Simple and quick recipes for the winter: pickled watermelons in 3 liter jars

It’s not difficult to pickle watermelons for the winter if you follow a few rules. The preparations in 3-liter jars are convenient. This dish is suitable for the holiday table. And in a large family and during a weekday dinner, pickled watermelons will come in handy.

From the article you will learn how to pickle watermelon for the winter in a jar and how to store it. From the list of various recipes, everyone will find something suitable for themselves.

Features of pickling watermelons for the winter

Watermelon is not a capricious berry, so preparing it will not be difficult.

It is compatible with:

• tomatoes;
• mustard;
• different types of pepper;
• onions;
• garlic;
• cinnamon;
• parsley and dill;
• cloves

Should not be added to the jar:

• cucumber;
• cherry;
• currant leaves;
• oak leaves;
• horseradish root.

Rules for choosing containers and preparing ingredients

The 3-liter jar must be intact. Make sure there are no scratches, cracks or chips. Check the same after sterilization. It is best to wash the container with a soda solution. If using detergent, rinse the jar several times.

How to properly prepare a watermelon:

1. Wash under running cold water. Wipe with a towel.
2. Cut in half.
3. Cut the halves into oblong pieces, cut out the grains.
4. If the recipe calls for it, cut off the crusts.
5. Cut the pulp into pieces that will easily fit through the neck of the jar.

If you are preparing crusts, wash them first and blanch them for 10 minutes.

Pickling Tips

Advice from experienced housewives are never superfluous:

1. If you pickle the crusts, leave a thin layer of flesh (green or slightly pink) on them. This will add flavor to the preparations.
2. Place bulk spices at the top, not at the bottom of the jar.
3. If using honey, pour it directly into the jar or cold water for the marinade. You cannot pour honey into a boiling marinade.
4. The amount of sugar should be 3-4 times more than the amount of salt.
5. If possible, use citric acid rather than vinegar.
6. Marinate the overripe watermelon along with the rind.

Simple recipes for delicious pickled watermelons in 3-liter jars

We present eight of the best recipes for pickled watermelons in jars for the winter. The ingredients are simple and affordable, and the recipes are suitable for every taste.

Quick and easy recipe

This simple recipe for pickled watermelons for the winter in 3-liter jars with a minimum of ingredients is suitable for those who are pickling watermelons for the first time, just to try.

Required:

• 2.5 kg watermelon;
• 90 ml vinegar 9%;
• 1 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• peppercorns to taste.

Cooking method:

1. Wash the jars, rinse and sterilize.
2. Rinse the watermelon under cold water and dry with a towel.
3. Cut the watermelon into triangular pieces without cutting off the rind.
4. Remove the grains with a sharp knife.
5. Place watermelon pieces in dry jars. Try not to compact them; it is better to cut them into smaller ones.
6. Boil water, pour boiling water into jars, leave for 15 minutes.
7. Drain the water back into the pan, add salt, sugar and pepper.
8. After bringing to a boil, pour in the vinegar, stir and remove from heat.
9. Pour the marinade into jars.
10. Seal with lids, turn over and lower to the floor.
11. After 48 hours, transfer to a basement, cellar or other cold place.

Other ways to prepare watermelon:

How to salt watermelons in a saucepan in pieces is simple and tasty

The most delicious recipes for watermelons for the winter with citric acid

Simple and quick recipes for pickled watermelons

Without spices in own juice

According to this recipe, the watermelon turns out to be very soaked, rich and without any foreign taste or smell.

Ingredients:

• 2800 g watermelon for preparations;
• 1 kg of watermelon for juice;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Cooking method:

1. Rinse the watermelon under running cold water. Wipe dry with a towel.
2. Cut the watermelon into slices.
3. Cut off the crust from each slice.
4. Remove the grains with a knife.
5. Divide the watermelon pulp into 2 parts. Cut the first into small cubes, the second into larger cubes.
6. Grind small cubes in a blender until pureed.
7. Wash the jars with baking soda solution and rinse.
8. Sterilize in the oven or over a saucepan. Pour boiling water over the lids.
9. Fill the jars with large watermelon cubes.
10. Add salt and sugar to the watermelon puree.
11. Place over medium heat and bring to a boil.
12. Boil for 4 minutes.
13. Pour the resulting marinade into jars and cover them with lids.
14. Sterilize for 12 minutes.
15. Seal tightly. Turn it over.
16. When the jars have cooled completely, lower them into the cellar.

If the watermelon pulp turns out to be too thick after grinding, add 0.5 cups of boiled warm water at the moment of boiling.

With spices

This recipe will be appreciated by lovers of spices and savory preparations. At your discretion, you can exclude one of the ingredients or replace black pepper with red pepper.

Will need:

• 2.5 kg watermelon;
• 1 tsp. citric acid;
• 1 tsp. mustard powder;
• 1 tsp. ground cinnamon;
• 0.5 tsp. ground black pepper;
• 5 tbsp. l. Sahara;
• 1.5 tbsp. l. salt.

Cooking method:

1. Rinse the watermelon in cold water and wipe dry.
2. Cut into large pieces, but those that will fit through the neck of the jar without difficulty.
3. Cut off the crust as desired, but be sure to remove the grains.
4. Wash, rinse and sterilize three-liter jars.
5. Divide the watermelon into jars.
6. Boil the water.
7. Pour boiling water into jars and leave for 20 minutes.
8. Drain the water back and boil it again.
9. Pour boiling water into the jars again and leave for 10 minutes.
10. Drain the water back into the pan, add salt and sugar. Put it on fire.
11. At this time, pour mustard powder and ground cinnamon into the jars.
12. Add ground black pepper to boiling water and mix well.
13. After 1-2 minutes, add citric acid, stir and remove from heat.
14. After another 1-2 minutes, begin to gradually pour the marinade into the jars.
15. Seal with lids and turn over. No need to wrap it up.
16. After 30 hours, transfer to the pantry or cellar.

Pieces without crust

Honey makes watermelon slices sweeter and richer; children love these slices. If you don’t want to use honey, you can simply exclude it from the recipe without replacing it with another component.

Ingredients:

• 3 kg watermelon;
• 5 tbsp. l. Sahara;
• 1 tsp. honey;
• 1 tbsp. l. salt;
• 0.5 tsp. citric acid.

Cooking method:

1. Wash the watermelon using cold running water.
2. Cut in half, then cut the halves into large slices.
3. Remove the grains. This must be done before cutting out the pulp.
4. Cut the rind off each piece.
5. Cut the remaining pulp into cubes.
6. Wash the jars with soda solution and sterilize. Place the lids in the oven or boil.
7. Place the watermelon pieces in jars and add a spoonful of honey on top.
8. Boil the water.
9. Add salt and sugar to boiling water.
10. Stir thoroughly and boil for 3-4 minutes.
11. Pour citric acid into the jars.
12. Pour the hot marinade over the watermelon pieces. Cover the jars with lids.
13. Sterilize for 15 minutes.
14. Seal and invert for two days.
15. After 48 hours, transfer the workpieces to the cellar.

In a sweet marinade

The sweet taste of the marinade is achieved by adding large amounts of sugar and honey.

Important! If you don’t like honey or someone close to you is allergic to it, exclude it from the recipe by increasing the sugar level by 1 tbsp. l.

Ingredients:

• 2.5-2.8 kg of watermelon;
• 1 tbsp. l. honey;
• 6 tbsp. l. heaped sugar;
• 1 tbsp. l. salt with a slide.

Cooking method:

1. Wash the watermelon, dry it and cut it in half.
2. Cut the halves into the same slices as you usually serve.
3. Cut out the grains.
4. Cut the slices into pieces that will easily fit into the neck, but not too small.
5. Wash the jars with detergent, rinse with cold water and sterilize for 10 minutes. Pour boiling water over the lids.
6. Place watermelon slices in jars.
7. Boil water and pour boiling water into jars. Cover the jars with lids and leave for 10 minutes.
8. Drain the water back, immediately add salt, honey and 4 tbsp. l. Sahara. Stir and turn on the heat.
9. Add the remaining sugar to the boiling marinade.
10. Boil for 3 minutes.
11. Pour the marinade into jars.
12. Seal immediately. Be sure to turn it over and leave it at room temperature for 2 days.

It is necessary to turn the cans over, otherwise honey and sugar will concentrate in one place, they will not be evenly distributed throughout the watermelon pieces.

With tomatoes and mustard

This unusual combination will surprise many guests. Surely, few people have tried such a preparation.

Ingredients:

• 2 kg watermelon;
• 1 kg cherry tomatoes;
• 1 tbsp. l. mustard powder;
• 2 tsp. mustard beans;
• 4 tbsp. l.Sahara;
• 1 tbsp. l. salt;
• 0.5 tbsp. l. vinegar 9%.

How to cook:

1. Wash the jars with baking soda solution.
2. Sterilize dry jars. Make sure the containers are not cracked.
3. Cut a clean and dry watermelon into oblong slices, cut off the rind and remove the seeds.
4. Coarsely chop the watermelon pulp.
5. Wash the tomatoes, remove the stem. Make a 1 cm deep puncture in each. It is convenient to use a toothpick for this purpose.
6. Pour part of the grain mustard and part of the mustard powder into the bottom of the jar.
7. Next, add a layer of watermelons.
8. Next are tomatoes.
9. Place the watermelon slices on the tomatoes again.
10. Repeat these layers 2-3 times.
11. Top with the remaining mustard of both types.
12. Boil the water.
13. Dissolve salt and sugar in boiling water.
14. Boil for 2 minutes.
15. Pour in vinegar and mix well.
16. Immediately pour the marinade into jars.
17. Cover the jars with lids and sterilize for 10 minutes.
18. Seal and invert for 24 hours.

The tomatoes should be cherry or regular, but very small.. Cutting vegetables is not allowed.

Reference. Due to the mustard content, the marinade will be cloudy from the very beginning.

With citric acid

Watermelons prepared according to this recipe have a fresher taste with a slight hint of sourness. Citric acid also extends the shelf life of products.

Ingredients:

• 3 kg watermelon;
• 1.5 tsp. without a slide of citric acid;
• 1 tbsp. l. lemon juice;
• 5 tbsp. l. without a slide of sugar;
• 1 tbsp. l. salt.

Cooking method:

1. Prepare the jars: wash, rinse, sterilize.
2. Prepare the watermelon: wash and dry. Cut into 2 parts. Cut the halves into oblong pieces.
3. Remove the grains using a knife or toothpick.
4. If the watermelon flesh is dense, cut off the rind. If the watermelon is velvety and soft, leave the rind.
5. Cut the watermelon pieces into triangular wedges.
6. Fill the jars with watermelon slices.
7. Boil the water.
8. Pour boiling water into jars and leave for 20 minutes.
9. Drain the water back, re-boil and fill the jars with boiling water again. Leave for 15 minutes.
10. Drain the water again. Add salt, sugar, lemon juice. Boil it.
11. Add citric acid to boiling water and mix well.
12. Pour the hot marinade into jars and close immediately using a seaming key.
13. Turn the jars upside down for 48 hours, then put them in the pantry or cellar.

If you want the lemon flavor to be stronger, place 1-2 lemon slices on the bottom of the jar.

Pickled crusts

You can marinate not only the tasty and juicy pulp, but also the rinds. If you are used to throwing them away, we advise you to try pickling watermelon rinds. They taste more like cucumbers than watermelon, but are denser and tougher.

Ingredients:

• 2.5 kg of watermelon rinds;
• 2.5 liters of water;
• 5 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 100 ml vinegar 9%;
• 1 tsp. mustard seeds;
• peppercorns to taste;
• 2 bay leaves.

Cooking method:

1. Peel the watermelon rinds from the pulp and rinse in cold water.
2. Wash the jars with detergent, rinse and sterilize.
3. Blanch the watermelon rinds for 10 minutes.
4. After 10 minutes, remove the watermelon rinds and drain in a colander.
5. At this time, start cooking the marinade: dissolve sugar and salt in water, add mustard seeds, bay leaves and peppercorns. Bring to a boil.
6. Add watermelon rinds to the boiling marinade and cook for 5 minutes.
7. After 5 minutes, pour in the vinegar and stir.
8. Place watermelon rinds in sterilized jars and pour marinade on top.
9. Cover the containers with lids.
10. Sterilize for 10 minutes.
11. Seal and leave at room temperature for two days. Store in the refrigerator.

Read also:

How to make delicious watermelon jam

Delicious recipes for making watermelon marmalade

Storage Features

The dish is unfamiliar to many, so the question arises regarding proper storage of the preparations.

Recommendations:

1. For the first 24-48 hours, the workpieces are stored at room temperature, avoiding exposure to sunlight. The jars must cool completely. During this period, it is better to turn them upside down so that the marinade penetrates deeper into each watermelon slice. It is not necessary to wrap the jars.
2. After the required time, the workpieces should be transferred to a cool and dark place. The ideal storage option is a cellar. If this is not available, a cold, unheated hallway or storage room will do. Exposure to sunlight is also prohibited. In such conditions, the preparations are stored for up to 9-10 months, after which they lose their taste.
3. Pickled watermelon rinds are best stored in the refrigerator.
4. An open jar of watermelon delicacy must be stored in the refrigerator. Each piece should be immersed in the marinade. You need to eat watermelon within 5 days.

Let's sum it up

You need to pickle watermelon for the winter without grains. The rind can be cut off according to your wishes, but if the watermelon is overripe, it is better to leave it. Jars must be sterile. Pickled watermelon is combined with mustard, honey, tomatoes, onions, and citric acid.

You can also marinate watermelon rinds by first blanching them. Store the preparations in a cool, dark place for no more than 9 months, that is, until the onset of the new season.