Pickled watermelons for the winter in 3-liter jars
If you've never tried pickled watermelon, you should definitely try this unusual preserve to see how delicious it really is! This tart and salty watermelon with a hint of garlic is a great appetizer and a unique dessert, completely different in flavor from fresh watermelon. Intrigued? Then get canning it using our simple step-by-step recipe with photos.
Pickled watermelons are preserved for the winter with the addition of garlic. Don't worry, it won't spoil the flavor; in fact, it will enhance the aroma. The recipe for this preserve is incredibly simple and doesn't require sterilization: wash and slice the watermelon into a 3-liter jar, pour boiling water over it, let it steep for a while, then drain the water, prepare the brine, bring it to a boil, then add it to the watermelons and seal.
As you can see, it's not that complicated. It's worth noting that the undeniable advantage of making this preserve is that the watermelons don't necessarily need to be ripe; pink, unsweetened, or slightly underripe berries are perfect for pickling. These watermelons are perfect for pickling.
Ingredients (per one three-liter jar):
- watermelon;
- garlic - 1 - 2 cloves.
For the marinade:
- water - 1 l;
- sugar - 4 tbsp;
- salt - 1 tbsp;
- 9% vinegar - 50 ml.
How to prepare pickled watermelons for the winter in three-liter jars
First, prepare a three-liter jar (or jars) for canning: wash them thoroughly with baking soda, rinse well, and sterilize. Place the peeled and washed garlic cloves in the bottom of the jar.
Wash the watermelon thoroughly and cut into small wedges that will easily fit into the jar. If desired, you can remove the seeds and trim the rind.
Place the sliced watermelon in tight layers in a three-liter jar, trying to pack it as tightly as possible to ensure there's no empty space, filling it completely. If you have a small watermelon that only fills half the jar, for example, you can leave it that way, but remember that you'll need to increase the amount of brine in this case.
Separately, boil water and pour it over the sliced watermelon.
Cover the jar with an iron lid, wrap it up and leave it like that for 40-45 minutes.
Then, drain the water back into the pan. If the jar isn't completely filled with watermelons, be sure to measure the volume, as the amount of brine in this recipe is calculated for a tightly packed jar (if necessary, increase the amount of water, sugar, and salt accordingly). While the water is boiling, be sure to wrap the jar with the watermelons in something warm, such as a blanket, and cover it with a lid.
Add sugar and salt to the water drained from the jar, stir and boil for about 2-3 minutes from the moment it boils.
Before pouring in the brine (while it is still boiling), add 50 ml of 9% vinegar to the jar with the watermelons.
Then carefully pour the hot brine into the jar with the sliced watermelon.
Cover the jar with watermelons with a boiled iron lid and roll it up, then turn it upside down and wrap it well in something warm for two days.
After this time (the jar of watermelons should cool completely), store the preserves in a cool place, such as a cellar or basement. The shelf life of these pickled watermelons is no more than two years.
This unusual and original pickled watermelon appetizer will be a true highlight on your table. You can easily see for yourself by making the preserves according to the recipe provided. Enjoy!
