How to pickle ripe watermelons for the winter
Pickled watermelon will be a true culinary highlight on your table. The pickling process preserves all the essential vitamins and beneficial properties of the berry. This simple recipe will teach you how to pickle watermelons in jars for the winter. Pickled watermelon is the best preventative measure against vitamin deficiencies, depression, flu, and colds.
Cooking time: 1 hour. Makes 1 3-liter jar.
Ingredients:
- ripe watermelon – 2 kg,
- cold filtered water – 1 l.,
- granulated sugar – 3 tbsp,
- coarse table salt – 1.5 tbsp,
- table vinegar essence concentration 9% - 50 ml.
How to make salted watermelons in jars
First, select a ripe, firm watermelon, cut it into small 2-3 cm pieces, and remove the seeds. For pickling, purchase watermelon from reputable sellers to ensure it's grown naturally without the addition of pesticides or nitrates.
It's best to pickle the berries with the skin intact. Place them loosely in a washed and sterilized three-liter jar to prevent the pieces from falling apart. Fill the jar to the top.
Pour cold filtered water into an aluminum pan, bring to a boil, pour over the sliced watermelons in the jar, and leave for 15 minutes to steam the fruit.
Then attach a special nozzle and carefully pour the water into the saucepan. Then add coarse table salt and granulated sugar, stir, and bring the mixture to a boil over low heat. Fill the jar to the top with hot brine, cover with a lid, and place it in a saucepan of warm water to sterilize for 20 minutes.
Instead of granulated sugar, you can use honey or fruit sugar. For added flavor, you can add cloves, nutmeg, mint/lemon balm leaves, ginger root, and lemon/orange slices.
Carefully remove the jar from the pot of warm water, place it on a cloth, and immediately seal it with a scalded metal lid. Then, turn it upside down and wrap it in a warm terry towel or cotton blanket. Leave the sealed jar to cool for 24 hours. Store the marinated watermelon in jars in a cool, dark place.
Bon appétit everyone!