Simple and tasty ways to seal watermelon in jars for the winter

Watermelon traditionally considered a summer berry, which is most often consumed during its ripening season - in late July and early August. To be able to enjoy this tasty and healthy product at any time of the year, it can be pickled.

There are a huge number of methods and recipes for such preservation in jars for the winter, which allows you to choose the ideal version of the original watermelon marinade for every taste. We'll tell you how to seal a watermelon for the winter to make a very tasty treat.

Selection and preparation of watermelons for closing for the winter

To prepare the product, it is important to pay attention to the appearance, since not every watermelon is suitable for preservation.

Product selection:

1. For pickling, it is recommended to use berries weighing from 5 to 7 kg. A fruit that is too large may not be ripe, and a fruit that is too small may not be very sweet.
2. Before canning, you need to make sure that the tail has a yellowish color, which indicates the ripeness of the product. Fruits with a green tail are usually unripe.
3. When tapped on the surface, a ripe watermelon makes a booming sound.
4. The berry should not have cracks or breaks, and the pattern on the peel should be bright and clearly defined.
5. The surface of a good fruit is shiny, without matte areas.

When cutting the berries, pay attention to the absence of light, white or yellowish veins in the pulp, which indicate that it was most likely treated with chemicals.Such berries are usually not subject to long-term storage, including in canned form.

Preparing the product for marinating:

1. The berries are thoroughly washed under running water and then cut into pieces of any size. The main thing is that they fit freely into the neck of the canning jar.
2. The seeds are removed from the pulp. Peels that are too thick are cut off and thin ones are left.

Not only the pulp is subject to marinating, but also the watermelon peel, which is separated from the pulp and cut into small cubes to prepare the preparation.

Important! It is undesirable to purchase berries without tails, or in chopped form.

The best recipes for watermelon preparations

You can preserve summer berries in various ways: with or without crusts, with the addition of acetic acid, aspirin, honey, mustard, garlic or sugar.

This preparation will decorate a festive and everyday table, and any gourmet will like its unusual rich taste.

Reference. Canned watermelon can be combined with meat, fish, and vegetable dishes.

Marinated without crust

This preparation has a delicate sweet taste with a slight sourness. Suitable as an unusual dessert.

Ingredients:

• medium sized watermelon;
• sugar – 1.5 cups;
• salt – 1 tbsp. l.;
• citric acid – 1 tsp;
• water – 2.5-3 liters depending on the size of the container.

Cooking method:

1. Washed berry cut into small portions, cut off the crusts, remove the seeds.
2. Place the pieces in a glass bottle and pour boiling water over them.
3. After 15 minutes, pour the water into the pan, add sugar and salt. Put on fire, bring to a boil.
4. Add citric acid to the jar and immediately pour boiling liquid over it.
5. Roll up the lid.

For a small family, you can use liter jars, but for a large feast, it is advisable to make the preparations in three-liter containers.

Marinated with vinegar

The preparation with acetic acid will appeal to lovers of savory dishes with a slight spice.

Required ingredients:

• 1 medium watermelon;
• water – 2 l;
• salt – 1 tbsp. l.;
• granulated sugar – 2.5 tbsp. l.;
• table vinegar 9% – 4-5 tbsp. l.;
• black peppercorns – 0.5 tsp;
• currant leaves – 7-10 pcs.

Preparation:

1. Wash the berries and cut into pieces. Do not cut off the skin.
2. Place currant leaves at the bottom of a glass container, then melons.
3. Pour boiling water into the container and cover with a soft nylon lid.
4. After 15 minutes, pour the water into a saucepan, add sugar, salt and hot pepper. Put on fire and wait until it boils. Boil the mixture for about 3 minutes.
5. Pour the vinegar into the jar, then carefully add the boiling mixture.
6. Roll up the jar and leave to cool.

It is recommended to pour the boiling marinade in two doses to avoid getting burned.

Marinated with honey

Preparation with honey has not only a rich taste, but also a positive effect on the body - such a snack will help support the immune system in the autumn-winter period.

Required Products:

• watermelon weighing about 5 kg;
• water – 2.5-3 l;
• honey – 8-9 tbsp. l.;
• vinegar 9% – 2-3 tbsp. l.;
• salt – 5-6 tbsp. l.;
• garlic – 10-12 cloves.

How to cook:

1. Cut the washed berries into portions. The thickness of the pieces should be about 1.5-2 cm.
2. Peel the garlic. Large cloves can be cut in half.
3. Place melons and garlic in a container. Pour boiling water over, cover with a lid and leave for 10 minutes.
4. Pour the water from the jar into a deep bowl, add salt and honey. Turn on the heat and wait until it boils.
5. Pour the boiling marinade into a jar, pour acetic acid on top and roll up.

It is advisable to make this preparation in a three-liter jar.

With mustard

Mustard will give the preparation an unusual taste, making it an excellent addition to potato or meat dishes.

What you will need:

• 1 small watermelon;
• boiling water – 1 l;
• granulated sugar – 5 tbsp. l.;
• salt – 2 tbsp. l.;
• mustard powder – 1 tsp;
• citric acid – 1 tsp.

How to cook:

1. Dry the washed berries with a towel and cut into pieces.
2. Place the pieces into jars.
3. Pour boiling water into the containers and close the lids.
4. After 7-10 minutes, pour the water from the jars and put on fire, adding sugar and salt to the liquid.
5. Pour mustard and citric acid into jars. Pour boiling marinade over.
6. Roll up the containers and let cool.

The boiling brine should completely cover all the watermelon pieces.

Sweet, canned with aspirin

This preparation with aspirin instead of vinegar will appeal to children, as well as all sweet tooth lovers.

What you will need:

• watermelon weighing 5-6 kg;
• water – 2.5 l;
• aspirin – 1 tablet;
• salt – 1 tsp;
• granulated sugar – 2 tsp;
• garlic – 1-2 cloves;
• herbs to taste: parsley, basil, oregano - 1 sprig.

Preparation:

1. Place garlic and herbs in a jar.
2. Cut the melons and place them in a container.
3. Crush the aspirin tablet. Pour the resulting powder into a jar.
4. Boil water with sugar and salt diluted in it.
5. Pour boiling water into a container and roll up.

After rolling, shake the jar several times so that all ingredients are distributed evenly.

Watermelon compote in jars

This original delicacy will remind you of warm summer even on the harshest winter days. This preparation is easy to prepare, with a minimum amount of ingredients.

Required Products:

• watermelon pulp - about 2 kg;
• water – 2 l;
• granulated sugar - 2 cups.

How to cook:

1. Boil water with sugar.
2. Place pre-cut, seeded and peeled watermelon into boiling liquid.
3. Bring to a boil, then turn off the heat and let it brew.
4. After half an hour, transfer the pieces to a jar. It is more convenient to do this with a slotted spoon.
5. Boil the sweet syrup again and pour it into the container with the watermelon pieces.
6. Cover the jar with a lid and cool.

It is recommended to pre-filter the water for this preparation using any home filter.

Watermelon jam

Summer berry jam can be made using the crusts or pulp. The most delicate taste is obtained when making jam from watermelon pulp.

Required Products:

• watermelon pulp – 400-500 g;
• granulated sugar – 500 g;
• 1 small lemon;
• water – 1.5 cups.

Preparation:

1. Wash the melons, cut them, remove the seeds and separate the peel.
2. Squeeze the juice from the lemon and extract the zest from the peel.
3. Place the chopped berries in a saucepan, add water and boil.
4. When the water boils, reduce the heat and continue to cook the mixture for about half an hour.
5. After half an hour, add 200-250 g of sugar.
6. Mix the rest of the sugar with lemon juice and a glass of water.
7. Pour the lemon zest into the pan with the watermelon slices, then pour in the sugar syrup mixed with lemon juice.
8. Cook the mixture until thickened over medium heat.
9. After 30-40 minutes the jam should be ready. It must be transferred to a jar and closed with a lid.

Too glossy and shiny lemon skin is a sign of paraffin treatment. It is better not to use the zest of such fruit.

Canned watermelon in sugar syrup

This dish is great as an addition to pancakes, hash browns and crispy toast.

Required Products:

• watermelon pulp (without peel) – 0.5 kg;
• granulated sugar – 500 g;
• half a lemon.

How to cook:

1. Remove the seeds from the cut watermelon pieces and put them on the fire.
2. Wait until it boils. Cook for 5 minutes.
3. Transfer the pieces to a deep plate and cool.
4. Add sugar and freshly squeezed lemon juice to the watermelon pulp. Mix.
5. Let it brew for 2-3 hours, stirring the ingredients occasionally.
6. After a few hours, put the pulp back on the fire, wait until it boils and cook for another 5 minutes.
7. Pour the resulting mixture into a glass container and roll up.
8. Cool this preparation upside down, covering the jar with a towel.

This preparation can be used to soak sponge cakes and rolls.

With honey

Honey preparations can be made with both sweet and savory flavors using suitable spices and seasonings.

Ingredients:

• watermelon weighing about 6 kg;
• water – 2.5 l;
• salt – 1 tbsp. l.;
• acetic acid 9% – 3 tbsp. l.;
• sugar – 2 tbsp. l.;
• garlic – 5-7 cloves;
• horseradish leaves – 3-5 pcs.;
• dill umbrellas – 7-10 pcs.;
• honey – 1-2 tbsp. l.

Preparation:

1. Wash and peel all ingredients. Cut the watermelon into small pieces, do not remove the skin.
2. Coat the inside of a sterilized jar with honey.
3. Place the watermelon pulp in a container, then the horseradish leaves and dill.
4. Cut the garlic into thin slices and pour into a jar.
5. In a separate bowl, mix water, vinegar, honey, salt and sugar. Boil.
6. Pour the hot marinade over the watermelon, close the lid and leave for 3 days.
7. After 3 days, drain the brine and boil again.
8. Pour the boiling marinade into a jar and roll up.

You can add a few peas of hot pepper, as well as currant, cherry or oak leaves to this preservation.

With garlic

Preserving with garlic turns out to be piquant.Pairs well with fish, chicken and vegetable dishes.

Required Products:

• watermelon without rinds – 2 kg;
• garlic – 2-5 cloves;
• salt – 2 tbsp. l.;
• sugar – 4 tbsp. l.;
• acetic acid 9% – 5 tbsp. l.

Preparation:

1. Peel the watermelon pulp from the seeds and place in a glass container.
2. Add garlic and pour boiling water over everything.
3. Drain the water, add sugar and salt. Boil. Add vinegar.
4. Pour marinade over watermelon and roll up.

Terms and conditions of storage

Store the preparations in a cool, dark place, making sure that they do not overheat or freeze. The storage duration should not exceed 10-11 months.

Storage Features:

1. For the first day, the seaming is kept at room temperature, away from direct sunlight. To make the lids fit better, place the container upside down.
2. After 24 hours, when the workpiece has completely cooled, it is moved to a suitable storage location - a cellar, a cool pantry or a corridor without heating.
3. The opened product is stored in the refrigerator for no more than 5 days.

After opening the jar, it is important to ensure that each piece of watermelon is completely immersed in marinade to avoid damage.

Advice from experienced housewives

To simplify the preparation of preparations and preserve them for as long as possible, it is recommended to pay attention to some features:

• lids for seaming must be free of rust;
• It is better to sterilize the container in the oven - this method allows you to prepare several jars at once;
• You can add any acetic acid - table, tartaric, malic;
• When washing watermelon before canning, it is convenient to use a hard sponge or vegetable brush;
• It is most convenient to cut the berries into portioned pieces of rectangular or triangular shape;
• It is recommended to use regular, coarsely ground salt.

Sterilize the sealing lids with boiling water by immersing them in it for a few minutes.

Conclusion

Pickling sweet summer berries is not much different from preparing classic vegetable preparations, so even a novice housewife can cope with this task.

Of great importance is the choice of ripe, but not overripe melons, as well as the use of suitable spices, herbs and additional ingredients that will make the preparation sweetish, spicy or tender, with a slight pleasant sourness.