A classic recipe for watermelons soaked in a barrel at home and various additive options

Watermelons are not only eaten fresh, but also pickled in a wooden barrel. Such fruits retain their beneficial properties and taste for a long time. Various ingredients are added to soaked watermelons - apples, peppers, cabbage, spices and herbs. The dish is combined with a side dish, meat, and is served as a separate appetizer.

Preparatory stage

Pickling watermelons in a wooden barrel is an original solution to not only preserve the aromatic fruits for a long time, but also get a new tasty dish.

Selection and preparation of watermelons

The success of pickling directly depends on the correctly selected fruits:

• they should be moderately ripe or slightly unripe (overripe ones are not suitable for urination);
• berries are taken without obvious damage: stains, scratches, dents and cracks;
• Medium (no more than 2 kg) watermelons with thin skin are suitable;
• the pulp should be pink and dense (soft, crumbly will not work).

Before proceeding to pickling, the fruits themselves are prepared:

1. Rinse thoroughly with warm running water.
2. Dry well.
3. At least 10 symmetrical punctures are made with a toothpick so that the berries are well salted.

The berries are placed in a barrel and filled with pre-prepared brine so that it completely covers the contents.

Preparing the barrel and storage area

Previously, only oak barrels were used to soak watermelons for the winter. Nowadays they use any type of wood, plastic or ceramics.

By the way! In a wooden container, the dish acquires a rich taste.

Before use, prepare the container:

1. Wash thoroughly with cold water.
2. Scald with boiling water at least 2 times.
3. Cover with a clean towel or rag to protect from dirt and take it to a warm, closed place.

How to cook: classic recipe

In a barrel, the berries are pickled whole or in large pieces.

To prepare soaked watermelons in a barrel according to the classic recipe at home, you will need the following ingredients:

• medium sized fruits;
• 10 liters of cold water;
• 1.5 kg sugar;
• 400 g rock salt.

Step-by-step instruction:

1. After careful preparation, the watermelons are placed in a barrel.
2. Salt and sugar are dissolved in water.
3. The fruits are completely filled with brine.
4. The container is covered with gauze, and pressure is placed on top so that the berries do not float and are thoroughly salted. A small jar of water or a stone is suitable as a load.
5. After 3 days, the barrel is moved to a cellar or other cool, dark room. Leave to add salt for another 3 weeks.

This dish is served as an appetizer, side dish or dessert.

Important! To avoid fermentation, the finished fruits are removed using clean cutlery.

Variations

Gourmets often experiment with recipe ingredients.

For example, the following ingredients are added:

• apples;
• honey;
• pepper;
• spices.

With apples

Apples add a characteristic sourness to fragrant watermelons.

Ingredients:

• medium-sized watermelons - 10 pcs.;
• water - 10 l;
• medium apples - 6 kg;
• table salt - 745 g;
• currant leaves - 10 pcs.;
• cherry leaves - 10 pcs.

Step-by-step instruction:

1. Pre-prepare the ingredients and the container for pickling.
2. The berries are placed in layers in a barrel, alternating with apples.
3. Cherry and currant leaves are placed on top.
4. Salt is completely dissolved in water. The resulting brine is poured into the ingredients.
5. Cover the top with gauze and apply pressure.

The barrel is kept in a cool place for 2-3 weeks.

With pepper and herbs

Another original, but no less tasty recipe. Spices will give the berries a piquant tang.

Ingredients:

• watermelons - 5 kg;
• hot pepper - 1 pod;
• garlic - 1 medium sized head;
• black peppercorns - 1 tsp;
• parsley - 1 bunch;
• dill - 1 bunch.

Brine:

• water - 3 l;
• table salt - 175 g;
• granulated sugar - 170 g.

How to wet watermelons:

1. The fruits are cut into small slices and placed in a barrel in layers.
2. Add garlic cloves, chopped hot peppers, spices and chopped herbs.
3. A brine is prepared from water, salt and sugar. Completely cover the contents of the barrel.
4. Cover with gauze and oppression.

After the berries begin to ferment, they are lowered into the basement or cellar.

With cabbage

An unusual dish will turn out if you replace the fruit in sauerkraut with apples with watermelons.

Ingredients:

• watermelon - 10 kg;
• pre-salted cabbage - 600 g.

Brine:

• boiled water - 10 l;
• sugar - 0.5 kg;
• salt - 0.5 kg.

Preparation:

1. Fruits, cut into large pieces, are laid out in layers in a pre-prepared barrel.
2. The cabbage is evenly distributed between them. Layer thickness - at least 10 cm.
3. The entire contents are filled with brine.

Ferment the appetizer for 2 days at room temperature. Then they put it in the cellar.

Attention! The contents are periodically checked for mold. If it appears, it is removed and the watermelons are filled with fresh brine.

Fruits prepared in this way are stored until mid-winter.

In its own juice

Pickled watermelons in their own juice are an exotic dish. Pieces of fruit neatly laid out on a plate will decorate any table and surprise guests.

Ingredients:

• small watermelons - 10 kg;
• watermelon pulp - 5 kg;
• juice - 6 l;
• salt - 60 g.

Step-by-step instruction:

1. A layer of whole fruits is placed on the bottom of a pre-prepared barrel.
2. Sprinkle everything with pulp mixed with salt.
3. The layers are alternated until the container is completely filled.
4. Fill everything with juice.

The appetizer is infused for 7 days at room temperature, then transferred to the cellar. Use after 3-4 weeks.

With a layer of sand

Watermelons are salted in a barrel not only in the traditional way, but also with sand. The material preserves the berries until next summer.

Important! For this recipe, take fruits with a thick peel - a thin one can burst.

Ingredients:

• small watermelons - 6 pcs.;
• currant leaves - 14 pcs.;
• cherry leaves - 13 pcs.;
• thoroughly washed river sand - 10.5 kg;
• coarse salt - 755 g;
• water - 10 l;
• apples - optional.

Preparation:

1. The fruits are placed in layers in a prepared barrel.
2. Arrange with currant and cherry leaves. If desired, fill the free space with apples.
3. Gradually fill the container with sand so that the top layer is at least 6 cm.
4. Salt is dissolved in boiling water. The cooled brine is poured over the fruits. The liquid level should exceed the sand level by 10–15 cm.

Since the sand will gradually settle, compacting, brine is periodically added. Otherwise, the watermelons will spoil.

Berries prepared in this way are ready for consumption after 3 weeks.

With mustard powder

Salted watermelons with mustard are one of the most popular and favorite recipes of many gourmets. This is a cross between a spicy vegetable appetizer and a sweet dessert.

For a 100 liter barrel you will need:

• medium-sized fruits with a thin crust - 21 pcs.;
• water - 10 l;
• salt - 800 g;
• granulated sugar - 400 g;
• mustard powder - 200 g.

Step-by-step instruction:

1. Prepare the brine: dissolve salt, sugar and mustard in boiling water.
2. The barrel is filled with liquid so that it covers the fruit by 10 cm.
3. The container is kept covered in a cool place for 21 days. Check the contents periodically. If mold appears, remove it and add brine.

Terms and conditions of storage

To ensure that the snack does not lose its taste for a long time and does not spoil, the following storage conditions and conditions are observed:

1. The barrel with freshly pickled fruits is left in a room at room temperature for about a day (the specific period depends on the chosen recipe).
2. Then the container is placed in a cool cellar for at least 21 days.

Subject to salting times and storage conditions for watermelons consumed until mid-winter. When using river sand - until summer.

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Conclusion

Soaked watermelons in a barrel will not only become a beautiful and original snack on the table, but will also remind you of the pleasant taste of summer. Fruits prepared in this way retain vitamins and minerals well. There are many recipes. To get a spicy dish, pepper, herbs or mustard are added to the berries; Apples and cabbage will add sourness.