Salting watermelons in a barrel for the winter

Part of the washed watermelons is cut into fractions. We put them in a barrel as follows: The first layer of sliced watermelons, then a whole watermelon, again a layer of watermelon slices, the second whole watermelon, and the like.

We dilute salt in warm water, let it cool down, and pour it into a barrel so that the watermelons disappear under the surface of the brine. That's how, relatively quickly, the salting of watermelons in a barrel takes place.

The barrel is tightly closed with a circle, crushed by stones. Instead of a circle, you can use a clean, thick cloth, but you will have to wash it periodically at least a dozen times a week, otherwise mold and other muck will start in the barrel.