How to deliciously prepare watermelons for the winter in jars: recipes with photos and step-by-step instructions

Watermelon is always a welcome guest on any table. Since the crop does not bear fruit for long, and you want to enjoy the fresh taste of watermelon not only during the harvest period, housewives prepare sugar fruits for the winter. They are combined with tomatoes, garlic, herbs, and spicy spices.

Let's look at popular recipes for watermelons in jars for the winter - find out what ingredients you will need and how to properly pickle the fruits at home.

Selection and preparation of fruits

For preservation take watermelons of medium ripeness or unripe ones: overripe ones lose their shape during heat treatment and storage. The fruit is suitable for pickling - strong and dense with a bright peel, without dents or yellowness.

Important! To select watermelons without nitrates, place a small piece in a glass of boiled water. If the liquid turns a little pink, the berry is safe. If the water turns a bright color, it is better to avoid eating this fruit.

The berries are cut into long triangular slices, the seeds are removed as desired. The peel is cut off or left: after pickling it becomes edible and tasty.

Preliminary preparation of the fetus:

1. Watermelons are washed thoroughly.
2. Make even punctures in the peel, if any.
3. Cut into suitable pieces.
4. Place them in the prepared marinade carefully, without pressing on the pulp, so as not to lose the juice.

Sterilization of jars and lids

The containers are first inspected for chips, cracks, and rust. The covers must be perfectly smooth, without scratches.

Advice! Before sterilization, jars and lids are washed with mustard powder, soda or laundry soap.

Methods for sterilizing containers:

1. Steam (over the pan). Pour water halfway into a deep container and bring to a boil. Place lids in boiling water and place a colander or sieve on top. Place the jars with the opening down and leave for 7-8 minutes. If the volume of containers is more than 3 liters, sterilize them for half an hour. As soon as drops form on the inner surface, the containers and lids are pulled out.
2. In the oven. The jars are placed on a baking sheet in the oven. It is closed and the temperature is set to +100…+110°C. The procedure time is 20–25 minutes, regardless of the volume of containers. Lids here are sterilized only without rubber bands, otherwise they will melt.
3. In a steamer. The steamer bowl is filled with water and the lids are placed. Place a cooking attachment on top and turn on the “Steam” mode. Place the jars on top of the tray with the opening facing down. After the procedure is completed, they are removed and dried.
4. In the microwave. Pour water into the containers 2-3 cm from the bottom, place them in the microwave oven for 4-5 minutes at maximum power. The water boils and steam treats the inner surface. Lids are not sterilized this way.

Watermelon preparations

There are many fragrant recipes watermelons for the winter. We have chosen the most delicious and proven ones for you.

With citric acid

Lemon highlights the natural sweetness of watermelon and at the same time emphasizes its taste. For this recipe, ripe and juicy fruits are used.

For brine for 1 liter you will need:

• coarse salt - 30 g;
• sugar - 35–40 g;
• citric acid - 5–7 g.

Ingredients for a 1 liter jar (3-4 containers required):

• garlic - 3 cloves;
• celery - 2 sprigs;
• water - 1 l;
• watermelon - 5 kg;
• black peppercorns - 3 pcs.;
• allspice - 2 pcs.;
• dill - 2 inflorescences.

Preparation:

1. Spices are laid out in a container (the garlic is first cut into pieces).
2. Carefully place the watermelon cut into slices.
3. Pour boiling water over and leave for 1–1.5 hours.
4. Drain the water back into the pan.
5. Add citric acid, sugar, salt. Bring to a boil.
6. The brine is poured into jars up to the neck and rolled up.

The berry slices are laid out vertically so that more of them fit.

With aspirin

An easy marinating option. The fruit turns out tasty and crispy, acetylsalicylic acid increases shelf life.

Ingredients:

• parsley - 2 sprigs;
• garlic - 3 cloves;
• salt - 5 g;
• water - 2 l;
• watermelon - 1.5–2 kg;
• sugar - 10 g;
• aspirin - 1 tablet.

Preparation:

1. Spices are placed in jars.
2. The watermelon is cut and packed tightly.
3. Pour in hot water and leave for 10 minutes.
4. The water is drained and boiled with salt, sugar and crushed aspirin.
5. The jars are filled with marinade and rolled up.
6. Shake each container well and leave to cool.

With tomatoes and mustard

Mustard gives the fruit a piquant and spicy taste, and tomatoes with spices set it off with sweet and spicy notes. When preparing, use 3 containers with a volume of 3 liters.

You will need:

• watermelon - 2 kg;
• tomatoes - 2 kg;
• water - 2 l;
• garlic - 2-3 heads;
• black pepper - 20 peas;
• bay leaf - 9 pcs.;
• dill seeds - 20 g;
• mustard powder - 15 g;
• salt - 15 g;
• sugar - 35 g;
• table vinegar - 15 ml.

How to cook:

1. Spices are laid out in containers in even quantities, except for garlic, dill seeds and mustard.
2. Add tomatoes and slices of watermelon in layers.
3. The jars are filled with hot water.
4. After 25 minutes, the liquid is poured into a saucepan, salt, dill seeds and sugar are added.
5. On top of the last layer in the jars, add crushed garlic, mustard powder and pour vinegar (5 ml per container).
6. Pour marinade over everything and roll up.

No garlic

Instead of garlic, horseradish is added to the recipe. Honey will make the snack even sweeter.

Ingredients:

• watermelon - 1.5–2 kg;
• horseradish - 25–30 g;
• natural honey - 25 ml;
• salt - 20 g;
• vinegar - 12 ml;
• water - 1 l.

Preparation:

1. Horseradish, cut into pieces, and slices of watermelon are laid out in prepared containers.
2. Pour water into a saucepan, boil it with vinegar, salt and honey.
3. The hot brine is poured into jars and sealed hermetically.
4. Turn the containers over, wrap them in warm cloth and leave to cool.

In this recipe, it is better to use fruit with a rind to get crispy slices.

Assorted tomatoes and watermelon

Another original recipe for the winter. Basil will add a special piquancy to the preparation. The dish will come out especially flavorful.

Ingredients:

• watermelon pulp - 300 g;
• tomatoes (any variety) - about 2 kg;
• water - 2 l;
• garlic - 7 cloves;
• basil leaves - 4-5 pcs.;
• salt - 15 g;
• sugar - 30 g;
• vinegar - 10 ml.

Preparation:

1. Spices are placed in a 3-liter jar, with watermelon and tomatoes on top.
2. Pour boiling water over and leave for 10–15 minutes.
3. The liquid is drained and the contents are refilled with hot water for the same time.
4. A marinade is prepared from the second portion of boiling water: water is boiled with sugar and salt. Vinegar is added at the end.
5. Hot brine is poured into containers and rolled up.

It is better to take small tomatoes and roll them whole to make it easier to remove them from the jar.

Advice! In this recipe, only the pulp of the watermelon is used.

"Real jam"

Cloves highlight the dish and give it a special piquancy. It is better not to remove the peel from the berries.

Ingredients:

• watermelon - 2.5–3 kg;
• sugar - 150 g;
• salt - 15 g;
• cloves - 6-7 buds;
• black peppercorns - 6-7 pcs.;
• bay leaf - 2-3 pcs.;
• citric acid - 5 g;
• water - 1 l.

Step-by-step preparation:

1. Spices are placed at the bottom of the jars, then chopped watermelon.
2. Fill the contents with boiling water to the top.
3. Leave for 20–25 minutes.
4. The liquid is poured into a saucepan, salt, citric acid and sugar are added.
5. Boil and pour hot brine over the contents of the jars.
6. Roll up and leave to cool.

Adviсe

Watermelon goes well with various additives, spices and herbs:

• mint leaves;
• lemon juice;
• mustard;
• all varieties of pepper;
• sprigs of celery, dill and parsley;
• onions;
• cloves, coriander, cinnamon;
• bay leaves;
• natural honey;
• garlic

If the fruit is not sweet enough, use spices, mint, honey, and herbs.

Healthy! Cherry, currant or oak leaves and cucumbers do not go well with watermelon.

To maintain crispness, unripe fruits are selected for preparations, and overripe ones are left for the sweet recipe.

Terms and conditions of storage

Pickled watermelon in hermetically sealed containers it is stored for a long time - up to 1.5-2 years at a temperature of +2...+4°C.

Suitable places: cellar, cold basement or refrigerator.

Conclusion

Pickled watermelon is an original snack that retains many beneficial substances. This dish will decorate the table and delight you with its spicy and delicate taste. The preparation is suitable for fish and meat dishes, casseroles and unleavened pies. Both ripe and unripe fruits are used in recipes.