Preservation of watermelons in 3 liter jars. Delicious quick recipes for pickled watermelons for the winter in jars

Watermelon is a wonderful summer berry that most of us love, and it is in winter that it is sorely missed. However, this will help correct the pickling. In the cold season, you can feel this unforgettable taste of summer, and also fill your diet with something unusual, fortified. Now let's take a closer look at the issue of canning watermelons.

Required Ingredients:

Watermelon;
Vinegar six percent.

The secret of an excellent snack is simple - it should be tasty, simple and affordable for absolutely everyone to prepare. So pickled watermelons, bypassing sterilization, are what you need. It should be noted right away that their taste is a little unusual and rather for an amateur. Someone is crazy about him, while others do not like him at all. If you have never cooked such a dish, it is better to pickle 1-2 jars first, and if you like, next year roll more.

The recipe itself is simply nowhere simpler:

First, you should choose the right berry so that good canned watermelons come out. It should be a little unripe, so the shape will be better preserved. Wash the fruit well in advance and chop it into slices.
Next, they need to be crammed into containers, but you should not press down.
Now let's move on to the marinade. To do this, fill jars with watermelons with boiling water, let it brew for about 15 minutes and drain the liquid into a saucepan. Then do this procedure again. Next, you need to add salt, sugar there and pour jars directly with boiling marinade to the top.
Now take vinegar and pour into each jar in proportion: two tablespoons per one and a half liters.
Then immediately roll up.
The finished preservation should be turned upside down, wrapped in something warm and left like that until it cools down. After 2-3 days, send them somewhere cool: basement, cellar, pantry.

You should try canned fruits closer to November, so that the berry is well marinated and you can feel this unforgettable taste.

Recipe #2

If you do everything right, as the recipe says, you will end up with an excellent, juicy, sweet product. By the way, instead of vinegar, which is on the list of ingredients, you can use citric acid, so it will be even better, you will avoid the explosion of cans.

List of ingredients:

Water - one and a half liters.
Sugar - about two tablespoons.
A little celery.
Four bay leaves.
Black pepper - eight peas.
A little garlic - 4 cloves.

The above proportions are calculated for 2 kilograms of watermelons.

To get a good salting, step by step follow the instructions on how to cook canned watermelons for the winter without sterilization:

The recipe is simple. Rinse each jar using ordinary soda, then pour over them with boiling water.
Wash the fruit, remove the tails and cut them into slices. You can cut off the skin if you like.
Throw all the remaining ingredients into a jar, and put fruit slices on top. When there is no room in the jar, you should pour boiling water over them and leave for twenty minutes. Next, drain the water and pour it into an enamel bowl, and also add salt and sugar to the whole thing.
At the final stage, it is desirable to add vinegar or brine.
Then roll it all up and turn it over with something warm. When they cool down, move to a cool room.

Pickled watermelons with mustard

The result of this recipe will exceed all your expectations. The result is a fragrant tasty snack for the winter in banks. When preparing the marinade, only rock salt should be used.

Necessary ingredients for preserving watermelons in jars:

a tablespoon of salt;
Mustard powder - a tablespoon;
One watermelon;
Tablespoon of sugar.

Now you need to strictly follow the instructions:

First you need to wash the fruit, and then cut it into pieces of any shape. Be sure to cut off the green crust, but leave the white.
Next, you need to prepare the brine using mustard, salt and sugar.
Then lay the berries in jars and sprinkle with spices.
Banks should be closed with lids made of plastic or nylon. Leave them like this at room temperature for three days.
Next, the appetizer is placed in the refrigerator for one day and can be considered ready.

Soaked watermelons with aspirin

It's another one good way pickling watermelons. Aspirin will help to prevent the billet from exploding, making the taste of watermelon a little sour.

Required for brine:

Lemon - three teaspoons.
9 aspirin tablets.
A little sugar - nine tablespoons
Salt - nine tablespoons.

The proportions are based on three kilograms of watermelons.

Rinse the watermelon and divide it into parts, before that, be sure to remove the green peel. Divide it into containers and pour hot water. Let it brew and after 10 minutes drain the liquid into the pan.
All the necessary ingredients, excluding aspirin, must be mixed and the brine boiled for about five minutes. While the brine is still boiling, you need to pour it into jars.
After that, you need to put three aspirin tablets in jars. Then roll them up, turn them upside down and let them cool.

Instead of aspirin, you can easily use something else, such as citric acid, vinegar, or vinegar essence.

Pickled watermelons with honey

Ingredients needed to prepare pickled watermelons in jars for the winter:

Seven and a half liters of water.
Watermelon - 8 kg pieces.
Honey - ten tablespoons.
Salt and sugar - 5 tablespoons each.
Salt and sugar - five tablespoons.
Nine percent vinegar - three hundred milliliters.

Instructions for canning watermelons:

Arrange the pre-washed watermelon slices in three-liter jars and pour boiling water for eight minutes.
Then you need to drain the liquid into another container, and fill the jars with a new one, let stand and drain again.
Heat the marinade, throw literally two tablespoons of honey, one spoonful of sugar, salt and sixty milliliters of vinegar into each jar.

At the end, you need to clog the banks, turn them over, and of course wrap them up. After the contents have cooled down, you can send the container to a cool place. By the way, according to the same principle, you can pickle a melon, there are quite a few recipes for how this is done.

The original preservation of watermelons for the winter in jars is prepared in just 1 hour. The preservative is aspirin or acetylsalicylic acid. For one liter of blanks, you need 1 tablet of the substance. Preservation must be stored in a cool, well-ventilated area.

With sterilization

Time: 40 minutes.
Difficulty: easy.

Canned watermelons according to the proposed recipe have a sweet-salty taste. The composition of the ingredients does not contain additional spices so as not to interrupt the taste of pickled watermelon slices.

Ingredients:

watermelon - 2 kg;
water - 1 l;
sugar - 75 g;
salt - 35 g;
aspirin - 3 tablets.

Cooking method:

Cut the berry into small pieces to fit through the neck of the jar.
Fill a glass container with watermelon slices, do not stack too tightly so that they do not crumple, and there is room for the brine.
Top with aspirin.
Dilute salt and sugar in water, boil.
Fill the jars with boiling brine, cover with lids and send to sterilize for 20 minutes.
For sterilization, take a deep saucepan, cover the bottom with a natural cloth, put a container with preservation on it, fill the saucepan with water up to the neck.
Remove the glass container from the water, cork, turn over, wrap in a warm blanket.
After 2 days, turn the preservation over again, put it in a well-ventilated room for another 2 days, then send the canned slices to the storage location.

Without sterilization

Time: 1 hour.
Difficulty: easy.

Canned watermelon slices according to this recipe without sterilization are dominated by a salty taste. You can add to the brine if you like. nutmeg, cloves or star anise.

Ingredients:

watermelon - 10 kg;
water - 4.2 l;
salt - 150 g;
sugar - 150 g;
aspirin - 6 tab.

Cooking method:

Prepare 6 liter jars. Wash them well, sterilize: put a natural fabric on the bottom of a large saucepan, place a container on top, fill with water up to the neck. In this form, heat the preservation for 15-20 minutes.
Wash the berries well, cut into small slices.
Get rid of the seeds.
Fill the container with watermelon slices.
Dilute sugar and salt in water, boil.
Pour the contents of the jars with hot brine.
Drain the liquid, boil again.
Put an aspirin tablet in each jar, fill everything with hot brine.
Seal the glass container, turn the lids down, wrap and leave the canned pieces to cool completely.

Spicy marinated watermelon slices in jars

Time: 1 hour 30 minutes.
Difficulty: medium.

This recipe for canned watermelons in jars for the winter is suitable for lovers hot snacks. The amount of hot pepper, mustard seeds and garlic can be varied based on taste preferences.

Ingredients:

watermelon - 1.5 kg;
water - 1.2 l;
salt - 30 g;
sugar - 90 g;
aspirin - 3 tablets;
horseradish (root) - 150 g;
allspice black pepper - 3 pcs.;
hot pepper - 1 pod;
mustard seeds - 4 g;
garlic - 1 head;
bay leaf - 1 pc.;
sprigs of dill and parsley - 3 pcs.

Cooking method:

Rinse the three-liter jar thoroughly, sterilize for 20 minutes.
Wash the berry, cut into slices, remove the green peel, remove the seeds if desired.
Remove the husk from the garlic, cut each clove into plates.
Rinse the hot capsicum and cut into thin circles.
With horseradish, do the same, only first rid it of the peel.
To the bottom glass containers lay out the bay leaf, peppercorns, hot peppers, horseradish, mustard seeds and garlic.
Fill jars with watermelon slices.
Separately, boil water, pour boiling water over the contents of the jar, cover with a lid and soak for 10 minutes.
Drain the liquid back and bring to a boil again.
Put aspirin, salt and sugar in a jar, lay sprigs of greens on top.
Pour the brine, cork with a lid, turn over, wrap, leave the canned watermelon slices to cool completely.

with grapes

Time: 50 minutes.
Difficulty: easy.

The original preservation of watermelon with grapes is prepared mainly with the addition of white berries. The spicy taste of the canned appetizer is given by the salty-sweet marinade with cardamom.

Ingredients:

watermelon - 2 kg;
water - 1 l;
grapes - 500 g;
black peppercorns - 10 pcs.;
cardamom - 3 boxes;
fresh mint - 3 leaves;
aspirin - 3 tablets;
salt - 25 g;
sugar - 25 g;
cherry leaves - 5 pcs.

Watermelon can definitely be called a juicy, sweet and fragrant symbol of a colorful summer. Juicy watermelon pulp gives real pleasure. But the positive properties of watermelons do not end there - they help to saturate the body with many vitamins, trace elements and other useful substances.

Watermelon belongs to melon crops, representing an annual herbaceous plant from the gourd category. To date, more than 1,200 different varieties of watermelons have been bred, which are grown in more than 100 countries around the world. You can enjoy watermelons not only fresh, but also cook many tasty and healthy dishes from watermelon pulp - desserts, jam, compote, salads, sherbet, shake, jelly, ice cream and much more.

But summer is quickly ending, and I really want to continue the pleasure. This can be easily done by preserving watermelons for the winter. There are a lot of recipes for winter preparations - sweet, salty, sour watermelons will decorate your table in winter and bring a touch of summer mood to it.

Useful properties of watermelons

Watermelon pulp is extremely beneficial for the body. It should be remembered that during preservation all vitamins, microelements, as well as beneficial features fresh watermelon are preserved. That is why canned watermelons are excellent and very tasty way make up for the deficiency of vitamins in the cold winter period.

100 g of watermelon pulp contains only 37 kilocalories, so canned watermelons can easily be included in even the most strict diet menu.
Canned watermelon contains vitamins B, C, A.
The composition of the watermelon pulp contains almost the entire table chemical elements- magnesium, potassium, calcium, phosphorus, iron, sodium and some other useful trace elements.
Due to its unique composition, this wonderful berry has a positive effect on the state of the cardiovascular system and kidneys, and normalizes blood pressure.
Watermelon pulp is approximately 92% water. And therefore, canned watermelon has a pronounced diuretic effect, due to which it is recommended to use it regularly for puffiness to quickly remove excess fluid.
Watermelon, both fresh and canned, contains a huge amount of folic acid, and therefore it is very useful to eat throughout all trimesters of pregnancy.

Canned watermelon for weight loss

The watermelon diet is one of the most popular and effective mono-diets, in which only the pulp of the sweet berry is allowed. The weight loss process is based on the low calorie content of watermelon, which is approximately 92% water - accordingly, it does not contain any harmful fats or carbohydrates, which are then treacherously “deposited” on the sides. Watermelon pulp has a diuretic effect, removing all excess fluid from the body.

Watermelon mono-diet allows you to use only the pulp of a sweet berry - and nothing more. But there is also a pleasant moment - watermelons can be eaten in almost unlimited quantities. For a quick loss of extra pounds, it is recommended to consume no more than 1 kg of watermelon pulp per 10 kg of body weight. Accordingly, if a woman weighs 70 kg, she is allowed to eat up to 7 kg of pulp per day. It is allowed to reduce this number, but not to increase it.

During the diet, you can supplement your menu with unsweetened green tea, mineral water without gas. In the event that it is not possible to get rid of the obsessive feeling of hunger, each meal can be supplemented with a small piece of black bread. But do not be too zealous - 2-3 pieces of black bread per day is enough.

The duration of the watermelon diet should not exceed 5-7 days - but only if you feel good. As the reviews of many girls show, during this time it is possible to easily and tasty get rid of 3-5 extra pounds.

Canned Watermelon Recipes

There are a huge number of simple and very easy options for preserving watermelons for the winter - with various spices and marinades.

Canned watermelons in jars can be prepared according to the following recipe:

Wash the watermelon in running water, then pat it dry with a paper towel.
Next, the watermelon must be cut into slices, each slice into several more smaller pieces.
Prepared watermelon pieces fit tightly into a glass jar and pour boiling water to the top. The jar is covered with oppression and left for 12-17 minutes. At the end of the period, the procedure is repeated, once again pouring watermelon pieces with boiling water for 15 minutes.
The next step is to prepare the brine. To do this, you need to pour about two tablespoons of salt, 20 g of granulated sugar and a tablespoon of vinegar into 1 liter of water.
The brine is poured into jars, which are then rolled up and placed in heat for 3-4 days.

Watermelon with garlic

To prepare this blank, you will need one medium-sized watermelon, which is thoroughly washed, cut into slices, each of which is then cut into cubes again.
Watermelon cubes fit tightly into a glass jar, add 2-4 cloves of garlic, a little allspice, and 1.2 tablespoons of 9% vinegar.
Then the jar is filled with boiling water to the upper edges and left for about 15-20 minutes.
After that, the water must be drained from the jar into a separate bowl, add one tablespoon of sugar, salt and vinegar to the resulting brine.

If you want to make canned watermelons sweeter, you can increase the amount of granulated sugar by a few tablespoons.

The brine should be put on a small fire and brought to a boil. After the liquid boils, it is poured back into jars of watermelon, which are then corked and placed in a cool place.

Watermelon with sugar for the winter

Sweet canned watermelons - very tasty and healthy treat, which gives an excellent opportunity to enjoy fragrant watermelon in the cold winter season.

It is very easy to prepare:

Watermelon pulp, cut into cubes, is packed into a glass jar.
After that, it is poured with pre-prepared brine.
A brine is prepared separately - for this, a tablespoon of salt, two tablespoons of granulated sugar and vinegar are added to the water. In the brine, be sure to add 2-3 aspirin tablets.
The jar is filled to the top with brine and rolled up with lids.

Canned watermelons with spices

The original recipe for watermelon with herbs and currants is very popular among many lovers of sweet berries.

Required components:

- One medium sized watermelon.
- 2-3 sprigs of parsley.
- 4-5 cloves of garlic.
- Fragrant leaves - cherries, black currants. You need 4-5 leaves.
- To prepare a fragrant brine, you will need 3-4 tablespoons of granulated sugar, 40-50 ml of 9% vinegar, and 1 tablespoon of salt.

As in previous recipes, watermelon must be thoroughly washed in running water, then finely chop and put in a pre-sterilized glass jar, at the bottom of which parsley sprigs, currant and cherry leaves, as well as garlic cloves are laid out.

After that, a jar of chopped watermelon and spices is poured with boiling water to the very brim and left to infuse for about 30-40 minutes. After that, the liquid is re-filled into glass jars with berry pulp, left for another 20-30 minutes. Then the brine is boiled back, granulated sugar, vinegar and salt are poured into it, and again poured into jars, after which they are carefully corked with lids.

Spicy watermelon for the winter table

Watermelons canned in jars can also be prepared according to non-traditional recipes.

Preparing a delicious canned watermelon is very simple - it must be washed, cut into triangles and put in a glass container.
After that, you need to add your favorite spices to the jar, which will add piquancy and originality to the sweet berry. The best option will be ground black pepper, cinnamon, lovage, horseradish, a few bay leaves.
The marinade is poured into jars along the upper edges, after which they are rolled up with lids and placed upside down.

Watermelon with honey for the winter

Watermelon preserved for the winter with honey is an excellent and tasty delicacy that will remind you of a colorful summer on cold evenings.

Washed watermelon slices are cut into triangles and put into a pre-sterilized glass jar.
Next, the watermelon must be poured with boiling water and left to infuse for 10-15 minutes, after which the liquid should be drained and put on a slow fire until boiling.
Then the liquid is re-poured into the jar for 15 minutes, after which it is put back on the fire. Pour 2-3 tablespoons of salt, 5 tablespoons of granulated sugar, 2-3 tablespoons of vinegar and a glass of natural honey into the brine.
The marinade is poured into jars, which are then twisted.

A very unusual and interesting dish - watermelon with honey and citric acid

It is prepared like this - sliced \u200b\u200bwatermelon slices are folded into a prepared glass jar, which is then poured with boiled water for 4-5 minutes and drained.
The resulting marinade should not be put on a small fire, adding one teaspoon of salt and citric acid to it, as well as 3-4 tablespoons of honey.
As soon as the marinade boils, it is poured into a jar of watermelon slices and rolled up.

Salting and pickling sweet fruits for many housewives is a very pleasant annual activity that allows you not only to prepare the fruit, but also to enjoy the process. Canning watermelons with aspirin is one of the most popular ways to prepare a sweet "berry" for the winter, it allows the spin in jars to be stored for a long time and not explode, as happens with many preservations. One can not but rejoice at the fact that a delicious treat has a rather simple recipe, therefore, in order to get your favorite goodies, you will have to work quite a bit.

In the conditions of the city, it is unlikely that it will be possible to pickle watermelons in barrels, so we will use alternative- preserve watermelons in jars. How to close the fruits without sterilization - step by step we will consider in the recipe below.

It is worth noting that this rather simple procedure will undoubtedly please you with its result. And if you decide to pickle watermelon not in slices or slices (as is usually done), but, say, in the form of balls, then you will surprise the household not only with taste, but also with a stunning appearance.

Marinated watermelons with aspirin for the winter

Ingredients

(based on one 3-liter jar)

How to preserve watermelons with aspirin in jars

To begin with, we choose a good ripe fruit: without cracks, cuts, spoiled or sluggish parts. Don't forget to also check the watermelons for nitrate capacity.
Next, wash the fruit, cut it into small portions.
We wash the bottle with soda, rinse it several times clean water, then put chopped watermelon pieces in the prepared container.
Pour (directly into the bottle) sugar, salt, also add aspirin and citric acid.
Fill the contents with boiling water. But - you need to add water gradually.
Boil the lids in a separate saucepan.
We roll up the jars, turn them upside down, wrap them in a towel or blanket, leave them in the room until they cool completely.
When delicious canned watermelons have cooled down, we remove them for storage in the refrigerator.

In addition to preserving watermelons in pieces, you can try marinating them for the winter in the form of balls. We preserve watermelons with balls according to the recipe described above, but instead of cutting the “berry” into slices / pieces, we squeeze small balls out of the pulp (using an ice cream spoon).

We select the bones from them, put them in bottles (you can use 1-liter ones) and marinate according to the classical scheme.

Canning watermelons with aspirin without sterilization

One more interesting recipe cooking watermelons for the winter is a twist of fruits with spicy additives that will turn a delicate snack into a spicy one. If it is these preparations that you like, then hurry up to write down the recipe, and believe me, it will not disappoint you.

Ingredients

Watermelon - 1 pc. (large);
Mustard seeds - 1/3 tsp;
Sugar - 3 tbsp. l.;
Horseradish - 1 small root;
Salt - 1 tbsp. l.;
Aspirin - 3 tablets;
Hot pepper (peas) - 2-3 pcs.;
Garlic - 1 medium head;
Hot pepper - 1 pod;
Ground spices (dill, bay leaf, parsley) - 1 tbsp. l.

Cooking watermelons with aspirin for the winter

We wash a whole watermelon under running water.
Cut it into pieces, then separate the pulp from the peel.
Grind the watermelon pulp to medium size so that the pieces easily “crawl” into the jar. Be sure to remove the bones from them.
We clean the garlic, cut into small slices.
We sterilize the jar, evenly put all the prepared spices on the bottom (ground spices, horseradish, pepper, peppercorns).
After - put chopped watermelon in a jar, pour boiling water over the product and do not drain it for 5 minutes. Sweet contents with spicy additives should be steamed well.
After 5 minutes, pour the water into the pan, put the liquid on the stove in order to boil the marinade again.
While the marinade is boiling, we need to have time to put garlic cloves, aspirin tablets, sugar and salt in a jar.
Finally, fill everything with boiling water, hermetically cork with a lid.

Preservation without aspirin is also possible. Vinegar or citric acid can be used instead of acetylsalicylic acid. Choose for yourself what taste you like more - vinegar, aspirin or citric acid.

Canning watermelons with aspirin is a very simple task, and absolutely every novice cook can do it. With or without sterilization, but watermelon harvesting for the winter is more than simple. As a side dish, pickled watermelons are great for second courses.

If you want something even more spicy, then the fruits can be salted. Salting watermelons is as simple as pickling, but the taste is much more original. In short, try everything and don't be afraid to experiment!

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Canning watermelons with aspirin - step by step recipe

A step-by-step recipe for canning watermelons for the winter with aspirin detailed description all steps, and helpful tips cooking

Harvesting watermelons with aspirin for the winter

Watermelon time comes at the end of summer and lasts no more than 2 months. keep the flavor and appearance you can make large and sweet berries if you make blanks, because it’s nice to remember the taste of summer on a cold evening.

Watermelons prepared for the winter with aspirin retain their taste and aroma when stored at room conditions.

Before you start harvesting a berry, you need to familiarize yourself with a number of rules. If they are ignored and not observed, the taste finished product can change:

First of all, you need to pay attention to the appearance of the fetus. It should be solid without damage and rotten places. It is best to use an unripe berry, the weight of which should not exceed more than 2 kilograms. Otherwise, the jars will not have pieces, but berry puree. No dents or cracks. The flesh should be pink. If the middle of the fruit is sugary, then this species is not suitable for canning. It is better to use a berry with a thin skin.
Watermelon must be washed thoroughly with soap.
Punctures on the crust must be done at the same distance.
Use coarse salt and without food additives, it is best to take a special one - for conservation.

Important! Pour the marinade into jars so that the watermelon slices are completely hidden.

Recipes for canning watermelon with aspirin

To date, the most popular preservative in homemade preparations is acetylsalicylic acid (or aspirin).

When added, jars with contents do not become cloudy and can be stored at room temperature.

We bring to your attention to consider several options for preparing canned watermelons for the winter.

Classic way

watermelon - 1 kg;
water - 600 ml;
rock salt - 30 g;
aspirin - 4 tablets;
sugar - 60 g.

Wash two two-liter jars with soap and warm over water vapor or in the oven for 15-20 minutes. Rinse the lids with boiling water. Wash the watermelon and cut into portions. Distribute to banks.

Pour the required amount of water into the pan, boil and pour into prepared glass containers, covered with lids. Leave for 10 minutes and drain back.

Pour salt, sugar and bring back to a boil. It is important that the bulk components are completely dissolved. Pour the finished marinade into jars and add 2 tablets of acid. Close tightly with lids and turn over. Wrap with a warm blanket and let cool completely.

Spicy marinated watermelon slices in jars

In winter, it will be a pleasure to open a jar with spicy pieces of fragrant and beloved berries. Canned snack can be served as festive table as well as for a regular dinner.

For cooking you will need:

watermelon - 1.5 kg;
rock salt - 30 g;
granulated sugar - 90 g;
aspirin - 3 tablets;
small horseradish root - 1 pc.;
black pepper - 3 peas;
hot capsicum - 1 pc.;
mustard seeds - 4 g;
lavrushka in leaves - 1 pc.;
sprigs of parsley and dill, 2-3 sprigs;
garlic - 1 head.

For canning, you need to take 1 glass jar with a capacity of 3 liters. It must be thoroughly washed with soap and sterilized over water vapor for 20 minutes. Rinse the lid and pour over boiling water.

We wash the berry and cut it into slices. We remove the green peel and chop into pieces of any size. Bones can be removed, but this is optional.

Remove the husk from the garlic and wash. Chop each slice into slices. Rinse hot peppers and cut into pieces. With horseradish we do similar actions, only we first clean it from the peel.

At the bottom of the glass container, lay out the parsley, peppercorns, a few slices of the burning ingredient and horseradish, mustard seed, and garlic.

After carefully laying the pieces of watermelon.

Boil the filtered liquid in a clean saucepan (approximately 1.1 - 1.2 liters). Pour into a jar with contents and cover with a lid. Let stand for 10 minutes, drain back and bring to a boil.

In the meantime, put acetylsalicylic acid, salt and sugar in a jar. Pour in boiling water and screw on the lid tightly. Turn over, wrap with a warm blanket until the contents cool completely. It is allowed to store not only in a cool place, but also at room temperature.

Honey-lemon watermelon snack for the winter

fresh watermelon - 1.5 kg;
aspirin - 3 tablets;
natural honey - 2 tablespoons;
table salt - 1 tbsp;
lemon acid - 1 tsp

Steam one 3 liter glass container and one lid.

Rinse watermelon, cut into small portions. We put them in a container and add salt, sugar, a pharmaceutical preparation and citric acid.

Boil water in a separate saucepan, pour gradually and carefully into a jar. We twist tightly with a lid, check for leaks and turn over. Wrap with a terry towel or blanket until the container with the contents has cooled completely. Put away in a cool place for storage.

Canned watermelons with aspirin for the winter in jars

How to prepare watermelons in jars for the winter with aspirin? And why do they put this medical preparation during canning?

Canned watermelons: striped summer in a jar

For many people, watermelons are associated with summer - this large and juicy berry allows you to forget about the heat and enjoy the freshness. Preparations for the winter are perceived as something unusual. There are recipes that allow you to feel the pleasant sweetness that is concentrated in watermelons even in the cold period. Diversifying the diet, filling it with vitamins in the winter is a must, so it is important to know how to keep watermelon throughout the year.

Spicy watermelon snack in jars

Surprise guests during the winter holidays with this unusual, but very easy-to-cook dish.

In order for canned watermelon to become the center of the table and be able to supplement the diet, you will need:

medium-sized watermelon - 1 pc.;
vinegar 9% - 50 ml;
table salt - 5 g (1 tbsp. l);
sugar (white) - 2 tbsp. l;
currant leaves - 3-5 pieces;
fresh dill (inflorescences) - 4-5 pcs.;
fresh garlic - 3-4 cloves;
horseradish leaves - 2 pcs.;
bay leaf - 3 pcs.;
honey - 30 g;
water - 300 ml;
peppercorns - 5-6 pcs.

You can slightly change the amount of ingredients, adjusting the spiciness to your taste.

Rinse the watermelon well using warm water.
Wash all greens as well.
Sterilize the jars and smear the inside with honey.
Cut the watermelon into small pieces. You can not remove the crust, then the finished dish will look beautiful on the plate.
Sliced watermelon neatly fits into the jar, not too tight.
Garlic, dill and horseradish do not chop, place in a jar.
Prepare the brine by mixing water, vinegar, sugar and salt, boil and pour into a jar of herbs and watermelon.
Leave the jar for 3 days, then drain the brine.
Prepare a new brine, pour it into a jar and close the lid.

In winter, such an appetizer will successfully complement any holiday table and remind you of summer.

Store workpieces in a cold place.

watermelon with aspirin

This recipe will be ideal for those people who, for various reasons, do not eat vinegar. Preservation with aspirin is carried out quickly, so even a novice housewife can cook a watermelon in this way.

To implement a culinary delight you will need:

fresh, ripe watermelon - 1 pc.;
aspirin - 3 tablets;
salt (cooking) - 2 tbsp. l;
sugar - 2 tbsp. l.
water - 350-400 ml.

Sterilize jars.
Wash the watermelon and cut into slices, leaving the rind.
Boil water and pour it into a jar, leaving the contents for 10-15 minutes, then the water will need to be drained completely.
It is necessary to prepare a brine using the classic ingredients - salt and sugar, but without using vinegar.
While the brine is boiling, you should crush the aspirin and pour it into a jar of watermelons.
Pour in hot brine.
Roll up the jar using a metal lid.

The number of ingredients, except for watermelon, is based on 1 three-liter jar. Store the workpiece in a cool place.

Refreshing watermelon juice (recipe with citric acid)

You can save the sweet taste of summer by making watermelon juice. Most people like it, as it allows you to feel tenderness and lightness, reminiscent of summer. It is important to remember that there are not too many vitamins in it, but the main feature - the diuretic effect - will remain. That is why watermelon juice is recommended in some cases as a medical preparation.

In order to prepare watermelon juice for the winter, you will need the following ingredients:

ripe watermelon (seedless pulp) - 7-9 kg;
granulated sugar (white) - 320-350 g;
citric acid - 8-10 g.

Wash watermelon and cut in half.
Take out all the pulp, free from stones, pass through a blender to make a homogeneous puree.
Add sugar and citric acid to the watermelon puree, mix, heat to a boil.
Cook over low heat for about 5-7 minutes, stirring constantly.
Sterilize the jars, pour the juice into containers and tighten the lids.

You can additionally add cranberry or plum juice to enrich the taste and make it rich.

Pickled watermelons

In order to please yourself and your family with an unusual dish in the winter, you will need the following set of ingredients:

ripe watermelon (without peel) - 2 kg;
water - 1.3 l;
black pepper (peas) - 8-10 pcs or ground - 5 g;
fresh garlic (cloves) - 4 pcs.;
bay leaf - 4 pcs.;
fresh celery - 2 pcs.;
granulated sugar - 20 g;
salt (rock) - 7 g;
vinegar (essence) - 1 tbsp. l;
citric acid - 1 tsp.

The ingredients are based on 1 jar of 3 liters, so the number of jars and lids should be counted in advance, then sterilized.
Wash watermelon. If you want, cut off the rind.
At the bottom of the prepared jar, lay the seasoning, garlic and sliced \u200b\u200bwatermelon.
Boil water and pour into a jar, leave for 25 minutes. Then drain it to prepare the marinade.
Boil water in the same amount, add salt and sugar. Pour into a jar, then add vinegar essence and citric acid.
Screw the jars with iron lids, turn them upside down, let them cool.

For better preservation, you should choose the right place for storage - a refrigerator or a cellar.

Watermelons marinated with tomatoes

Create tasty and unusual dish quite simple - you need to pickle watermelons with tomatoes.

For cooking you will need:

red tomatoes - 3 kg;
watermelon without peel and seeds - 3 kg;
fresh garlic - 3 cloves;
bay leaf - 3 pieces / 1 bank;
dill seeds - 6 g;
mustard powder - 1 tsp;
salt (cooking) - 1.5 tbsp. l;
granulated sugar (white) - 3 tbsp. l;
water (drinking) - 1.5 l;
vinegar (essence) - 1 tbsp. l

The quantity of ingredients is given for a 3-liter jar.

Sterilize the jars necessary for preparations.
Put pepper and bay leaf on the bottom.
Wash tomatoes well.
Wash the watermelon and remove the rind.
Put the tomatoes in a jar.
Cut watermelon into pieces.
Boil water and pour it into a jar, leave for 15 minutes.
Then pour it into a container, add salt, sugar and dill and vinegar, boil again and pour into a jar.
Chop the garlic (you can put whole slices).
Pour mustard powder into a jar.
Roll up the jars with iron lids.

Keep refrigerated.

Canned watermelons without sterilization

Increasingly, not quite ordinary blanks began to be sent to the shelves of the basement or cellar at the time of canning, the recipes of which a good hostess would find on the Internet, peep from friends or steal from her friend’s notebook. One of these preparations is pickled watermelon, which serves as an excellent snack for a noisy feast in the evening, and an ambulance in the morning, after a party.

25 g of food salt;
10 g lemon (small slice);
2 tab. aspirin;
60 g of sugar sand;
big watermelon;
15 g chili peppers.

Send a pepper to the bottom of a glass container (cleanly washed with soda), it’s better not to cut it, but if there are spicy lovers in the family, then you can give the preservation a delicious burning taste by putting chili in pieces.
Cut watermelon into slices, freely passing through the neck of the container. It is not worth tamping, the scarlet particles break easily.
In a container (3 l), pour sugar sand, aspirin (without it, the contents cannot be stored for a long time), salt.
Boil water in a saucepan, pour the contents of the container and roll up the tin lid.
Cool without insulation, but by all means turn the lid down.

Thus, watermelon can be eaten not only in the summer, but also diversify the menu with dishes with it in the winter.

Canned sweet watermelons: in jars for the winter, recipe without sterilization, with aspirin, tomatoes, citric acid, watermelon juice

There are recipes that allow you to feel the pleasant sweetness that is concentrated in watermelons even in the cold period. Diversifying the diet, filling it with vitamins in the winter is a must, so it is important to know how to keep watermelon throughout the year.

In this article, by popular demand of readers, a simple recipe for canning watermelons for the winter is given. Summer is an amazing time! A bunch of vitamins, healthy vegetables, fruits, berries at reasonable prices. But what if you are already full of these berries, and in winter nostalgia will definitely begin to torment you? That's right, winterize!

You can’t call a preparation such as canned watermelon sweet or jam, but an excellent snack, that’s for sure. And it won't hit your pocket! It turns out tasty, beautiful, not beaten and ... quickly!

In addition, salted watermelons soaked in barrels are, of course, very good, but what if only a barrel is clearly missing in your apartment, and the possibility of insects on the balcony scares the whole family? All the same way out - conservation! In addition, this option of harvesting for the winter is suitable for those who are not sure whether they will like such a dish. You can always roll up just a couple of jars for testing.

I suggest that you please yourself in the winter, here is the perfect recipe for canned watermelons for the winter.

Sweet watermelon (1 piece);
drinking water;
salt;
sugar;
aspirin tablet.

Preparing banks

It is necessary to take 3-liter jars (as you understand, smaller-sized jars will simply not be appropriate for preserving a berry such as watermelon), wash them thoroughly (preferably with the addition of soda) and sterilize in any way.

We cut the watermelon

Cut the washed watermelon into portioned pieces (¼ part of the circle). After that, it is recommended to cut off the watermelon peel, less debris and ... more will fit!

We lay out the resulting pulp in jars, then pour boiling water over it. Cover with lids. Let stand for 5-10 minutes.

Marinade

Then we take a container and pour water from the cans into it.

The marinade is prepared at the rate of 4 tbsp. l. sugar, 1 tbsp. l. salt per 3 liter jar.

Boil the resulting brine for 5 minutes, and pour back into jars.

Roll up the jars and, upside down, wrap them in a warm blanket until cool. That's all! Canned watermelons in jars according to this recipe are ready!

If suddenly you were frightened by the thought of pills in conservation, but you still want a watermelon, you can easily replace aspirin tablets with vinegar or lemon. the main task, is to create an acidic environment. In this version, 1 tsp is placed in each 3-liter jar. citric acid. You can take 70 ml of 9% vinegar, while increasing the jar sterilization time to 20-25 minutes.

We hope you enjoyed our recipe for canning watermelons for the winter. If you have your own secrets for preparing this preparation, share them in the comments.