Some of you may not know that sugar and succulent watermelons can be salted for the winter, making them a great snack. Take on board watermelon recipes and delight your guests with an unusual dish.
Salting watermelons in jars
For this salting method, you will need ripe watermelons, which should be thoroughly washed and cut off to a red pulp. Slice the watermelon into circles about two centimeters thick. Cut each circle into sectors so that they easily pass into the neck of the can. Carefully, layer by layer, place the pieces of watermelon in the jar. Pour boiling water over them, cover and leave for ten minutes.
Then pour the water back into the pan and boil again, adding 30 grams of salt and 15 milliliters of vinegar essence 9% per liter of water (if you use brown watermelons for salting, you can add 20 grams of sugar per liter of water to the brine). Pour the prepared brine over the watermelons to the very edge of the jar and seal tightly. Cover the overturned watermelon jars with a warm blanket and, after 24 hours, store them in a cool, dark storage area.
Salting watermelons in a wooden barrel
For salting in this way, it is necessary to use completely ripe watermelons of late varieties, the same size, not cracked or overripe. The average weight of salted watermelons in barrels should not exceed two kilograms. Thoroughly wash the watermelons and prick each of them in ten to fifteen places with a wooden needle, thanks to this they are better saturated with brine, and the fermentation process will accelerate.
Put small watermelons in a previously prepared, thoroughly washed and dried barrel and cover with hot brine. To prepare ten liters of brine, you need to take 800 grams of salt. It is not necessary to shift the watermelons with various spices, the appetizer will turn out to be excellent. Fill the barrels filled with brine with wooden plugs with linen pads. Store watermelons in your cellar, basement, or glacier. After two to three weeks, salted watermelons will be ready to eat.
