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Salted watermelon without vinegar

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Kitchen World
Calorie content 40 kcal
Portions 10 l.
Cooking time 2 days
Proteins * 2.8 gr.
Fats * 5.6 g
Carbohydrates* 13.8 g
* per 100 gr. product
Salted watermelon without vinegar
Content

If jam is made from watermelon crusts, then why not try to pickle the whole berry? The appetizer turns out to be unusual, but at the same time very fast, from simple ingredients, and the taste is natural, without acetic acid, which is great for people with stomach problems and diabetics.

Ingredients

Cooking process

step 1 out of 7
Thoroughly rinse all the greens and transfer them to a colander, wait until all the water drains. Then chop it coarsely and place it on the bottom of a pan that is suitable in size.
step 2 out of 7
Chop the garlic at random and send it to the herbs.
step 3 out of 7
Wash the watermelons well under running water and dry them with paper towels. We cut the berry in half, then into large slices, and the slices themselves across.
step 4 out of 7
Put the sliced ​​watermelon on the prepared herbs.
step 5 out of 7
For the brine, heat the water to 60 degrees, add salt and mix thoroughly until transparent.
step 6 out of 7
Pour the pieces of watermelon with brine so that the water covers the entire contents of the pan. Sprinkle with one spoonful of mustard powder on top - it is he who will give the salty a spicy taste and help to avoid the appearance of mold.
step 7 out of 7
We set the oppression on top of the pan and leave it to salt for 2-3 days in a dark place. After that, salted watermelons should be stored in the refrigerator. Bon Appetit!

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