Large pieces of watermelon with a crust will be salted for 6-8 months, watermelons without a crust and small pieces of watermelon will be salted for 1-2 weeks.
How easy it is to salt watermelons
Products
Watermelons – 5 kilograms
for every liter of brine
Dill – a few twigs
Garlic – 6 teeth
Allspice – 6 peas
Fresh hot pepper (can be replaced with dried) – 1/3 pod
Salt (ideally sea salt) – 1 tablespoon
Sugar – 1 tablespoon
How to quickly make salted watermelons
1. Wash the watermelons, cut off the upper and lower circles.
2. Cut the watermelons into 3 cm thick circles, each circle into large triangles 3 cm thick.
3. Place the watermelons tightly in the jars.
4. Pour boiling water over the watermelons in a thin stream, cover the jars with lids and leave at room temperature until they cool completely (about 2-3 hours).
5. Peel, wash and cut the garlic into petals, measure out the required amount of spices.
6. Drain the liquid from the jars into a saucepan, add salt and sugar based on the amount of brine.
7. Put the brine on the fire, bring to a boil, add the spices and boil the brine for 1 minute after boiling.
8. Pour brine over the watermelons, roll up the jars with lids, wrap them in a warm blanket and leave to brew and cool.
9. Put jars with salted watermelons for storage. After 2-3 weeks, the watermelons will be ready to eat.
How to quickly pickle watermelons
Products
Watermelon – 2-2,5 kilograms
Salt – 2 rounded tablespoons
Sugar – 1 tablespoon
Powdered mustard – 1 tablespoon
How to make salted watermelons in 2 days
1. Cut watermelons into small triangles together with the skin.
2. Pour salt, sugar and mustard into a deep bowl.
3. Roll each piece of watermelon in this mixture and put tightly to each other in a saucepan.
4. Cover the pot with a smaller plate or lid.
5. Put oppression on top of the lid – for example, a pot of smaller diameter filled with water.
Delicious facts
– Taste of salted watermelon – spicy watermelon wine.
– It is not necessary to remove the bones when salting watermelons, but it is advisable that the meal is not interrupted by picking bones from the snack.
– The time for salting watermelons is from six months to 8 months. To speed up the salting time to 12 hours, it is necessary to prick the rind of the watermelon in 10-12 places using a thick needle, or even to pickle the watermelon without the rind.
– When pricking watermelon rinds to speed up the salting, it is important to understand that gas will not be retained in it when salting, which means that the finished salted watermelons will not have a pleasant carbonated harshness.
– Salted watermelons are served as a snack and as a drink, squeezing juice from watermelons into a decanter.
– The amount of brine for watermelon must be selected taking into account the number of watermelons and the size of the cut pieces; so, for a watermelon weighing 5 kilograms, you need 5 liters of brine, if you cut it coarsely, and 3 liters, if you cut the watermelon not large.
– The season for salting watermelons is in September-October.
– Small (up to 2 kilograms) ripe, thin-crust juicy watermelons are suitable for salting, then the salted blank will turn out to be soft and juicy. It is recommended to use dense parts of the watermelon for harvesting for the winter so that the finished salted watermelons do not lose their shape during processing and storage.
– Pieces of watermelon for pickling should be such that they can easily pass into the jar.
– To taste, watermelons can be salted with or without a crust. Use the same way. ? If there are a lot of watermelon peels left at once, you can pickle them separately.
– To give salted watermelons a special aroma, you can put on the bottom of each jar a pair of cherry leaves, cherries, currants, horseradish, dill or celery inflorescences, and for a sweet shade, before putting the watermelons in the jar, grease each jar with honey. To make the watermelons slightly spicy, add a small piece of hot pepper to the jars. To slightly acidify the watermelons, you can add 20 milliliters of 9% vinegar per can to each jar.
– Since salted watermelons are a carbonated product, there is a risk of explosion of the workpieces during storage. To prevent the jars from exploding, it is necessary to add 1,5 grams of aspirin to each of them, or 1/3 teaspoon for each liter of the jar. Also, for long-term storage of the workpiece, a couple of tablespoons of vinegar 9% are added to the finished salted watermelons.
– To make salted watermelons in a jar with a barrel-like effect, add 1 small oak block and a couple of oak leaves to each jar of watermelons.
– Salting watermelons is not only a pleasant pastime, but also a matter for the benefit of the budget: 1 kilogram of salted watermelon costs 350 rubles / 1 kilogram, and products for harvesting the same 1 kilogram – 50 rubles. (the price is given as of June 2019).