How to ferment watermelons in a barrel: time-tested recipes

The technology for fermenting watermelons in a barrel includes many subtleties that must be taken into account so as not to spoil the preparation. There are dozens of recipes for fermenting in a tub, which allow you to preserve a rich harvest of melons for the winter. Some agree that it is the starter that reveals the taste of watermelons and activates their beneficial properties.

Selection and preparation of watermelons

Before you start fermenting, select suitable watermelons, since one poor-quality specimen can ruin all the preparations.

Pay attention to these signs:

• maturity;
• dry stalk;
• dense pink pulp;
• small sizes (up to 2 kg);
• a thin peel that cracks when you squeeze a watermelon and makes a dull sound if you knock on it;
• no defects (stains, scratches, dents).

For pickling It is better to choose unsweetened and non-watery varieties. Fruits with sugary and crumbly pulp are not suitable.

Also, watermelons need preliminary preparation. It consists of several stages:

1. Wash the berries thoroughly, allow the moisture to drain and wipe dry with a soft towel.
2. The peel is pierced with a large wooden skewer or sushi stick. Make at least 10 holes in each fruit, placing them symmetrically to each other. This procedure is necessary so that the brine evenly and completely saturates the pulp.
3. The prepared berries are placed in containers and filled with brine.

How to prepare a barrel

Plastic, ceramic or wooden barrels are suitable for fermenting watermelons. Containers made of oak wood are especially popular. Even sweet varieties are marinated in them, and the fruits acquire an unusual aroma and a particularly pleasant taste.

For successful salting, the container is prepared as follows:

1. Wash thoroughly with cool water and a hard sponge without detergents.
2. Pour boiling water over the inside of the barrels twice.
3. If the container is made of wood, fill it with hot water, cover it with a cloth and place it in a warm room for two days. This must be done so that all the boards swell and the brine cannot seep through the cracks.

It is important to ensure that dirt and dust do not get inside the containers, otherwise the watermelons will spoil.

How to ferment watermelons in a barrel for the winter - the best recipes

There are many ways to ferment watermelons, so everyone can find an option to their liking.

Reference. It is better to start cooking in September-October. It's easier to get in mid-autumn temperaturenecessary to activate the fermentation process.

Whole starter

Classical recipe involves the use of whole fruits. In addition to watermelons, you only need salt and water.

Step-by-step algorithm:

1. Prepare the brine: dissolve 0.8 kg of non-iodized salt in 10 liters of boiling water.
2. Fill a clean barrel with whole watermelons and pour hot brine so that it completely covers the fruit.
3. Cover the container with a wooden circle and place heavy pressure on it. A large stone can play this role. Before use, wash it from dirt and scald with boiling water. The weight of the weighting agent will not allow the circle to float to the surface, otherwise air will get into the brine and the workpiece will deteriorate.
4. Place the barrel in a room with an air temperature of +20...+24°C for two days, then transfer it to a cool and dark place. The appetizer will be ready in three weeks.

If you want to get sweet and sour fruits, prepare a brine with the following proportions: 200 g of salt, 0.5 kg of granulated sugar and 10 liters of boiling water.

In its own juice

First, evaluate the barrel and determine how many watermelons will fit in it. After that, weigh them and calculate the required number of components.

For 10 kg of thin-rind fruits you need:

• coarse salt - 5 tbsp. l.;
• sugar - 4 tbsp. l.;
• citric acid - 1 tbsp. l.

Cooking method:

1. Peel half the watermelons, remove the seeds from the pulp and grind it in a blender to a liquid puree.
2. Add salt and sugar to it and mix thoroughly until completely dissolved.
3. Cut the remaining watermelons into triangles along with the peel, then place them in layers in a barrel.
4. Fill each layer with pulp brine.
5. Close the container with a lid, set the pressure and put it in a cool place for one week.

Store a barrel of finished watermelons in a basement or cellar. Try to use them before the New Year. Periodically open the lid and check if mold has formed on the surface of the workpieces. If so, remove it and add a little brine of salt and water if necessary.

With apples

Pickled watermelons with apples are a tasty and unusual preparation for the winter. It’s nice to enjoy this dish on cold days, remembering the hot summer. It’s not a shame to put it on the holiday table.

List of components:

• medium watermelons (up to 3 kg) - 10 pcs.;
• sour apples - 6 kg;
• rock salt - 700-800 g;
• fresh cherry and currant leaves - 15 pcs.;
• clean water - 10 l;
• rye straw - as much as needed.

Preparation:

1. Rinse watermelons and apples thoroughly; you can scald them with boiling water.
2. Pierce the crust with a wooden skewer in several places.
3. Rinse the straw and leaves thoroughly, then rinse with boiling water.
4. Place watermelons in layers in a barrel, alternating with layers of clean straw and leaves, and fill the voids with apples.
5. Dissolve the salt in 10 liters of hot water, and then fill the barrel to the brim with the resulting brine.
6. Cover the container with a clean cloth, place a wooden circle on top, and place a bucket of water on it.

Keep the barrel in a dark and cool place. Watermelons will be ready in about 2-3 weeks.

With cabbage

Barrel watermelons with sauerkraut have long been popular in the USSR. The advantage of this recipe it is considered possible to utilize unripe tomatoes, which is very important for residents of the northern regions.

The components are placed in a clean barrel, alternating layers:

• shredded cabbage (layer thickness - 10 cm);
• watermelons;
• unripe tomatoes.

Watermelons should not touch each other.

Then the barrel is filled to the brim with brine:

• boiling water - 10 l;
• salt - 500 g;
• granulated sugar - 0.5 kg.

The container is closed and put into a warm room for a day, after which it is moved to the cellar. It is advisable to eat pickled watermelons before mid-January, since it is until this moment that they will retain their beneficial and tasteful properties.

With spices

To give pickled berries a piquant taste and bright aroma, the following is often used:

• allspice;
• celery;
• ginger or horseradish root;
• hot pepper in pods;
• coriander;
• Bay leaf;
• cloves;
• dried garlic.

These spices are evenly distributed between the layers of the main components before pouring the brine.

One of the popular options for preparing pickled watermelons with seasonings involves using the following products:

• sweet fruits - 5 kg;
• peppercorns - 1 tsp;
• cloves - 1 tsp;
• salt - 400 g;
• water - 5-6 l;
• bay leaf - 10 leaves;
• dill - 4 sprigs.

Algorithm:

1. The fruits are cut into triangles and placed in a barrel.
2. Several laurel leaves, cloves and peppercorns are placed on each layer, and dill is placed on the last layer.
3. A brine is made from water and salt and poured over watermelons.
4. The barrel is closed and put in a dark place for a month.

With mustard powder

For 20 pieces of watermelons weighing up to 2 kg, take:

• mustard powder - 0.5 packs;
• salt - 0.8 kg;
• sugar - 400 g;
• water - 10 l.

A brine is prepared from these components, after which it is poured over the fruits placed in the barrel. The first sample of the snack is made after three weeks.

Reference. The fermentation process involves lactic acid bacteria contained in the pulp of watermelons. This is how pickled and salted dishes are prepared, while for pickling, 70% vinegar is added to the brine.

With hot pepper and herbs

Fans of hot and spicy food will love the following recipe for pickled watermelons. In this case, 10 kg of berries are cut into small pieces, placed in a container and filled with brine prepared from the following components:

• hot pepper - 2 pods;
• garlic - 10-15 chopped cloves;
• peppercorns - 1 tbsp. l.;
• dill and parsley - 1 large bunch each (finely chopped);
• salt and sugar - 400 g each;
• boiling water - 6-7 l.

The barrel is closed with a wooden circle and a weight is placed on top. This will keep the ingredients in the brine at all times. At first, the preparations are kept in a warm place, but after the liquid begins to ferment, they are lowered into the basement.

With garlic

For sourdough with garlic, thin-skinned watermelons are cut into large longitudinal slices. Then proceed according to the following scheme:

1. Pieces of melons are laid out in layers in a barrel. In this case, 2-3 peeled cloves of garlic are placed on each row.
2. The filled barrel is filled with brine. It is prepared at the rate of 9 tbsp. l. rock salt and 3 black peppercorns per 3 liters of water. The brine is boiled for about 5-10 minutes, after which it is cooled to room temperature.
3. The barrel is closed and put in a dark place.

Watermelon starter

Fermenting watermelons in barrels made of different materials has some subtleties that both beginners and experienced cooks should know.

In a wooden barrel

Wooden barrels are considered the most suitable for pickling watermelons.

They are made from environmentally friendly material without foreign odors.

At the same time, oak containers extend the shelf life of the workpieces, since such wood contains a large amount of tannins. They slowly release from the walls of the barrel and help watermelons remain edible longer.

Attention! Do not use a barrel with a burnt inner surface to prepare pickles. It is only suitable for storing homemade wines.

In a ceramic barrel

Not every family can afford to ferment berries in large wooden barrels. In this case, it is better to use small ceramic barrels, and carry out the process according to the following algorithm:

1. Dense fruits are cut into thin longitudinal slices.
2. The bottom of a ceramic container is lined with hot peppers, garlic cloves and fresh herbs.
3. The remaining space is filled with pieces of watermelon, and a few sprigs of dill are placed on top and covered with salt (400 g per 5 kg of fruit).
4. The barrel is filled with boiling water, closed and put in a dark, cool place.

In a plastic container

Sourdough is produced in plastic barrels according to the same recipes as in wooden ones. However, it is worth keeping in mind that the preparations in such containers may acquire an unpleasant aftertaste. The fact is that plastic contains a considerable amount of toxic and odorous substances, and watermelons absorb foreign odors.

Terms and conditions of storage

Pickled watermelons remain edible for six months. In this case, the optimal storage conditions are:

• air temperature +2…+5°С;
• humidity up to 75%;
• a dark place out of direct sunlight.

To increase shelf life, add a little vinegar to the brine and place the snack in sterilized glass jars, but keep in mind that in this case the fruits will turn out pickled.

Conclusion

Pickled watermelons prepared according to one of the proposed recipes turn out unusual and tasty. They are served as an independent snack or as a savory side dish for meat. If you cut the salted fruits beautifully and put them on the festive table, you will surprise your guests and be known as an original cook.