Salt watermelons in jars recipe with aspirin. Preservation of watermelons for the winter - juicy preparations at home. Pickling with tomato juice

Watermelon is a wonderful summer berry that most of us love, and it is in winter that it is sorely lacking. However, it will help fix the marinating. In the cold season, you can feel this unforgettable taste of summer, and also fill your diet with something unusual, fortified. Now let's take a closer look at the issue of canning watermelons.

Required Ingredients:

• Watermelon;
• Vinegar is six percent.

The secret of an excellent snack is simple - it should be tasty, simple and accessible for everyone to prepare. So pickled watermelons bypassing sterilization are what you need. It should be noted right away that their taste is a little out of the ordinary and rather for an amateur. Someone is crazy about him, while others do not like him at all. If you have never cooked such a dish, it is better to marinate 1-2 jars first, and if you like it, on next year roll up more.

The recipe itself is simply nowhere easier:

1. First, you need to choose the right berry so that good canned watermelons come out. It should be a little immature, so the shape will be better preserved. Wash the fruit well in advance and chop it into slices.
2. Next, they need to be shoved into containers, but you should not press down.
3. Now we proceed to the marinade. To do this, pour boiling water over the jars of watermelons, let it brew for about 15 minutes and drain the liquid into a saucepan. Then do this procedure again. Next, you need to add salt, sugar there and pour the jars directly with boiling marinade to the top.
4. Now take vinegar and pour into each jar according to the proportion: two tablespoons and one and a half liters.
5. Then roll up immediately.
6. The finished canning should be turned over, wrapped in something warm and left so until it cools down. After 2-3 days, send them somewhere in a cool place: basement, cellar, pantry.

You should try canned fruits closer to November, so that the berry is thoroughly marinated, and you can feel this unforgettable taste.

Recipe number 2

If you do everything right, as the recipe says, you will end up with an excellent, juicy, sweet product. By the way, instead of vinegar, which is in the list of ingredients, you can use citric acid, it will be even better, you will avoid the explosion of the cans.

Ingredient List:

• Water - one and a half liters.
• Sugar is about two tablespoons.
• Some celery.
• Four bay leaves.
• Black pepper - eight peas.
• A little garlic - 4 cloves.

The above proportions are based on 2 kilograms of watermelons.

To get a good salting, step by step follow the instructions on how to cook canned watermelons for the winter without sterilization:

1. The recipe is simple. Rinse each jar using regular baking soda, then pour boiling water over them.
2. Wash the fruit, remove the tails and cut them into wedges. You can cut the rind if you like.
3. Place any remaining ingredients in the jar and place the fruit wedges on top. When there is no room in the jar, pour boiling water over them and leave for twenty minutes. Next, drain the water and pour it into an enamel bowl, and also add salt and sugar to the whole thing.
4. At the final stage, it is advisable to add vinegar or brine.
5. Next, roll it all up and, turning it over, cover it with something warm. When cool, move to a cool place.

Pickled watermelons with mustard

The result of this recipe will exceed all your expectations. As a result, you will get a fragrant, tasty snack for the winter in cans. When preparing the marinade, only rock salt should be used.

Required ingredients for preserving watermelons in jars:

• A tablespoon of salt;
• Mustard powder - a tablespoon;
• One watermelon;
• A tablespoon of sugar.

Now you need to strictly follow the instructions:

1. First you need to wash the fruit, and then cut it into pieces of any shape. Be sure to cut off the green crust, but leave the white one.
2. Next, you need to prepare the brine using mustard, salt and sugar.
3. Then put the berries in jars and sprinkle with spices.
4. Banks should be closed with plastic or nylon lids. Leave them in this state at room temperature for three days.
5. Next, the snack is placed in the refrigerator for one day and can be considered ready.

Soaked watermelons with aspirin

This is another one good way pickling watermelons. Aspirin will help to prevent the workpiece from exploding, will make the taste of the watermelon a little sour.

Required for brine:

• Lemon - three teaspoons.
• 9 aspirin tablets.
• A little sugar - nine tablespoons
• Table salt - nine tablespoons.

The proportions are indicated for three kilograms of watermelons.

1. Rinse the watermelon and divide it into parts, before that, be sure to remove the green rind. Divide it into containers and fill hot water... Let it infuse and after 10 minutes, pour the liquid into a saucepan.
2. All necessary ingredients, excluding aspirin, must be mixed and the brine must be boiled for about five minutes. While the brine is still boiling, you need to pour it into the jars.
3. After that, you need to put three aspirin tablets in jars. Then roll them up, turn the lids down and let cool.

Instead of aspirin, you can easily use something else, such as citric acid, vinegar, or vinegar essence.

Pickled watermelons with honey

Required ingredients to cook pickled watermelons in jars for the winter:

• Seven and a half liters of water.
• Watermelon - 8 kg pieces.
• Honey - ten tablespoons.
• Salt and sugar - 5 tablespoons each.
• Salt and sugar - five tablespoons.
• Nine percent vinegar - three hundred milliliters.

Instructions on how to preserve watermelons:

1. Put the previously washed watermelon slices in three-liter jars and pour boiling water for eight minutes.
2. Then you need to drain the liquid into another container, and fill the cans with a new one, let it stand and drain again.
3. Heat the marinade, throw literally two tablespoons of honey, one spoonful of sugar, salt and sixty milliliters of vinegar into each jar.

At the end, you need to cork the jars, turn them over, and of course wrap them up. After the contents have cooled, you can send the container to a cool place. By the way, according to the same principle, you can pickle a melon, there are quite a lot of recipes for how this is done.

Pick up recipes for watermelons for the winter to taste. They can be salted, pickled, soaked, sweet jams can be cooked from the pulp, emerald jam can be made from the crusts. Harvesting these large berries on the principle is close to the preservation of vegetables, because the recipes are similar to pickles and marinades from zucchini, cucumbers, cabbage. Watermelons are closed in jars or tubs by themselves or in combination with other vegetables and spices.

Depending on what you want to cook, select the appropriate size and quality of watermelons:

• for wetting, salting, pickling, the fruits are strong, with red or pink flesh, but not overripe;


• ripe watermelons are needed for jams;


• for jam, only a crust is needed, from which the top green layer is cut off.

If you intend to preserve whole watermelons, they should be small in size, without spots, cracks. For pickling in jars, pick fruits with a diameter of about the same as the jars in which they will be rolled up. Then they are cut into pieces.

The five fastest watermelon recipes for the winter:

The most common and at the same time simple recipe for watermelons for the winter is pickling. This type of conservation is done in several steps.

1. Small watermelons wash well.


2. The peel is peeled, the seeds are removed, the pulp is cut into slices of such a size that they freely pass into the neck of the jar.


3. Place the watermelon in the jars.


4. A marinade is prepared from water, sugar and salt - per liter of water, a tablespoon. Boil it, then cool it down to 30 degrees.


5. Jars of watermelons are poured with marinade and left warm for a couple of days.

Finished pickled watermelons are stored in the refrigerator.

Five of the most nutritious watermelon recipes for the winter:

You will get even tastier watermelons for the winter if you try to apply these tips:

• the recipe for jam with soda makes watermelon peels similar to pineapples in structure;


• for salting, pink watermelons inside are ideal;


• better pickled and salted whole thin-crust fruits.

There are many ways to make pickled watermelons for the winter. I tried more than one, until I chose the recipe for preparing pickled watermelons with spices and garlic in Kherson style. According to this recipe, watermelons are obtained with a sweet, piquant, slightly pungent taste. And the pieces remain pleasantly hard due to the fact that they undergo minimal heat treatment during the preparation.

In my opinion, the recipe has two important advantages: we marinate watermelons without sterilization and without peel.

To prepare our homework, you need to prepare:

- watermelon (one large or two small);

- sugar - 3 tbsp. lies. (can be replaced with honey, then 4 tbsp. lodge.);

- salt - 1 tbsp. lies;

- acetylsalicylic acid - 3 tablets;

- horseradish - a small root;

- bitter peas - 2-3 pcs.;

- mustard seeds - 1/3 tsp

- a small pod of hot pepper;

- ground spicy herbs: Bay leaf, parsley, dill - 1 tbsp. lies.

- garlic - one head (small).

The amount of ingredients is calculated for one 3-liter can of the workpiece.

How to marinate watermelons in jars for the winter without sterilization.

And so, we proceed to the preparation. First, we need to wash a whole watermelon under running water.

Then, cut it into chunks (as for food) and cut the green hard rind from the watermelon. The watermelon, freed from the crust, must be cut into medium-sized pieces so that they can freely slip into the neck of the jar. The bones can be cleaned, or left. This time I cleaned it out.

The head of garlic must be peeled and cut into small wedges.

Now that we have finished cutting the ingredients, we need to put our spices (pepper, mustard, ground spices and horseradish root) on the bottom of the sterilized jar.

Then, we put our sliced ​​watermelon in a jar and fill the blank with boiling water, after which we let the contents of the jar steamed for five minutes.

In the meantime, put garlic cloves, sugar, salt and aspirin tablets in a jar of watermelon.

At the last stage, fill the jar with our workpiece with boiling water and seal it with a lid.

After seaming, pickled watermelons should be wrapped until they cool.

In winter, we open our spicy, piquant slices of watermelon and serve as a side dish for any main course. Usually, even the marinade from the workpiece is drunk to a drop - nothing is lost.

Everyone loves watermelons - both children and adults. Starting from mid-August, you can see several of these large berries in almost every home, which the whole family will soon enjoy. Prepare pickled watermelons in jars for the winter - give yourself a piece of hot summer in cold winter.

Prepare pickled watermelons in jars for the winter - give yourself a piece of hot summer in cold winter

All canning recipes for this berry are not particularly complex. If you marinate the berries correctly, they will turn out to be very tasty and sweet. So what do you need for this?

• Watermelons.
• Water.
• Vinegar.
• Salt.
• Sugar sand.

The cooking recipe consists of the following successive stages:

1. First you need to prepare the fruit. It is washed from dust and dirt, then to be cut into slices. It is best to cut into small slices, since the workpiece will be more convenient to eat, and small pieces are pickled better than large ones.
2. For convenience, it is recommended to use a large, sharp knife so that too much juice does not come out of the berry when slicing.
3. You need to prepare the brine. For this, a container with water is placed on the stove. When it boils, you should pour sugar and salt into it. There should not be too much salt, since the workpiece will turn out to be savory.
4. It is enough to boil the brine for 15 minutes. Then it must be strained.
5. The brine will be ready after adding vinegar to it. Do not add too much vinegar, as this will negatively affect the taste of the pickled berry.
6. Marinating the cut fruit should take place in a sterilized container. It is recommended to use baking soda to sterilize them. The pieces are dipped into jars and filled with brine.

At the last stage, the container can be rolled up.

Watermelons for the winter (video)

Delicious recipe for canned watermelons with citric acid

Canned watermelons with citric acid have a very pleasant taste and smell.

To prepare them, you need the following products:

• Watermelon.
• Black pepper.
• Water.
• Citric acid.
• Bay leaf.
• Vinegar.
• Sugar sand.

Canned watermelons with citric acid have a very pleasant taste and smell

Step by step cooking method:

1. The washed berry should be cut into small pieces.
2. If you wish, you can cut the crust and remove the bones, but this is not necessary.
3. Next, you should deal with the sterilization of glass containers. Banks need to be doused with boiling water and hold them with the neck down for several minutes.
4. Then spices are placed on the bottom of each jar, namely pepper and lavrushka.
5. Meanwhile, the water is brought to a boil and the chopped fruit is poured into it. You need to insist it in boiling water for 10 minutes.
6. After that, the liquid is poured into the same container in which it was brought to a boil. You can cook the marinade. When the water boils again, salt and granulated sugar are added to it.
7. The berry is placed in jars. Then it is poured with cooked marinade. It is very important not to wait for it to cool, but to fill it immediately after removing it from the stove.
8. A spoonful of vinegar is added to each jar.

After that, the cans can be tightened.

How to roll up a sweet watermelon for the winter?

To make the watermelons sweet, you need to use the appropriate ingredients in the recipe.

List of products you need:

• Watermelon.
• Water.
• Salt.
• Sugar sand.
• Peppercorns.

To make the watermelons sweet, you need to use the appropriate ingredients in the recipe.

Cooking method:

1. The first step is to fill the watermelon with water and leave for a while. This is necessary so that it cools down and it is easier to wash it.
2. At the second stage, the peel must be cleaned of contamination. This recipe does not provide for its cutting.
3. Next, the fruit must be cut. If you wish, you can remove the seeds, but this must be done very carefully, since a large amount of juice can stand out from the berry.
4. Liquid is placed on the stove. After it boils, you need to pour it over the cold chopped fruit.
5. While it is infused, it is worth sterilizing the glass container.
6. Next, you should start preparing the marinade. To do this, salt, sugar sand and honey are dissolved in boiling water. It doesn't matter which honey you use, as it will melt in boiling water anyway. Sugar and honey must be taken in the same quantity.

The watermelon is placed in a sterilized container, filled with prepared marinade. Now you can start rolling the cans.

How to spin a sliced ​​watermelon for the winter?

Ingredients:

• Watermelon.
• Vinegar.
• Pepper.
• Peas.
• Sugar sand.
• Carnation.
• Bay leaf.

The whole family will love this piece

Step by step recipe:

1. Watermelon should be well washed from dust and dirt. After that, it is cut into slices. It is necessary to cut off the peel of each slice, since it is not edible, therefore, it makes no sense to preserve it.
2. The watermelon without the rind should be cut into triangles, so the workpiece will look aesthetically pleasing.
3. Glass containers are sterilized. Until it has had time to cool down, a clove and "lavrushka" should be placed on its bottom. To achieve a bitter taste, you can also add some peppercorns.
4. Then peas are placed in the jars.
5. After that, you can lay the fruit and pour boiling water over everything.
6. The marinade is prepared as follows: salt and granulated sugar are added to boiling water. The second spice should be 5 times more than the first. Then vinegar is added. While the marinade is boiling, a lot of foam forms in the pan, it should be removed. It is enough to cook for 5 minutes.

At the last stage, the prepared brine is poured into jars, after which they can be rolled up.

Horseradish watermelon recipe: delicious

In this method of preparation, the skin of the fruit must be cut off. The taste of the preparation does not turn out to be sweet, but vice versa. The berry marinated in this way will have a bitter-spicy aftertaste.

Products:

• Watermelon.
• Horseradish root.
• Salt.
• Aspirin.
• Sugar sand.
• Mustard seeds.
• Garlic.
• Pepper pod.

The berry pickled in this way will have a bitter-spicy aftertaste.

The recipe consists of the following sequential steps:

1. The pulp of the fruit is separated from the rind. Then you should remove the bones from the pulp.
2. The container is sterilized. At its bottom you need to put spices and "hot" ingredients, namely horseradish root and pepper. If desired, you can add a few peas of allspice.
3. The garlic is finely chopped. It is also added to the bottom of the cookware.
4. The workpiece is poured with boiling water to brew for a couple of minutes. Then this boiling water is poured into a container for re-boiling. Any remaining spices from the ingredient list are added there, including aspirin.

After the brine is cooked and poured into the jars, they can be rolled up.

Recipe for making a watermelon billet with garlic

Ingredients:

• Watermelon.
• Garlic.
• Salt.
• Vinegar.
• Water.
• Sugar sand.

Cooking method:

1. The washed fruit should be cut and put in jars. It is poured with boiling water.
2. You need to insist the berry in boiling water, and then drain the liquid. It is boiled again and again poured into jars of berries. This is done several times.
3. In the meantime, you can chop the garlic. It is laid out in banks.
4. The brine is being prepared for pouring. Sugar, vinegar and salt are added to boiling water. It is necessary to boil the brine for 5-7 minutes, as otherwise the watermelon will have an unpleasant aftertaste of vinegar.

The rolled up cans cool down, upside down.

Salted watermelons, pickled for the winter (video)

Watermelon is always associated with summer and sweetness. And now, when the first snow has already fallen, it is good to get the jam or confiture from the watermelon. They will freshen up memories of recent summer and add flavor to your tea drinking. What else are there canned recipes for the winter? In this article, we will consider blanks of jam, confiture, as well as an option for preparing watermelons, which can be fermented with aspirin. Photos and details below.

Winter watermelon recipe with aspirin

Aspirin is good for pickling if you don't like vinegar. For cooking, you need the following ingredients: watermelon, salt, sugar, aspirin tablets and water for pouring.

For pickling in 1 three-liter jar you should put:

Attention! For canning watermelon, aspirin should be taken without a shell ("Soviet").

Before preserving, you need to wash the watermelon, cut it into small triangles so that it is convenient to fit them into three-liter jars. Sterilize the jars. Place the pieces of berries in them. Fill with hot water. So the watermelons should stand for 10 minutes. Then drain the water.

In the meantime, prepare a brine with salt and sugar. Then add three aspirin tablets to the jars (without filling). Top with boiling brine. The conservation has almost come to an end, it remains only to close the cans for the winter with metal lids. After rolling, turn the marinated watermelons upside down and leave them to sit under a warm blanket.

Cinnamon watermelon jam

Watermelon jam is a great option for making breakfasts, desserts and a great addition to tea. To prepare it, you will need at least 2 kilograms of berries.

Before cooking, remove the pulp, peel it. For the obtained 2 kg of watermelon, you will need freshly squeezed lemon juice (1 pc.), 1 tsp. cinnamon (or one stick), 900 g of sugar.

Mix all the ingredients in a container and cook over the fire. Stir until thick. As soon as the jam begins to "harden", remove it from the heat. Crush pieces of berries with a crush or beat with a mixer. Pour the contents into jars and roll up.

From the specified amount of ingredients, 1 liter of jam is obtained.

Watermelon jam

For the preparation of watermelon jam, it is better to take varieties with a minimum seed content. Those berries in which they are thin and white, like cucumbers. Of course, if you come across a watermelon with large seeds, it will do too. You just have to do more difficult work to eliminate them.

To make the jam, you will need the following ingredients:

Prepare your watermelon. Rinse it out. Then cut the watermelon into wedges in a semicircle. Cut out the pulp from each of these slices and chop it in random order. The skins are not needed, they can be thrown away.

The chopped pulp is folded into a large saucepan. Now select the bones, if any. Then sprinkle the sugar over the pulp. Do not use all the sugar, you can take only half - 1 kg. The watermelon must be left for 2-3 hours to release the juice.

After the time is up, drain the juice into a saucepan. The amount of liquid depends on which watermelon you choose. Have different varieties wateriness varies. If your watermelon is ripe, then the juice will be sweet and fragrant. If you choose an overripe watermelon, then little juice will come out of it. And with an unripe berry, the jam will take longer to cook than from a ripe one.

The remaining 1 kg of sugar must be added to the watermelon juice. Put the mixture on fire and cook, stirring occasionally. After the syrup has boiled for 1-2 minutes, remove it from heat. Pour it over the sliced ​​watermelon. Put the saucepan with the future jam on the fire. In addition, liquid will still separate from the watermelon.

From time to time, foam will appear on the jam, remove it. Boil the jam for 20 minutes, stirring occasionally.

After the indicated time has elapsed, remove the jam from the heat and let it cool. Now put the container back on the fire. Just now add the cinnamon and the juice of half a lemon. Mix everything until smooth. Put the jam on the fire. Cook the jam for an hour and a half.

The readiness of the jam should be checked as follows: when the pieces of watermelon start to look like marmalade, and the syrup thickens, take a clean plate. Put a teaspoon of jam on it, if it spreads like water, then the jam is not ready yet. If the mass is thick and does not spread, then turn off the watermelon blank.

After the jam is cooked, pour it directly into sterile jars from the saucepan you just turned off. Roll up with sterile tin lids. Turn the cans upside down and cover with a warm blanket. Let them stand like this until they cool down, then move the jam to a cool place.

From the specified amount of ingredients, about 2 liters of jam are obtained. If you do not like cinnamon, then you can skip it in the jam. Without this ingredient, it will be just as good.

Attention! Choose a ripe watermelon for the jam. It is better not to take overripe berries.

You can add your favorite spices to the recipes if you wish. Do not be afraid to experiment, this will only emphasize the berry flavor!

In this article, we will consider blanks of jam, confiture, as well as an option for preparing watermelons, which can be fermented with aspirin. Photos and details below.

3 main recipes for canning watermelons

One of the tasty signs of summer is the striped miracle - the watermelon. Both children and adults love this juicy berry. Sweet, aromatic melons and gourds are not only tasty, but also healthy. The only drawback is that the watermelon season ends very quickly. It is quite difficult to make compote or jam from these fruits. But any housewife can cook canned watermelons.

The savory snack is the perfect addition to your monotonous winter diet. She diversifies the menu remarkably, will please all household members and will surprise guests.

If you do not have a cellar, then you can salt the watermelon by the conservation method: in jars. The taste of such a snack will be less salty than that of a pickled berry.

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What do you need to prepare a snack?

Such a dish may seem unusual even for real watermelon lovers. It is prepared from ingredients that are seemingly incompatible in terms of taste.

To make pickled watermelons, you should cook:

The watermelon should be washed well and cut into medium sized pieces. If the berry has a thick rind, then it is advisable to cut it off. Thin will not interfere with conservation, so it is left. This increases the sterilization time by up to 20 minutes.

There are many recipes for how to make canned watermelons. They are all based on the same principle. The only difference is in the methods of making the filling. Any recipe includes salt and sugar. Vinegar, aspirin, or citric acid can act as a preservative.

The slices of watermelon should be folded into the jar as carefully as possible. They cannot be tamped, because watermelon has a delicate flesh.

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Recipe one: watermelon with horseradish

The preparation of such a spicy-sweet dish begins with an obligatory procedure: the watermelon is washed in warm running water. Then it should be wiped dry. For one watermelon, you need 50 ml of 9% vinegar, 1 tablespoon of salt, 2 tablespoons of granulated sugar.

The recipe also includes currant leaves, dill inflorescences, garlic, bay leaves, peas, horseradish leaves. Their dosage is at the discretion of the hostess.

All green constituents must be rinsed thoroughly. Lubricate the inside of the jar with honey. Put the pieces of watermelon (you can directly with the crust) in jars. Between them, you should pour a mixture, which includes garlic, dill and horseradish leaves. First, remove the husk from the garlic and cut it into thin slices. Horseradish must be peeled and chopped into small pieces.

Make a brine, bring it to a boil. Pour hot mixture into jars. Leave to ferment for three days. To preserve for the winter, drain the brine. Boil it again. Refill the watermelons and close the jars with the lids. Turn the jars upside down with lids and wrap them in a warm blanket.

Recipe two: with aspirin

It is for those who don't like vinegar. You can use aspirin instead of this ingredient. After sterilizing the jars, fold the pieces of watermelon into them. These containers should be filled with hot water... Let them sit for about 10 minutes.

Drain and prepare the brine using the following ingredients:

• 1 tablespoon salt
• 1-2 tablespoons of sugar.

This amount is based on a three-liter can. Then add 3 aspirin (acetylsalicylic acid) tablets to each container with pieces of watermelon.

Then pour boiling brine into the jars and roll up with metal lids.

Recipe three: for a sweet tooth

This preservation method is characterized by an increased amount of sugar. It will take 12 tablespoons for one watermelon. Other ingredients include: 3 tablespoons of salt, 120 ml of 9% vinegar, 2.5 liters of water and 5 cloves of garlic.

Wash the striped berries. Dry with a towel and cut the watermelon into equal sized triangles. Sterilize the jars for at least 15 minutes. Fill them with slices of prepared watermelon. Put the garlic cloves in the same place. Boil water and pour into a jar. Leave it on for half an hour.

At this time, start preparing the marinade. Pour the required amount of water into a saucepan. Bring it to a boil. Add salt and sugar to the water. Boil the composition for no more than three minutes. Drain the watermelon chunks and garlic containers. This procedure should be done very carefully. It is convenient to use a special plastic cover with holes for it. Pour the boiling marinade over the watermelon blanks immediately. After adding vinegar, sterilize for 40 minutes.

Turn containers upside down. Wrap the preservation with a warm blanket. When the brine in the jar becomes quite cold, you can put them upside down.

Now all that remains is to find a suitable storage location. It should be cool and dark.

In frosty winter, an amazing and appetizing dish of canned watermelons will appear on your table. If in summer the berry with melon is a wonderful dessert, then in the cold season it turns into an exotic snack. Seeing a piece of summer on a platter in the middle of January is an incomparable pleasure. The sweet and sour treat will become a favorite on the winter menu.

The main thing is to have time to hide a few sweet berries in glass jars during the watermelon season!

Original and savory recipes for homemade preparations for the winter: canned watermelons. What secrets of experienced housewives will help you prepare a delicious appetizer and surprise everyone at the table?