Pickling Watermelons
Description
Perfect for winter preserves. Choose a ripe, sweet watermelon and your favorite spices — today I'm using bay leaf and allspice berries. Last week I canned some with garlic; that was unusual and delicious too! You can find the recipe on the website — give it a try. If you like cloves, add one clove bud to each jar. The watermelon turns out sweet and spicy; you can barely taste the salt — it's there mainly to bring out the watermelon flavor. Check it out and give it a try!
Instructions
- 1
Step 1
Prepare clean sterile jars, lids, salt, sugar, citric acid, pepper, bay leaf, and watermelon.
- 2
Step 2
Remove the green rind from the watermelon, cut it into large pieces, and remove as many seeds as possible.
- 3
Step 3
Place watermelon cubes in sterile jars, about 300–350 grams in each.
- 4
Step 4
Place the bay leaf and allspice berries. If desired, add a clove bud.
- 5
Step 5
Pour boiling water into each jar, cover with the lids, and leave for 20 minutes. I used about 200 ml of boiling water per jar.
- 6
Step 6
After 20 minutes, drain the liquid from the jars; I use a special canning lid.
- 7
Step 7
Measure the drained marinade and calculate the amount of salt, sugar, and citric acid. Add the salt and sugar to the liquid, bring to a boil, remove from heat, and add the citric acid. Stir.
- 8
Step 8
Pour hot marinade over the watermelon and seal with lids.
- 9
Step 9
Turn the jars upside down and let them cool. After that, you can put them away for storage in a cool place away from sunlight.
- 10
Step 10
Happy preserving!