of savory spices. Pickled watermelons at home will delight you with their amazing taste and will cheer you up on frosty days!

The aroma of this giant berry cannot be confused with anything else. We always look forward to the end of summer, because it is during this period of time that juicy, sweet striped animals appear on store shelves. We have already told you how to make watermelon jam, but in order to preserve a piece of summer until winter, you need to know how to pickle watermelons correctly.

Pickling watermelons in a jar

How to salt watermelons in jars for the winter? It is clear that in this case salt is always used, as well as vinegar, which will ensure the safety of the product for the long winter months. In addition, not every berry is suitable for pickling. You need to choose ripe watermelons with crispy flesh: green berries, as well as overripe ones, are not suitable for this. There are a great many cooking recipes. In addition to classic salted watermelons, you can add spicy and bitter berries, which the male half of the family will appreciate. Here are some of the recipes:

• Wash the watermelons and cut into slices approximately the size of a matchbox. Pack into sterilized glass containers and fill with boiling water. In 10
  minutes, drain the water back into the pan and place it on the stove;
• Wait until characteristic bubbles appear on the surface and pour the contents of the containers again for 5 minutes. Pour into a saucepan and add 50 g of salt and 30 g of sugar per 1 liter of liquid. If desired, you can add your favorite spices - ginger, nutmeg, coriander, etc. Boil the composition;
• Pour the contents of the jars one last time, not forgetting to add 1 tsp to each. 70% acetic acid;
• Roll up, wrap for a day, and then put in a cool place.

For those who like it spicy, you can salt watermelons in a jar like this:

• Wash the watermelons well and pierce them in several places. Place them in a prepared barrel and seal it;
• Pour saline solution through the tongue hole. It must be prepared on the basis that 1 liter of liquid will require 60 g of salt. Keep the barrel at room temperature for about 2 days, and then put it in the cellar;
• You can pickle watermelons in a barrel if you remember to use spices when adding them: garlic, horseradish root, dill, onion, cherry and currant leaves.

How to salt watermelons in a saucepan

You can salt watermelons in a saucepan, and after a couple of days you can enjoy a delicious berry with a strong wine flavor. Here are the preparation steps:

• Cut the berries into several not too small pieces and place in a high saucepan. Pour 9% vinegar at the rate of 1 glass of liquid per 5 kg of pulp;
• How to pickle watermelons in a saucepan? Start preparing the marinade: add 250 g of sugar and 125 g of salt to 4 liters of water. Boil, pour over the pieces and leave to cool in the room. Then put it in the refrigerator for a day or two and after this time evaluate the result.

Salting whole watermelons

How to pickle watermelons in pieces was described at the beginning of this article, but few people know that this delicious berry can be pickled whole and you don’t even need a barrel for this. Moreover, the entire preparation process will take you a minimum of time, and you can evaluate the quality of the finished product in 25–30 days. Here are the preparation steps:

• Buy a small, ripe watermelon weighing up to 2 kg and, after removing the stem, wash it with a soft brush. Using a sharp wooden stick, make punctures in about 10–12 places;
• Now all that remains is to prepare the brine. The calculations are the same: per liter of liquid 50 g of salt and 30 g of sugar. Spices and seasonings as desired. Place the berries in a tight plastic bag and pour marinade over them. The free end of the plastic container must be tied with a tight knot or a bag with a zipper can be used;
• How to pickle watermelon quickly? Now all that remains is to put it in the refrigerator or cellar for about a month, and then enjoy it yourself and treat your friends.

Salted watermelon is a somewhat unusual phrase, but this product is one of the wonderful types of snacks for any feast. Salted watermelons in jars are not very common - they are not for everyone, but in order to accurately determine whether you like salted watermelons or vice versa, be sure to make them yourself, according to the recipes provided below.

This method of salting, how to salt watermelons in a barrel, is entirely interesting because the watermelons will not be cooked in pure brine, but together with shredded cabbage. This recipe for salted watermelons is designed for large volumes of preparations, which is very convenient, for example, for a large family. An unusual assortment of pickles will not only be a delicious table treat, but will also provide the body with a huge amount of useful substances and vitamins.

Necessary:

• small watermelons up to 2 kg - 2-4 pcs.;
• non-iodized salt - 320 g;
• shredded cabbage - 10 kg;
• whole head of cabbage - 1-2 pcs.;
• chopped carrots - 2 kg.

Recipe for pickling whole watermelons in cabbage:

1. Prepare a container for pickling - this can be any deep dish of large volume: an enamel pan, a wooden barrel, a bucket (also enamel) or such a rarity as an oak tub. The container should be thoroughly cleaned, washed and dried.
2. When choosing watermelons for this method of pickling, pay attention to the fact that the fruits should be undamaged, firm and not overripe. We won’t pierce them with a needle! Wash the watermelons and dry with a towel.
3. Shred the cabbage using a shredder. The weight of cabbage is 10 kg, indicated in the recipe, this is the weight of the already chopped product, not heads. And you will also need one or two heads of cabbage separately to fill the voids in the container, cut them into large random pieces.
4. Cut the carrots into strips or simply grate them on a coarse grater. Combine with shredded cabbage.
   Salt for such preparations should not be iodized!
5. Place a 10 cm thick layer of shredded cabbage on the bottom of the selected container, compact it and sprinkle with part of the total amount of salt.
6. Place whole small watermelons on a layer of cabbage so that they do not touch each other or the walls of the container. Fill the voids with large cabbage pieces and leaves.
7. The layers of cabbage are compacted and salted every five centimeters. The cabbage should completely hide the watermelons.
8. As soon as the container is filled, cover the pickling mixture with clean gauze or a white sheet, and place some kind of press on top (a jar filled with water or a clean stone).
9. The product must be stored in a cold cellar, otherwise the food will spoil.

Salted watermelon should be served cut into slices.

How to pickle watermelons in jars

Almost everyone, having eaten the sweet pulp of a watermelon, throws away its rinds, but in vain. The recipe below for pickling watermelons in a canning jar will show how you can use this part of a large berry. Salted watermelon rinds prepared according to this recipe have a piquant taste due to garlic and allspice. They are eaten as a snack, added to meat and fish dishes, cut into salads (vinaigrettes, Olivier salad) or into pickle soup.

What do you need:

• thick-skinned watermelon - 1 pc.;
• large cloves of garlic - 7 pcs.;
• shower. pepper - 4 peas;
• dill - 4 sprigs;
• celery - 1 stalk;
• sugar. sand - 2 tbsp. l.;
• coarse salt - 1 dessert. l.

How to pickle watermelons in jars for the winter:

1. The quantity of products is calculated for 1 three-liter jar. Pre-wash and sterilize it in any way convenient for you. With the metal lid that we will use to close the jar, do the same procedures.
2. For this preservation we choose only thick-skinned watermelon. Wash the fruit and cut it into regular portions to make it easier to cut out the pulp. By the way, you won’t need it in this recipe, so you can just eat it. Cut off the hard green skin in a thin layer, so that the dense green part remains, which we will salt.
3. Cut watermelon slices without pulp into slices 4-5 cm long, that is, so that they fit compactly in a 3-liter jar.
4. Place dill branches, a small stalk of celery on the bottom of the prepared glass container, add allspice peas and whole cloves of garlic.
5. Place the chopped peels compactly and tightly into the jar to the top.
6. Boil water in a saucepan, then carefully pour it over the ingredients in the jar. Boiling water should be poured in a thin stream so that the container does not burst due to temperature changes. The crusts in this state should sit for some time, namely when you can pick up the jar with your hands and not get burned.
7. Then pour the warm water back into the pan, boil again, add salt and granulated sugar according to the recipe.
8. Pour the contents of the jar again with the resulting hot brine, roll up the lid and wrap it upside down for a day.

How to pickle watermelon pieces

This recipe for pickling watermelons in jars for the winter is the most classic and simple. The watermelons in the jars will already be cut into portioned “triangles”; all that remains is to uncork the lid and enjoy the piquant taste of the canned berry. Salty watermelon pulp, like sweet fresh pulp, is an excellent diuretic, improves digestion and metabolism in the body.

Ingredients:

• ripe watermelons - 5 kg.
• garlic - 6 cloves;
• shower. peppercorns - 6 pcs.;
• hot pepper - a third of a pod;
• sea ​​salt - 1 tbsp. l.;
• dill - 2-3 sprigs;
• sah. sand - 1 tbsp. l.

How to salt watermelon pieces:

1. When choosing watermelons for pickling, it is worth considering several factors: the fruits must be ripe (but not overripe), thin-barked and small in size (weighing up to about two kilograms).
2. Wash the watermelons well under running water and wipe with a dry towel. Cut off a small circle in the part where the stalk is located and cut the same circle on the opposite side.
3. Using a large, sharp knife, cut the watermelons into rings about three centimeters thick.
4. Cut each watermelon ring into approximately equal pieces in the form of triangles. The pieces should be such that they fit into the container without any problems.
5. Place tightly in pre-sterilized and dry jars.
6. In a separate saucepan, boil filtered water, carefully pour the resulting boiling water over the stacked watermelon triangles, cover with lids, and leave for 3 hours. The water must cool completely.
7. After the time has passed, pour the water from the jars into the pan and, based on the total volume of brine, prepare the following products: peel the garlic cloves, cut into slices, measure out the required amount of other ingredients.
8. Place the pan with the liquid on the fire, add sugar. sand, salt, bring to a boil.
9. As soon as the water boils, add the remaining ingredients, boil the brine for 2 minutes, remove from heat and pour it over the watermelons in the jars.
10. Roll up the containers with lids, wrap them up and leave them upside down until they cool naturally.

Salting watermelons in a barrel with apples in the sand

This interesting recipe for pickling is designed for a large volume. The original taste of watermelons combined with apples will delight lovers of unusual culinary delights. The two ingredients of this preparation ultimately turn into an excellent snack.

Main ingredients for pickling:

• small ripe watermelons (up to 2 kg) - 2-6 pcs.;
• strong apples - 10-15 kg;
• salt (per 10 liters of water) - 750 g;
• washed sand - 5-10 kg;
• cherry and currant leaves - 15 pcs.

How to pickle watermelons in a barrel with apples in the sand:

1. For pickling, you will need ripe and strong watermelons without damage; their quantity may vary depending on the size, but they must weigh up to two kilograms. Wash all fruits well.
2. Select apples that are also ripe and firm without visible defects, and wash all the fruits.
3. It’s better to take a barrel as a container for pickling, but if you don’t have one, a capacious enamel pan will do just fine.
4. Place the watermelons in the selected container, filling the space between them with apples, not forgetting to evenly add cherry and currant leaves.
5. Pour sand into the filled container; it will fill the remaining voids. The amount indicated in the recipe is approximate; it may vary less or more - it depends on the volume of the selected container.
6. Prepare hot brine, the amount of salt is indicated for 10 liters of water, but you may need more; for each specific case you will have to calculate it yourself, based on the available figures.
7. Add the last layer of watermelons with a layer of sand, about 5 cm thick.
8. Add more brine so that it is 10 cm higher than the sand layer.
9. The workpiece should be stored in a cool place. As salting proceeds, the sand will compact and settle; it and the brine will need to be added so that the watermelons do not become bare.

How to salt watermelons recipe with mustard

The beauty of this recipe is that it's quick to prepare. Even a kitchen novice can handle the salting process, and the result will not disappoint lovers of original and spicy snacks.

List:

• unripe watermelon - 1 fruit;
• coarse rock salt - 1 tbsp. l.;
• sugar - 25 grams;
• mustard powder - 1 tbsp. l.

Cooking step by step:

1. An enamel pan in which we will salt, wash and dry.
2. We choose unripe watermelon, wash it well and cut into portions.
3. In a bowl, combine coarse salt, sugar and dry mustard, mix into a homogeneous powder.
4. Sprinkle part of the resulting dry mixture onto the bottom of the container, lay out a layer of watermelons, sprinkle again, and so on until the laying is complete.
5. Cover with a clean, white cloth and place any weight on top.
6. If you leave it at room temperature, the watermelons will be ready in 5 days; if in the cellar, then a little longer, but they will last longer in a cool place.
7. The result is spicy and aromatic watermelon pieces.
8. The remaining mustard on the finished pieces of watermelon can be washed off in the juice that formed during pickling.

Salting watermelons for the winter is now very original. Such a preparation with a piquant taste will be an unusual surprise for relatives and will pleasantly surprise guests. Salting watermelons will definitely help preserve them for a longer period.

For those who like to diversify their winter diet with the help of preparations, we would like to offer other twist options:, pickling and. You can easily find all these and many other recipes in our recipe book on the website.

Watermelon slices can be not only sugary and sweet, but also salty. Salted watermelon is a very tasty preparation, an excellent snack and side dish for meat and fish dishes. Fans of soaked apples will understand me and will appreciate the useful product of fermentation of lactic acid bacteria. My children simply adore salted watermelons, which my father-in-law salts for the winter not in jars, but whole in barrels. Many people prepare salted watermelons in turnkey jars, cut into pieces. Well, I’ll share with you a simple family recipe for salted or pickled watermelons. I think it will be very useful during the home cooking season.

Salted watermelons

Recipe for pickling in brine

What does salted watermelon taste like? It’s difficult to answer unequivocally, you need to try. It tastes very different from summer sugar watermelon. That's why it's salty. Such a peculiar watermelon taste with a vigorous aftertaste of wine. Delicious!

A few words about how to choose watermelons for pickling whole in brine.

Late varieties of watermelons with a thin rind are suitable for pickling in barrels. The choice of these varieties is not accidental, since it is best to pickle watermelons in the cool season, in the middle or end of October. This way they are better stored at the optimal temperature and do not peroxidize.

These watermelons, as a rule, are not large; their weight should be a maximum of 2 kg. Small watermelons are also great for pickling. When choosing these berries for pickling, the watermelon, when tapped, should not produce a dull, but a ringing sound.

The watermelon rind should be free of cracks, dents, and mechanical damage. The watermelons themselves must be ripe, but not overripe, otherwise when salting they will “deflate” and have voids.

Whole watermelons are salted in a barrel for several months; the cooking time largely depends on the size of the fruit, so the “watermelons” are chosen to be approximately the same. For quick pickling, it is recommended to first pierce the watermelon peel in 10-12 places with a wooden toothpick or skewer. We don’t do this, since the most delicious ready-made salted watermelon should be with gas. Look at my photo, this soaked watermelon is very carbonated! Cutting off a circle from it, you can see how the gas comes out.

After a few hours, the result is no longer the same; the brine leaks out of the watermelon slices. By pouring watermelon juice into a glass, you can drink it as a drink. We start eating watermelons pickled in October in December. The most delicious snack is guaranteed for the New Year's menu!

Wash the fruits, cut them into triangles and put them in jars. Then fill the container with the preparations with boiling water for 10 minutes. After the time has passed, pour the water back into the container, put it on the fire and wait until it boils. And again fill the container with watermelons for another 5 minutes.

Now we need to prepare the brine. In the water that was drained from the jars, dissolve salt and sugar (in the ratio of 50 g of salt and 30 g of sugar per 1 liter of water), as well as, if desired, spices (nutmeg, coriander, ginger). Boil everything again and pour hot brine over the watermelons. For each liter add 1 tsp. 70% acetic acid and roll up. We wrap the jars for 2 days and send them to the basement.

How to properly salt watermelons in a barrel?

In the fall, as a rule, there are many small, thin-skinned watermelons left. You can safely salt them whole. For this we will need any large container, for example, a barrel.

It is better to take watermelons of approximately the same size (no more than 2 kg), always whole, without cracks or other damage.

We scald the barrel with boiling water and place the washed berries, having previously made 10-15 punctures with a knitting needle or a wooden stick (for better salting). Fill with brine. It is prepared like this: dissolve 600-1000 g of salt in 10 liters of water (depending on the size of the watermelons). Cover the contents of the barrel with a clean cloth, place a wooden circle and press down with pressure. Leave the salting warm. After 2 days, if necessary, add brine and transfer to a cool place. After 15-20 days, the product can be served.

How to properly salt sweet and sour watermelons?

If you want your watermelons to have a sweet taste, use the following recipe.

During the laying process, sprinkle the watermelons with clean sand (to maintain their shape). Prepare the brine: take 800 g of salt and 400 g of sugar for 10 liters of water. Pour into the barrel so that all the fruits are covered. We put it under pressure and leave it to ferment in a warm place for 2-3 days. Then we send it to a room where the temperature does not exceed 3 degrees. After 2 months, watermelons are ready to eat.

How to properly salt watermelons in their own juice?

Instead of regular brine, you can also use watermelon pulp. This preparation turns out much tastier. But the disadvantage of this method is that you will need a lot of fruits.

Prepare the ingredients: in the proportion for 10 kg of watermelons, take 5 kg of pulp, crushed in a blender and salted (50 g of salt).

Place a layer of watermelons in the prepared container and fill with salted mixture. We repeat this until the top, but so that the last layer of pulp ends up, cover with a lid. We wait 5-6 days and then send it to the basement. During this time, you need to ensure that mold does not appear on the surface of the pickling (if necessary, it must be removed).

How to pickle watermelons quickly?

If you really want to enjoy your favorite pickles, but don’t like to wait a long time, use the following recipe.

The watermelon needs to be washed, peeled and cut into small slices or triangles. Place in an enamel bowl and fill with boiled, warm brine (for 1 liter of water we need 1 tablespoon of salt and sugar). Let it sit in a warm place for 1-2 days. Then you need to store it in the refrigerator.