Pickled watermelons in jars

Step-by-step preparation

Cooking time: 1 day 30 mins

1. STEP 1

   

   How to pickle watermelons with citric acid in jars for the winter? To prepare pickled watermelons in jars for the winter, take a fresh, elastic, not overripe watermelon, salt, sugar, citric acid and spices to your taste. You will read all the intricacies of preparing winter preparations in an article on this topic. The link is at the end of the recipe.

2. STEP 2

   

   Sterilize liter jars - they are more convenient for consumption so that you can eat them right away. I sterilize the jars in the microwave - wash them, pour in a little water - literally 3 spoons - and set them to maximum power for 3 minutes for 1 jar. Then I pour out the water and let the jars dry, they are hot, and this happens quickly. You will learn other methods of sterilization by reading the article at the end of the recipe.

3. STEP 3

   

   We cut the watermelons together with the rind into small pieces, and it is better to take the pulp next to the rind, it will retain more elasticity and integrity. Remove the seeds if possible.

4. STEP 4

   

   Place spices at the bottom of the jars, fill the jars with pieces of watermelon as tightly as possible, but do not press so as not to squeeze out the watermelon juice. When pouring boiling water, the pulp will still thicken and shrink, freeing up more space between the pieces.

5. STEP 5

   

   Boil water and pour watermelons, covered with sterile lids, for 3-5 minutes. Then drain the water and boil again. Fill again and keep covered for 3-5 minutes.

6. STEP 6

   

   Pour salt, sugar, citric acid into a saucepan. Drain the water from the jars and boil the resulting marinade.

7. STEP 7

   

   Pour the boiling marinade over the watermelons in the jars and immediately screw the lids on tightly. Send under a fur coat until the canned food has cooled completely.

8. STEP 8

   

   Store pickled watermelons in jars for the winter under normal conditions.

Comments on the recipe

Natalia M

30.11.2023

5

I still have half a watermelon left, everyone is already full. I decided to make pickled watermelons in jars for the winter. I’ve already pickled the flesh of watermelons, but I haven’t tried it with the rind yet. In this form, the pieces are more difficult to compact into the jar). I cut off the porous pulp with seeds; it was too loose. I think cloves and bay leaves would make good flavorings. And citric acid will make the brine softer than using vinegar, for example. She covered the jars with pickled watermelons with a warm blanket and left them there until they cooled. I decided to store the preparation in the refrigerator. In winter there will be an original snack for a feast!

Feruzolda

30.11.2023

4.7

I’ll have to try pickling watermelons in the gallery..... I just have a recipe for pickling them, but I haven’t seen yours yet

Shura

30.11.2023

4.6

A very relevant recipe, now is the right time for pickling watermelons, there are a lot of them and they are well ripened, I have tried salted watermelons, but not pickled ones, it’s probably more convenient to seal the watermelon in jars without the rind, you will get more useful mass, although pieces with watermelon will look more beautiful crust, you will need to close at least one jar for testing. The bouquet will be very beautiful - bright, juicy, attractive.

BLUE-EYED

30.11.2023

4.9

Nat, thanks for the recipe! I love watermelons very much, but here they only arrive ripe in August, just in time to try the watermelon! I’ve never tried it, but I also love sweet ones, I just can’t imagine watermelon to others!

Olga Gebhardt

30.11.2023

4.6

How long can they be stored?

YuliaKiikova

30.11.2023

5

Please tell me. I closed the watermelons, but 1 jar spoiled when I poured it out and tried to taste it, but they were nothing, not salty, not sweet. Is it possible to correct this situation? Re-close the watermelons. Drain the marinade, add sugar and re-roll?

NatalyaLy

30.11.2023

5

I decided to make pickled watermelons for the first time and settled on this recipe. I cut off the skin completely from the pieces (I like it this way). From the spices I added peppercorns, cloves, garlic, bay leaves, basil leaves and hot peppers. At the last moment I decided to replace citric acid with vinegar. I'm still more used to it this way.