Recipes for canned watermelons for the winter without sterilization

In addition to the classic set of preparations for the winter from cucumbers, tomatoes, peppers and other vegetables, some housewives canned watermelons. Juicy summer fruits are stored in jars until the next harvest, replenishing the lack of vitamins and minerals during the cold season and delighting with a piquant taste and aroma.

Preparing watermelons for the winter

Exquisite ripe watermelon appetizer Suitable for a family dinner as a dessert, and for a holiday table.

Canning watermelons in a jar is carried out in two ways: with or without sterilization. In the second case, the container is pre-sterilized in the oven, steamed or in the microwave.

How to preserve without sterilization

Watermelons are capricious, so when placed in banks For better storage, the slices are poured with boiling water and then marinade several times. They do this so that the fruits warm up well.

After the last boil, the brine is quickly poured into jars, which are hermetically sealed. The blanks are wrapped in a warm blanket and left for 20–24 hours until completely cooled. Only after this is the product removed to a prepared place: cellar, pantry, or balcony.

Cooking watermelons without sterilization not only makes the process easier, but also retains more vitamins and nutrients.

It is important to prepare the jars in advance:

• wash with baking soda or laundry soap;
• rinse with running water;
• Place the lids in boiling water for 2 minutes and dry.

Watermelons must be pickled with vinegar, which acts as a preservative.An alternative is citric acid, which adds a pleasant flavor to the finished product.

Selection and preparation of the main ingredient

A tasty and high-quality watermelon snack is obtained only with careful selection of ingredients. The berries are taken whole, without damage or signs of rot. Unripe specimens are suitable - they keep their shape better.

Fruits can be preserved with or without peel. If the crust is too thick or soft, it is cut off and only the pulp is pickled.

Canning Tips

To preserve watermelons for the winter in jars, containers of any size are used, but three-liter containers are ideal for a large family.

Recipes use different components, combining the main ingredient with grapes, garlic, currant or apricot leaves. Each added product changes the taste of the finished dish.

Watermelons of any size and variety are suitable for canning. Overripe do not use - after marinating they lose their taste and shape. As a result, instead of neat slices, a mushy mass will remain in the jars.

By using early-ripening varieties for canning, housewives run the risk of “clogging” dangerous nitrates into jars. Therefore, harvesting is done at the end of August - beginning of September.

Cooking methods without sterilization

Recipes for making pickled watermelons are simple and do not take much time.

The main thing is to follow the technology, and combine the ingredients to your taste.

Classic recipe

This snack is low in calories, so it is good for those on a diet.

For preparation you will need:

• watermelon weighing up to 2.5 kg;
• 80 g sugar;
• 1 tbsp. l. salt without a slide;
• 50 ml vinegar;
• 2 slices of lemon;
• 1.5 liters of water.

The cooking technology is simple:

1. The watermelon is thoroughly washed and cut into slices.
2. The pieces are placed in jars without compacting.
3. Pour in sugar and salt. Add seedless lemon pulp.
4. Pour boiling water and vinegar over the components.
5. The jars are rolled up with metal lids and turned over.

If desired, place a pod of hot pepper without seeds at the bottom of the containers. It will add piquancy to the dish.

With allspice

By supplementing the classic recipe with spices, you get a delicious snack with a characteristic flavor.

For a watermelon weighing 1.5 kg you will need:

• 2-3 bay leaves;
• 20 g salt;
• 50 g sugar;
• 1 liter of water;
• 2-3 peas of allspice;
• 100 ml vinegar;
• 2-3 clove inflorescences.

Preparation:

1. The watermelon is washed, cut into pieces of the desired size, and placed in jars.
2. Add spices and bay leaf.
3. Pour boiling water, cover the container and leave for 20 minutes.
4. Pour the marinade into a saucepan, bring to a boil and pour into jars for another 10 minutes.
5. Drain the liquid again, add sugar and salt, and add vinegar when it boils.
6. Watermelons are covered with the prepared brine and hermetically sealed.

The jars are turned upside down, covered with a warm blanket and left to cool completely.

With herbs

Herbs are used as spices at your discretion. Cumin and rosemary, mint and dill, cinnamon and cloves go well with watermelons. Their number depends on personal preference.

For the recipe, take a watermelon weighing about 2 kg and the following components:

• 1.5 liters of water;
• 100 ml vinegar;
• 80 g sugar;
• 20 g salt;
• 1 cinnamon stick;
• several inflorescences of cloves;
• 2 leaves of horseradish;
• 4 pcs. currant and cherry leaves;
• 1 clove of garlic;
• hot pepper (optional).

Place all the ingredients in the prepared jars one by one:

1. Add herbs, peppers, garlic and spices to the bottom.
2. Lay out the watermelon slices.
3. Fill the containers with boiling water for 15 minutes, then pour the brine into a saucepan and bring to a boil with salt, sugar and vinegar.
4. The marinade is poured into containers. The appetizer is sealed.

The inverted jars are wrapped and left for a day. Store in a dark, cool place - in a cellar or pantry, on a glazed balcony.

In honey marinade

Even the most sophisticated gourmets will enjoy this aromatic appetizer of watermelon and honey. Because of the slight hint of sweetness, children eat it with pleasure.

For a watermelon weighing 1.5 kg you will need:

• 1 liter of water;
• 50 g fresh honey;
• 20 g sugar;
• 20 g salt;
• 100 ml vinegar.

How to cook:

1. Place chopped watermelon in prepared jars, pour boiling water over it and leave for 10–15 minutes.
2. The liquid is poured into a saucepan, boiled, and salt and sugar are added.
3. Add vinegar and honey and cook for another 2 minutes.
4. Pour the marinade into jars and seal tightly.

The delicacy is sweet and sour; it is used as a snack or a dessert on its own.

With cloves

This preparation turns out to be very fragrant due to the clove inflorescences. The cooking technology is similar to the classic recipe, and the amount of spice added depends on personal preference.

Important! Place no more than 5-6 pieces on a 3-liter jar so that the cloves do not interrupt the taste of the main component.

With aspirin

For an average berry up to 2 kg you will need:

• 1.5 liters of water;
• 50 g sugar;
• 20 g salt;
• 1 aspirin tablet;
• 1 tbsp. l. citric acid.

The preparation is simple:

1. The washed fruit is cut into triangular slices so that they fit into jars.
2. Pour boiling water over for 20 minutes.
3. Pour the water into a saucepan, bring to a boil and add aspirin.
4. Pour salt, sugar, citric acid into the marinade.
5. Pour boiling liquid over watermelon pieces and seal.

The jars are allowed to stand upside down and wrapped for 24 hours.

With grapes

The combination of aromatic berries with watermelon gives excellent results. This dessert reminds you of a sunny and warm summer all winter, and the supply of vitamins and nutrients in the preparation does not allow the immune system to weaken.

For preparation you will need:

• 2 kg watermelon;
• 25 g salt;
• 500 g of sweet grapes (preferably white);
• 1 sprig of mint;
• 50 g sugar;
• 100 ml vinegar;
• 1.5 liters of water.

The appetizer is prepared in several stages:

1. The washed watermelon is cut into triangles.
2. The grapes are rinsed.
3. Both components are placed in jars and mint is added.
4. Pour boiling water over for 15 minutes.
5. Drain the liquid and bring to a boil with the addition of sugar and salt, and finally add vinegar.
6. Fill the jars with the boiled marinade, roll up the lids and turn over.

After a day, the cooled workpiece is stored in the cellar.

With mustard

This option - one of the most favorite among many gourmets. This original pickle is suitable as an appetizer for the holiday table and will surprise guests. The watermelon turns out very juicy and remains crisp for a long time.

For a recipe without sterilization, put in a 3 liter jar:

• 1.5 kg watermelon;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. mustard powder.

How to cook:

1. The berries are cut randomly and placed in jars.
2. Mix together salt, sugar and dry mustard.
3. Sprinkle the resulting powder over the watermelon slices - this way they will release the juice and become saturated.
4. Containers, sealed with plastic lids, are left in the refrigerator for 2 days, shaking occasionally.

The product is not preserved for the winter. It can be stored in the refrigerator in its own juice for up to 3 months.

With garlic

For a medium-sized berry (up to 1.5 kg) you will need:

• 2-3 garlic cloves;
• 1.5 tbsp. l. vinegar;
• 50 g sugar;
• 2 tbsp. l. salt;
• 1 liter of water.

Preparation is simple:

1. Place the chopped fruit into jars.
2. Add garlic and, if desired, allspice.
3. Pour boiling water over the workpiece and leave for a quarter of an hour.
4. The liquid drained from the cans is brought to a boil again, dissolving salt, sugar and vinegar in it.
5. The boiling marinade is poured into containers.

To make the watermelon sweeter, add more sugar. The amount of salt is not reduced, otherwise the product will be tasteless or sour.

The containers, closed with metal lids, are wrapped in a blanket and after a day they are moved to a place of permanent storage for the winter.

Storage Features

Canned watermelons are kept in cellars, pantries, and on glazed and insulated balconies. The temperature should not fall below +4°C, the optimal humidity level is within 80%.

Cans in which foam appears or the lids swell are disposed of. This product is not suitable for food.

Conclusion

Canned watermelons for the winter without sterilization are a tasty and healthy treat that will remind you of summer on cold evenings. Preparation does not take much time and is not difficult. In addition to the classic method, a savory snack is prepared with the addition of herbs and spices, honey and mustard.

Every housewife has a signature recipe that is loved most by family members and admired by guests.