Simple and quick recipes for pickled watermelons

Watermelon has many beneficial properties and a rich composition: minerals with fiber, vitamins, amino acids. The fruit is not harmful to diabetics as it contains a small amount of sugar. It is useful for people losing weight due to its low calorie content.

And if in the summer it is easy to take vitamins and lose weight with the help of melons, then in the winter, of course, it is more difficult and many times more expensive. Pickled ones will help out watermelons, which retain their vitamin composition and are only 1-1.2% more caloric than fresh ones. We will tell you in this article which recipe to choose and how to properly prepare fruits for the winter.

Cooking features

Salting and pickling are two processes for preserving watermelon for the winter.

Salting, also known as fermentation, involves the use of the product’s own lactic acid, which is formed during fermentation, and sugar, which is already in the fruit or was added during the cooking process. Pickled and salted preparations are stored in cool and dark places.

Marinating occurs using a preservative, most often vinegar. The preparations are stored at room temperature.

Sourdough Tips

To make watermelon pickling a success, follow a few rules:

1. Fruit of any degree of ripeness is suitable, without damage or rot.
2. Try not to buy watermelons in the store, especially out of season. Such fruits contain nitrates.
3. It is not necessary to remove the rind from watermelons. But berry without the crust it ferments for only two days.
4. When salting in a jar under an iron lid, remove the seeds from the pulp so that the container does not swell.When salting in a saucepan or barrel, it is not necessary to remove the bones.
5. Whole fruits are pierced in several places for quick and uniform pickling.
6. For salting, do not use “Extra” or iodized salt. The first will over-salt, the second will soften the product.
7. Calculate the amount of brine correctly. If you cut 5 kg of watermelon coarsely, you will need 5 liters of brine, if you cut it finely, then 3 liters.
8. Decide on the choice of spices. You can use any, so choose according to your taste. But don't go overboard with the quantity.
9. Watermelon is also salted with other vegetables - for example, cabbage or green tomatoes. This way the pickles will complement each other’s taste.
10. It is better to start salting in barrels in mid-autumn, when the temperature drops. Under such conditions it is easier to control the fermentation process.

Selecting utensils for sourdough

The choice of utensils for pickling for the winter depends only on the number of fruits and storage space.

A barrel is suitable if:

• there is a cellar or basement where the container will be properly stored;
• you have a large family with a good appetite;
• There is no vinegar in the recipe;
• there is time and opportunity to monitor the fermentation process: if plaque has formed on the surface, it should be removed immediately.

A jar is suitable if:

• watermelons are fermented according to a recipe that requires storage in a small cool room or refrigerator;
• the recipe contains vinegar;
• The recipe involves cutting watermelons into slices or pieces.

A saucepan is a universal container. During the cooking process, you can use vinegar in it, it will accommodate both small pieces and halves, and can easily fit in the refrigerator.

Recipes

Melons harvested in the fall can be turned into a tasty and healthy winter meal. It just takes a little effort and following the recipe.

Whole pickled watermelons in a barrel

The most difficult thing about fermenting watermelons according to this recipe is preparing the barrel. It must be washed well and doused with boiling water. If water is leaking somewhere, then fill it with water and wait for the wood to swell and paint the rings.

Reference. Choose small fruits, maximum 15 cm in diameter. Rinse them with running water and scald with boiling water. Pierce each fruit in several places for quick and even pickling.

Ingredients for 10 liters of water:

• watermelons - how many will fit into the barrel;
• salt - 400 g;
• sugar - 1200 g.

Cooking method:

1. Place the fruits tightly next to each other.
2. Prepare the brine by dissolving salt and sugar in boiled and cooled water.
3. Fill the barrel with marinade above the melons.
4. Cover with gauze, then with a wooden lid, and place under pressure.
5. After 2-3 days, take it to a cool place.
6. Ready to eat in 2-3 weeks.

Watermelon in a barrel with sauerkraut

Here the cabbage is pre-salted at the rate of 60-70 g of salt per 1 kg of cabbage, and it is put into a barrel, already pickled.

Ingredients for 10 liters of water:

• watermelons - how many will fit in a barrel;
• cabbage (fresh) - 10 kg;
• salt - 500 g;
• sugar - 500 g.

Cooking method:

1. Prepare the barrel for fermentation: wash, scald, putty if necessary.
2. Place the watermelons tightly, filling the empty spaces between them with shredded cabbage.
3. Boil water, dilute salt and sugar, cool and pour in melons.
4. Cover with gauze and put under pressure.
5. Leave at room temperature for two days, then take to a cool place.
6. You can try in a month.

Pickled watermelon in watermelon juice

Both ripe fruits and overripe ones are suitable for the recipe - they are used for juice.

Ingredients:

• watermelons for pickling – 10 kg;
• watermelons for pulp – 5 kg;
• salt – 60-70 g per 1 kg of pulp.

Cooking method:

1. Cut the melons for pickling into large slices, about 10-15 cm thick.
2. Finely chop the fruit into pulp and add salt. You can grind them in a blender.
3. Layer watermelons, cut for pickling, and pulp in layers. Repeat until ingredients are gone.
4. Prepare the container: rinse the barrel and scald with boiling water, sterilize the jars, boil the pan with water for several minutes.
5. Cover the filled container with a linen towel or gauze and use pressure.
6. After a week, put it in a cool place.
7. You can eat it after a month.

Pickled watermelon with spices

Melons love different seasonings. It all depends on your taste preferences.

When salting, add coriander, ginger root, garlic cloves, allspice, celery, capsicum, horseradish roots to the pan.

Ingredients:

• watermelons for pickling – 10 kg;
• garlic cloves – 10 pcs.;
• allspice peas – 10 pcs.;
• celery and dill - 2 bunches each;
• horseradish root – 1 pc.;
• salt – 2 tbsp. l. for 1 liter of water;
• sugar – 5 tbsp. l. for 1 liter of water.

Cooking method:

1. Prepare the container for pickling: wash and scald the barrel or pan, sterilize the jars.
2. Cut celery, dill, horseradish into 3-5 cm pieces.
3. Cut the watermelons into large semicircles of 2-3 cm. For a jar, a little smaller.
4. Place melon sheets next to each other, layering with various prepared spices.
5. Prepare a classic marinade: boil, dilute salt and sugar. Pour in room temperature brine.
6. Keep warm for 2-3 days, then put in the refrigerator. Try again after 2-3 weeks.

Sourdough in ceramic barrels

Sometimes housewives wonder how to ferment watermelon cut into slices.Almost the same as whole ones - they will cook faster, and the taste will be the same as when salted in oak barrels.

Ingredients:

• watermelons for pickling – 10 kg;
• greens: dill, pepper, celery - a bunch each;
• garlic – 5 cloves;
• hot pepper – 1 pc.;
• black peppercorns – 10 pcs.;
• salt and sugar - 170 g per 3 liters of water.

Cooking method:

1. When pickling in ceramic barrels, cut the fruits into small slices lengthwise.
2. Place half the greens, hot peppers, garlic and other spices on the bottom.
3. Place the watermelons.
4. Top with garlic and herb branches.
5. Sprinkle with black peppercorns.
6. Pour in salt and sugar diluted in water.
7. Place under weight, covering with linen cloth or gauze.
8. After a couple of days, put it in a cool place.
9. Ready to eat in three weeks.

Pickling watermelon with hot peppers and herbs

Pickling watermelons is a method that allows you to preserve more vitamins in the fruits for the winter. How to ferment watermelons - in a jar or barrel - is up to you.

Ingredients for 5 kg of fruit:

• 1 hot pepper;
• medium head of garlic;
• 1 tsp. peppercorns;
• water – 3 l;
• salt – 170 g;
• sugar – 170 g;
• a bunch of greens (parsley and/or dill).

Cooking method:

1. Prepare the brine: boil 3 liters of water, cool and dissolve the prepared salt and sugar.
2. Cut the watermelons and place tightly in the prepared container.
3. When laying melons, distribute the spices evenly onto each layer.
4. Pour marinade, cover with gauze, place under weight.
5. When the fermentation process begins, put it in the refrigerator.
6. Use in a month.

Pickled watermelons with mustard powder

This quick cook in a jar recipe uses mustard.

Ingredients for a three-liter jar:

• watermelons – 2-3 pcs.;
• powdered mustard – 1 tbsp;
• sugar – 1 tbsp;
• salt – 1 tbsp.

Cooking method:

1. Cut off the green crust, leaving the white one.
2. Sterilize jars.
3. Prepare the curing mixture: mix salt, sugar and mustard.
4. Place the melons tightly next to each other, sprinkling them with the prepared mixture.
5. Leave in a warm place for three days, shaking regularly.
6. During this time, the watermelons will release juice and decrease in volume. You can reduce the number of cans by rearranging their contents more tightly. But don't compact it! Keep in mind that the fermentation process is still ongoing and preservation needs free space.
7. Place in the refrigerator and can be consumed within a day.

Storage recommendations

Simple rules will allow you to preserve the taste and quality of pickles at home:

1. Be sure to cover salted foods with gauze or linen cloth - it will be an indicator of the correctness of the fermentation process. If a white coating has formed on the surface, then the gauze is removed, rinsed or replaced with a new one.
2. The ideal option for pickling is in an oak barrel. It is better stored in it and gives a special aroma.
3. The optimal storage temperature is +3°C.
4. Store in a cool, dark place for no more than six months. Therefore, choose containers for pickling based on the number of family members and the volume of food consumption.
5. If, while checking the barrel, you find that the brine has evaporated and the fruits are exposed, urgently add it to the required level.

Read also:

Can you eat watermelon if you have type 2 diabetes?

A popular variety of watermelon is “Crimson Sweet”.

Which varieties of watermelons are preferable for planting in Siberia.

Conclusion

Pickles prepared according to recipes for fermenting watermelons will have a delicate taste, with sweet, salty and sour notes. To choose the best one, we recommend trying several.

The taste of sour watermelons for the winter directly depends on the quality of the brine in which they will be infused. Experiment and let pickled watermelons become your calling card!