The end of summer is the time to take care of the preparations for the winter. For example, make pickled watermelons. Of course, the sweet and sour taste of such watermelons differs from fresh ones, but this unusual appetizer is perfect for meat dishes.
It is necessary
-
- For a three-liter jar:
- - a small watermelon;
- - 1 liter of water;
- - 1 st. l. salt and sugar;
- - 1 tbsp. l. vinegar essence;
- - 6 cloves of garlic;
- - 10 peas of black pepper;
- - 3 bay leaves;
- - 3 grains of cardamom.
Instructions
Step 1
Choose red or brown, thin, slightly unripe, strong fruits for pickling. Rinse the watermelon under cold water, dry. Cut off the rind on both sides near the inflorescence and stalk. Cut the watermelon into small circles about 1.5-2 cm thick, and then cut into medium-sized slices so that they pass freely into the jar. It is not necessary to remove the grains. You can trim the green skin if you wish.
Step 2
Wash the jars, sterilize them over steam, dry and refrigerate. Boil the lids for 3 minutes. Place black peppercorns, bay leaves, garlic cloves and cardamom seeds in the bottom of the jar. In addition to these spices, you can use cloves, dill umbrellas, parsley sprigs to taste. Place the watermelon pieces on top as tightly as possible, as they will settle a little.
Step 3
Fill with boiling water, directing the stream to the center so that the jar does not burst. Cover the neck with a sterilized lid, wrap the jar with a towel and leave to cool for 8-10 minutes. During this time, the watermelon pieces will warm up well and the spices will give off their aroma.
Step 4
Drain the water into a separate saucepan, add salt and sugar. Boil the marinade for about 10 minutes until the sugar and salt are completely dissolved. Filter the brine through 2-3 layers of cheesecloth. Then bring to a boil again and pour in the vinegar essence. A 3 liter jar requires an average of about 1 liter of brine.
Step 5
Fill the jars to the brim with hot marinade and roll up the lids tightly. Turn the jars of pickled watermelons upside down, wrap them in a blanket and cool completely. Store crunchy pickled watermelons in a cool, dark place (cellar or basement). If you want to keep the jars under normal conditions at room temperature, then they must be sterilized before closing the lids. To do this, place a tea towel at the bottom of a wide saucepan, pour water and put jars of watermelons. Bring to a boil and sterilize for 10 minutes.
