Pickled watermelons for the winter in 3 liter jars

24.08.2019 Winter blanks

If you have never tried pickled watermelons, then you should definitely try such an unusual preservation to make sure that it is really tasty! Sour-salty watermelon with the scent of garlic is an excellent appetizer and an original dessert that tastes radically different from a fresh watermelon. Are you intrigued? Then proceed to canning, using our simple step by step recipe with photos.

Pickled watermelons canned for the winter with the addition of garlic. Do not be alarmed, it will not spoil the taste, but, on the contrary, will add flavor. The recipe for this preservation is unusually simple, and does not require sterilization: washed and sliced watermelon is folded into a 3 liter jar, poured with boiling water, insisted for a while, then drained, boiled, boiled, then added to watermelons and rolled.

As you can see, nothing complicated. It should be noted that the undoubted advantage of preparing such a preservation is that it is not necessary to take ripe watermelons, pink, unsweetened or slightly unripe berries are suitable for pickling. Such watermelons are just great for pickling.

Ingredients (based on one three-liter jar):

watermelon;
garlic - 1 - 2 cloves.

For marinade:

water - 1 l;
sugar - 4 tbsp. l .;
salt - 1 tbsp. l .;
9% vinegar - 50 ml.

How to prepare pickled watermelons for the winter in three-liter jars

First of all, prepare a three-liter jar (or jars) for preservation - thoroughly wash it with soda, rinse well and sterilize. Put peeled and washed garlic cloves on the bottom of the jar.

Wash the watermelon well and cut into small slices, so that they can easily fit in a jar. If desired, the seeds can be removed and the peel trimmed.

Lay the sliced watermelon in thick layers in a three-liter jar, trying to stack as tightly as possible so that there is no free space, filling it completely. If, for example, you have a small watermelon that fills the jar only half, you can leave it like that, but remember that in this case you will need to increase the amount of brine.

Boil water separately and pour the chopped watermelon.

Cover the jar with an iron lid, wrap and leave it for 40 - 45 minutes.

Then drain the water back into the pan. If the jar is not completely filled with watermelons, be sure to measure the volume, since the amount of brine in this recipe is calculated just for a tightly filled jar (if necessary, increase the amount of water, sugar and salt, respectively). While the water is boiling, be sure to wrap something warm, such as a blanket, a jar of watermelons, covering it with a lid.

Add sugar and salt to the water drained from the can, stir and boil for about 2 to 3 minutes from the moment of boiling.

Before pouring the brine (while it is still boiling), add 50 ml of 9% vinegar to the jar of watermelons.

And then carefully pour the hot pickle into the jar to the sliced watermelon.

Cover a jar of watermelons with a boiled iron lid and roll it up, then turn it upside down and wrap it well with something warm for two days.

After this time (the jar with watermelons should completely cool down), put the preservation in storage in a cool place, such as a cellar or basement. The shelf life of such pickled watermelons is no more than two years.

Such an unusual and original appetizer of pickled watermelons will be a real highlight on your table.This can easily be verified by preparing preservation according to the proposed recipe. Bon Appetit!