How to salt watermelons in a saucepan in pieces quickly, simply and tasty

Are your pantry shelves overflowing with a variety of ingredients, and the season is in full swing? We recommend taking a break from traditional recipes and pickling watermelon in a saucepan, which you can try within a couple of days after preparation or on the same day. This is convenient if you bought a not too ripe watermelon or just want to diversify your diet.

We will tell you which watermelon is suitable for these purposes and how to prepare it correctly. Let's share recipes for every taste: some recipes gourmets will like it, others (for example, with honey) will be appreciated by small children. We will teach you how to properly serve and store a dish. Write it down!

What watermelons are suitable for such purposes?

Almost any fruit will do, except for rotten or overripe ones. More details about the choice below.

Selection and preparation of fruits

If you already bought a watermelon to eat for dessert at dinner, but it turned out to be unsweetened, don’t be upset. This fruit is suitable for quick pickling. If the watermelon is sweet, but slightly pink and not red, then this berry is suitable for us.

Main rules:

1. The watermelon should have a uniform color without yellow or brown spots.
2. The stalk should not be cut off for sale, too dry or damaged.
3. Do not buy too large fruits, it is better to take two small ones.
4. Overripe fruit is not suitable for pickling; the pieces will fall apart in the pan.

Proper preparation is also important for successful pickling:

1. Wash the fruit. Preferably under cold running water.
2. Dry with a towel.
3. Cut off the stem.
4. Cut the watermelon in half or into quarters if the fruit is large.
5. Leave the peel.
6. Next, cut into slices and even smaller pieces, usually cut into triangular shapes.
7. Carefully remove the grains. For such purposes, it is good to use a thin and sharp knife. The main thing is not to pick out the grains with your fingers.

That's all, the watermelon is ready for pickling.

How to salt watermelons in a saucepan

For salting in a saucepan, you will need enamel dishes. There are two common methods of preservation: cold and hot. Cold is faster in the initial preparation, but watermelon slices take a long time to reach the desired state. When hot salting, boil water and add vinegar. But you can try slices of watermelon on the same day or the next day.

Unlike pickling in jars, recipes for a saucepan do not require multiple pouring. Once is enough here.

Many recipes will require pressure. It is necessary so that air does not get into the product, and the watermelon is better salted. After you pour the watermelon with brine, stretch a thin layer of gauze over the pan. The product is pressed on top with something flat. A smaller lid or plate works well for this purpose. Place something heavy on the selected item - a jar of water or a small full bucket.

Attention! Not every recipe requires oppression, so be careful.

After the pressure is removed, the watermelon slices are placed in the refrigerator. Here they are already stored under the lid, without gauze or oppression.

Quick recipe

It will take you no more than 15 minutes to prepare salted watermelon according to this recipe. Do not complicate the recipe with additional ingredients. Quick salting is convenient during the harvesting season.

Ingredients:

• 4.5-5 kg ​​of watermelon;
• 5 cloves of garlic;
• 3 sprigs of dill;
• 4 liters of water;
• 4 tbsp. l. salt;
• 3 sprigs of parsley.

Cooking method:

1. Wash the watermelon well, dry it, cut into slices. Without cutting off the crust, remove the seeds.
2. Coarsely chop the greens.
3. Chop the garlic or pass through a press.
4. Place chopped herbs and garlic on the bottom of an enamel pan.
5. Place the watermelon pieces in the pan so that the lid closes.
6. Dissolve salt in water, mix thoroughly.
7. Pour the brine into the pan.
8. Close the pan with a lid and place pressure on top.
9. Transfer the pan to a warm place.
10. After 4 days, remove the pressure and move the pan to the refrigerator for three days.
11. After 72 hours, the product is ready to go to your table.

Daily salted watermelons

If tomorrow there are guests whom you want to surprise with something, it’s time to prepare daily lightly salted watermelons. The instant recipe is simple, and the result will delight you and your guests.

Ingredients:

• 1 kg watermelon;
• 4 cloves of garlic;
• 3 sprigs of parsley (or dill);
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. table vinegar.

How to cook:

1. Wash the watermelon, dry it, cut into slices. Leave the crust, remove the seeds.
2. Chop the greens, but finely.
3. Chop the garlic and combine with herbs.
4. Combine watermelon and garlic-herb mixture in a saucepan. Place some of the greens with garlic on the bottom, then place the watermelon slices and the remaining greens on top.
5. Boil the water.
6. Add salt and sugar to boiling water. Mix well until completely dissolved.
7. Pour in vinegar and stir.
8. Pour over watermelon slices.
9. Stretch the gauze and put pressure on top.
10. After 4 hours, put it in the refrigerator.
11. Try after 16-20 hours.

Salting pieces with vinegar

A simple recipe that won’t keep you waiting long for results.

Ingredients:

• 1.5 kg watermelon;
• 1.5 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 cloves of garlic;
• 2 tbsp. l. vinegar (9%).

Cooking method:

1. Wash the watermelon and cut into slices. The seeds can be removed or left, do not cut off the crust.
2. Place slices of watermelon in an enamel pan and place garlic cloves on top.
3. Boil water, immediately adding salt and sugar.
4. 2-3 minutes after boiling, add vinegar to the container.
5. Pour brine over watermelon.
6. Set the pressure. A smaller lid that can accommodate a jar of water will work.
7. Leave for 8 hours at room temperature.
8. After 8 hours, put it in the refrigerator for two days.
9. After 48 hours, the sample can be taken.

Spiced

Fans of spicy tastes and smells will certainly appreciate this recipe. You can add other spices at your discretion. We do not recommend adding only cherry and currant leaves; they are of no use here.

Required:

• 1.5-2 kg of watermelon;
• 5 pieces. carnations;
• 1 tsp. cinnamon;
• 0.5 tsp. ground red pepper;
• 1.5 tbsp. l. salt;
• 3.5 tbsp. l. Sahara;
• 2 sprigs of dill;
• black peppercorns;
• 5 cloves of garlic;
• 100 ml vinegar (6%).

How to add salt:

1. Prepare the watermelon: wash, wipe, cut into four parts. Cut into thin slices, and cut them, in turn, into pieces. Remove the grains.
2. Coarsely chop the dill.
3. Chop the garlic finely.
4. Place cloves in the bottom of an enamel pan.
5. Next, place the watermelon, sprinkle with herbs and garlic on top.
6. Add salt and sugar to the water. Boil it.
7. Add cinnamon, ground pepper and peppercorns to boiling water.
8. Boil the brine for 4 minutes.
9. Pour in vinegar a minute before turning off.
10. Fill the saucepan with watermelon with brine.
11. Cool for 2 hours, then put in the refrigerator.
12. Try again after 5 hours.

note! Do not pour boiling brine over watermelon. Cool slightly after turning off, about 3-5 minutes.

With mustard

The dish turns out spicy and aromatic. Try not to overload the recipe with other components. Mustard goes well with onion rings, which also go very well with watermelon.

Required:

• 2 kg watermelon;
• 4 sprigs of dill;
• 3 tsp. mustard powder;
• 2 tsp. mustard beans;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara.

How to cook:

1. Cut the clean watermelon into slices, then into smaller pieces. Remove the seeds.
2. Chop the dill coarsely and place it on the bottom of an enamel bowl.
3. Place watermelon slices on top.
4. Sprinkle with both types of mustard and shake the pan slightly to distribute the spice.
5. Dissolve sugar and salt in cold boiled water. Stir until completely dissolved.
6. Pour cold brine over watermelon.
7. Pull the gauze tight.
8. Place a cutting board or plate on top.
9. Place something heavy on top, such as a bucket of water or a jar.
10. Leave the jar at room temperature under pressure for 48 hours.
11. After two days, lift the gauze and see if the fermentation process is underway. It is characterized by an odor and the presence of foam bubbles on the surface.
12. If the process has begun, remove the gauze and pressure and transfer the pan to the refrigerator. If there are no signs of fermentation yet, leave for another two days.
13. In the refrigerator, the watermelon slices are ready for another 48 hours, after which take a sample.

Important! If a lot of foam forms on the surface, skim it off with a slotted spoon before placing the pan in the refrigerator.

With honey

Honey watermelon – an excellent treat for children and an excellent replacement for sweets. But you will also be satisfied with the result: such a dish turns out rich, honey literally envelops every watermelon slice.

Ingredients:

• 1.5 kg watermelon;
• 1 tbsp. l. honey;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l.salt without a slide;
• 1 onion;
• 1 sprig of parsley;
• 1 tbsp. l. vinegar.

Cooking method:

1. Wash the watermelon and wipe well. Do not cut wet watermelon.
2. Using a sharp, thin knife, cut the watermelon into pieces. It is more convenient to first cut in half, then in half again, then into oblong slices, and then into pieces.
3. Remove all seeds.
4. Chop the greens coarsely.
5. Cut the onion into rings.
6. Place onion rings on the bottom of an enamel pan.
7. Place watermelon on top.
8. Sprinkle with herbs.
9. Put the water on the fire, immediately add honey, salt and sugar.
10. Start stirring just before boiling. Continue stirring while boiling.
11. 3 minutes after boiling, pour in vinegar, stir well, remove from heat.
12. Cool for 5 minutes.
13. Pour the cooled brine over the watermelon.
14. Set the pressure for 6 hours, then put it in the refrigerator.
15. Try again after 12 hours.

How and with what to serve

Watermelon slices are suitable for any table: both everyday and festive. We recommend serving them in a deep plate along with brine. It is desirable that the brine completely or almost completely covers the pieces. This will make the watermelon juicier and tastier. There is no need to add canned melon or other fruits and berries to such a plate.

Serve watermelon at a table where there are mushroom, potato, meat or pasta dishes. For potatoes and pasta, the brine will serve as a sauce that will soften the dry and heavy-to-stomach dish.

Mushrooms go well with salted watermelon, especially good if it is julienne or casserole with mushrooms.

The meat can be fried, it can be a dry steak or kebab. Watermelon will perfectly complement a hearty dish, especially if there are spices in the brine.

Read also:

Which varieties of watermelons are preferable for planting in Siberia.

What is the calorie content of watermelon, and how is it beneficial for the human body.

Is it worth buying “Producer” watermelon seeds?

Terms and conditions of storage

There is no sterilization in the recipe, sterile jars and triple filling too. This means that such watermelons do not last long. Read the recipe carefully, see how long it takes for the product to be ready for use. From this day count down three days. This is the time you should eat it.

We do not recommend preparing too much. Most likely, a good half will be thrown away. It’s better to salt the berries more often and according to different recipes. It’s more interesting, tastier, and safer.

Let's sum it up

Now you know how salt the watermelons in a saucepan in pieces. It’s a simple matter; almost any watermelon will do, even unripe ones.

Do not forget that the berries must be clean and dry, and the pan must be enameled. It’s better if there are greens or onions at the bottom of the pan - it’s much more saturated and tastier. The pieces must be served in a marinade and stored in the refrigerator for no more than 72 hours.