The most delicious recipes for pickling whole watermelons in a barrel for the winter

Pickled and soaked, with cabbage or apples, garlic or mustard - these are just some of the recipes for watermelons in a barrel that we have collected for you in the article. This method of preserving your favorite fruits for a long winter is suitable both for residents of private houses with cellars and for residents of city apartments - small barrels can be used for pickling.

Which watermelons are suitable for whole barrel pickling?

Successful salting depends on the correctly selected fruits and containers. Incorrectly selected watermelons will ruin the preparations.

Selection and preparation of fruits

Late watermelon varieties are chosen for pickling, but certain conditions are observed:

• berries are selected that are moderately ripe, preferably slightly unripe;
• whole fruits without scratches, dents, dark spots or other damage are suitable;
• medium-sized watermelons, weighing no more than 2 kg with thin skin;
• grown without nitrates, which accumulate in the peel and, when salted, end up in the brine and pulp;
• fruits with dense pulp - sugary, crumbly varieties unsuitable;
• Pickling is carried out no earlier than autumn, thus achieving the optimal temperature for fermentation.

The fruits are washed and pierced in several places with a wooden skewer at least 10-15 times, placing the punctures symmetrically. Then they are placed in prepared barrels.

Barrel preparation

Large containers for homemade preparations are made from different materials: thick bottle glass, plastic, stainless steel, wood. Most Popular salting in wooden barrels, allowing you to get a special taste of the fruit and increase the shelf life of the product.

First, the barrels are thoroughly washed with cold water without using detergents, then the inner surface is scalded with boiling water. Next, the container is left in a warm, closed room, covered with a clean, dry towel to prevent dirt and dust from getting into it. Proceed in the same way with the additional tools necessary for salting.

Important. New wooden containers are checked for the presence of sawdust in the cracks. Such barrels are washed with cold water until the smell of fresh wood is removed. Then the container is filled with warm water and left for a month so that the planks swell and the brine does not subsequently spill out. Every two to three days the water is changed to fresh.

The best recipes for the winter

For salting, use coarse, non-iodized salt so as not to spoil the taste and color of the product. The barrels are doused with boiling water 2-3 times in case dust, microorganisms and fungal spores have managed to get into them.

The fruits are carefully placed in even rows in the barrel, filling the container by two-thirds. Pour brine a few centimeters above the level of the stacked berries. The floating fruits are covered with a wooden circle, the diameter of which is slightly less than the diameter of the neck of the barrel, and a load of such mass is placed on top to press down, but not crush.

The barrels are left for two days at room temperature, as a result of which the juice leaked from the punctures in the fruit will mix with the brine, which, in turn, will partially fill the watermelon. The leaked or evaporated brine is added to the required amount, the barrel is covered with gauze, folded in half, and transferred to the basement, where the salting process will continue.

There are many options for pickling for the winter while preserving the natural taste of the fruit: with or without the addition of sugar, all kinds of spices.

A simple whole pickling recipe

The simplest recipe for whole barrel pickling:

• washed, pierced watermelons are placed in prepared, clean, dry barrels;
• Separately prepare a solution of 10 liters of water and 800 g of rock salt, stir thoroughly until it is completely dissolved;
• pour the solution, cover with a wooden lid.

Grandma's recipe

Our grandmothers prepared a brine from 400 g of salt, 500 g of sugar and a bucket of water. To obtain a richer taste, they took 700-800 g of salt and 0.5 kg of sugar, poured fruits pierced in several places, covered the barrels with cloth, put pressure on them, and after two days sent the container to the basement. After three weeks they checked for readiness.

Whole pickled barrel watermelons

To obtain the rich taste of pickled watermelons, take 800 g of salt and 400 g of sugar and dissolve them in 10 liters of water, pour the brine over the fruits placed in barrels. After two days they are sent to the basement for storage, readiness is checked after 21 days.

Soaked whole watermelons

This recipe produces soaked watermelons with a bright sweet and sour taste. To do this, prepare a brine from:

• 10 liters of water;
• 500 g salt;
• 500 g sugar.

The cooking technology is no different from other recipes. The main condition for obtaining a tasty preparation is following the basic rules. Fill a barrel with fruits, fill it with ready-made brine, cover it with a clean, dry cloth, and apply pressure. The barrel is left for 12-24 hours at room temperature to start the fermentation process. After the expiration date, they are lowered into the basement for storage. After 3 weeks, they try pickling.

Recipe with spices

To add piquancy, different spices are placed in the barrel:

• hot pepper pods;
• cherry or currant leaves;
• peeled garlic cloves;
• black allspice;
• celery root;
• sprigs of greenery;
• nutmeg.

The ingredients are laid out between the watermelons while the barrel is being filled and filled with brine prepared according to one of the recipes. Then they proceed according to the usual scheme.

Recipe "Savory"

The prepared small fruits are placed in a container, mixed with garlic cloves, horseradish root, currant and cherry leaves, mint are added, allspice and cinnamon are added. Pour in brine prepared from 10 liters of water, 400 g of salt, 500 g of sugar. Place the load on the top layer, covered with a clean cloth, keep it warm for a day, then send it to the cellar for storage. Striped berries are ready in a month.

For lovers of spicy foods, we offer a recipe for “Dessert” pickling, which includes the following ingredients:

• red hot pepper;
• nutmeg;
• Bay leaf;
• horseradish root;
• coriander;
• ginger root.

When placing the berries in containers, they are topped with horseradish root and ginger root. Prepare a brine from:

• 10 liters of water;
• 500 g salt;
• 500 g sugar.

Place on fire, add bay leaf, hot pepper and spices, after boiling, remove from heat, cool and pour into a container with watermelons. The barrel is covered with a cloth, a weight is placed, and left indoors for a day. Then they are lowered into the basement and inspected from time to time for the presence of mold. After 3 weeks, check for readiness.

Whole watermelons in a barrel with cabbage

With this method of pickling, the barrel is filled with layers of shredded cabbage and watermelons. Heads of cabbage are washed, the top leaves are removed, cut as desired, sprinkled with salt, and crushed by hand to make it softer and more manageable.

The first and last layer, 10-15 cm thick, is made from cabbage, pre-salted at the rate of 60 g of salt per 1 kg of chopped vegetables. The berries are arranged with apples and unripe tomatoes so that they do not touch each other or the walls of the container.

Preparing the brine:

• 10 liters of water;
• 0.5 kg salt;
• 0.5 kg sugar.

The solution is poured over the stacked fruits and covered with a cloth. The barrel is placed under pressure, fermented for 2 days at a temperature of 20-22°C and sent to the basement for further storage. They try watermelons no earlier than a month later; they are stored until mid-winter.

Recipe with mustard powder

Mustard powder added to the brine adds sharpness and piquancy to the fruits, protects the products from the formation of fungus and extends the shelf life of the finished pickling. To prepare, take 10 liters of water, in which 400 g of salt and 50 g of mustard are dissolved, and fill a barrel with watermelons with brine.

The second option is to add 400 g of sugar to the brine and increase the amount of salt to 800 g, add mustard powder in the same amount. Barrels filled with fruits are poured with brine, fermented for 2 days at room temperature, then placed in a cool, dark place. After 3-4 weeks, watermelons are ready to eat.

Pickled watermelons in their own juice

To prepare pickled watermelons in your own juice, you will need the following ingredients:

• 10 kg of melons of the same size weighing 2-3 kg;
• 60 g salt;
• 5 kg of watermelon pulp.

Cooking method.

1. Wash 5 kg of watermelons, cut them into pieces, separate the pulp from the peel and seeds. Using a blender, beat the pulp to a puree consistency. Add salt to the resulting mass and stir until it is completely dissolved.
2. The first layer of whole fruits is placed in a washed, boiled and dried barrel, and the pulp puree is placed on top. Then the next layer is alternated with pulp until the barrel is full. The last layer of puree is laid out.
3. The barrel, covered with a clean, dry linen cloth, is placed in a dark, cold place for a week. The mold that appears is removed from time to time, and if necessary, the container is topped up with brine.

After a month, the product is ready for use and can be stored in the cellar for up to six months.

Recipe with garlic

For salting with garlic you will need:

• 4 kg of watermelons;
• one bunch of parsley and dill;
• one pod of hot pepper;
• 5 g black peppercorns;
• one large head of garlic.

Prepare a brine from three liters of filtered or well water, 9 tbsp. l. salt and the same amount of sugar, add peppercorns. The solution is placed on fire, boiled, and cooled to room temperature.

Cooking method.

• Watermelons are pickled in small containers. Take small, thin-skinned fruits, wash them, and cut them lengthwise into large pieces.
• The barrel is washed, doused with boiling water, and dried. Place a third of the parsley and dill on the bottom. Then add a few peeled cloves of garlic and a pod of red hot pepper.
• Place the sliced ​​watermelon tightly, topping with garlic cloves and herbs until the container is full.
• The barrel is filled with cooled saline solution so that it covers the slices of watermelon, covered with a plate turned upside down, on top of which a weight is placed.
• The workpiece is kept for a day at room temperature, then placed in the refrigerator for 2 days, after which it is sent to a cold place for storage.

They crunch with salted watermelons after 20-25 days.

Whole salted watermelons with apples

For 10 pcs.medium size you will need:

• 750 g salt;
• rye straw;
• 5 kg apples;
• 10 liters of water;
• 10-15 cherry and currant leaves.

The container is washed, doused with boiling water, and dried. Ripe berries are placed in a barrel, and apples are placed in the spaces between them, layered with straw and currant and cherry leaves. The straw is pre-washed and scalded with boiling water.

The prepared brine is poured into a container with watermelons, covered with a wooden circle and placed in a cool, dark place so that the pickles do not spoil. Soaked fruits are ready in 2-3 weeks.

Terms and conditions of storage

To preserve the taste and properties, the workpiece is kept in a cool place. If the fruits are stored indoors, it is recommended to eat them as soon as possible, otherwise the product will turn sour and spoil.

If you follow the technology for preparing pickles, as well as storage conditions, you can enjoy delicious watermelon slices throughout the winter - the product retains its properties for about six months.

The optimal temperature for long-term storage of food is 0+3°C.

Useful tips on the topic

• To quickly penetrate the brine into the pulp of the fruit, the stem of watermelons is cut off before placing in a barrel. This will shorten the fermentation period.
• For laying, select fruits of the same size so that they are salted at the same time.
• Berries with a diameter of no more than 30 cm are suitable, then they will be salted evenly, along with the pulp.
• For pickling, take fruits that ripen in September, with pink flesh.
• Be sure to monitor the finished barrels to prevent mold from appearing. To do this, the containers are inspected from time to time, if necessary, the mold is removed, brine is added, the load is washed and returned to its place.
• Salted with both whole fruits and slices.
• The container chosen is wooden.Plastic can impregnate fruits with an unpleasant odor and taste, which will ruin the taste of the product.
• If for pickling a new wooden barrel is used, salts are taken 10-15% more than indicated in the recipe, since the wood will absorb a certain part of the salt.
• Room temperature is necessary at the initial stage of fermentation - in the first 12-24 hours, depending on the size of the watermelons. Subsequently, the pickles are stored in a cool, dark place. The ideal place is the basement.
• To prevent fermentation, ready-made pickled watermelons are removed with clean cutlery.
• Water is taken from a well or filtered.

Conclusion

Recipes for preparing watermelons are simple and accessible. By following the cooking technology, you get a tasty and healthy treat from melons. Recipes can be optionally supplemented with other ingredients and spices. It is used as an independent dish, or as a side dish for meat dishes or an unusual dessert.