Fermented ripe watermelons have an unsurpassed taste. There are several recipes for their preparation. At the same time, you can ferment watermelons both in a jar and in a barrel. In any case, you will definitely like them.
Pickled watermelons in a barrel
To prepare fermented watermelons in a barrel, you need the following ingredients:
- salt - 2 glasses;
- watermelons - 10 pcs.;
- water - 10 liters.
First, you need to thoroughly rinse the watermelons, but use only those that are small in size - up to 4 kg for fermentation. Cut two of them into wedges. Then wash the barrel thoroughly and place the watermelons in it. Spread the slices between them, they will subsequently let the juice out. This will happen in a few days. As a result, the watermelons will ferment in the actual juice and become very tasty.
Take up the preparation of the brine. Take water and stir salt in it. Warm it up a little, then leave to infuse for 1, 5 hours. Pour the prepared brine into the watermelons in the barrel. Cover them with a linen cloth, wooden lid, and natural stone on top. Be sure to open the barrel within the first month. Take a rag out of it and rinse. The watermelons will be ready in 3 months.
Pickled watermelons in a jar
Not everyone has the opportunity to make watermelons in a barrel. Therefore, there is only one way out - to ferment them in an ordinary three-liter jar. It will require the following ingredients:
- watermelon (medium size) - 1 pc.;
- salt - 4 tbsp. spoons;
- water - 2 l;
- sugar - 5 tbsp. spoons;
- garlic (head) - 1 pc.;
- dill - 0.5 bunch;
- parsley - 0.5 bunch.
Wash the watermelon thoroughly under running water. Then cut it into pieces, the thickness of which should be about 2 cm. Rinse the greens under water and chop finely. Garlic must be peeled and peeled, and then chopped.
Wash a three-liter jar, put some of the herbs and garlic on the bottom. Then take a few slices of watermelon and carefully place it there. Next, the second layer of greens and garlic is laid, and then again the watermelon. Do this until you run out of all the components.
Start preparing the brine. Put sugar and salt in warm water, stir it all thoroughly. Pour the prepared brine into the watermelon, cover the jar with a plate and place a small container on top, for example, a saucepan of liquid. A kind of press will be created, which will allow the watermelon to ferment well and prevent the liquid from pouring out of the can. You will be able to eat such a dish in a few weeks. It is preliminarily recommended to keep the fermented watermelon in the refrigerator for 24 hours. Then its taste will become more intense.
