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Canned watermelon in jars for the winter

330

Kitchen World

Calorie content 147 kcal

Portions 3 l.

Cooking time 7 h.

Proteins * 0.7 g

Fats * 0.1 g

Carbohydrates* 36.3 g

Canned watermelon in jars for the winter

Content

Thanks to this recipe, you can eat watermelons all year round, regardless of the season and season. Watermelons in jars are no worse than fresh ones and are stored much longer.

Ingredients

Cooking process

Pickling watermelons should be of medium size, ripe and sonorous. Too large berries should not be taken, as the slices should easily "slip" through the neck of the jar. Thoroughly wash the watermelon with a sponge without leaving dirt and debris.

Cut off the tops from the sides to red pulp.

Next, cut the watermelon into slices, without peeling the green peel and seeds. The easiest way is to cut the watermelon, like a pizza, namely: into thin circles, about 1.5-2 centimeters, and then into triangular pieces. Transfer the sliced watermelon to a deep bowl.

Let's prepare the spices for pickling. To do this, thoroughly rinse all the branches, horseradish leaves and dill and put them in a colander, allowing excess water to drain.

Next, we clean the garlic and press down a little with the side of the knife for a richer taste and aroma.

Let's prepare the brine: we collect water in a large saucepan and set it to boil (the amount of water may vary depending on the cans and the size of the fruit). When the water boils, add salt and granulated sugar, stir until completely dissolved.

In pre-sterilized jars, we put twigs of currants and cherries, dill, horseradish, bay leaf and cloves of garlic. We put the sliced watermelon tightly on top, trying to leave as few voids as possible. Leave 2 centimeters to the neck.

Gently pour the hot brine into the jars and add the vinegar. We lower the container into a pan filled 2/3 with water, cover with a pre-sterilized lid and sterilize a second time within 20 minutes. After that, the banks can be rolled up.

Already rolled up cans are carefully turned upside down, covered with a towel and left to cool. When our seams are at room temperature, we put them in a dark place. A sample can be taken in just a week! Bon Appetit!