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Salted watermelons in a barrel for the winter

0
928
Kitchen World
Calorie content 213 kcal
Portions 60 l.
Cooking time 60 minutes
Proteins * 0.7 g
Fats * 0.1 g
Carbohydrates* 52.9 gr.
* per 100 gr. product
Salted watermelons in a barrel for the winter
Content

An autumn recipe that will diversify any table on New Year's holidays. Watermelons are spicy and aromatic thanks to currant and cherry branches. Barrel pickles need no comment!

Ingredients

Cooking process

step 1 out of 6
We prepare the container (60 liter barrel): the barrel must be thoroughly washed and rinsed with boiling water. I also wash the watermelons, leaving no dirt on the skin.
step 2 out of 6
We wash the branches of currants and cherries under running water, getting rid of dried, diseased leaves.
step 3 out of 6
On the bottom of a clean barrel, lay out half of the branches and put watermelons up tightly to each other, trying to leave as few voids as possible.
step 4 out of 6
We put the remaining branches on top of the watermelons, they will give our pickles a spicy taste and aroma.
step 5 out of 6
Let's start preparing the brine. To do this, we need a twelve-liter bucket of boiled and cooled water. Add half a kilogram of salt and 250 grams of sugar to the water, mix thoroughly until all the crystals dissolve. When the water becomes clear, fill in the watermelons.
step 6 out of 6
When the watermelons are covered with brine, close the barrel with a lid and leave in a dark place for at least 2 months.

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