Watermelons pickled in jars with vinegar: 8 amazing simple recipes

To store healthy berries, cooks use marinade and pickling. In this article we will describe how to prepare watermelons for the winter in jars with vinegar without sterilization. Let's talk about the benefits of pickled watermelon slices. Let's find out how to select and prepare a product for rolling. We will offer options for preparing for the winter under iron lids and salted in a saucepan. The instructions will help novice housewives prepare their favorite berries themselves.

Your favorite berry is ideally stored in winter, pickled and salted.

Are pickled watermelons healthy?

All beneficial properties are preserved in pickled fruits. We will tell you in the article about the benefits of watermelons.

Benefit:

• Watermelon is an antioxidant.
• Has a tonic and diuretic effect.
• Removes toxic substances and excess cholesterol from the body.
• Improves intestinal function.

Author's note

Agapov Vladislav

Watermelons are contraindicated for patients with diabetes.

If you love pickles, but are afraid of spoiling them with acid, check out how to make pickles without vinegar or sterilization. It's very simple and delicious. Write the recipe down in a notebook.

Watermelons in a jar for the winter without sterilization with vinegar

For winter storage, screw the watermelon under a lid with vinegar without sterilization.

Ingredients (per liter of water):

• watermelon – 1 pc.;
• salt – 2 tbsp. l.;
• granulated sugar – 6 tbsp. l.;
• apple 6% – 2 tbsp. l.;
• laurel leaf 1 pc.;
• dill - 1 whisk;
• allspice – 3 pcs.

Instructions:

1. Prepare the fruit, cut into pieces without peel.
2. Sterilize containers with lids in the oven.
3. Place the pieces tightly into the jars.
4. Pour boiling water over it.
5. After cooling, drain the water into a saucepan.
6. Add spices, boil for 2 minutes.
7. Add vinegar at the end.
8. Pour the hot brine into containers and tighten.
9. Cool upside down.

During the cold season, we lack vitamins. Find out how to deliciously pickle cucumbers for the winter in jars of vinegar to preserve their beneficial properties. This knowledge will help you create the right diet for every day.

Calorie content: per 100 g of finished twist 27 Kcal.

Watch a video of pickling watermelons in jars for the winter.

With aspirin

According to this recipe, watermelon prepared for the winter turns out as fresh. The composition does not include vinegar, and all its properties are replaced by acetylsalicylic acid.

Products:

• striped berry - 3 kg;
• rock salt - 20 g;
• granulated sugar - 45 g;
• aspirin - 3 tablets.

We proceed as follows:

1. Rinse the watermelon and cut into slices. Wash the jars with soap and sterilize. Distribute the main ingredient.
2. Pour water for the marinade into a saucepan, bring to a boil and pour over the berries. Cover and leave for a quarter of an hour.
3. Drain back, add salt and sugar. After boiling, cook for several minutes until the grains are completely dissolved. Remove from heat, stir.
4. Place 1 tablet of acetylsalicylic acid per 1 liter container. Pour in the marinade, seal it tightly, wrap it in a warm blanket, turning it over first. After cooling, remove to a cool place.

Watermelon slices in jars with vinegar and aspirin

With aspirin, the preparation is stored at room temperatures. Prepare according to the suggested option.

Instructions (per liter):

• watermelon pieces – 2 kg;
• powdered sugar – 3 tbsp. l.;
• coarse salt - 1 tbsp. l.;
• acid 70% – ½ tsp;
• aspirin – 1 tablet per jar;
• a clove of garlic;
• dill seeds – ⅓ tsp.

Instructions:

1. Cut the garlic into slices.
2. Place in the bottom of sterile jars with dill.
3. Place watermelon slices on top.
4. Fill the jars with boiling water.
5. In 10 minutes. pour the water into a boiling container.
6. Add salt and sugar, boil for 2 minutes.
7. Pour the brine into the jars.
8. Add an aspirin tablet and roll it up.
9. Turn the lids down and wrap until cool.

Calorie content: per 100 g of finished dish 36.5 kcal.

Pickled watermelon is:

AppetizerDessert

With celery and garlic

Watermelons, canned for the winter in jars according to the recipe described below, turn out sweet and salty, aromatic and juicy. May be stored at room temperature.

Products:

• watermelon - 1 kg;
• clean filtered water - 0.55 l;
• rock salt -10 g;
• sugar - 20 g;
• essence - 10 ml;
• black pepper - 3 pcs.;
• garlic - 1 clove;
• celery - 2 sprigs;
• laurel - 1 leaf.

Prepare in the following order:

1. Wash and sterilize jars. Boil the lids for a few minutes. Place spices at the bottom of each container.
2. Rinse the berries and cut into convenient slices. Carefully place into prepared jars. Be sure to put 1 sprig of celery on top.
3. Pour liquid into a saucepan, bring to a boil and pour over prepared watermelons. Cover and leave on the table for a quarter of an hour.
4. Drain back, add salt and sugar. After boiling, simmer for a few minutes. Remove from heat and combine with acid.
5. Pour the prepared marinade into the jars with their contents, seal them tightly and turn them over. Cool and store in a prepared place.

Recipe for sweet watermelons for the winter

Prepare a sweet preserve from watermelon pieces according to the suggested recipe.

Ingredients (for 2 liters):

• watermelon pieces without green skin;
• granulated sugar – 5 tbsp. l.;
• apple cider vinegar – 1.5 tbsp. l.;
• salt ½ tbsp. l.

Instructions:

1. Sterilize the jars for 15 minutes. in the oven.
2. Boil the lids.
3. Place watermelon pieces in a jar.
4. Boil the brine and pour over the slices.
5. Leave to sterilize for 10 minutes.
6. Screw on the lids and turn upside down until cool.

Tomatoes are no less tasty than watermelons. Discover the recipe for gourmet tomatoes for the winter without vinegar. And you will provide yourself with a delicious snack for a long time.

Calorie content: per 100 g – 40 Kcal.

Sweet slices in winter will remind you of summer

Useful tips on how to pickle watermelons correctly

The main “secret” is to choose the right watermelon. At the same time, the degree of its maturity will not affect the taste of the snack. If you are unhappy with the ripeness of the watermelon, feel free to put it aside and choose a recipe for canning.

The selected fruits should be dense, elastic, without damage, punctures or cracks. The pulp is without white or yellowish streaks.

The watermelon rind is thoroughly washed with a brush to remove sand and dirt, and wiped dry. Cut into pieces of any shape, but so that they easily fit into a jar (or other container that you will use for pickling). The rind and seeds can be left in or removed, depending on the recipe and preference.

Important! Watermelons canned with rind turn out much tastier, but they take longer to marinate. The seeds add a richer taste to the dish, but shorten the shelf life of the product.

Watermelons are pickled in glass, enamel, ceramic dishes, wooden barrels and plastic containers. But aluminum containers are absolutely not suitable for these purposes.

Canned watermelon with 6% vinegar and dill

This delicious appetizer can be prepared according to an old recipe.

Ingredients (per liter of water):

• 2 medium watermelons;
• a bunch of green dill;
• 2 tbsp. l. red wine 6%;
• 1 tbsp. l. salt;
• 3 tbsp. l. granulated sugar.

Instructions:

1. Peel the watermelons.
2. Cut into cubes.
3. Rinse jars with lids.
4. Finely chop the dill.
5. Layer watermelon slices with herbs.
6. Pour boiling water for 25 minutes.
7. Drain the liquid into a saucepan.
8. Add granulated sugar and salt.
9. Boil for 2 minutes.
10. Fill the container with berries.
11. Pour the vinegar directly into the jar and screw it on.
12. Cool upside down.

Calorie content: per 100 g – 30 Kcal.

Do pickled or pickled ones taste better?

12

With citric acid

Citric acid gives the product a pleasant taste and unique aroma. After preparing watermelons according to this recipe, the slices will be sweet and sour. The snack is stored in the refrigerator or cellar.

Products:

• watermelon - 3 kg;
• black peppercorns - 5 pcs.;
• water - 2.2-2.5 l;
• citric acid - 20 g;
• laurel - 2 leaves;
• vinegar - 80 ml;
• rock salt - 20 g;
• sugar - 90 g.

An unusual continuation of the berry season

Rinse the watermelon thoroughly. Cut into pieces so that they fit into the container where they will be preserved.

Wash the jars with soap and sterilize in the oven. Wash the lids and boil. Place spices on the bottom of the prepared containers, then cover the berries.

Pour the required amount of water into a saucepan and bring to a boil. Fill the jars and leave on the counter for 8-10 minutes.

Strain the liquid back into the pan, add non-iodized salt and granulated sugar, and boil. Remove the brine from the stove and pour, leaving space in each container for the vinegar. Add acid, roll up and turn over.

Pickled watermelons under iron lids with 70% vinegar

Marinate a delicious dish with 70%.

Ingredients (for 3 liters of water):

• 3 tbsp. l salt;
• 7 tbsp. l. Sahara;
• 70% – 1 tbsp. l.;
• watermelon – 2.5 kg.

Instructions:

1. Remove the green skin from the fruit, leaving the white part.
2. Cut into pieces.
3. Place in a basin.
4. Pour boiling water over it for 15 minutes.
5. Place in a sterile jar.
6. Prepare the filling from the remaining liquid.
7. Boil the liquid with salt and granulated sugar.
8. Fill halfway with boiling brine.
9. Add acid and remaining brine.
10. Twist and turn over onto a towel.

Calorie content: per 100 g of finished dish 37 Kcal.

Colorful snack prepared in slices for the winter

Salted watermelons in a pan

You can pickle watermelon whole or sliced. We suggest preparing whole fruits according to the recipe.

Ingredients (per 1 liter of water):

• 60 g salt;
• allspice – 3 pcs.;
• currant leaf – 3 pcs.

Instructions:

1. Rinse the fruits.
2. Place in a saucepan with spices.
3. Prepare 6% brine: dissolve salt in cold water.
4. Pour brine over watermelons and leave in the room for 2-3 days.
5. Then put it in the cellar or refrigerator.
6. The dish is ready in 40 - 50 days.

If you don’t like pickles, but want to make a tasty marinade, find out more about the properties of apple cider vinegar and whether it can be used for preparations.

Calorie content: per 100 g of finished product 29 Kcal.

Watermelon salted in a saucepan is in no way inferior in taste and appearance

Old gypsy woman's recipe: pickled watermelons for the winter with garlic, dill and vinegar

A delicious option for marinating with garlic and dill.

Ingredients (per liter):

• 1.5 kg seedless watermelon;
• 2 tsp. salt;
• 2 whisks of dill;
• 3 cloves of garlic;
• 1.5 tbsp. sugar.1 tbsp. l. dining room 9%;
• 3 peas of allspice.

Instructions:

1. Sterilize the jars over steam, and boil the sealing lids for 3 minutes.
2. Place garlic and dill cloves on the bottom.
3. Pour boiling water over the watermelon pieces and leave covered until cool.
4. Drain the liquid into a saucepan, add sugar, salt and pepper.
5. Boil for 2 minutes.
6. Add vinegar to the jar, pour boiling marinade over it.
7. Screw on the lids and turn them upside down.
8. Store in a cool place.

Calorie content: per 100 g of preparation 32 Kcal.

Watch the video of how salted melons are prepared:

Salting watermelons for the winter in 3-liter jars - what you should pay attention to

If watermelons are not warmed up well, they will not last long. Therefore, it is important to allow at least 15 minutes of standing time with each pour.

If the recipe calls for sterilization, it is important to find a saucepan suitable for a three-liter container, since the water should reach the “hangers”.

When placing slices in large jars, the lower pieces become wrinkled and break, turning into “porridge.” To prevent this from happening, it is better to choose slightly unripe fruits.

Canned watermelons with apple cider vinegar with sterilization

To store for the winter, preserve according to the option described below.

Ingredients (for 3 liters):

• pieces of watermelon with skin - as many as will fit;
• ½ cup granulated sugar;
• 50 g salt;
• water - up to the top of the neck;
• 100 ml. table apple 6%.

Instructions:

1. Place watermelon pieces in a 3 liter container.
2. Pour salt and sugar directly into the jar.
3. Fill the table with 6% filtered water.
4. Sterilize for 15 minutes. from the moment the water boils in the pan.
5. Screw it under the lid and turn it upside down.
6. Store in a dark place after cooling

Pickles and pickled vegetables go well with meat, especially if done correctly. Read how to prepare onions marinated in vinegar for barbecue to save time on cooking.

Calorie content: per 100 g of finished twist 37 Kcal.

Check out different pickling options

Marinated watermelon without rind in apple cider vinegar

Thanks to the use of natural apple cider vinegar for the marinade, this recipe has a milder taste with a pronounced fruity aroma. This appetizer can be used in salads, as an independent dish or an original addition to strong drinks.

List of products per 1 liter of water:

• 700 g watermelon;
• 3 tbsp. spoons of 6% apple cider vinegar;
• 30 g sugar;
• 20 g salt;
• 1 bay leaf.

If you like a spicy taste, you can add 5 g of ground cinnamon to the recipe.

Cooking process:

1. Wash the watermelon well, cut off the rind, divide the watermelon pulp into small pieces and place tightly in jars.
2. Heat the water, add salt, sugar, bay leaf, bring to a boil, boil for 2-3 minutes.
3. Pour vinegar into the solution and immediately remove from heat.
4. Fill the jars with hot marinade, then sterilize for 20 minutes.
5. Roll up the jars, turn them upside down, and wrap them up.

Note! You can sterilize jars in the oven. To do this, place them in a slightly heated oven so that there is a distance of at least 5 cm between them. The jars can be covered with tin lids (but under no circumstances roll them up!!!) Bring the temperature in the oven to 100 - 120°, wait for it to boil and sterilize depending on the volume of jars: ½ liter jars - 10 minutes, 0.75 liters - 15 minutes, liter jars - 20 minutes.

FAQ

In the process of canning watermelons, questions often arise. Below we will answer the most popular ones.

What to do if you added too much vinegar

Author's note

Agapov Vladislav

Granulated sugar neutralizes acid. Simply drain the acidified marinade and replace it with granulated sugar.

Replace the marinade with a new one without acid, add more granulated sugar

Is it possible to prepare watermelons for the winter without vinegar?

Salted ones in barrels without vinegar are stored in the cellar all winter.

How long do pickled and salted watermelons last?

The shelf life of pickled and salted ones is different, see the table below.

Table: Shelf life of watermelons.

How to extend shelf life

To increase shelf life:

• add aspirin to the marinade;
• store the workpieces in a cool, dark place;
• Before twisting, remove the seeds from the fruit.