Delicious homemade billets: watermelon canned, recipe for a recipe

Watermelon, this wonderful summer berry, it turns out, is very popular in the form of winter billets! From its pulp not only make honey, jam and candied fruit, it is also salted and marinated, both chopped on slices, and whole!

Watermelon marinated

Are you interested in canned watermelons? The recipe will not keep you waiting! Only pick up thin-skinned specimens, they contain a lot of flesh, up to 10% of sugar, and as a twist - lick your fingers! The ripeness of the fetus should be good, but not excessive. And without any signs of lethargy! Such standards require any watermelon canned. Recipe marinated in this regard does not differ from salted. But let's talk about the concrete. So, cut the fruit with a ripe, elastic pulp on chunks, remove the skin, and cut the flesh itself into medium size cubes. Wash and sterilize the jars. Fold them in watermelon blanks, fill with marinade (chilled).

To make your watermelons tasty, the recipe recommends this filling: in equal proportions mix the water and vinegar. For each glass of liquid is added ¾ cups of sugar, 3 tablespoons of honey, half a spoonful of tea salt, a handful of clove flowers and some vanilla or cinnamon. All components should be sent to a pan, preferably enameled. Boil, then cool and strain. Distribute the marinade to the banks and place the containers sterilized. In order not to spoil your watermelons canned, the recipe advises the process to spend about an hour. Then roll the cans, let them cool down and take them to a cool place where they will wait for their time. Such a pickled salad is served to meat, vegetable dishes. Yes, and as an appetizer, he is also excellent!

Watermelon casks

Very pleasant, piquant taste have sweet, canned watermelons in barrels. Their sugar content is shaded with acid, acquired during the process of souring. And herbs and spices give the berry an amazingly mouth-watering aroma. Yes, and preparing such a pickle is very simple. Small watermelons should be washed. Put the bottom of the keg with horseradish leaves, tarragon, dill, thyme. Not bad, if you add thyme and lemon balm. Fill the tank with watermelons, pre-puncturing each in several places with wooden skewers. Between the rows add dill, bay leaf. Put a bag of sweet pepper. Brine for watermelons is as follows: for every 10 liters of water there are 800 grams of salt, only not iodized. When it is ready and cooled, pour into the barrels, cover them with clean linen rags, set the decay. The fermentation process lasts about a month, at a cool temperature. Therefore, immediately after filling the barrel is better to send to the basement. When watermelons are ready, they, as a snack, have not only meat, but crusts: they are crunchy, sour, like good cucumbers!

Watermelon salted with honey

And one more excellent and easy, like all ingenious, recipe: watermelons, canned in cans. Cut the fruits into small slices, leave the crust at will (we recommend leaving, tasty!). Place in sterile jars, top with dill, a couple of cloves of garlic, allspice. For each three-liter container, 2 tablespoons of honey, salt and the same amount of tablets of usual aspirin are put. All this is poured with boiling water, the banks are immediately rolled up. Can you imagine the pleasure of eating these delicacies in the winter?

Good luck to you canning!