How to simply and deliciously prepare pickled watermelons for the winter in jars without sterilization

Housewives pickle the juicy pulp of watermelons to replenish their supply of vitamins in the winter. Such preparations delight with unusual flavor combinations and a special aroma. So, watermelons pickled for the winter in jars without sterilization are the best recipes with photos.

Selection and preparation of fruits for pickling

Fully ripe fruits are not suitable for pickling; they are too sweet and have loose, cracked flesh. – these will easily disintegrate during preparation and storage.

The best ones are those that are slightly unripe - with a dense structure and hard skin. Of the garden varieties and hybrids, the late ones are suitable for preservation - Delicatessen F1, Kholodok, Melitopolsky 60, Chervonny Korol.

The berry must be whole, without dents or cracks in the rind. Before pickling, the fruit is washed with running water, first with a sponge and soap, then rinsed for 1-2 minutes with a clean napkin or sponge. Cut out the circles of the stalk and inflorescence.

Reference. The optimal weight of watermelon for harvesting is 4-5 kg.

How to prepare pickled watermelons for the winter without sterilization

The simplest and therefore popular method, which has become a classic one.

Ingredients for a three-liter jar:

• watermelon – 1 pc.;
• sugar – 100 g;
• salt – 50 g;
• vinegar 9% – 60 ml;
• hot pepper pods – 1 pc.

Step-by-step instruction:

1. The jar is washed and air dried.
2. If desired, place a pod of hot pepper at the bottom of the container.
3. The watermelon cut into small pieces is placed tightly and poured with boiling water.
4. The water is immediately poured into the prepared deep pan.
5. Add sugar and salt to the pan and boil.
6. Pour in vinegar.
7. Watermelons are slowly poured with hot marinade and twisted.
8. The jar is left to cool under a warm blanket.

Other formulation options

There are many recipes for pickling watermelons - every housewife has a special one, with its own subtleties and seasonings.

We offer some popular cooking options.

With aspirin

Ingredients:

• medium-sized watermelon - 1 pc.;
• boiling water – 1 l;
• parsley or cilantro - 1 sprig;
• peeled garlic – 2-3 cloves;
• salt – 10 g;
• sugar – 25 g;
• aspirin (acetylsalicylic acid) – 1 tablet.

Cooking process:

1. Place whole cloves of garlic and parsley or cilantro at the bottom of the jar.
2. Pieces of watermelon are placed in a jar, salt and sugar, and a crushed aspirin tablet are added.
3. The workpiece is poured with boiling water and covered with a lid.
4. The contents of the jar are shaken.
5. The finished product is left at room temperature until completely cooled.

With vinegar

Ingredients for a three-liter jar:

• watermelon – 1 pc.;
• sugar – 60 g;
• salt – 25 g;
• vinegar 9% – 50 ml;
• boiled water.

Cooking process:

1. The berries are cut into slices and the peel is removed if desired.
2. The pieces are compacted tightly into a clean, dry container.
3. The workpiece is poured with boiling water twice, draining the water each time.
4. Salt and sugar are poured on top and vinegar is added.
5. Pour boiling water over again and roll up with sterilized lids.
6. The jar is shaken and allowed to cool under a blanket.

With honey

Ingredients for a three-liter jar:

• watermelon – 1 pc.;
• herb honey - 3 tbsp. l.;
• fresh dill - 1 umbrella;
• peeled garlic – 3 whole cloves;
• salt – 35 g;
• vinegar essence – 1 tsp;
• water – 2 l.

Preparation:

1. Watermelon cut into small pieces is placed in jars.
2. Garlic and an umbrella of dill are placed on top.
3. The water is brought to a boil.
4. Add salt and honey to boiling water and stir until dissolved.
5. The marinade is boiled for 5-7 minutes.
6. The preparations are poured with hot marinade and vinegar is added.
7. The jars are screwed on with sterile lids and left to cool at a temperature of +18…+20°C.

With citric acid

Ingredients for a three-liter jar:

• watermelon – 1 pc.;
• sugar – 100 g;
• salt – 50 g;
• water – 2 l;
• citric acid – 1 tsp.

Preparation:

1. The watermelon is washed, peeled and white parts removed, seeds removed and cut into small slices.
2. The pulp is compacted tightly into jars.
3. Pour boiling water over the workpiece, cover with a lid and let stand for 20 minutes.
4. Water from the cans is poured into a saucepan and brought to a boil.
5. Add sugar, salt and citric acid to the boiling marinade, mix and boil.
6. The marinade is poured over the pulp of watermelons, rolled up and allowed to cool under cover.

Take note:

Classic recipe for watermelons soaked in a barrel

Delicious recipes for soaked watermelons in a pan and jar

Salted watermelons in jars without sterilization

With mustard

Ingredients for a three-liter jar:

• watermelon – 1 pc.;
• water – 2.5 l;
• salt – 4-5 tbsp. l.;
• fresh dill - 2 umbrellas;
• dry mustard – 1 tsp.

Preparation:

1. Dissolve salt in cold water in a deep container.
2. Watermelons are cut into pieces.
3. Place dill umbrellas and garlic at the bottom of the jar, and press watermelon slices on top.
4. Pour cold salted water into a jar and add mustard.
5. The jar is closed with a nylon lid and shaken.
6. Leave for 72 hours at a temperature of +20...+24°C for fermentation, then put into the cold.

This type of preparation is not suitable for long-term storage.. The maximum period is 3 months.

Without crusts

Ingredients per three-liter jar:

• watermelon – 1 pc.;
• tomatoes – 1.5 kg;
• garlic – 6 cloves;
• celery – 4 sprigs;
• salt – 1 tbsp. l.;
• sugar – 2.5 tbsp. l.;
• vinegar essence - 1 tbsp. l.

Preparation:

1. The washed and dried watermelon is cut into rings 1 cm thick and the rind is trimmed.
2. Place garlic, celery and chopped tomatoes on the bottom of the jar.
3. The pulp is cut into small triangles or bars and compacted tightly into jars.
4. Another layer of garlic and celery.
5. Pour boiling water twice for 10 minutes.
6. The water is drained and a marinade is made: salt and sugar are added, boiled, and vinegar is added.
7. Pour marinade over the berry pieces and roll up.
8. The finished workpiece is cooled at a temperature of +18…+20°C.

Read also:

Instant marinated watermelon in different ways

Recipes for canning watermelons with mustard for the winter

Pickled watermelon “Like fresh”

Ingredients:

• large ripe watermelon – 1 pc.;
• small apples – 10-12 pcs. for 1 jar;
• water – 4 l;
• sugar – 8 tbsp. l.;
• salt – 4 tbsp. l.;
• aspirin – 3 tablets.

Preparation:

1. The watermelon is washed and cut into slices, the rind is cut off.
2. The slices are placed in a three-liter jar to the middle.
3. Pour in washed dry apples and add watermelon slices to the lid.
4. Stir sugar and salt in cold water and bring to a boil.
5. Pour boiling brine into the jar and cover with a lid for 10-15 minutes.
6. The brine is poured back into the pan and boiled again.
7. Aspirin is kneaded and poured into a jar.
8. The workpiece is poured with re-boiled brine and rolled up.
9. The jar is left to cool at room temperature.

Pickled watermelons “Like grandma’s”

We will supplement the collection of recipes with a method of marinating watermelon with sterilization.

Ingredients:

• watermelon – 0.5 kg;
• water – 1 l;
• salt – 10 g;
• sugar – 25 g;
• apple cider vinegar – 4 tbsp. l.

Preparation:

1. Sugar and salt are dissolved in water.
2. The marinade is brought to a boil, vinegar is added and boiled again.
3. Washed watermelons are cut into rings 1-1.5 cm thick, then cut into bars or triangles.
4. Pieces of berries are placed tightly in jars.
5. Pour hot marinade over watermelons, cover with lids and sterilize in a deep saucepan for 15 minutes after boiling.
6. After removing from the heat, the jars are rolled up, covered with a blanket and left to cool for a day.

Terms and conditions of storage

The blanks are kept in a cool, dark place - in a cellar or basement.. The optimal temperature is not lower than +4°C. Pickled watermelons can be stored for no more than 6 months. Jars are regularly inspected for cloudiness, films or mold, and swelling of the lid. If such signs are detected, the workpieces are discarded.

Tips on the topic

Experienced housewives are ready share tips for pickling watermelons:

• For pickling, you should not use iodized or sea salt; it is better to use coarse rock salt;
• if the water is hard, it is better to pass it through a filter, otherwise the watermelons will have a persistent metallic taste;
• as savory additives you can use various spices and herbs - cinnamon, allspice, ginger, cardamom, St. John's wort, thyme, oregano;
• When adding hot marinade, you must be careful - pour boiling water slowly, in a thin stream, so as not to burst the glass.

Conclusion

Canned watermelons are a tasty and juicy winter treat. Their preparation does not require time or effort, and does not cause any difficulties even for novice housewives. If you follow the preparation technology, summer berries will delight your family and guests all winter.