How to make instant pickled watermelon in different ways

Having tried the marinated watermelons Once upon a time, many fall in love with their sweet and sour taste with spicy notes of garlic, hot pepper and other spices. They are usually considered an appetizer for strong drinks, but they are also good as an independent product, a side dish for meat, fish, and potato dishes. To treat yourself to a flavorful snack, you don’t have to wait weeks for it to be ready; just use one of the instant recipes.

Which watermelons are suitable for quick pickling?

A purchased watermelon sometimes turns out to have pale pink flesh - it’s a shame to throw it away, and you don’t want to eat it. But don’t be upset - these are the specimens that are most suitable for preparing a quick snack.

If you plan to cook pickled watermelon more than one banks, observe certain conditions in choosing fruits in order to get a high-quality snack.

Selection and preparation of fruits

The fruits chosen are elastic, dense, preferably medium in size, with thin skin, without white or yellow streaks in the pulp. Soft, damaged and unattractive ones are best put aside. For quick pickling, fruits of any ripeness are suitable, except for overripe ones - their pulp will simply spread.

The watermelon is thoroughly washed, the skin is cleaned with a food brush to wash away any remaining dirt and sand. Especially if you plan to cook the appetizer with the skin.Wipe dry with a clean cloth, cut into pieces of such a size that they fit into the neck of the jar, if glass containers are used.

Next, the fruit is cut into triangular pieces 1.5-2 cm thick or slightly larger. Keep in mind that small pieces will marinate faster. Small fruits, not larger than a large tomato, are pickled whole.

The peel and seeds are removed depending on the recipe and personal preferences - some people like a snack with a crispy crust, while others like pure pulp. Watermelon with a rind tastes better, but it will take a little longer to marinate. The seeds make the taste richer, but reduce the shelf life of the finished product. If you decide to leave the peel, but it turns out to be thick, it is recommended to cut off the top part - there is a high risk of fermentation and spoilage of the product.

Whether to remove the skin and seeds or not is up to each housewife to decide for herself.

Selection of containers

Not only glass jars, but also any other glass container, plastic container, enamel bowls and pans, as well as ceramic and wooden barrels are suitable for pickling containers.. It all depends on the number of fruits and the timing of consumption: the quick pickling method does not allow you to keep the product in the refrigerator or basement for a long time.

The main conditions for containers are spaciousness and cleanliness. The dishes are washed with soda to remove any remaining dirt from the walls. It is forbidden to use containers made of aluminum, as this material releases harmful substances when in contact with acid and saturates the snack with an unpleasant metallic taste.

A simple recipe for express marinating watermelon

Having prepared the fruits and containers, they begin the pickling process. This usually takes 10-15 minutes.Spices to taste are placed at the bottom of a dry and clean container: bay leaf, dill sprigs, allspice and black peppercorns, etc.

To prepare watermelons using the express method you will need:

• watermelon – 1 kg;
• water – 1 l;
• salt – 25 g;
• sugar – 50 g;
• table vinegar 6% – 50 ml.

Marinating instructions:

1. Put the water for the marinade on the fire, and while it boils, start preparing the watermelons.
2. Cut the washed fruits into four parts lengthwise, cut each slice into pieces 2-4 cm thick. Place in a container so that the slices form a circle, this will allow more pieces to fit into the container. If you are marinating with the peel, to save space, cut off the sharp corners on the skin that formed after dividing into slices.
3. When the water boils in the pan, add sugar and salt and stir until dissolved. Then pour in the vinegar, stir, bring to a boil and remove the marinade from the heat. Set the liquid aside to cool slightly.
4. Pour the prepared watermelon pieces with hot, but not boiling, solution, cover with a lid. After 4-5 hours, when the marinade has completely cooled and soaked the watermelon pulp, place the container in the refrigerator.

Other delicious recipes

The above method is far from the only option for preparing aromatic snacks for future use. Some housewives have supplemented the basic recipe with other spices and ingredients and are sharing the results of their experiments.

With pepper

Those who like a spicier snack will like the recipe with the addition of hot pepper. The taste is sweet and sour with spicy notes, which adds piquancy to it.

For 2 kg of watermelon you will need:

• water – 1l;
• sugar – 50 g;
• salt – 10-15 g;
• garlic – 2 cloves;
• bell pepper – 400 g;
• hot pepper - to taste;
• peppercorns – 5 g;
• 6% apple cider vinegar – 50 ml;
• horseradish leaves – 1 pc.;
• currant leaves – 2 pcs.;
• bay leaf – 1 pc.;
• cloves – 3 pcs.;
• dill - 1 umbrella.

Cooking method:

1. Place chopped leaves of horseradish, dill, currants, and chopped garlic at the bottom of a dry, clean container.
2. Cut a clean watermelon into pieces, separate the peel with a sharp knife, and divide the pulp into slices no more than 3 cm thick.
3. Cut the seeded bitter and sweet peppers.
4. Place the watermelon pulp in a container, sprinkling it with a mixture of peppers.
5. Place sugar and salt in boiling water, boil until completely dissolved, finally add vinegar and remove from heat.
6. When the brine has cooled slightly, pour the hot liquid over the fruits, and after cooling, put them in the refrigerator.

With garlic

Lovers of watermelon, sweet and sour taste with garlic aroma will love this watermelon appetizer with the addition of piquant spice.

To prepare you will need:

• watermelon – 2 kg;
• water – 1 l;
• sugar – 60 g;
• salt – 20 g;
• vinegar (9%) – 60 ml;
• garlic – 4 cloves;
• carnation inflorescences – 2 pcs.;
• mixture of peppers (peas) – 10 pcs.;
• bay leaf – 2 pcs.;
• dill - 2 umbrellas.

The cooking method is as follows:

1. Wash the watermelon, dry it and cut it into slices 1.5-2 cm thick. Cut the garlic into slices.
2. Place spices, washed dill, and bay leaf on the bottom of the dish.
3. Next, sprinkle with garlic and add watermelon slices.
4. Prepare the marinade. To do this, pour sugar and salt into boiling water, boil for several minutes until the bulk dissolves completely, pour in vinegar, remove from heat, let it cool slightly.
5. Pour hot brine over the food, leave for 2-3 hours at room temperature, then place in the refrigerator.

Sweet pickled watermelon

The method is to add more sugar - at the rate of 12 tbsp. l.for one medium-sized watermelon.

Ingredients:

• water – 2.5 l;
• salt – 65 g;
• sugar – 250 g.

Cinnamon bark is used as a spice, honey, currant leaves, bay leaves, added as desired. The leaves are placed at the bottom of the dish, and honey, cinnamon and similar products are added to the marinade during the cooking process.

Method for preparing sweet snacks:

1. Washed berry free from seeds and peel, cut into slices 2-3 cm thick, place in a container along with spices.
2. Add bulk ingredients to boiling water and stir until they dissolve. Remove from the stove, cool slightly.
3. Warm brine is poured over the berries, covered with a lid and placed in a cool place for a couple of days, then placed in the refrigerator.

Whole marinated watermelons

For lovers pickled watermelons In general, the following recipe will work.

It is advisable to cut the watermelon into at least two parts, so it will be saturated with the marinade faster, and the taste of the spices will spread evenly throughout the pulp.

You will need the following products:

• watermelon – 4-5 kg;
• water – 4 l;
• 9% vinegar – 260 mg;
• salt – 125 g;
• sugar 250 g;
• garlic - optional;
• allspice peas – 6 pcs.

Cooking method:

1. Place washed whole or halved watermelons in a large container.
2. To prepare the marinade, water is mixed with sugar and salt, put on fire, and brought to a boil.
3. Then add vinegar and spices (including peppercorns and chopped garlic) and boil for several minutes.
4. Pour brine over the fruits, cover with a lid, leave until completely cool and then marinate for 2-3 days in a cool place (basement, cellar, pantry).

How soon can you eat pickled watermelons?

They try the aromatic appetizer after a day or two, depending on the marinating method.

Considering that the product cut into slices is soaked in the marinade faster, watermelon prepared using the express method will be ready for consumption after 10-12 hours. However, it is better to let it brew for another 10 hours, when the taste will become richer and brighter.

The thickness of the slices also affects the duration - the thicker they are, the longer it takes to marinate.

Whole watermelons will need more time for pickling, approximately 2-3 days, depending on the size of the fruit.

How and with what to serve

There is a widespread belief that pickled watermelon is an independent dish and is better consumed separately. In fact, a melon appetizer is an excellent addition to the main dishes:

• from meat;
• from fish;
• potato;
• mushroom and many others.

The original pickled appetizer is used to prepare all kinds of salads, desserts, and side dishes.

Considering the ability of watermelon pulp to absorb the aroma of spices and seasonings, ingredients are added to the marinade at your discretion.

Terms and conditions of storage

The prepared savory snack can be stored in the refrigerator or basement for no more than two weeks. A marinade without vinegar, for example, as in the sweet watermelon recipe, does not allow you to keep the finished product for longer than 5-6 days.

Conclusion

Of the large number of recipes for pickled watermelons, the quick method is considered the most popular. If it is not possible to prepare large quantities of snacks for the winter in jars or there are doubts that the household will like the taste of the product, use one of the quick cooking methods to ensure the benefits and interesting taste of the dish.