Delicious recipes for soaked watermelons: in a pan, jar and barrel

Many people are looking forward to the end of summer, when it is time to enjoy juicy and tasty watermelons. Unfortunately, the watermelon season is short-lived and in order to be able to consume these fruits in the winter, you will have to resort to various methods of pickling.

In this article we will tell you how to soak watermelons (cut and whole) for the winter in a saucepan at home, bank, bucket and barrel.

Pickled watermelons: preservation features

Before you start conservation, check out some important features:

1. Watermelons can be preserved with the rind when it is thin. It is better to cut off thick ones.
2. The berries are cut into small pieces, but if they are small, they can be preserved whole.
3. To prepare soaked watermelons in a barrel, it is best to use later varieties, since they are harvested no earlier than the middle or even the end of September.
4. Small containers are not suitable for recipes without sterilization, as they do not heat the slices well.
5. Watermelons drenched in hot marinade subsequently lose a lot of volume.
6. Recently, for a beautiful and large harvest, they began to add a lot of fertilizers to watermelons, which adversely affect preservation. To avoid possible explosions of the jars, the whole fruits are pre-soaked for 40-50 minutes.

Selecting and preparing containers and ingredients

When choosing a watermelon, pay attention to the following characteristics:

1. Fresh ripe fruits that have dense and juicy flesh and no bruises or dents are suitable for preservation.
2. The watermelon should be medium, no more than 5 kg.
3. The rind is thin or medium thick, and the tail of the berry is yellowed.
4. Small unripe fruits are also used for preservation. The right marinade will significantly improve their taste and turn unripe watermelon into an appetizing snack.

Prepare containers for preservation:

1. Banks. It is best to use liter glass jars, thoroughly washed with soap and sterilized. You will need lids and a seaming machine.
2. Barrel. The best option is classic wooden barrels. It is best to choose oak containers, as the food will last much longer in them, but over time the taste will change slightly. Linden barrels will also work. In them, the likelihood of fermentation is significantly reduced, and the taste and quality of the preparation remains unchanged. Before use, the barrel is washed several times under running water until it no longer smells like wood. Then fill it with warm water for a day so that the boards swell and the brine does not leak.

Delicious recipes for soaked watermelons

There are many ways to prepare soaked watermelons. Below are the simplest and most delicious recipes.

With sand layer

This is an ancient method of pickling watermelons, which is still relevant in many villages and villages. For this, large containers are used: barrels, buckets and pans.

Ingredients:

• small watermelons up to 2 kg - 6 pcs.;
• washed river sand - as needed;
• water - 10 l;
• rock salt - 800 g.

Cooking method:

1. Pour washed sand into the bottom of the container - 5 cm in height.
2. Fruits are laid on top and then sprinkled with sand. The watermelon is laid out to the top of the container so that the last layer is sand.
3. Then prepare the marinade.Dissolve the salt completely in 10 liters of cold water, pour the watermelon with this brine, cover with a lid and place a load on top.
4. Next, the container is sent to a dry, dark place for 1 month.

With apples

Ingredients:

• medium-sized watermelon - 10 pcs.;
• cherry and currant leaves - 10 pcs.;
• “Antonovka” apples – 5-6 kg;
• salt - 650-700 g;
• water - 10 l;
• rye straw - as needed.

Cooking method:

1. The fruits are thoroughly washed and cut into small squares.
2. The pickling container (bucket/barrel) is doused with boiling water and dried well.
3. A small layer of straw is placed on the bottom, and then berries.
4. Next are apples. The largest ones are cut in half.
5. Then line it with a layer of cherry and currant leaves. And thus the layers are laid out to the edges of the container.
6. Next, everything is poured with marinade. It is prepared in the same way as in the recipe with a layer of sand - rock salt is dissolved in cold water.
7. After filling, cover the container with gauze and then with a lid. They put pressure on it from above. The container is placed in a dark and dry place for 2-3 weeks.

Cold pickling

Ingredients:

• medium watermelons - 6-7 pcs.;
• water - 10 l;
• salt - 800 g.

Cooking method:

1. A thoroughly washed watermelon is pierced symmetrically with a wooden skewer or toothpick in some places.
2. The fruits are placed in containers and filled with cold water and salt.
3. The container is closed with a lid or a wooden board, on which oppression is placed on top.
4. For the first 24 hours, the container is stored in a warm place, and then sent to a cool and dark room. Watermelons will be ready to eat in 25-30 days.

With cabbage

Ingredients:

• watermelon - 3 kg;
• cabbage - 1 kg;
• carrots - 200 g;
• black peppercorns - to taste;
• dill seeds - to taste;
• salt - 2 tbsp. l.

Cooking method:

1. The cabbage is chopped and mixed with grated carrots.
2. Add salt and spices to them, and then mix thoroughly.
3. The watermelon is peeled and all seeds are removed. Then it is cut into small squares.
4. Place a small layer of cabbage and then watermelon on the bottom of a 3-liter container. The very last top one should be cabbage.
5. Then cover the container with a lid and put it in a cool place.

With spices

You will need:

• watermelon - 2 kg;
• jar - 3 liters;
• sugar - 3 tbsp. l.;
• salt - 1 tbsp. l.;
• hot pepper - 1 pc.;
• hot peppercorns - 2-3 pcs.;
• horseradish - 1 root;
• garlic - 1 head;
• mustard seeds - 1/3 tsp;
• parsley, bay leaf, dill - 1 tbsp. l.;
• water - 1.5 l.

Cooking method:

1. First, sterilize the jar.
2. Watermelon is cut into slices and all seeds are removed.
3. The garlic is peeled and finely chopped.
4. Mustard seeds, pepper, herbs and horseradish are poured into the bottom of the jar. Place sliced ​​watermelon on top and pour boiling water over it.
5. After five minutes, the water is poured into the ladle and put back on the fire.
6. While the water is boiling, add the remaining ingredients to the jar - garlic, sugar and salt.
7. Boiling water is poured back into the jar and the lid is rolled up.
8. The jar must be wrapped in a blanket, and when it has completely cooled down, it is moved to a cool, dark place.

In its own juice

You will need:

• watermelon - 8 kg;
• jars - 3 pcs. 3 l;
• salt - 2 tbsp. l.

Cooking method:

1. 1/3 of the cooked watermelons are peeled and ground in a blender to puree.
2. Add salt, mix and leave until it is completely dissolved.
3. The remaining berries are peeled and cut into large slices.
4. Place a layer of slices in clean jars, followed by a layer of puree. And in this alternation they fill the jars up to their shoulders.
5. Cover the neck of the jar with thick natural fabric and place it in a cool place for a week.
6. After seven days, the jar is closed with a steamed nylon lid.

Cooking in a barrel

You will need:

• medium watermelons - 7-8 pcs.;
• salt - 800 g;
• water - 10 l;
• barrel - 10-13 liters.

Cooking method:

1. The barrel is first doused with boiling water several times to avoid further souring of the product.
2. The berries are thoroughly washed and pierced with a toothpick.
3. Watermelons are laid out in even, loose rows at the bottom of the barrel. The container must be filled at least 2/3 full.
4. Salt is dissolved in water and this brine is poured into a barrel.
5. If the berries begin to float, they can be covered with a wooden circle, the diameter of which is slightly smaller than the neck, and a small weight can be placed on it.
6. After the first day, add brine and move the barrel to a cellar or other dark, cool place. The product will be ready in approximately 20-25 days.

In a bucket

Ingredients:

• watermelon - 3 kg;
• water - 2 l;
• sugar - 6 tbsp. l.;
• salt - 2 tbsp. l.;
• vinegar 3% - 4 tbsp. l.

Cooking method:

1. The watermelon is cut into slices and placed in loose rows in a bucket.
2. Then the brine is prepared. Add sugar, salt and vinegar to hot boiled water, and then stir until the ingredients are completely dissolved.
3. The brine is poured into a bucket and tightly closed with a lid. The product will be ready in 3-5 days.

In the bank

You will need:

• watermelon - 2 kg;
• salt - 3 tbsp. l.;
• water - 1.5 l;
• dill - 3 umbrellas;
• jars - 3 pcs. 1 liter each

Cooking method:

1. Washed and cut into slices watermelon is placed in jars along with dill umbrellas.
2. Then the salt solution is poured into the jar and covered with a nylon lid.
3. After 3 days, the jars are moved to a cool place.

Recipe for soaked watermelons in a pan

Ingredients:

• watermelon - 2.5 kg;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• water - 1 l.

Cooking method:

1. The watermelon is cut into small slices and placed in a pan.
2. Next, prepare the brine by dissolving sugar and salt in hot water.
3. As soon as the water has cooled, pour it into the pan, completely covering the watermelons.
4. Cover the container with a lid and store at room conditions for 3 days.

Beneficial properties of soaked watermelons

The healing power and healing properties of soaked fruits have been known for a long time. Many medical practitioners recommend eating them for people who are overweight or have diabetes.

Their pulp contains much less salt and sugar, and also retains all the minerals and chemical elements beneficial to the body, which will help compensate for vitamin deficiencies in the winter. Watermelon is also known for its excellent antioxidant properties and diuretic effect.

Even small portions of the product:

• improve the condition of the cardiovascular system;
• reduce blood pressure;
• support the health of the musculoskeletal system and strengthen joints;
• have a beneficial effect on vision;
• remove toxins;
• normalize the functioning of the gastrointestinal tract;
• increase immunity.

Storage rules

Soaked watermelons store in cellars, basements and other cool places where there is no direct sunlight and no heat sources. The optimal air temperature is about +8°C.

The room must be dry and well ventilated. The brine is regularly inspected for mold.

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Compatibility of watermelon with milk and other products.

Conclusion

The technology for soaking watermelons is quite simple.Even a novice cook can prepare a delicious winter appetizer, which is suitable as an independent dish, a savory side dish or an unusual dessert. Pickled watermelons will decorate any table and delight your loved ones with an interesting taste and pleasant aroma.