The aroma of this giant berry cannot be confused with anything else. We are always looking forward to the end of summer, because it is during this period of time that juicy, sweet striped ones appear on store shelves. We have already told you how to make watermelon jam, and in order to preserve a piece of summer until winter, you need to know how to marinate watermelons correctly.

Salting watermelons in a jar

How to salt watermelons for the winter in jars? It is clear that in this case, salt is always used, as well as vinegar, which will ensure the safety of the product for the long winter months. In addition, not every berry is suitable for pickling. You need to choose ripe watermelons with crispy flesh: green berries, as well as overripe, are not suitable for this. There are a great many cooking recipes. In addition to the classic salted watermelons, you can close the berries with a bitter taste, which will be appreciated by the male half of the family. Here are some of the recipes:

• Wash the watermelons and cut into wedges about the size of a matchbox. Tamp in sterilized glass containers and pour boiling water. After 10
  minutes, drain the water back into the pan and put it on the stove;
• Wait until characteristic bubbles appear on the surface and refill the contents of the containers for 5 minutes. Drain into a saucepan and add 50 g of salt and 30 g of sugar to 1 liter of liquid. If you wish, you can add your favorite spices - ginger, nutmeg, coriander, etc. Boil the composition;
• Pour the contents of the cans one last time, remembering to add 1 tsp to each one. 70% acetic acid;
• Roll up, wrap it up for a day, and then put it in a cool place.

For those who like it sharper, you can salt watermelons in a jar like this:

• Wash the watermelons well and pierce them in several places. Put them in a prepared barrel and seal it;
• Pour saline solution through the tongue-and-groove hole. It must be prepared on the basis that 60 g of salt is needed for 1 liter of liquid. Keep the barrel at room temperature for about 2 days, and then put it in the cellar;
• You can salt watermelons in a barrel, if you do not forget to use spices when laying: garlic, horseradish root, dill, onions, cherry and currant leaves.

How to salt watermelons in a saucepan

You can salt watermelons in a saucepan, and after a couple of days feast on a delicious berry with a vigorous wine flavor. Here are the cooking steps:

• Cut the berry into several not too small pieces and place in a high saucepan. Pour 9% vinegar at the rate of 1 glass of liquid for 5 kg of pulp;
• How to pickle watermelons in a saucepan? Start preparing the marinade: add 250 g of sugar and 125 g of salt to 4 liters of water. Boil, pour the pieces and leave to cool in the room. Then put it in the refrigerator for a day or two and after this time, evaluate the result.

Salt watermelons whole

How to salt watermelons in slices was described at the beginning of this article, but few people know that this delicious berry can be pickled whole and you don't even need a barrel for this. Moreover, the entire cooking process will take you a minimum of time, and it will be possible to evaluate the quality of the finished product in 25–30 days. Here are the cooking steps:

• Buy a small ripe watermelon weighing up to 2 kg and, after removing the stalk, wash it with a soft brush. Make punctures in about 10-12 places with a sharp wooden stick;
• Now it remains to prepare the brine. The calculations are the same: 50 g of salt and 30 g of sugar per liter of liquid. Spices and herbs are optional. Place the berry in a tight plastic bag and pour over the marinade. The free end of the plastic container must be tied with a tight knot or a bag with a fastener must be used;
• How to pickle a watermelon quickly? Now it remains to put it in the refrigerator or cellar for about a month, and then feast on yourself and treat friends.

It is easy to save watermelons until winter - they can be salted, pickled, fermented in a bucket, barrel, saucepan or glass jar. Even unsweetened, thick-baked and unripe berries are suitable for this. Fresh herbs, spices and aromatic seasonings will add piquancy to the appetizer. The dish is prepared in a hurry and can be served in a week.

How to salt watermelons with instant chunks

The classic quick recipe for salted watermelons

Many vitamins are stored in salted watermelon slices, the pulp benefits the kidneys and improves the intestinal microflora. You can salt the fruits in any suitable container - a saucepan, bucket, wooden barrel.

Ingredients:

• watermelon (ripe) - 2 pcs.;
• salt, sugar - 1 tbsp. l .;
• water - 1 l.

Cooking method:

1. Cut the fruits into slices of approximately the same size and thickness so that they are evenly salted.
2. Remove the crust and pits (optional). Transfer to a salting container.
3. Boil water, add spices, stir until they are completely dissolved. Cool the brine.
4. Pour watermelon slices, close the container with a lid, leave at room temperature for two days, and then move it to the refrigerator or cellar for storage.

Lightly salted watermelons with garlic in marinade

You can cook instant salted watermelons with garlic in pieces and whole, if there is a suitable container. Only then should the berries be pierced with a knitting needle in several places. Serve an appetizer with potato, mushroom, meat dishes.

Ingredients:

• watermelon, garlic (head) - 1 pc .;
• bitter red pepper - 1 pod;
• water - 1 l;
• granulated sugar - 3-4 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar essence (70%) - 1 tsp;
• bay leaf - 2 pcs.;
• allspice (peas) - 5-6 pcs.;
• cinnamon (root, 0.5 cm long) - 1 pc .;
• cloves - 5 pcs.

Cooking method:

1. Rinse the berries thoroughly with a sponge or brush.
2. Cut into equal medium-sized slices, remove the pits.
3. Place tightly in an enamel saucepan, sprinkle with chopped garlic and paprika.
4. Boil water, add the rest of the ingredients listed in the food list. Simmer the marinade for 3 minutes over low heat.
5. Cool slightly so that it is not too hot, and pour over the watermelon pieces. Leave to cool completely at room temperature and then refrigerate. You can try the appetizer after a few hours, store it - no more than 2 days.

Watermelon pulp with green onions and dill

When whipping up salted watermelons with this recipe, chop the flesh quickly so that the juice doesn't drain. Green onions and dill will add spice and freshness to the dish.

Ingredients:

• watermelon - 1 pc.;
• salt - 2 tsp;
• green onions - 0.1 kg;
• water - 1 l.;
• Dill.

Cooking method:

1. Chop green onions finely, place on the bottom of the jar.
2. Cut the berries into even slices, lay on top of the onion, sandwiching with chopped dill.
3. Boil water, dissolve salt in it. Cool the brine slightly.
4. Pour them over the watermelon pieces, close the jar with a lid. Put it in the refrigerator.

Lovers of canned striped berries do not have to wait for months until the fruits are salted, because they can be canned in just 2-3 days. Those who have tried instant pickled watermelon know that such a fruit is in no way inferior to its counterparts pickled before winter.

Salted in pieces or whole - the berry always comes out with a special piquant aftertaste and is perfect for any homemade dish.

Pickled sweet watermelons: a step-by-step recipe

You can deliciously pickle watermelons in 10 minutes, not counting the few days that will go directly to salting the fruit.

Chopped fruits are salted most quickly, so we offer you a recipe for marinating watermelons with slices. Thanks to this salting, juicy watermelon pieces with a sweetish taste are obtained, ideally suited for the role of an original dessert.

Ingredients

• Watermelon - 1 pc. medium-sized;
• Water - 1 l;
• Sugar - 2-3 tbsp. l .;
• Salt - 1 tbsp l.

Preparation

1. We wash the berry in water, clean it from the rind and seeds.
2. Cut the fruit into medium slices.
3. Cooking the marinade:

• mix sugar, salt, water;
• boil the brine and cool it to a slightly warm state.

1. We put the watermelon slices on the bottom of an enamel pan (it is this that we use for preservation according to the recipe, it is not recommended to take stainless steel) and fill it with not hot brine.
2. We put the pan in a warm place for 1-2 days, after which we store the finished preservation in the refrigerator for several days.

It is not worth keeping the pickled product in the refrigerator for a long time. Even the cold cannot preserve its taste for a long time. How quickly the canning is prepared, just as quickly it should be eaten.

Quickly pickled watermelon in chunks: a recipe for cooking

Ingredients

• — 1 PC. medium size+
• — to taste or one head+
• — to taste or 1 medium pod+

Marinade products

• — 1 l +
• — 3-4 tablespoons +
• — 1 tbsp. l. +
• - 1 tsp or 100 ml 6% +
• — 2 pcs. +
• Allspice - 5-6 peas +
• Cinnamon root - small piece (0.5 cm)+
• Carnation - 5 pcs. +

Preparation

A poorly purchased watermelon is always a good choice for quick pickling.

For those who do not like too salty watermelons, a lightly salted cooking option is suitable. It is convenient because after 3-4 hours the berries can be tasted.

1. First, I wash the berry in clean water.
2. After that, we cut it into medium slices, which we must peel them off.
3. Put the chopped fruit in dense layers on the bottom of an enamel pan (you can use a special plastic bucket for pickling, designed specifically for food products) and sprinkle it with chopped hot pepper and garlic.

The next step is to prepare the marinade:

• bring a liter of clean water to a boil;
• put in a boiling liquid all the ingredients for the marinade necessary for the recipe and boil them after boiling for about 3 minutes. on a calm fire;
• cool the marinade a little so that it is moderately hot, and fill it with watermelon slices.

We store such lightly salted goodies for no more than 1-2 days in the refrigerator. Remember that the product is not sterilized and is not designed for long-term storage.

What are quick canned watermelons served with?

Considering that watermelon pulp, like a sponge, absorbs all the aromas of spices and spices added to conservation, the taste of pickled berries can initially be adjusted for yourself by correctly determining the composition and amount of natural seasonings.

The salty, savory taste of the berry is ideal with the following snacks:

• fish;
• meat;
• potato;
• mushroom dishes, etc.

Acting as an original appetizer for main dishes, marinated melons are perfect as ingredients for some of them.

For example, pickled fruit can be used to make a salad, a side dish, and even a dessert. In a word, there are countless options for a culinary experiment.

Pickled watermelons: whole pickle recipe

For those who do not like to salt with slices - you can offer the whole pickling recipe. Of course, given that the striped berry will be pickled for several days, it is still better to cut it, at least in half. So it will quickly become saturated with marinade and spices, which will undoubtedly brighten its taste.

Ingredients

• Watermelon - 2 pcs. weighing 2-2.5 kg;
• Water - 4 l;
• Vinegar 9% - 260 g;
• Salt - 125 g;
• Sugar - 250 g;
• Garlic to taste;
• Allspice - 5-7 peas.

Preparation

1. Wash the berries and cut them in half.
2. Place the halves in a large saucepan. If all parts of the berry do not fit, distribute them evenly over 2 containers.
3. Making the marinade:

• mix salt, water, sugar in a separate saucepan and bring the contents to a boil;
• add vinegar and spices (peppercorns and chopped garlic) to boiling water, boil the marinade until cooked for 1-3 minutes.

1. Pour warm marinade into a saucepan with fruits, cover it with a lid and leave to cool for a while.
2. As soon as the conservation cools down, we put it in a cool place (refrigerator, pantry, cellar) for 2 days. In a couple of days the product is absolutely ready for use.

To make quick pickling a success - take care of the quality of the berries. Choose only firm, not overripe watermelons. Soft, damaged and generally imperfect fruits - not suitable for quick salting.

After the melons are selected, rinse them thoroughly in water using a food brush. If the peel of the fruit is too thick - cut it off, thin - can be used for pickling. It is entirely up to you to add or not add spices, in any case, you can always count on an excellent canning result, in the form of excellent taste.

Now you know simple recipes for how to make instant pickled watermelon. Just a few days of waiting will give you a wonderful snack that you will not be ashamed to put on the table. Treat yourself to a healthy summer product of autumn preparation, delight yourself and your loved ones with delicious preserves.

Bon Appetit!

Lovers of canned striped berries do not have to wait for months until the fruits are salted, because they can be canned in just 2-3 days. Those who have tried instant pickled watermelon know that such a fruit is in no way inferior to its counterparts pickled before winter.

Salted in pieces or whole - the berry always comes out with a special piquant aftertaste and is perfect for any homemade dish.

Pickled sweet watermelons: a step-by-step recipe

You can deliciously pickle watermelons in 10 minutes, not counting the few days that will go directly to salting the fruit.

Chopped fruits are salted most quickly, so we offer you a recipe for marinating watermelons with slices. Thanks to this salting, juicy watermelon pieces with a sweetish taste are obtained, ideally suited for the role of an original dessert.

Ingredients

• Watermelon - 1 pc. medium-sized;
• Water - 1 l;
• Sugar - 2-3 tbsp. l .;
• Salt - 1 tbsp l.

Preparation

1. We wash the berry in water, clean it from the rind and seeds.
2. Cut the fruit into medium slices.
3. Cooking the marinade:

• mix sugar, salt, water;
• boil the brine and cool it to a slightly warm state.

1. We put the watermelon slices on the bottom of the enamel pan (it is this that we use for preservation according to the recipe, it is not recommended to take stainless steel) and fill it with not hot brine.
2. We put the pan in a warm place for 1-2 days, after which we store the finished preservation in the refrigerator for several days.

It is not worth keeping the pickled product in the refrigerator for a long time. Even the cold cannot preserve its taste for a long time. How quickly the canning is prepared, just as quickly it should be eaten.

If you like instant pickled watermelon, then you can prepare it for the winter in jars or barrels, but this is a completely different recipe. For more information about salting watermelons for the winter - read on our website.

Quickly pickled watermelon in chunks: a recipe for cooking

Ingredients

• — 1 PC. medium size + -
• — to taste or one head + -
• — to taste or 1 medium pod + -

Marinade products

• - 1 l + -
• - 3-4 tbsp. + -
• - 1 tbsp. l. + -
• - 1 tsp or 100 ml 6% + -
• - 2 pcs. + -
• Allspice - 5-6 peas + -
• Cinnamon root - small piece (0.5 cm) + -
• Carnation - 5 pcs. + -

Preparation

A poorly purchased watermelon is always a good choice for quick pickling.

For those who do not like too salty watermelons, the salted cooking option is suitable. It is convenient because after 3-4 hours the berries can be tasted.

1. First, I wash the berry in clean water.
2. After that, we cut it into medium slices, which we must peel them off.
3. Put the chopped fruit in dense layers on the bottom of an enamel pan (you can use a special plastic bucket for pickling, designed specifically for food products) and sprinkle it with chopped hot pepper and garlic.

The next step is to prepare the marinade:

• bring a liter of clean water to a boil;
• put in a boiling liquid all the ingredients for the marinade necessary for the recipe and boil them after boiling for about 3 minutes. on a calm fire;
• cool the marinade a little so that it is moderately hot, and fill it with watermelon slices.

We store such lightly salted goodies for no more than 1-2 days in the refrigerator. Remember that the product is not sterilized and is not designed for long-term storage.

For those readers who are often mistaken when choosing a ripe berry, we suggest reading how to correctly determine the degree of ripeness in a striped berry or where to put an overripe watermelon.

What are quick canned watermelons served with?

Considering that the watermelon pulp, like a sponge, absorbs all the aromas of spices and spices added to conservation, the taste of pickled berries can initially be adjusted for yourself by correctly determining the composition and amount of natural seasonings.

The salty, savory taste of the berry is ideal with the following snacks:

• fish;
• meat;
• potato;
• mushroom dishes, etc.

Acting as an original appetizer for main dishes, marinated melons are perfect as ingredients for some of them.

For example, pickled fruit can be used to make a salad, a side dish, and even a dessert. In a word, there are countless options for a culinary experiment.

Pickled watermelons: whole pickle recipe

For those who do not like to salt with slices, you can offer the whole pickling recipe. Of course, given that the striped berry will be pickled for several days, it is still better to cut it, at least in half. So it will quickly become saturated with marinade and spices, which will undoubtedly brighten its taste.

Ingredients

• Watermelon - 2 pcs. weighing 2-2.5 kg;
• Water - 4 l;
• Vinegar 9% - 260 g;
• Salt - 125 g;
• Sugar - 250 g;
• Garlic to taste;
• Allspice - 5-7 peas.

Preparation

1. Wash the berries and cut them in half.
2. Place the halves in a large saucepan. If all parts of the berry do not fit, distribute them evenly over 2 containers.
3. Making the marinade:

• mix salt, water, sugar in a separate saucepan and bring the contents to a boil;
• add vinegar and spices (peppercorns and chopped garlic) to boiling water, boil the marinade until cooked for 1-3 minutes.

1. Pour warm marinade into a saucepan with fruits, cover it with a lid and leave to cool for a while.
2. As soon as the preservation cools down, we put it in a cool place (refrigerator, pantry, cellar) for 2 days. In a couple of days the product is absolutely ready for use.

To make quick pickling a success - take care of the quality of the berries. Choose only firm, not overripe watermelons. Soft, damaged and generally imperfect fruits - not suitable for quick salting.

After the melons are selected, rinse them thoroughly in water using a food brush. If the peel of the fruit is too thick - cut it off, thin - can be used for pickling. Whether or not to add spices is up to you, in any case, you can always count on an excellent canning result, in the form of excellent taste.

Now you know simple recipes for how to make instant pickled watermelon. Just a few days of waiting will give you a wonderful snack that you will not be ashamed to put on the table. Treat yourself to a healthy summer product of autumn preparation, delight yourself and your loved ones with delicious preserves.

Bon Appetit!

Salted watermelon is a somewhat unusual phrase, but this product is one of the great types of snacks for any feast. Salted watermelons in jars are not very common - for an amateur, but in order to determine exactly whether you like salted watermelons or vice versa, be sure to make them yourself, according to the recipes provided below.

This method of salting, how to salt watermelons in a barrel, is entirely interesting in that watermelons will not be cooked in pure brine, but together with chopped cabbage. This recipe for salted watermelons is designed for large volumes of blanks, which is very convenient, for example, for a large family. An unusual vegetable platter of pickles will become not only a delicious treat on the table, but also give the body a huge amount of nutrients and vitamins.

Necessary:

• small watermelons up to 2 kg - 2-4 pcs.;
• salt, not iodized - 320 g;
• shredded cabbage - 10 kg;
• whole cabbage head - 1-2 pcs.;
• chopped carrots - 2 kg.

Recipe for salting whole watermelons in cabbage:

1. Prepare a container for salting - it can be any deep dish of large volume: an enamel saucepan, a wooden barrel, a bucket (also enameled) or such a rarity as an oak tub. The container should be thoroughly cleaned, washed and be sure to dry.
2. When choosing watermelons for this salting method, pay attention to the fact that the fruits should be undamaged, dense and not overripe. We will not pierce them with a needle! Wash the watermelons and dry them with a towel.
3. Chop the cabbage with a shredder. Cabbage weight - 10 kg, indicated in the recipe, this is the weight of the already chopped product, not the heads. And you will also need one or two cabbage heads separately to fill the voids in the container, cut them into large random pieces.
4. Cut the carrots into strips or just grate them on a coarse grater. Combine with chopped cabbage.
   Salt for such blanks should not be iodized!
5. Put a layer of shredded cabbage 10 cm thick on the bottom of the selected container, tamp and sprinkle with part of the total amount of salt.
6. Put whole small watermelons on a layer of cabbage so that they do not touch each other and the walls of the container. Fill the voids with large cabbage pieces and leaves.
7. The cabbage layers are compacted and salted every five centimeters. The cabbage should completely hide the watermelons.
8. As soon as the container is full, cover the salting mixture with clean gauze or a white sheet, put some kind of press on top (a jar filled with water or a clean stone).
9. You need to store the workpiece in a cold cellar, otherwise the food will deteriorate.

Serve salted watermelon on the table should be cut into slices.

How to salt watermelons in jars

Almost everyone, having eaten the sweet pulp of a watermelon, throws away the peels from it, but in vain. The following recipe for pickling watermelons in a canning jar will show you how you can use this portion of a large berry. The salted watermelon rinds prepared according to this recipe are spicy in taste due to the garlic and allspice. They are used as a snack, added to meat and fish dishes, cut into salads (vinaigrette, Olivier) or into pickle.

What do you need:

• thick-skinned watermelon - 1 pc .;
• large cloves of garlic - 7 pcs.;
• shower. pepper - 4 peas;
• dill - 4 branches;
• celery - 1 stalk;
• sugar. sand - 2 tbsp. l .;
• coarse salt - 1 dessert. l.

How to salt watermelons for the winter in jars:

1. The number of products is designed for 1 can of three liters. Wash and sterilize it in any way convenient for you. With the metal lid, which we will close the jar, do the same procedures.
2. We choose only thick-skinned watermelon for this preservation. Wash the fruit, cut into regular portioned slices, so that it is convenient to cut the pulp. By the way, it is not needed in this recipe, so you can just eat it. Cut off the hard green skin with a thin layer, thus leaving a dense green part, which we will salt.
3. Cut watermelon slices without pulp into slices 4-5 cm long, that is, so that they fit compactly into a 3-liter jar.
4. Put dill branches, a small celery stalk on the bottom of the prepared glass container, add allspice peas and whole garlic cloves.
5. Place the sliced ​​crusts compactly and tightly into the jar up to the top.
6. Boil water in a saucepan, then carefully pour the ingredients into the jar with it. Pour boiling water in a thin stream so that the container does not burst from the temperature drop. The crusts in this state should be infused for some time, namely when you can take the jar with your hands and not burn yourself.
7. Then pour warm water back into the pan, boil again, add salt and granulated sugar according to the recipe.
8. Pour the contents of the jar with the resulting hot brine, roll up the lid and wrap it upside down for a day.

How to pickle slices of watermelon

This recipe for salting watermelons in jars for the winter is the most classic and simple. Watermelons in jars will already be cut into portioned "triangles", all that remains is to uncork the lid and enjoy the spicy taste of canned berries. Salted watermelon pulp, however, like sweet fresh, is an excellent diuretic, improves digestion and metabolism in the body.

Ingredients:

• ripe watermelons - 5 kg.
• garlic - 6 cloves;
• shower. peppercorns - 6 pcs.;
• hot pepper - a third of the pod;
• sea ​​salt - 1 tbsp l .;
• dill - 2-3 branches;
• sah. sand - 1 tbsp. l.

How to salt watermelons in slices:

1. When choosing watermelons for pickling, several factors should be taken into account: the fruits should be ripe (but not overripe), thin-crust and small in size (weighing about two kilograms).
2. Wash watermelons well under running water, wipe with a dry towel. Cut off a small circle in the part where the stalk is and cut off the same circle on the opposite side.
3. Using a large and sharp knife, cut the watermelons into rings about three centimeters thick.
4. Cut each watermelon ring into approximately equal pieces in the form of triangles. The pieces should be such that they fit into the container without any problems.
5. Store tightly in pre-sterilized and dry jars.
6. In a separate saucepan, boil the filtered water, carefully pour the stacked watermelon triangles with the resulting boiling water, cover, leave for 3 hours. The water should cool completely.
7. After the time has elapsed, pour the water from the cans into the pan and, based on the total volume of the brine, prepare the following products: peel the garlic cloves, cut into slices, measure the required amount of the remaining ingredients.
8. Put the saucepan with the liquid on the fire, add sugar. sand, salt, bring to a boil.
9. As soon as the water boils, add the rest of the ingredients, boil the brine for 2 minutes, remove from heat and pour over watermelons in jars.
10. Roll up the containers with lids, wrap and leave upside down until they cool naturally.

Salting watermelons in a barrel with apples in the sand

An interesting recipe for this salting is designed for a large volume. The original taste of watermelons combined with apples will delight lovers of unusual culinary delights. The two ingredients in this piece end up making a great snack.

Main ingredients for salting:

• small ripe watermelons (up to 2 kg) - 2-6 pcs.;
• strong apples - 10-15 kg;
• salt (for 10 liters of water) - 750 gr.;
• washed sand - 5-10 kg;
• cherry and currant leaves - 15 pcs.

How to pickle watermelons in a barrel with apples in the sand:

1. For salting, you will need mature and strong watermelons without damage, their number may vary depending on size, but they must be up to two kilograms in weight. Wash all fruits well.
2. Choose apples that are also ripe and dense without visible defects, and wash all the fruits.
3. It is better to take a barrel as a container for salting, but if there is none, a spacious enamel pan is quite suitable.
4. Place the watermelons in the chosen container, filling the space between them with apples, not forgetting to evenly put cherry and currant leaves.
5. Pour sand into the filled container, it will fill the remaining voids. Its amount indicated in the recipe, approximate, may vary up or down - it depends on the volume of the selected container.
6. Prepare a hot brine, the amount of salt is indicated for 10 liters of water, but you may need more, for each specific case you will have to calculate it yourself, based on the available numbers.
7. Top up the last layer of watermelons with a layer of sand, about 5 cm thick.
8. Add more brine so that it is 10 cm higher from the sand layer.
9. Store the workpiece in a cool place. As the salting progresses, the sand will thicken and settle, it and the brine will need to be added so that the watermelons are not exposed.

How to salt watermelons recipe with mustard

The beauty of this recipe lies in its quick preparation. Even a novice in the kitchen can handle the salting process, and the result will not disappoint lovers of original and spicy snacks.

List:

• unripe watermelon - 1 fruit;
• coarse rock salt - 1 tbsp. l .;
• sugar - 25 grams;
• mustard. powder - 1 tbsp. l.

Cooking in steps:

1. An enamel pot, in which we will salt, wash and dry.
2. We choose an unripe watermelon, wash it well and cut into portions.
3. In a bowl, combine coarse salt, sugar and dry mustard, mix into a homogeneous powder.
4. Pour part of the resulting dry mixture on the bottom of the container, lay out a layer of watermelons, sprinkle again, and so on, until the installation is complete.
5. Cover with a clean and white cloth, place any load on top.
6. If left at room temperature, the watermelons will be ready in 5 days, if in the cellar, then a little longer, but in a cool place they will stand longer.
7. The output is spicy and fragrant watermelon pieces.
8. The remnants of mustard on the finished pieces of watermelon can be washed off in the juice that was formed during salting.

Salting watermelons for the winter is now very original. Such a preparation with a piquant taste will be an unusual surprise for relatives and will pleasantly surprise guests. Salting watermelons will definitely help preserve them for a longer period.

For those who like to diversify their winter diet with the help of blanks, we would like to offer other options for twists: salting, etc. You can easily find all these and many other recipes in our recipe book on the website.