Wet Watermelon for Winter: Recipe for Cooking

Summer is a suitable time for winter preparations and pickles. Each hostess reasonably approaches this question: in advance she looks for new recipes for marinating, pickling, souring and soaking, so that in the cold period you can please your relatives and guests with delicious treats of your own preparation. Especially traditional Russian cuisine is replete with interesting conservation options.

One of the oldest ways of preserving fruits and vegetables is exercise. If we delve into history, we will find an interesting fact - this method was practiced by ancient people who lived before our era in Northern Europe and Siberia. The formulation has remained practically unchanged and is being actively realized in our century.

True, instead of wooden kadushek and barrels often use glass containers, jars and plastic containers. Many clearly remember which special flavored bouquet is given to a water-melon with apples. If you think that in urban conditions, or rather, an apartment, it is impossible to prepare a berry - deeply mistaken. Everything is simpler than it seems. We offer interesting variations of winter pickles.

Subtlety of preservation

For pickling, you should choose fruits of small size, weighing not more than 2 kg, unripe and preferably with a thin skin. From ripe it will turn out a loose mass with an unpleasant structure. Be sure to check for damage and dents, since the cracked fruit during fermentation is "blown off" and peroxidized. If you are preparing watermelon wets in a barrel, it is better not to pierce the peel, otherwise there will be no gas.

In a wooden container, whole berries are salted longer - about two months, and they are surprisingly tasty, juicy and aromatic. Many cooks spread layers of cabbage or currant leaves, various fruits and vegetables. Literally in a few days you can see the process of fermentation in the form of foam, which is formed on the surface of the container (periodically cleaned). After that, the barrel is taken to a cool cellar or cellar. In urban conditions, you can shift the raw materials into glass jars and put them in the refrigerator until full sour.

How useful are the watermelons in the barrel?

It is not necessary to talk about the healing power of raznosolov and conservation, but the wet products with medicinal properties are much more useful and are shown in a number of diseases. Practitioners and homeopaths recommend incorporating a water-melon into a diet for people with diabetes and overweight.

This is due to the fact that in the pulp of wet berries there is much less sugar and salt. The composition retains all the mineral and chemical elements that we get from fresh vegetables and fruits. They can quite make up for the deficiency of vitamins in the winter and provide the body with the missing substances. Now go to the technological process - we will present a wonderful selection of delicious snacks.

How to prepare watermelon in cans?

For harvesting suitable for any variety with an elastic skin. List of ingredients for a three-liter jar:

• About 2-3 kg watermelon;
• 15 grams of salt;
• Two large spoons of natural honey (instead of granulated sugar);
• Three cloves of garlic;
• A tablespoon of citric acid;
• A few currant leaves.

Organization of cooking

Before you make the watermelon, wash it and cut it into small slices (triangles), without removing the seeds. If desired, you can clean the skin if it is too dense. We lay out the pieces in sterile containers together with currant leaves and garlic (layers), pour boiling water to the top and cover with a lid. Leave for 10 minutes, then drain the liquid into a saucepan.

Prepare brine: in watermelon water, dissolve honey and salt. Marinade put on the stove and allow to boil, then pour into the jar, before pouring citric acid. Quickly cover or roll up the container, wrap it with a warm cloth, leave for 6 hours in the room. In a similar way, watermelons are cooked in a saucepan and a wooden tub. Between the layers you can lay cherry leaves, celery, onion rings, any greens, horseradish for a piquant taste. For the New Year holidays, the snack will be completely ready!

Salting in the barrel

10 liters of water will require 500-800 g of salt. We choose fruits of medium size, green-ripe. The quantity is determined depending on the size of the wooden or stainless container. We carefully clean the berries from contamination, remove the stems, so that the water-melon quickly wandered. You can also make some small punctures with a skewer.

Densely we put all fruits that there were no emptiness, having added roots, currant or cherry leaves. It remains to dissolve the salt in water, boil, then cool and pour into a container. Cover with a clean gauze cloth, install a heavy load (oppression). Barrels are stored in the basement / cellar. After two days, you need to top up the marinade.

About a month later, water-soaked watermelons will be suitable. In the barrel (the recipe can be carried out in a city apartment), the fruits are unusually tasty. This appetizer will be an excellent addition to any table.

Recipe with a sandy layer

An ancient way of salting, come to us from the depths of centuries. The whole berries are taken, not injured and without signs of damage. To begin with, washed small sand (about 5 cm) is poured onto the bottom of the barrel. Then the fruits are laid out, each layer is covered with sand. Everything is poured with salt 5% marinade.

Stored water-melon in a dark, sun-protective room for about a month. Thanks to this method the product turns out to be crispy, does not deform under the yoke and is evenly impregnated. Try to make a recipe in a small container, and you will be satisfied.

Recipe for watermelons and apples

Another well-known method of winter harvesting in traditional Russian cooking. A popular dish in Ancient Rus remains popular and beloved in modern society. Apples are better to choose late varieties, ripe, without worms and rot. Instead of the barrel, many housewives use glass and plastic containers. So, the necessary set of components for conservation (per three-liter container):

• A mature watermelon;
• Apples "Antonovka";
• Leaves of red currants and cherries (by eye);
• Rye straw (how many fit).

Ingredients for refueling:

• A tablespoon of salt with a slide;
• 30 ml of vinegar 6%;
• A large spoonful of sugar and, correspondingly, boiled water.

Walkthrough

With berries remove the stems, cut into squares, put on the bottom of a sterilized jar. Top with straw rye (you can do without it). The next layer will be apples (if large, it is better to cut). Each row is covered with cherry and currant leaves.

Pour boiling water, let it brew for 10 minutes. After this, the liquid is drained and the container is filled with brine. Prepare it as follows: dissolve in a liter of water, salt, boil until the granules are completely dissolved, pour vinegar or essence, add sugar. Tightly clog the lid wets with watermelon apple and store in a dark room. To avoid blistering, covers and containers should be carefully sterilized.

By the same technology canned fruit with cabbage, mustard, a variety of fruits, lemons, with the addition of spicy spices. Wet watermelons at home will delight amazing taste and raise the mood in the frosty days!