Watermelons are a treat that many people like. But their season is not too long, so the question arises as to how to save them for the winter. Salted watermelon in a jar is the best solution. Prepare them for the strength of even the beginning hostess. And as a result, you get a wonderful snack and even a table decoration. Consider several options for cooking, from which you can choose any to your liking.
The easiest recipe
Salted watermelons in cans can be cooked with a minimal amount of ingredients. It is necessary to take watermelons, water and salt. For salting unripe berries are suitable (you can even slightly brown). It is better if they are watermelons of small diameter. They should be washed with water (cold) and cut off the circles from the side of the tail. Preliminary we prepare banks, sterilizing them above the steam. Watermelon cut into circles with a thickness of about 15 millimeters. Then cut each circle into four pieces, so that each piece is placed in the jar. After that, we lay watermelons in jars and fill them with boiling water. This should be done carefully, so that the container does not burst. We cover the jars with covers and leave for 10 minutes. Next, drain the water and fill the jars with boiling water again. Leave them again for 10 minutes. In the meantime, we are preparing brine. We put a pan of water on a fire and put 30 grams of salt for each liter. On one three-liter jar you need 1 liter of brine. Let the brine squirt about 10 minutes and strain it through the cheesecloth. After this, put the pan on the fire and bring it back to a boil. Add 15 milliliters of vinegar per liter. If the watermelons did not work out, then we put another 20 grams of sugar per liter of water. Fill the prepared boiling brine jars and tightly roll them. Cool and store in a cool place. A salted watermelon (in a jar) will be appreciated by lovers of a delicious meal. If suddenly the lids begin to swell, you have to drain the brine, boil it and pour it back.
Add spices
If you add a few spicy ingredients, then the salted watermelons will acquire an unusual taste. For this recipe, you need green celery and dill, garlic and lettuce. For a pickle, take 30 grams of salt and 50 grams of sugar per liter of water. We take watermelons, suitable for pickling (brown, ripe, but not overripe). Thoroughly wash them and cut them into four parts. Then each part is cut into slices, which can fit in the neck of the can. Greenery of celery and dill is crushed, and pepper is cut into small slices. Garlic is divided into denticles and cleaned. Banks are well washed and sterilized. To get a delicious watermelon salted in a jar, it is necessary to observe all conditions. At the bottom of each container we put greens, peppers and garlic. After that, lay out a layer of watermelons. So layer by layer we fill the banks. Fill them with brine and leave at room temperature. Then we send it to a cooler place. We close the jars with plastic covers. The watermelon is salty in a can very delicious. But you can use other capacities. Technology does not change from this. Very often large pots or barrels are used. In them you can salt small watermelons, without cutting into pieces.