If you have never eaten salted watermelons, then be sure to try it - it is very tasty! Moreover, cooking them is not at all difficult, because even an inexperienced housewife can handle the salting.
It is necessary
-
- watermelon for 8-10 kg;
- two 3-liter cans;
- 3 liters of water;
- 4 rounded tablespoons of sugar;
- 2 level tablespoons of salt (coarse
- not iodized);
- 2 tablespoons 70% vinegar essence
- one spoon in each jar.
Instructions
Step 1
Prepare the jars first. Wash them thoroughly with baking soda to remove grease and dust particles. Then rinse with cold water and sterilize over steam for 5-10 minutes.
Step 2
Wash the watermelon with a brush, rinse with boiling water and cut into large pieces. Remember to remove the seeds. Place the pieces of watermelon in the jars. You do not need to tamp them with your hands, it is better to lightly shake the jar so that they are located as tightly as possible to each other.
Step 3
Pour boiling water into jars of watermelons and leave for 5-10 minutes. Then drain, boil and refill the jars. After 5 minutes, pour the water back into the pan, add salt, sugar and boil. Pour the boiling brine into the jars one last time. Pre-add one tablespoon of vinegar essence to them.
Step 4
After the third pouring, the jars with watermelons are immediately sealed with sterilized tin lids.
To check the tightness of the jar, turn it upside down and place it on a flat surface covered with paper. After a while, making sure that the lids are not leaking, wrap the jars with a thick cloth until they cool.
Step 5
For those who do not want to mess with cans, a quick recipe for salted watermelons is suitable.
Pre-cook the brine. To do this, add 3 tablespoons of salt to 2 liters of water, boil and cool to room temperature.
Cut the thoroughly washed watermelon into pieces, place in a saucepan and completely cover with brine. To prevent the pieces of watermelon from floating up, press down on them with oppression - a clean plate on which you need to put a jar of water. The watermelon will pickle at room temperature in 2-3 days, the warmer it is in the room, the faster it will happen. The optimum temperature is 18-22 degrees.
The finished watermelon is stored in a refrigerator with brine, preventing mold from appearing.
