Delicious homemade billets: watermelon canned, recipe for a recipe
Watermelon, this wonderful summer berry, it turns out,is very popular in the form of winter workpieces! From its pulp not only make honey, jam and candied fruit, it is also salted and marinated, both chopped into slices, and whole!
Watermelon marinated
Are you interested in canned watermelons? The recipe will not keep you waiting! Just pick up thin-skinned specimens, they contain a lot of flesh, up to 10% of sugar, and as a twist - lick your fingers! The ripeness of the fetus should be good, but not excessive. And without any signs of lethargy! Such standards require any watermelon canned. Recipe marinated in this regard does not differ from salted. But let's talk about the concrete. So, cut the fruit with a ripe, elastic pulp on chunks, remove the peel, and cut the flesh itself into medium cubes. Wash and sterilize the jars. Fold them in watermelon blanks, fill with marinade (chilled).
To make your watermelons tastycanned, the recipe recommends this filling: in equal proportions mix the water and vinegar. For each glass of liquid is added ¾ cup sugar, 3 tablespoons honey, half a spoonful of tea salt, a handful of clove flowers and a little vanilla or cinnamon. All components are sent to a pan, preferably enameled. Boil, then cool and strain. Distribute the marinade to the banks and place the containers sterilized. In order not to spoil your watermelons canned, the recipe advises the process to spend about an hour. Then roll the jars, let them cool down and take them to a cool place where they will wait for their time. Such marinated salad is served to meat, vegetable dishes. And as an appetizer, he is also excellent!
Watermelon casks
Very pleasant, piquant taste have sweet,canned watermelons in barrels. Their saccharinity is shaded by acid, acquired in the process of souring. And herbs and spices give the berry a surprisingly mouth-watering aroma. Yes, and preparing such a pickle is very simple. Small watermelons should be washed. Put the bottom of the keg with horseradish leaves, tarragon, dill, thyme. Not bad, if you add thyme and lemon balm. Fill the tank with watermelons, pre-puncturing each in several places with wooden skewers. Between the rows add dill, bay leaf. Put a bag of sweet pepper. Brine for watermelons is as follows: for every 10 liters of water there are 800 grams of salt, only not iodized. When it is ready and cooled, pour into the barrels, cover them with clean linen rags, set the decay. The fermentation process lasts about a month, at a cool temperature. Therefore, immediately after filling the barrel is better to send to the basement. When watermelons are ready, they, as a snack, have not only meat, but crusts: they are crunchy, sour, like good cucumbers!
Watermelon salted with honey
Good luck to you canning!
