The most delicious recipes for watermelons for the winter in jars with citric acid
Do you love watermelons, but don’t have time to enjoy them enough during the season? No problem, watermelons can be pickled. At the same time, citric acid will keep your preparations fresh without any unpleasant aftertaste or bitterness. Additional ingredients will add a rich taste and incomparable aroma.
We will teach you how to choose and prepare the fruit correctly, and also describe several of the most delicious and simple recipes.
Features of watermelon preparations with citric acid
Citric acid is a natural preservative that perfectly replaces vinegar.. Its main function is to prolong the freshness of your preparations. This ingredient can be added either to the marinade or to the jar.
The main thing, do not forget, if the recipe calls for double or triple pouring, the acid is added before pouring the finished marinade.
Selection and preparation of fruits
When choosing a watermelon, pay attention to its color. The color should be the same throughout the entire diameter of the fruit. It is desirable that there are no brown rough veins. The stalk should have a healthy appearance: without signs of rot or excessive dryness. Don't buy too big a watermelon; it's better to buy several small ones.
Overripe berries are not suitable for harvesting; the pulp does not retain its shape. In this case, it is better to choose a mid-ripe or slightly unripe watermelon.
Preparation includes the following steps:
- Wash the watermelon thoroughly in cool water.
- Dry with a towel.
- Cut in half. Then cut into large slices.
- If the recipe calls for pulp, then at this stage remove the crust and grains.If not, just remove the seeds.
- Cut the slices into small pieces that will easily fit into a jar.
As you can see, preparation for pickling is extremely simple.
The best recipes with citric acid
Citric acid is not felt in preparations the way vinegar is felt. We are pleased to share with you five delicious and reliable recipes. Some are suitable for the holiday table, others your children will be happy to eat every day, and others will delight the most real gourmets.
A simple recipe for pickled watermelons
This is a classic canning recipe, don’t complicate it with additional ingredients.
Ingredients for 3 l:
- 2 kg watermelon;
- 1 tsp. citric acid;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- peppercorns to taste.
Cooking method:
Wash the watermelon well. Dry with a towel.- Carefully cut first in half and then into slices. The pieces must fit freely into the neck of the jar, otherwise the watermelon will simply fall apart.
- You can leave the crusts. Remove the seeds with a sharp knife.
- Wash the jars with baking soda solution and rinse well. Sterilize using any usual method.
- Add peppercorns to the bottom of dry jars. It is needed in the recipe to add flavor.
- Fill the containers with watermelon pieces. Try to do this carefully.
- Boil water and pour boiling water into each jar. Cover with lids and leave for 15 minutes.
- Carefully pour the water back into the pan and boil again.
- Add salt and sugar to boiling water. Cook for 3 minutes.
- After 3 minutes, add citric acid. Stir.
- Pour the marinade into jars.
- Roll up the lids with a key and turn the closed jars upside down.
- Wrap in a thick, large towel for 24 hours.
- After a day, feel free to lower it into the cellar or pantry.
Take note:
Simple and quick recipes for pickled watermelons
How to prepare delicious watermelons with aspirin
Delicious pickled watermelons with honey for the winter in jars
Recipe “Like Grandma’s”
This recipe for watermelons for the winter in jars with citric acid contains a minimum amount of ingredients. Watermelons turn out juicy and aromatic, but cutting off the rind is not recommended.
Ingredients for 3 l:
- 2 kg watermelon;
- 3 cloves of garlic;
- 2 tbsp. l. salt;
- 5 tbsp. l. Sahara;
- 3-4 peppercorns;
- 1 tsp. citric acid.
Cooking method:
Wash the watermelon and wipe with a towel.- Cut into pieces so that they fit easily into the neck of the jar.
- Wash the jars with baking soda solution, rinse and dry.
- Sterilize.
- Place peppercorns and garlic at the bottom of the jars.
- Next, fill the entire jar with watermelons.
- Boil the water.
- Add both salt and sugar to boiling water. Stir until completely dissolved.
- Add citric acid to the jars.
- Pour the marinade over the berries.
- Cover the jars with lids.
- Sterilize containers for 15 minutes.
- Seal the jars, turn them over and wrap them for 48 hours.
Important! It is better to remove the seeds from watermelon.
With added honey
If you are not allergic to honey, then this recipe will become your favorite for a long time. Watermelons turn out truly honey-like and are especially popular with children.
Required for a 3 liter jar:
- 2.5 kg watermelon;
- 4 tbsp. l. honey;
- 4 tbsp. l. Sahara;
- 1 tbsp. l. salt;
- currant leaf;
- 2 tsp. citric acid.
- 2 cloves of garlic optional.
Cooking method:
- Wash the jars with baking soda and rinse with cold water several times.
- While the jars are drying, work on the watermelon. Wash, wipe.
- Cut the watermelon into two parts, then cut the halves as you would normally serve the berry. Cut off the skin of these slices and remove the seeds.
- Cut the pulp into small pieces.
- Rinse the currant leaf under running water and place it on the bottom of dry jars (1 sheet per 1 jar).
- If you decide to use garlic, then place it at the bottom as well.
- Fill the jars with watermelon pulp.
- Pour 2 tbsp on top. l. honey
- Put water on the fire, immediately adding honey.
- Add salt and sugar to boiling water. Mix well.
- After a couple of minutes, pour in citric acid and mix well.
- Remove the marinade from the heat and gradually pour it into the jars.
- Cover the containers with lids.
- Sterilize for 12 minutes.
- Seal the jars and turn them over. Make sure nothing is leaking.
- Take him down to the floor and wrap him up.
- After 48 hours, transfer to the pantry.
note! Honey adds a slightly yellowish and cloudy tint to the marinade. Don't be alarmed, this does not mean the watermelon is spoiled. If you want to add something to the recipe, we recommend using lemon slices (at the bottom of the jar) or lemon juice (1 tbsp per 1 liter of marinade).
With mustard
Watermelons with mustard have a spicy taste and an interesting slightly golden color.
Ingredients for a 2 liter jar:
- 1.5 kg of watermelon pulp;
- 1 tsp. citric acid;
- 1 tsp. mustard beans;
- 2 tsp. mustard powder;
- 0.5 tbsp. l. salt;
- 2.5 tbsp. l. sugar with a slide.
Cooking method:
- Cut clean watermelon into slices.
- Whether to cut off the crusts is at your discretion, and remove the grains.
- Wash the jars and make sure there are no cracks. The neck should also be intact.
- Boil the lids for 2-3 minutes.
- Pour mustard powder into the bottom of dry jars.
- Fill containers with watermelon slices.
- Add grain mustard on top.
- Place water on the stove, turning on maximum power.
- As the water boils, add salt and sugar. Cook the boiling marinade for 3 minutes.
- Add citric acid to the jars and immediately pour in the marinade.
- Cover the jars with lids.
- Sterilize for 10 minutes.
- Twist, turn over, wrap for 30 hours.
Note! If you do not want to add one type of mustard, double the amount of the other mustard.
Without sterilization
Yes, You can do without sterilization if you use the triple-fill method. But this only applies to the finished product. You will still have to sterilize empty jars. If you don’t have an oven (for example, you make the preparations at the dacha), then you can sterilize the jars over a boiling pan or kettle.
Ingredients for a 1 liter jar:
- 1 kg of watermelon pulp;
- 2 cloves of garlic;
- 1 small onion:
- 0.5 lemon;
- 1 tsp. citric acid;
- 1 tbsp. l. salt;
- 4 tbsp. l. Sahara.
How to cook:
Wash the watermelon, cut it into pieces, cut off the rind, and remove the seeds.- Cut half a lemon into small slices.
- Peel the onion and cut into rings.
- Sterilize clean jars and pour boiling water over the lids.
- Place garlic, half onion leaves and half lemon wedges in the bottom of the jars.
- Fill the jars with watermelon pulp.
- Top with remaining onion rings and lemon slices.
- Put the water on fire.
- Boil it.
- Pour boiling water into the jars.
- Cover the containers with a lid and leave for 15 minutes.
- Drain the water back into the saucepan or saucepan.
- Boil it again.
- Pour boiling water into jars. Cover with lids.
- Cool for 10 minutes.
- Drain the water again. Add salt and sugar. Boil it.
- Stir the boiling marinade, add citric acid.
- Pour the marinade up to half the jar, after 10 seconds continue pouring the marinade.
- Seal the jar, turn it upside down and wrap it for three days.
The preparations are stored longer due to the content of lemon and onion.
Read also:
Tips and tricks from experienced housewives
What is never superfluous is the experience of skilled housewives. We share useful tips:
Use a sharp knife to remove seeds. Do not pick at the flesh with your fingers or nails. First of all, it's not hygienic. Secondly, the holes in the pulp will be too large.- Do not combine pickled watermelon with celery or basil; their smell will overwhelm the watermelon flavor. Watermelon goes well with parsley and dill, but it’s better not to put them in a jar. A currant or cherry leaf is quite enough.
- Add a minimal amount of salt. Usually this is no more than 2 tbsp. l. salt. At the same time, there is 2-3 times more sugar.
- If you are sensitive to the taste of citric acid, there is a solution for you. Reduce the amount by half, but add a crushed aspirin tablet to the jar. It does not give any taste, but also extends the shelf life of the preparations.
Let's sum it up
Canning watermelons for the winter is a simple and straightforward process; it is almost impossible to spoil such a preparation. The main thing is to choose a healthy fruit with a uniform peel color. Peel the berries from the seeds and carefully place them in a jar. Do not add too much salt, it should be 2-3 times less than sugar. In addition to citric acid, you can use a crushed aspirin tablet.
Watermelon is combined with onions, garlic, mustard, honey, and lemon. It is better not to experiment with cilantro, basil and celery.