3 main watermelon canning recipes
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Such a dish may seem unusual even for real watermelon lovers. It is prepared from seemingly incompatible with the taste characteristics of the components.
To make pickled watermelons, you should cook:
- Ripe, juicy, fresh watermelon. If he is not too sweet, that's okay.
- Glass jars. Their volume may be different. Capacities on one liter, and on three liters will approach also. Banks should be washed with soap, rinsed and sterilized by steaming. For this suitable multicooker, oven or microwave.
- Covers for preservation and seamer.
Watermelon should be well washed and cut into pieces of medium size. If the berry has a thick crust, then it is advisable to cut it. Thin will not become a hindrance to conservation, so it is left. This increases the sterilization time to 20 minutes.
There are many recipes for how to make canned watermelons. They are all based on the same principle. The difference is only in the methods of cooking fill. In any recipe includes salt and sugar. Vinegar, aspirin or citric acid can act as a preservative.
Watermelon slices should be put in the jar as carefully as possible. They can not be tamped, because watermelon has a tender flesh.
The first recipe: watermelon with horseradish
The preparation of such a spicy-sweet dish begins with an obligatory procedure: watermelon is washed in warm running water. Then it should be wiped dry. For one watermelon need 50 ml of 9% vinegar, 1 tablespoon of salt, 2 tablespoons of granulated sugar.
The recipe also includes currant leaves, dill blossoms, garlic, bay leaf, pepper-peas, horseradish leaves. Their dosage is at the discretion of the hostess.
All green components must be thoroughly washed. Lubricate the inside of the jar with honey. Pieces of watermelons (you can directly with a crust) put in jars. Between them, you should pour the mixture, which includes garlic, dill and horseradish leaves. From garlic, first remove the husk and cut it into thin plates.Horseradish must be cleaned and chopped into small pieces.
Make a pickle, bring it to a boil. Pour the hot mixture into the jars. Leave to ferment for three days. To make preservation for the winter, drain the brine. Boil it again. Refill the watermelons and cover the jars with lids. Banks flip down the covers and wrap a warm veil.
Second recipe: with aspirin
It is intended for those who do not like vinegar. Instead of this ingredient, you can use aspirin. After sterilizing the cans, put the watermelon pieces in them. Hot water should be poured into these containers. Let them stand about 10 minutes.
Drain and prepare the brine using the following ingredients:
- 1 tablespoon salt;
- 1-2 tablespoons of sugar.
This number is indicated on the basis of a three-liter jar. Then add 3 tablets of aspirin (acetylsalicylic acid) to each container with pieces of watermelon.
Then pour boiling brine into the jars and roll them up with metal lids.
The third recipe: for sweet teeth
This method of preservation is characterized by an increased amount of sugar. His watermelon will need as much as 12 tablespoons. Among other ingredients: 3 tablespoons of salt, 120 ml of 9% vinegar, 2.5 liters of water and 5 cloves of garlic.
Wash the striped berry. Drain with a towel and slice the watermelon into triangles of the same size. Sterilize jars for at least 15 minutes. Fill them with slices of prepared watermelon. Put the same garlic cloves. Boil the water and pour it into the jar. Leave for half an hour.
At this time, make the preparation of the marinade. Pour the required amount of water into the pot. Bring it to a boil. Put salt and sugar in water. Boil the composition of not more than three minutes. Drain the watermelon and garlic containers. This procedure should be done very carefully. For it is convenient to use a special plastic cover with holes. Immediately fill the watermelon blanks with boiling marinade. After adding vinegar, spend a 40-minute sterilization.
Turn containers upside down.Wrap the preservation with a warm blanket. When the pickle in the bank becomes completely cold, you can put them bottom down.
Now it remains only to find a suitable place for storage. It should be cool and dark.
Frosty winter on your table will be amazing and delicious dish of canned watermelons. If in the summer the berry with melons is an excellent dessert, then during the cold season it turns into an exotic snack. To see a piece of summer on a platter in the middle of January is an incomparable pleasure. Sweet and sour delicacy will be the favorite of the winter menu.
The main thing to catch in the watermelon season is to hide a few sweet berries in glass jars!