Pickled watermelons (in jars)
Description
A simple way to make preserves ahead of time. To prepare salted watermelon in jars, I use not only the flesh but also the rinds. By the way, it’s also convenient to tuck small apples into the empty spaces in the jars: the combination with watermelon is simply wonderful. Among spices, I recommend cloves. See the recipe below. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Trim off the crusts with the crumb.
- 2
Step 2
Thoroughly wash, rinse, and scald several glass jars with boiling water. Cut the watermelon rinds into crosswise pieces 4–5 cm in size and pack them into the jars. Fill any gaps well with ranetka or small apples. Drop a couple of cloves into each jar.
- 3
Step 3
Bring water to a boil and add one tablespoon (level, not heaping!) of salt and one tablespoon of sugar. This amount is for a 1 (one) liter jar. For other jars, increase the salt, sugar, and vinegar proportionally. Pour one tablespoon of 9% vinegar straight into the jar, then add the boiling brine. Wait until the air escapes (help it along by gently shaking the jar on the table). Top up with brine and seal the jars with any canning lids. After 24 hours, when the preserves have cooled, put them in the refrigerator.
- 4
Step 4
Serve the ready salted watermelon chilled. We ended up with the perfect appetizer.