You can enjoy watermelons not only in summer. Canned watermelons take their rightful place among other pickles and remind us of hot sunny days. There are many recipes for cooking salted and pickled watermelons in cooking, here are some of them.
Watermelons "Summer in the Bank"
It will take 3 liters of water:
- 7 tablespoons of sugar;
- 3 tablespoons of salt (plain, not iodized);
- vinegar essence 70% - 1 tablespoon.
Preparation
Wash the watermelon and cut into small slices or triangles. The crust can be left, or you can cut it off, this is solely at your request.
Fold the watermelon into clean sterilized jars and pour boiling water over for 10-15 minutes. Then pour the water into a saucepan, add salt and sugar and boil for 3-5 minutes.
Remove the brine from the heat, add the vinegar essence, stir well, pour the brine into jars of watermelons and roll up with iron lids.
Canned watermelons "Recipe from mom"
It will take 1.5 liters of water:
- 3 tablespoons of sugar or 2 tablespoons of sugar + 1 tablespoon of honey;
- 1 tablespoon of salt;
- 2 aspirin tablets (acetylsalicylic acid).
Preparation
Wash and sterilize the jars, pour boiling water over the iron lids. Wash the watermelons well and cut into slices at random. Place the watermelons in jars. Add spices (except aspirin) to the water and boil the brine for 10-15 minutes. Add aspirin 2 minutes before finishing and remove from heat.
Pour brine over the watermelons and roll up with iron lids. Store in a cold room (basement) or refrigerator.
