Pickling watermelons in jars
Composition / ingredients
3
Servings:
Cooking method
Watermelons selected for salting should not exceed much in size a three-liter jar. Believe me, it will be easier for you this way. Watermelons should be thoroughly washed.
We take large, sterilized jars in boiling water. We cut watermelons, but not into the usual slices, but into circles. These circles are then chopped into pieces of arbitrary size, suitable for placing them in jars.
Canning of watermelons in cans begins. We fill the cans with the received pieces. Boil the water and pour it, which has not yet begun to cool, over the pieces. Pour boiling water carefully, without too much haste. We pour it right into the middle of the cans. Fill the containers, cover them with sterilized lids and twist them. Wrap the jars in towels and give them up to 10 minutes. After that, the water is drained to fill with a new portion of boiling water. We repeat all the previous steps. That is, we wait 10 minutes and drain the water.
We make brine – We dissolve 30 grams of salt per liter of water and boil the liquid for 10 minutes. We pass the water through the folded gauze three times, and boil it again, the same amount of time. In the process of cooking, we pour sugar into the water, at the rate of 20 grams per liter, provided that the watermelons are red.
The last time watermelon jars are filled, this time with brine. Keep in mind that three-liter cans are recommended for a reason. Salting watermelons in jars requires certain conditions. The optimal ratio of brine to watermelon pieces – it should occupy a third of the volume of a three-liter jar.
Having corked the pickles, we put them in a secluded corner, away from the light.
We take large, sterilized jars in boiling water. We cut watermelons, but not into the usual slices, but into circles. These circles are then chopped into pieces of arbitrary size, suitable for placing them in jars.
Canning of watermelons in cans begins. We fill the cans with the received pieces. Boil the water and pour it, which has not yet begun to cool, over the pieces. Pour boiling water carefully, without too much haste. We pour it right into the middle of the cans. Fill the containers, cover them with sterilized lids and twist them. Wrap the jars in towels and give them up to 10 minutes. After that, the water is drained to fill with a new portion of boiling water. We repeat all the previous steps. That is, we wait 10 minutes and drain the water.
We make brine – We dissolve 30 grams of salt per liter of water and boil the liquid for 10 minutes. We pass the water through the folded gauze three times, and boil it again, the same amount of time. In the process of cooking, we pour sugar into the water, at the rate of 20 grams per liter, provided that the watermelons are red.
The last time watermelon jars are filled, this time with brine. Keep in mind that three-liter cans are recommended for a reason. Salting watermelons in jars requires certain conditions. The optimal ratio of brine to watermelon pieces – it should occupy a third of the volume of a three-liter jar.
Having corked the pickles, we put them in a secluded corner, away from the light.
Caloric content of the products possible in the composition of the dish
- Watermelon - 25 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
