Do you still not know about such a delicious dish as salted watermelons? You've lost a lot, salted watermelons are perfect for a holiday or as a snack for lunch. They are salted in barrels or jars, whole or in pieces - whatever your desire. Fill your notebook with a wonderful recipe, and your cellar with a delicious preparation.

Choosing watermelons for pickling

For pickles, choose red, thin-skinned, not overripe watermelons. Very ripe berries that are pickled will be tasteless and slippery to the touch. Do not buy damaged or very large melons. It’s good if you grow watermelons in your summer cottage, they do not contain harmful nitrates. Watermelons with dense pink flesh are best suited for pickling. The crumbly pulp is unsuitable for storing for the winter. The ideal option is a melon crop weighing no more than two kilograms. Carry out barrel pickling in September, when it gets cooler. In hot weather it is difficult to achieve the desired temperature for fermentation.

Getting ready to pickle watermelons

Prepare for salting:

• wash watermelons with warm water;
• cut off circles from the inflorescence side until the pulp appears;
• Make several punctures on the washed watermelons with a sharp wooden stick or knitting needle. This is necessary if you salt the whole melon crop. Punctures improve the penetration of brine into the watermelon. Place the puncture points symmetrically;
• for pickles in jars, cut the watermelon into even slices 15-20 mm thick. Cut the circles into pieces to fit into the jar;
• prepare jars or a barrel for the preparation. Rinse the jars with a baking soda solution and steam for 10 minutes. Scald a well-washed barrel with boiling water.

Salting watermelons in a barrel

Prepare small watermelons. Place them in a clean barrel. It's good if the barrel is wooden. If you can’t find it, plastic containers will do. Make the brine in advance using one of the following methods:

• For 10 liters of cold water, take 400 g of coarse salt and 1.2 kg of sugar. Dissolve the food ingredients in water, pour the brine over the watermelons placed in the container. This recipe will give you the sweet-salty taste of prepared melons;
• For 10 liters of cold water, take 700 g of coarse salt. Pour brine over the watermelons; when ready, they will be salty. The brine should completely cover the melons in the container;
• cover the watermelons in the barrel with clean gauze or a piece of cloth;
• Place a weight on top of the fabric - a small bucket of water, a stone or something similar.

Leave the container with watermelons in the apartment for three days, then take it out to the cellar. After three to four weeks, try the delicious dish.

Salting watermelons in jars

The process of pickling melons in a jar will take no more than 30 minutes. Prepare:

• 3 liters of boiled water;
• watermelon weighing up to 10 kg;
• 3 tbsp. spoons of sugar;
• 3 tbsp. spoons of coarse salt;
• 3 tbsp. spoons of vinegar.

Place the watermelon cut into slices evenly into prepared three-liter jars. Let's start with the brine:

• pour water into the pan and add salt;
• boil the salt solution for 10 minutes;
• filter the brine through gauze folded in four layers;
• Boil the brine again and add vinegar. Then filter it again;
• Boil the brine one last time adding sugar;
• pour the brine into jars with watermelons and screw on the lids;
• Turn the jars upside down and place in the designated area. Wrap them in a warm cloth and do not touch them until they cool down.

Place the workpiece for storage in a cool, dark place, preferably in a cellar. You can store salted watermelons in jars at home, but first sterilize the workpiece at a temperature of 100 degrees. If you don't do this, the lids on the jars will swell and the watermelons will disappear.

Salted watermelons delight with a pleasant aroma and delicious taste. You can upgrade any recipe. Add different herbs, herbs and spices - they will be the perfect complement and give the pickles new flavor notes.

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.

In the countries of the former USSR, one of the common types of preparing snacks is pickling watermelons in a barrel. Each family has its own special recipes for pickling them: apples and cabbage are added to watermelons for pickling, and a variety of spices and herbs are used. The container can be either wooden or plastic. The salted fruit will decorate not only an everyday meal, but also a festive feast.

Pickled and salted watermelons are prepared exclusively without the use of vinegar. The fermentation process involves the lactic acid bacteria contained in watermelons, while pickling requires the use of vinegar.

Both pickled and pickled berries have their own taste benefits, but watermelons prepared by pickling in barrels are the most beneficial for the stomach. They retain substances beneficial to the body. The disadvantage of this method is the need for a cellar or utility room where you can install a barrel of pickles.

Watermelons can be salted in slices or whole fruits. The taste of prepared snacks can be sour, sweet, salty. Mustard, sugar or other seasonings are added as spices.

For pickling, it is better to use pink berries. Overripe specimens, which when cooked become viscous and unpleasant to the taste, are not suitable. Preference should be given to fruits without damage, with a thin crust and dense pulp.

It is best to pickle watermelons in barrels for the winter in early autumn. At this time, the air temperature is lower than in the summer, which is necessary for the fermentation process.

Whole pickled watermelons in a barrel

Vegetables about 15 cm in diameter are suitable for this fermentation. They are placed whole in a barrel thoroughly washed and scalded with boiling water. The fermentation process can be speeded up if each fruit is pierced with a fork or knitting needle several times.

Then the barrel is filled with ready-made brine to a level higher than the berries are located. The brine is prepared from purified or well water, with the addition of ingredients per 10 liters - 500 g of salt and the same amount of sugar. The taste with such proportions turns out to be delicate, with sweet, salty and sour notes. If household members prefer a richer taste, it is recommended to increase the amount of salt, up to 800 g, and reduce granulated sugar to 400 g.

So that the fruits do not float, but are immersed in brine, oppression is placed on top. For this purpose, a wooden lid is used. For a couple of days, the barrels are placed in a room with an average temperature, and then tightly closed and placed in a cool place, for example, in a cellar. After about 20 days, you can treat yourself to ready-made pickles.

Barrel watermelons with sauerkraut

A layer of chopped cabbage (about 10 cm) is placed in a barrel prepared in the above manner, a layer of berries is placed on top, and then shredded cabbage is again added. This fills the entire barrel. Cabbage must first be salted, 60 g per 1 kg of berries. Watermelons are layered with apples or unripe tomatoes.

You need to place shredded cabbage between each fruit so that the watermelons do not touch each other. The brine is prepared in the usual way (0.5 kg of salt and 0.5 kg of sugar per 10 liters of liquid). Sourdough procedure: 2 days at a temperature of -20 - 22 degrees, and then in cellar conditions. It is optimal to finish eating salted watermelons before mid-winter.

It is necessary to check the contents of the barrel from time to time. If mold has formed on the surface of the brine, it should be removed immediately and freshly prepared brine should be added.

Pickled watermelons in watermelon juice

After disinfection with boiling water, salted slices are placed at the bottom in a layer of about 10 cm, and then whole fruits, in a properly prepared wooden barrel. Each new layer is sprinkled with chopped pulp.

After filling the barrel, squeezed watermelon juice is added in this way. For 50 kg of whole fruits you will need approximately 25 kg of chopped slices. After a week of infusion at normal temperature, the barrel is lowered into the basement for storage. The pickling is ready for use a little earlier than a month later.

Watermelons pickled in a barrel with spices

To add a piquant taste to pickled berries, use:

• horseradish roots;
• coriander;
• ginger root;
• garlic cloves;
• allspice;
• celery;
• chilli pepper.

These spices are evenly distributed throughout the container during the process of filling with fruits before salting such watermelons in a barrel, and the recipe for preparing the brine is similar to the previous methods.

Pickling in ceramic barrels

Since salting watermelons in a barrel is not the best option for all families, you can ferment the berries in small ceramic barrels. Dense watermelons are cut into small slices lengthwise. The washed container is poured with boiling water and dried. Greens, hot peppers, garlic and other spices are placed on the bottom. Then sweet fruits are placed. Garlic and branches of table greens are placed on top. After filling the container, add salt and black peppercorns.

The recipe for pickling watermelons stipulates that the water used should be from a spring or well. It is boiled, cooled to a lukewarm state and poured over watermelons in a barrel. Be sure to place a weight on top so that the contents of the barrel do not float up. After the fermentation process begins, the container is transferred to a cold room. If the liquid has been absorbed by the watermelons, then add the brine to the required level.

If the volume of the barrel is too large, you can use a glass jar. Otherwise, the fermentation process is similar to the previous recipes.

The optimal temperature for storing watermelons for a long time is considered to be +3 degrees. As gourmets agree, salting in wooden barrels is the most ideal option.

Pickling watermelon with hot pepper and herbs

For every 5 kg of sweet fruits you will need:

• 1 hot pepper;
• medium head of garlic;
• 1 tsp. peppercorns;
• a bunch of greens (parsley and/or dill).

The barrel filled with layers of small watermelon slices is filled with prepared brine. This amount of watermelon will require 3 liters of liquid. To this volume add 170 g of salt and granulated sugar. It is recommended to use purified water, without chlorine impurities. Spices are laid out evenly as the container is filled.

Be sure to place a weight on top so that all the ingredients are in the brine. Some people use a well-washed and boiled natural stone, mounted on a wooden or ceramic circle, as a load. After the brine has fermented, the barrel is lowered into the basement and the pickled berries are left there for storage.

Recipe for pickled watermelons with mustard powder

Before pickling watermelons, you need to stock up on a 100-liter wooden or plastic barrel.

For this volume you will need:

• 20 pcs. small fruits;
• half a pack of powdered mustard;
• sugar - 400 g;
• purified water or water from a well - 10 l.

Select fruits without visible damage to the skin. It is advisable to select their size approximately the same, weighing 2 - 3 kg. Rinse under running water and let it drain or dry with a towel.

Cut off the stem of each berry and pierce the sides with a wooden skewer in several places, which will allow the brine to penetrate inside the fruit faster and reduce the fermentation time.

Salt the water in the bucket and add sugar according to the recipe, mustard seed powder. Wait until all the crystals dissolve. Pour the prepared brine over the fruits placed in the barrel. After 3 weeks, the snack will be ready.

This recipe for salted watermelons will give you the opportunity to enjoy this delicious berry not only as usual at the end of summer, but throughout the winter. Yes, yes, yes - watermelons can be eaten at any time of the year. You just need to salt them. Salted watermelons have a unique taste and are liked by many people.

How to pickle whole watermelons in a barrel.

To prepare this delicacy, small and unripe fruits are usually used.

For pickling, it is better to use a wooden barrel, previously scalded with boiling water. Watermelons are placed in this container, previously chopped in several places for better penetration of the brine.

Brine for watermelons varies.

If 400 g of salt and 1.2 kg of sugar are dissolved in one bucket of cold water, then as a result, canned watermelons become salty and sweet.

For simply salted watermelons, dissolve 600 or 800 g of salt in one bucket of cold water. The right amount of salt depends on your taste.

The prepared brine for watermelons is poured into a barrel so that it completely covers the laid fruits.

We cover the watermelons with a thick, clean cloth, a wooden circle and a weight, and after a couple of days we take the workpiece out into the cold.

Watermelons are completely salted in about three or four weeks.

The preparation must be kept in the cold to preserve the taste and properties of watermelons. If you save it in a warm place, then it is recommended to eat watermelons quickly. Otherwise, they may turn sour and spoil.

Pickled watermelons prepared according to this recipe are a wonderful, exotic and refreshing dish. They can be eaten as an independent snack, or can be used as a savory side dish for meat dishes. Salty-sweet watermelons can be used as an original dessert. Beautifully cut and laid out on a dish, they will decorate any holiday table and give it originality.

The striped berry season is slowly coming to an end and over time the last fruits will disappear from the garden beds and store shelves. And many people with a sweet tooth want to preserve a piece of summer and enjoy its taste as long as possible. The only way out is to pickle watermelons for the winter at home.

Preserving watermelons fresh is problematic. But there are other ways to prepare berries, including pickling. Let's take a closer look at the technology for salting striped delicacies and pay attention to important points. Thanks to the information received, you can easily make excellent preparations for the winter.

Classic recipe for pickling watermelons in jars

If you decide to pickle watermelons for the winter and have not done this before, I advise you to start with the classic recipe. It is as simple as possible and strongly resembles the technology used to pickle cucumbers, tomatoes, peppers and other vegetables and fruits.

Ingredients:

• Watermelon – 2 kg.
• Water – 1 liter.
• Vinegar – 50 ml.
• Sugar – 3 tablespoons.
• Salt – 1.5 tablespoons.

How to cook:

1. For pickling, use whole watermelons without damage. Rinse each berry with water, dry and cut into small pieces. Fill the prepared jars with slices.
2. Make the brine. To do this, add salt, sugar and vinegar to boiling water and cook for literally 30 seconds. Fill the jars with hot brine.
3. Place the filled containers in a large saucepan, pour water up to the hanger and sterilize for 20 minutes. Next, roll up the lids and leave upside down under the blanket until cool.

Video recipe

Some chefs remove the crust from watermelons when pickling. This procedure is optional; most importantly, do not use store-bought watermelons for winter preparation, especially if the season has just begun. Otherwise, nitrates, which are rich in early berries, will end up in the jar with the treat.

How to properly salt watermelons in a barrel

Now watermelons are salted in jars and other small containers, but previously wooden barrels were used for this purpose. Pickling striped fruits in such a container is not difficult, and you can get an excellent result. It all comes down to proper product selection and preparation, preparing a good brine and ensuring optimal storage conditions.

Ingredients:

• Watermelons - the quantity depends on the capacity of the barrel.
• Water - the volume depends on the capacity of the barrel.
• Salt - at the rate of 700 g per 10 liters of liquid.

Preparation:

1. Rinse the watermelons with water and dry with a towel. Use a toothpick to make a dozen symmetrical punctures in each berry, then place it in a clean barrel and fill with brine until it completely covers the fruit.
2. Cover the container with a piece of clean cloth, place a wooden circle scalded with boiling water on top and place a heavy object. The main thing is that the circle does not float, otherwise air will penetrate into the container and the workpiece will deteriorate.
3. Leave the covered barrel for a day at room temperature, then put it in a cool place. In three weeks, the watermelons will be thoroughly salted and will become suitable for human consumption.

Video cooking

There are many ways to pickle in a barrel. Some involve the use of sugar, others spices. This recipe does not contain these ingredients, which helps preserve the natural flavor of watermelons.

What is better to ferment or pickle watermelons?

Watermelons are prepared for the winter in various ways, including pickling and salting. The first technology is based on the use of vinegar, and the second is based on the action of lactic acid bacteria contained in berries.

Each method is good, but fans of the delicacy claim that watermelons soaked in barrels are tastier and healthier, since the product does not undergo heat treatment. In fact, only experience can determine the best method, because everyone has their own tastes.

The benefits and harms of pickled watermelons

Pickling is a popular way to prepare watermelons. At the same time, the calorie content of the product is only slightly higher than the nutritional value of fresh berries and amounts to 40 kcal per 100 grams. Therefore, preparation is appropriate for dietary nutrition.

Salted watermelon is rich in hydrochloric acids and a large amount of dietary fiber. It contains a lot of copper, cobalt, chlorine, zinc and sulfur. These minerals are necessary for the normal functioning of the body.

Like any other product, in some cases, salted watermelons cause harm to the body. The product is not recommended for people who have:

1. Impaired urine flow.
2. Stomach upset.
3. Stones in the body.

Watermelon provides a strong diuretic effect. As a result, the stones move out of place, causing severe pain. Even healthy people are not recommended to eat salted watermelon after a salty meal, since salt slows down the outflow of fluid from the body and causes swelling.

It is strictly forbidden to eat watermelons whose nitrate content exceeds the norm. If you bought watermelons before pickling, and their purity is in doubt, eat only the core. It contains fewer harmful substances.

Watermelons are salted in different ways. Some recipes involve pickling in its own juice, others are based on the use of spices. There are also combined options.

1. If you like spicy pickles, it is recommended to add a little ginger, coriander, allspice, garlic, currant or cherry leaves to the container with watermelons.
2. Watermelons go well with other ingredients. We are talking about apples, cabbage and green tomatoes, which best complement their taste.
3. Such preservation is stored for a long time if it is provided with optimal storage conditions. The mold that appears is carefully removed and a little brine is added to the container. Oppression is also doused with boiling water.

If you want to get a tasty treat, keep the pickles in a cool place and control the pickling process. In return, homemade food will reward you with unsurpassed taste and a lot of culinary experiences.

Is watermelon a berry or a fruit?

Interesting question, isn't it? In the old days, gardeners from all over the world had an extensive discussion about this matter. It’s not surprising, because watermelon tastes very similar to fruit. But there is a discrepancy here, because most fruits grow on trees. Watermelon also has similarities with vegetables. It's about the nature of growth.

It took many years to solve this breeding problem. In the last century, the procedure for classifying all horticultural crops was completed. As a result, watermelon was classified as a berry. So, according to generally accepted terminology, watermelon is a berry, not a fruit or a vegetable.