In autumn, when the first cold weather comes, you want to stock up on your favorite melons. The question of how to salt watermelons for the winter in jars is relevant for all thrifty housewives and real gourmets. If everything is done correctly, you can delight yourself in the cold with a real delicacy that will remind you of a sunny summer.
Salted watermelon: specialties of the delicacy
Why does housewives have a question of how to salt watermelons in jars for the winter? Traditionally, this berry was harvested whole in barrels and stored in spacious cool cellars and storerooms. In a city apartment, it is easier to make such pickles in a three-liter glass container.
Berries of a late variety are usually salted, without damage, dense, not loose from the inside. If the watermelon has a thin bark, you can leave it, with a thicker one, cut it off.
Even in a salted form, the berry saturates the body with moisture, removes toxins, and optimizes metabolism. The crust is also beneficial - it contains magnesium, which is necessary for the normal functioning of the NS. However, pickles are contraindicated for stomach ulcers, hypertension, cholelithiasis.
The tasty preparation will lie cool in a closed jar all winter.
How to salt watermelons
For preparation, it is necessary to sterilize jars and lids! Rinse watermelons, dry, cut into circles and cut into slices. After that, you can fill the salting container with raw materials. If a crust is left, it must be pierced evenly on each slice in 10-15 places.
Pour water into a saucepan at the rate of 1 liter per 2 kg of watermelons, dissolve 1, 5 tablespoons of salt and 3 tablespoons of sugar in it. Boil the brine for 15 minutes, then strain and add 70 ml of 9% vinegar. Pour the resulting liquid into cans of watermelons and roll up.
You need to cut off the watermelon rind, chop the pulp into small slices. Dissolve a glass of salt in five liters of cold filtered water, pour the raw material with the resulting brine, put oppression and cloth. Put the workpiece in the fermentation room for a couple of days, then in a cold place. After 2-3 days, lightly salted watermelon will be ready.
In order for the delicacy to be stored all winter, you need to put salt in the water at the rate of 500 g per 10 liters and the same amount of sugar. Pour boiled brine into sterile jars and close hermetically.
If you have successfully salted watermelons in jars for the winter, this delicacy will complement both your daily diet and the festive table. Salted watermelon is a great snack on its own, in addition, it can be used in salads in combination with feta cheese, tomatoes, onions, bell peppers, olive oil.
