Top 8 original recipes for delicious pickled watermelons with honey in jars for the winter

Watermelon appetizer in honey marinade “Tender”

The name speaks for itself. As a result, you will get the most delicate taste and rich aroma.

Ingredients (for 5 servings):

• 8 kg of watermelons;
• 5 tbsp. Sahara;
• 5 tbsp. salt;
• 10 tbsp. honey;
• 7 liters of water;
• 300 ml vinegar (9%).

Recipe:

1. Sterilize the jars and boil the lids.
2. Cut the watermelon into small pieces. Do not remove grains or skins.
3. Place the berries in jars (about 5 jars).
4. Boil the water.
5. Pour boiling water over the workpieces. Cover with a lid. Leave for 7 minutes.
6. Drain the water back. Repeat the procedure.
7. Drain the water again, add salt, sugar and honey. Boil it. Mix thoroughly. The ingredients should dissolve.
8. Pour vinegar into the boiling marinade.
9. Roll up the jars.

Important! Triple pouring involves partial loss of water during the boiling and pouring process. Therefore, when boiling the marinade for the third time, make sure that there is enough water for all the jars.

Recipe with honey and horseradish

Ingredients:

• 2 kg of watermelons;
• 30 g horseradish;
• 1 liter of water;
• 1 tbsp. honey;
• 1 tbsp. l. salt;
• 100 ml vinegar (9%).

Cooking method:

1. Cut the watermelon into pieces that will easily fit into the neck of the jar.
2. Peel the horseradish and cut into small pieces.
3. Sterilize jars using any usual method.
4. Place chopped horseradish on the bottom.
5. Place watermelon slices on top.
6. Boil the water. Add salt and honey. Stir and bring to a boil.
7. Pour vinegar into boiling water.
8. Pour the boiling marinade over the preparations.
9. Tighten the jars.

Interesting! This preparation strengthens the immune system. Therefore, open the first jar in October-November.

Snack "Spicy"

This will require a large amount of spices or herbs.

Ingredients:

• 2 kg of watermelons;
• 1.5 liters of water;
• 1 tsp citric acid;
• 2 tbsp. honey;
• 1 tbsp. salt;
• peppercorns to taste;
• Bay leaf;
• celery sprig;
• a sprig of parsley;
• dill umbrella;
• 4-5 cloves of garlic.

Cooking method:

1. Rinse the soda cans. Sterilize them. Don't forget to boil the lids.
2. Cut the watermelon into pieces.Cut off the skin if desired. But keep in mind that skinned berries last longer and do not lose their shape.
3. Place garlic, bay leaf, celery, parsley, and peppercorns at the bottom of the container.
4. Place watermelon on top.
5. Place dill at the very top.
6. Boil the water. Pour boiling water over the contents of the jars and leave for 10 minutes.
7. Drain the water back into the pan, add salt, honey, citric acid. Mix thoroughly. Bring to a boil.
8. Pour the boiling marinade over the preparations and tighten the jars.

Sweet and sour watermelons with honey and citric acid

Ingredients:

• 2 kg of watermelons;
• 3 tbsp. honey;
• 1 tsp salt;
• 1 tsp citric acid;
• 1 liter of water.

Cooking method:

1. Sterilize the jars.
2. Cut the watermelon into pieces, do not remove the seeds. The thickness of the pieces should not be more than 2.5 cm.
3. Place the pieces in the container to the very top. Don't try to compact the watermelon. This will damage it and release excess juice.
4. Boil the water.
5. Pour boiling water over the jars. In this recipe, you do not need to infuse the first pour. Therefore, immediately pour the water back into the pan.
6. Add salt, citric acid, and honey. Mix thoroughly. Bring to a boil.
7. Pour boiling brine over the workpieces.
8. Roll up.
9. Turn over and store in a dark place for two days. Don't forget to wrap the jars.

Advice. An appetizer prepared according to this recipe goes perfectly with meat dishes.

Recipe with aspirin

Ingredients:

• 5-7 kg of watermelon;
• 1 tbsp. salt;
• 1 tbsp. Sahara;
• 1 tsp citric acid;
• 3 aspirin tablets;
• 1.8 liters of water.

Cooking method:

1. Wash thoroughly and sterilize the jars in any way.
2. Slice the watermelon without removing the skin or seeds.
3. Place the watermelon compactly in a three-liter jar.
4. Add salt, sugar, citric acid.
5. Add 3 aspirin tablets.If the jar is liter, there will be one tablet.
6. Boil the water.
7. Boil the lids separately.
8. Gradually pour boiling water into the jars. First fill 1/3 of the jar with water, after 10 seconds add water to half the jar, and so on.
9. Tighten the jars.
10. Store only after it has cooled completely.

Aspirin not only replaces vinegar, but also increases shelf life. You will notice that the marinade does not change its color even after several months. Don't forget that it won't be clear if you add honey.

Watermelon in garlic-honey sauce

Ingredients:

• 5 kg of watermelons;
• 2 liters of water;
• 1 tbsp. salt;
• 2 tbsp sugar;
• 4 tbsp honey;
• 4 cloves of garlic;
• currant leaf;
• 100 ml vinegar (9%).

Cooking method:

1. Sterilize clean and dried jars.
2. Cut the watermelon into small pieces.
3. Chop the garlic. You can use a meat grinder or blender.
4. Add honey to garlic. Mix thoroughly until you obtain a homogeneous consistency.
5. Place a currant leaf on the bottom of the container.
6. Add the mixture of garlic and honey on top with a spoon.
7. Next add the watermelon.
8. Boil the water. Add salt and sugar to boiling water.
9. Boil again.
10. Pour in vinegar.
11. Pour the boiling marinade over the watermelon to the very top.
12. Immediately screw the boiled lids on the jars.

The preparations are rich in taste - the sauce literally envelops every piece.

Terms and conditions of storage of such preparations

You will make a big mistake if you choose not the freshest watermelon for your preparations. So you will waste time and ingredients on cooking, but you will not get pleasure. Such a composition will quickly become unusable.

Don't be lazy to check your watermelon for harmful chemicals.. Cut out a small piece and place it in a glass of water at room temperature. After 5-7 minutes, pay attention to the color of the water. If it turns bright red, it means there is a lot of chemicals in the composition. This product is not suitable for blanks. It will not be healthy, tasty and will not last long. But if the water has acquired a pinkish tint, then everything is in order. The product is suitable for preparation.

You can store pickled watermelons in the cellar, cold corridors or refrigerator. But don't put them there ahead of time. The jars should cool slowly for a couple of days. That's why they are wrapped up so that the process is gradual.

Watermelons can be stored for a long time. But it is advisable to eat the preparations before April.

Useful tips from experienced housewives

We have collected tips from experienced housewives and are eager to share them with you:

1. Great alternative to vinegar aspirin or citric acid. The berries are more natural and natural in taste.
2. Most recipes contain honey. This is a strong allergen. If you are allergic to such a product, replace it with currants or more sugar.
3. It is best not to remove the grains. The pieces should not be too thick. If you remove the grains from the thin slices of the watermelon, voids may form in it. Such a piece may fall apart during marinating.
4. As for the skins, it is also better to leave them. They will retain their shape, and it is more convenient to serve in this form.
5. If you use dill, do not put it on the bottom. It is better to use an umbrella rather than a twig. It needs to be placed on top of the berries.
6. Do you want to give your preparation a fresher taste? Pour lemon juice into the boiling marinade. There is no need to add lemon slices.
7. Don't overdo it with spices. Watermelon is a berry, not a vegetable.It does not combine with hot pepper, turmeric, cumin, or basil. Opt for currant leaves and celery.

Read also:

Is it possible to eat watermelon seeds and how are they beneficial for the body?

Is it possible to eat watermelon with cholecystitis and pancreatitis?

Is it possible to eat watermelon if you have a stomach and duodenal ulcer?

Let's sum it up

Pickling watermelon for the winter is interesting and healthy. It retains vitamins, and in combination with horseradish and garlic, it will strengthen the immune system during the cold season.

The right choice of watermelon will ensure the storage of your preparations until late spring. Choose ripe or slightly unripe fruits without nitrates or excessive chemical processing. I wish you delicious and original watermelon preparations!