Recipes for canning watermelons with mustard for the winter

Watermelon is associated with sunny days and good mood. However, this summer berry can be eaten not only fresh: it is fermented, salted, and pickled. There are many recipes for preserving watermelons using mustard.

All the intricacies of such an unusual preservation of berries will be discussed. You will learn how to salt watermelon slices with mustard in a pan or jar, as well as other unexpected recipes.

How to ferment watermelons

Fermenting watermelon is not difficult, but you must strictly follow the canning recipe. There are methods of marinating pickling And pickles watermelons combined with vegetables, fruits and spices. The appetizers are delicious and will serve as a wonderful decoration for any, even the most sophisticated table.

Process Features

To successfully carry out conservation, it is necessary to adhere to technological rules:

• the berries should be cut into small pieces about 2 cm thick;
• salt and sugar in almost every recipe are taken in equal proportions - 2 tbsp per 1.5 liters of brine. l.;
• The slices should be completely immersed in the solution, but they should not be pressed down to the point of deformation.

The fermentation process lasts 3-5 days. During this time, the berry has time to become saturated with the taste of spices and begins to exude a special aroma.

Attention! Spoiled and damaged watermelons are not suitable for fermentation and pickling.

Sourdough Tips

To ensure a delicious dish as a result of fermentation, follow the instructions:

• for pickling or pickling, you can choose watermelon of any ripeness;
• the berry must be without signs of rot or mechanical damage;
• do not buy watermelons before mid-June - they may contain nitrates;
• You don’t have to remove the green crust before fermentation, but this will increase the duration of the process slightly;
• if you are going to use recipes for preparing watermelons with mustard for the winter in banks, the seeds must be removed, otherwise the lids will swell;
• When pickling whole berries, pierce the berries in several places to speed up the process.

If you are going to salt watermelons in barrels, do this in late autumn.

Important! Always choose coarse salt for pickling and fermentation. Do not use iodized one - it spoils the taste.

Choosing a container for the starter

You can pickle or ferment watermelons in almost any container: pan, jar, barrel or bucket.

Pot

This container is a universal solution for canning watermelons:

• large pieces can be salted;
• It is convenient to store the pan both in the pantry and in the refrigerator.

This container is convenient for placing fruits and spices under pressure.

Note! Choose only an enameled pan for pickling and fermentation.

Jar

Many housewives prefer to store and preserve products in glass jars:

• In such a container, the fruits are salted if the marinade contains vinegar and the jars are closed with tin lids;
• if nylon lids are used, the jars are placed in a cool pantry or on the bottom shelf of the refrigerator;
• fruits are cut into small segments;
• The jars are pre-sterilized over steam or filled with boiling water and kept covered for 15 minutes.

Barrel

If you decide to use a barrel to ferment watermelons, such containers must be prepared in advance:

• rinse the container thoroughly;
• pour boiling water over the inside;
• fill with water to the brim and leave filled until the tree swells and stops letting water through;
• Clean the rings from rust and paint them.

Bucket

Many housewives suggest using any bucket, including a plastic one, to ferment watermelons. Although such a container is convenient, it is better to use an enameled one. Plastic gives the workpiece an unpleasant synthetic taste and smell.

For reference. For brine, 10 liters of water require 600 g of coarse salt.

Recipes for pickling watermelons with mustard

After preparing the containers, you can begin the technological preparation of the constituent ingredients.

Watermelon goes well with mustard, which reveals the whole spectrum of taste and aroma.

Instant watermelons with mustard

With this method of salting, readiness occurs in 3-4 days.

You will need a small watermelon weighing 2 kg. Cut it into small pieces 2 cm thick and remove the seeds.

Place 4-5 sprigs of dill on the bottom of an enamel pan.

For your information! You can add onion rings to this recipe, then the pickle will taste even more interesting.

Place the watermelon slices in layers, alternating them with onions (if desired) and sprinkling them with mustard powder (3 tsp) and mustard seeds (2 tsp).

After adding all the ingredients, shake the pan slightly to distribute the spices evenly.

Prepare the brine:

1. 2 tbsp. l. dissolve salt and sugar in 1.5 liters of cold boiled water and pour over the prepared pieces.
2. Cover with gauze and leave under light pressure for two days.
3. Collect the foam formed during the salting process with gauze.
4. Place the workpiece in the refrigerator, after removing the pressure.

Pieces

For this recipe you will need a three-liter jar.A watermelon weighing about 2.5 kg, cut into pieces, is placed in it.

Wash the berries and cut into small slices. Cut off the green skin, leaving the white base.

Prepare the mass for dry salting:

• 1 tbsp. l. granulated sugar;
• 1 tbsp. l. coarse salt;
• 1 tbsp. l. dry mustard.

Step-by-step instructions for preparing salted watermelon with dry mustard:

1. Carefully place the slices in a clean three-liter jar, sprinkle evenly with the prepared mixture.
2. Close with a nylon lid and leave for three days in a dark place.
3. The watermelon will release juice abundantly. Shake the contents from time to time to ensure even distribution.
4. After three days, place the jar in the refrigerator for 24 hours.

Watermelon marinated with mustard

It is better to pickle watermelons in glass jars. This type of preparation has a longer shelf life.

Take a strong, undamaged watermelon of any ripeness weighing 2.5 kg.

Procedure:

1. Sterilize glass containers by pouring boiling water over them and covering with lids.
2. Wash the watermelon, wipe dry and cut into pieces that easily fit into the neck of a three-liter jar.
3. Place watermelon pieces into jars and pour boiling water over them.
4. After 15-20 minutes, drain the water into a common pan, add 5 tbsp. l. sugar and 2 tsp. salt, bring the mixture to a boil.
5. Add 1/3 tsp. mustard powder and citric acid.
6. Pour boiling brine over the contents, roll up with tin lids, turn over and cover with a blanket.

With mustard seeds

Watermelon rinds are usually thrown away, but they can be used to make interesting preparations for the winter.

For this recipe you will need 250 g of watermelon rinds.

Attention! When canning watermelon rinds, it is advisable to leave a little red pulp - the final product will only benefit from this.

Prepare the brine:

• Add 1 tbsp to two cups of boiling water. l. coarse salts;
• let the brine cool.

Meanwhile, prepare the ingredients:

1. Cut the watermelon rinds into rectangular bars.
2. Place 0.5 tsp at the bottom of a sterilized jar. mustard seeds, 2 cloves of garlic, a sprig of dill.
3. Add prepared slices on top.
4. Fill the workpiece with cooled brine and close the jar with a lid.

With tomatoes

To prepare, you will need 2-3 kg of tomatoes and the same amount of watermelon.

Instructions:

1. Wash the fruit thoroughly and cut into small triangles.
2. Chop three heads of garlic: you can crush, grate or finely chop.
3. Prepare three three-liter jars.
4. Place 10 peppercorns and 3 bay leaves in each of them.
5. Arrange tomatoes and watermelon slices beautifully.
6. Pour boiling water to sterilize for 10 minutes.
7. Drain the water and add 1 tbsp. l. dill seeds
8. For every liter of water, add 1.5 tbsp. l. coarse salt and 3 tbsp. l. Sahara.
9. While the brine is boiling, distribute 1 tsp into the jars. mustard powder, garlic and 1 tbsp. l. vinegar essence.
10. Pour in marinade.
11. Cover with tin lids.

Watermelon marinated with honey and garlic

A unique recipe that will not leave anyone indifferent:

1. Take a watermelon weighing about 2.5 kg, cut into pieces.
2. Put 3 tbsp. l. coarse salt and honey.
3. Add 3 cloves of garlic and 3 aspirin tablets.
4. Pour boiling water and close with a tin lid.

Storage recommendations

The terms and conditions of storage of preservation must be observed without fail. Canned watermelons are stored in jars for 1 year.

Attention! Any homemade preparations should not be stored for more than 1.5 years.

Storage conditions may vary depending on the container and processing method:

• It is recommended to store salted fruits in jars without vinegar in a cold cellar or refrigerator;
• pickled watermelons differ from salted ones only in the addition of spices; their storage conditions are identical;
• The preparations must be consumed before spring.

Conclusion

Try unusual recipes for canning watermelons with mustard, and you will discover a new taste that will easily surprise your relatives and friends.

During the cooking process, do not neglect the tips on salting, pickling and fermenting watermelons. Strictly observe the conditions and terms of storage of workpieces.