If you have never eaten salted watermelons, then be sure to try it - it is very tasty! Moreover, it is not at all difficult to cook them, because even an inexperienced housewife can cope with pickling.
Pick your recipe
You will need
-
- watermelon for 8-10 kg;
- two 3 liter cans;
- 3 liters of water;
- 4 tablespoons of sugar with a slide;
- 2 tablespoons of salt without a hill (large
- not iodized);
- 2 tablespoons of 70% vinegar essence
- one spoon in each jar.
Instruction manual
1
First prepare the jars. Wash them thoroughly with baking soda to remove particles of grease and dust. Then rinse with cold water and sterilize over steam for 5-10 minutes.
2
Wash the watermelon with a brush, rinse with boiling water and cut into large pieces. Remember to remove the bones. Gently place the slices of watermelon in jars. You do not need to tamp them with your hands, it is better to shake the jar slightly so that they are located as densely as possible to each other.
3
Pour boiling water into jars with watermelons and leave for 5-10 minutes. Then drain it, boil and refill the cans. After 5 minutes, drain the water into the pan again, add salt, sugar and boil. Pour boiling brine into cans for the last time. Pre-add one tablespoon of vinegar essence to them.
4
After the third pouring, the cans with watermelons are immediately sealed with sterilized tin lids.
To check the tightness of the can, turn it upside down and place it on a flat surface covered with paper. After making sure that the lids do not leak, wrap the jars with a dense cloth until it cools.
5
For those who do not want to mess with banks, a quick recipe for salted watermelons is suitable.
Pre-weld the brine. To do this, add 2 tablespoons of salt in 2 liters of water, boil and cool to room temperature.
Thoroughly washed watermelon, cut into pieces, lay in a pan and completely fill with brine. So that the watermelon slices do not float, crush them with yoke - a clean plate on which you need to put a jar of water. Watermelon will saline at room temperature after 2-3 days, the warmer in the room, the faster it will happen. The optimum temperature is 18-22 degrees.
Ready watermelon is stored in the refrigerator with brine, preventing mold.
note
Watermelon can be salted without cutting the green crust if you have grown it yourself and are confident in its safety. In purchased watermelons, it is better to cut it together with white pulp, because it is in it that most of the nitrates accumulate.
Useful advice
For salting, it is better to take:
- slightly unripe watermelons - they turn out harder and crunchier;
- varieties of watermelons with a thin peel are preferable to those with a thick crust.
Related article
How to pickle watermelons for the winter in banks