How to pickle watermelon rinds for the winter. Recipe: Pickled watermelon rinds - in reserve

You can make a delicious appetizer from watermelon rinds that goes great with meat or kebabs. I recently saw this recipe on a cooking show and couldn’t pass it up. I liked this appetizer even as an independent delicacy, and it’s also very tasty with wine.

To prepare pickled watermelon rinds, we will need the rinds of one large watermelon, apple cider vinegar, cinnamon stick, cardamom, hibiscus, salt, sugar and water.

Cut the watermelon rinds into large pieces, remove the rough green skin.

Pour boiling water over the crusts, add salt and cook for about 15 minutes until they become transparent. Then place the crusts in a colander to drain off excess water.

Prepare the marinade: pour 100 ml of water into a saucepan, add apple cider vinegar, sugar, cinnamon, cardamom and hibiscus. Cook for 10 minutes. Then remove the cinnamon.

Next, you can proceed in two ways. Place the peels in a container and pour over the marinade, adding lemon zest. When cool, transfer to a jar with a screw top along with the marinade. Store for 1-2 weeks.

If you want to make the preparation for a longer time, then the watermelon rinds should be placed in a jar, poured with marinade and sterilized for 15 minutes. Then roll up the jar and turn it over.

Salted watermelon is a somewhat unusual phrase, but this product is one of the wonderful types of snacks for any feast. Salted watermelons in jars are not very common - they are not for everyone, but in order to accurately determine 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 because the watermelons will not be cooked in pure brine, but together with shredded cabbage. This recipe for salted watermelons is designed for large volumes of preparations, which is very convenient, for example, for a large family. An unusual assortment of pickles will not only be a delicious table treat, but will also provide the body with a huge amount of useful substances and vitamins.

Necessary:

• small watermelons up to 2 kg - 2-4 pcs.;
• non-iodized salt - 320 g;
• shredded cabbage - 10 kg;
• whole head of cabbage - 1-2 pcs.;
• chopped carrots - 2 kg.

Recipe for pickling whole watermelons in cabbage:

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

Salted watermelon should be served cut into slices.

How to pickle watermelons in jars

Almost everyone, having eaten the sweet pulp of a watermelon, throws away its rinds, but in vain. The recipe below for pickling watermelons in a canning jar will show how you can use this part of a large berry. Salted watermelon rinds prepared according to this recipe have a piquant taste due to garlic and allspice. They are eaten as a snack, added to meat and fish dishes, cut into salads (vinaigrettes, Olivier salad) or into pickle soup.

What you need:

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

How to pickle watermelons in jars for the winter:

1. The quantity of products is calculated for 1 three-liter jar. Pre-wash and sterilize it in any way convenient for you. With the metal lid that we will use to close the jar, do the same procedures.
2. For this preservation we choose only thick-skinned watermelon. Wash the fruit, cut into regular portions so that it is convenient to cut out the pulp. By the way, you won’t need it in this recipe, so you can just eat it. Cut off the hard green skin in a thin layer, so that the dense green part remains, which we will salt.
3. Cut watermelon slices without pulp into slices 4-5 cm long, that is, so that they fit compactly in a 3-liter jar.
4. Place dill branches, a small stalk of celery on the bottom of the prepared glass container, add allspice peas and whole cloves of garlic.
5. Place the chopped peels compactly and tightly into the jar to the top.
6. Boil water in a saucepan, then carefully pour it over the ingredients in the jar. Boiling water should be poured in a thin stream so that the container does not burst due to temperature changes. The crusts in this state should sit for some time, namely when you can pick up the jar with your hands and not get burned.
7. Then pour the warm water back into the pan, boil again, add salt and granulated sugar according to the recipe.
8. Pour the contents of the jar again with the resulting hot brine, roll up the lid and wrap it upside down for a day.

How to pickle watermelon pieces

This recipe for pickling watermelons in jars for the winter is the most classic and simple. The watermelons in the jars will already be cut into portioned “triangles”; all that remains is to uncork the lid and enjoy the piquant taste of the canned berry. Salty watermelon pulp, like sweet fresh pulp, 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 a pod;
• sea ​​salt - 1 tbsp. l.;
• dill - 2-3 sprigs;
• sah. sand - 1 tbsp. l.

How to salt watermelon pieces:

1. When choosing watermelons for pickling, it is worth considering several factors: the fruits must be ripe (but not overripe), thin-barked and small in size (weighing up to about two kilograms).
2. Wash the watermelons well under running water and wipe with a dry towel. Cut off a small circle in the part where the stalk is located and cut the same circle on the opposite side.
3. Using a large, 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. Place tightly in pre-sterilized and dry jars.
6. In a separate saucepan, boil filtered water, carefully pour the resulting boiling water over the stacked watermelon triangles, cover with lids, and leave for 3 hours. The water must cool completely.
7. After the time has passed, pour the water from the jars into the pan and, based on the total volume of brine, prepare the following products: peel the garlic cloves, cut into slices, measure out the required amount of other ingredients.
8. Place the pan with the liquid on the fire, add sugar. sand, salt, bring to a boil.
9. As soon as the water boils, add the remaining ingredients, boil the brine for 2 minutes, remove from heat and pour it over the watermelons in the jars.
10. Roll up the containers with lids, wrap them up and leave them upside down until they cool naturally.

Salting watermelons in a barrel with apples in the sand

This interesting recipe for pickling is designed for a large volume. The original taste of watermelons combined with apples will delight lovers of unusual culinary delights. The two ingredients of this preparation ultimately turn into an excellent snack.

Main ingredients for pickling:

• small ripe watermelons (up to 2 kg) - 2-6 pcs.;
• strong apples - 10-15 kg;
• salt (per 10 liters of water) - 750 g;
• 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 pickling, you will need ripe and strong watermelons without damage; their quantity may vary depending on the size, but they must weigh up to two kilograms. Wash all fruits well.
2. Select apples that are also ripe and firm without visible defects, and wash all the fruits.
3. It’s better to take a barrel as a container for pickling, but if you don’t have one, a capacious enamel pan will do just fine.
4. Place the watermelons in the selected container, filling the space between them with apples, not forgetting to evenly add cherry and currant leaves.
5. Pour sand into the filled container; it will fill the remaining voids. The amount indicated in the recipe is approximate; it may vary less or more - it depends on the volume of the selected container.
6. Prepare 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 figures.
7. Sprinkle 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 than the sand layer.
9. The workpiece should be stored in a cool place. As salting proceeds, the sand will compact and settle; it and the brine will need to be added so that the watermelons do not become bare.

How to salt watermelons recipe with mustard

The beauty of this recipe is that it's quick to prepare. Even a kitchen novice 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 step by step:

1. An enamel pan in which we will salt, wash and dry.
2. We choose 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. Sprinkle part of the resulting dry mixture onto the bottom of the container, lay out a layer of watermelons, sprinkle again, and so on until the laying is complete.
5. Cover with a clean, white cloth and place any weight on top.
6. If you leave it at room temperature, the watermelons will be ready in 5 days; if in the cellar, then a little longer, but they will last longer in a cool place.
7. The result is spicy and aromatic watermelon pieces.
8. The remaining mustard on the finished pieces of watermelon can be washed off in the juice that formed during pickling.

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 preparations, we would like to offer other twist options:, pickling and. You can easily find all these and many other recipes in our recipe book on the website.

Hello dear readers! Summer is over, and with it the watermelon season. This year it was very short. Therefore, despite the fact that it is not so hot anymore, we decided to take another watermelon this season. I won’t repeat myself about the benefits of watermelon, I’ve already talked about this.
It was absolutely wonderful, but the crusts seemed thick. So I decided to make pickled watermelon rinds. Last winter I tried it with a friend. Very tasty, I didn’t even immediately understand what it was.

After all, they usually make candied watermelon rinds, jam or pickled watermelon. And to be honest, this was the first time I heard about watermelon rinds. They taste like pickled cucumbers. They can be served on their own, as well as in,.

Ingredients:

• For 1.5 l. water
• 60g salt
• 150g sugar
• Cloves 2 pcs.
• Allspice 3 pcs.
• Bay leaf 2pcs
• Ground cinnamon 1/2 tsp.
• Cardamom 2pcs
• Red pepper to taste (optional)
• 150ml
• And of course watermelon rinds)))

Prepare pickled watermelon rinds:

1. Take fresh watermelon rinds. If you cut a watermelon today and will only deal with the rinds tomorrow, be sure to put them in the refrigerator. It is not so important whether a watermelon is thick-walled or not, the main thing is that they contain the same amount of useful substances as in the watermelon itself.


2. Peel the watermelon rinds from the green part and cut into small pieces.




3. Pour boiling water over the crusts, add 1 tbsp. salt and boil for about 10 minutes. When they become transparent, turn them off.


4. We catch the crusts and leave the water.

5. Preparing the marinade:
- vinegar
- sugar
-1\2 cups of water in which the crusts were boiled
Pour into a saucepan and place on the stove. Add spices and cook for 10 minutes.

6. Place the peels in (sterilized) jars and fill with marinade.
Marinated watermelon rinds are ready.

Bon appetit!

Watermelon- this is the most
a large berry that is tasty and healthy. It's just a pity that it's watermelon
the season is not as long as we would like. Therefore, during this period you need to have time
plenty or enjoy and, of course, don’t forget to cook them delicious
preparations for the winter. The most common preparation of watermelon for the winter is considered to be candied watermelon rinds and jam.

But
In addition to these delicacies, you can make confiture, jam, honey, or pickle from watermelons
or marinate them. Most of us throw away watermelon rinds.
trash can without the slightest regret. And in vain, because they contain no less
nutrients than in the pulp. So, watermelon rinds can be used for
preparing candied fruits, they make delicious jam, no worse than, and they can also be marinated in a spicy marinade.

Pickled watermelon rinds for the winter thanks to apple cider vinegar and spicy spices, they have a sharp and piquant taste and
somewhat reminiscent. You can use them directly
taking it out of the jar. They are also used in salads, for example, in vinaigrette or
Olivier, put in pickle, added to meat and fish dishes.

Ingredients based on 1.5 liters of marinade:

• watermelon rinds;


• salt - 2 tbsp. l.;


• sugar - 150 gr.;


• hibiscus leaves - 5-7 pcs.;


• allspice - 4 peas;


• cloves - 3 pcs.;


• laurel leaf - 2 pcs.;


• cinnamon - 2 sticks;


• cardamom - 1-2 pcs.;


• hot pepper to taste;


• apple cider vinegar - 150 ml;


• water.

Marinated watermelon
crusts - recipe

Any watermelon for this pickled watermelon, thin or thick
skin. We ate watermelon, put the crusts in a bag, and in the refrigerator, that’s it
case when you will cook the next day, but if right away, then start
start the process.

Use a knife to remove the green part from the crusts, if some pulp remains on the surface.
crust, this is normal, it will add flavor to the marinade. cut
peeled crusts into small slices like straws.

Pour water into a ladle, place it on the stove, add salt, after
Bubbles will begin to appear in the water, add the crusts. My advice: not to
waste time and don’t wait for the water to boil, pour it from a hot kettle,
that is, have a kettle of boiling water on hand. Cook them over low heat until
degrees until they become a little transparent, about 5 - 10 minutes.

Pour the water from under the crusts into a separate
dishes, some of them will be useful to us, leave the crusts to dry.

Now let's start with the marinade, it will include a lot of aromatic spicy spices,
as well as hibiscus leaves, known to everyone as tea.

Pour apple cider vinegar into a ladle, add sugar, half a glass of water
crust, place on the stove.

Then add all the spices, a little salt if desired (0.5 teaspoon) and
hibiscus leaves, they will add a sweetish oriental aroma and color. Cardamom
It will also add its unusual aroma to the crusts. Boil the marinade for 10 minutes.

Compact the crusts into pre-sterilized jars, pour
marinade.

If you eat the crusts immediately after cooling, simply cover the jars with regular
lid, for storage for future use, sterilize the jars in water for 10 minutes, screw on
lid, then store, like others, in a cool place. One more
delicious snack -
pickled watermelon rinds for the winter ready. Bon appetit.

Cooking time: 45 min.

Preparation time: 5 min.

Number of servings: 10 pcs.

Type of cuisine: European

Type of dish: canned food
, snacks

The recipe is suitable for:
fasting, snack.

Ingredients for the recipe “Marinated watermelon rinds”:

Watermelon rinds 1000 g Water 1 l Mustard seeds 1 tsp Bay leaf 2 pcs Black peppercorns 6 pcs Sugar 2.5 tbsp. l.Salt 2 tbsp. l. Table vinegar 100 ml Garlic 2 cloves

Preparing pickled watermelon rinds

Not everyone will think of pickling watermelon rinds. We know that watermelon rinds make excellent jam, marmalade and candied fruits. And here's an unusual twist - pickled watermelon rinds.

Of course it was very interesting to try. Well, what can I say: it turned out just great. Pickled watermelon rinds are very similar to pickled cucumbers, but they are even tastier. And this is from crusts that we would have thrown away anyway!

Marinated watermelon rinds can be served as an independent appetizer or added to salads, vinaigrettes, and pickle sauce instead of cucumbers.

Preparation of the recipe “Marinated watermelon rinds”:

Step 1

For work we will need watermelon rinds, water, sugar, salt, vinegar, garlic, bay leaf, black peppercorns, mustard seeds.

Step 2

Peel the watermelon rinds from the green skin and cut into thin slices.

Step 3

Place the peels (1 kg) in a pan of water and boil until soft (approximately 15 minutes). Drain the broth.

Step 4

For the marinade, combine 1 liter of water, salt (2 tbsp.), sugar (2.5 tbsp.), mustard seeds (1 tsp.), black peppercorns (6 pieces), bay leaf (2 pieces). .), vinegar (100 ml), peeled and chopped garlic (2 cloves). Bring the mixture to a boil.

How to quickly peel garlic

Step 5

Place the prepared peels into the marinade.