It takes 1 hour to pickle watermelons for the winter. Marinating time for watermelons in a jar is 3 weeks.
How to pickle watermelons for the winter
Products
for 4 liters
Watermelon – 3 kilograms
Water – 1.5 liters
Garlic – 8 teeth
Bay leaf – 4 leaves
Celery – 4 pods
Black peppercorns – 8 peas
Sugar – 3 tablespoons
Salt – 2 tablespoons
Vinegar 9% – 4 tablespoons
How to pickle watermelons
1. Wash and dry the watermelon, cut into circles, cut out the rind, cut the flesh into 3×3 cm cubes, remove the seeds.
2. In 4 liter jars, arrange 1 celery pod, 2 peeled garlic cloves, 2 peppercorns, 1 bay leaf.
3. Boil 1.5 liters of water in a saucepan or kettle.
4. Do not put watermelons tightly in jars on spices, pour in prepared boiling water.
5. Cool the jars at room temperature for 20 minutes.
6. Drain the water from the jars through a sieve into the pan – the watermelons should remain in the jar.
7. Bring water to a boil, add sugar and salt, cook the marinade for 3 minutes after boiling with quiet bubbling.
8. Add 1 tablespoon of vinegar to each of the jars.
9. Pour the marinade into the jars up to the shoulders, roll up the jars. 10. Wrap each jar in a thick towel, cool and store.
How to quickly pickle watermelons
Products
Watermelons – 2.5 kilograms
Water – 2 liters
Vinegar 9% – half a glass
Sugar – 5 tablespoons with a slide
Salt – 2 tablespoons with a slide
How to cook marinade for watermelon
1. Pour water into a bowl, add sugar and put on a large fire.
2. Dissolve sugar in water, after boiling, reduce heat, boil for 1 minute and turn off.
How to marinate watermelon
1. Cut the watermelon into semicircles, remove the pits with a knife, put in a bowl, pour over with vinegar, pour over the marinade and cover with oppression (a plate with a jar).
2. Cover bowl with watermelon and refrigerate for 12 hours.
Tasty Facts
– Red dense watermelons are most suitable for pickling: such watermelons do not boil soft, they will be crispy and juicy on the couscous. Even unripe watermelons will do. Watermelons can be pickled with or without the rind.
– When pouring boiling water and boiling marinade, it is important to follow the rule so that the jar does not burst: first pour boiling water in a thin stream into the center of the jar so that the jar heats up, then generously until the jar is filled up to the shoulders.
– If the lids of the jars swell during storage of pickled watermelons, you should open the jars, drain, boil the marinade and return the marinade to the jars again.
– Watermelons marinated for the winter will be stored at room temperature for no more than a year, quick pickled watermelons – about a day in the refrigerator.
– To keep watermelons well, instead of vinegar, add either citric acid or aspirin. They do this so that the jar does not explode due to the gases that the watermelon forms. It is recommended to buy citric acid for pickling only high quality. For 1 kilogram of watermelons, you need half a teaspoon of lemon. Aspirin is crushed with 2 spoons (a tablet is placed on a tablespoon, a 2nd tablespoon is placed on top and pressed in a circular motion until the tablet is crushed into powder) and added to jars before pouring brine: 1 liter jar will need 1 aspirin tablet.
– For a change, you can add honey to the marinade (per 1 liter – 1 tablespoon of honey), and put horseradish in jars (20 grams of fresh horseradish per liter).