A delicious grandmother’s recipe for salting watermelons in a barrel for the winter. Pickled watermelons Cabbage pickled with saffron milk caps

Vegetable platter with squash

1 kg squash, 300 g cucumbers, 300 g tomatoes, 300 g sweet peppers, 50 g garlic, 20 g horseradish root, cherry leaves, dill and parsley

For the marinade: 1 liter of water, 1 tbsp. spoon of salt, 2 tbsp. spoons of sugar, 1 teaspoon citric acid, 2 bay leaves, 3 black peppercorns, 2–3 cloves

Wash the vegetables, leave the small squash whole, cut the medium ones into 4 pieces. Sweet pepper cut into 4 parts. Cut the horseradish root into slices, garlic into slices. Place the vegetables in prepared jars, add dill, parsley and cherry leaves. Pour boiling water over, leave for 10 minutes. Drain the water and repeat the procedure. Measure the volume of drained liquid and prepare the required amount of marinade. To do this, bring the water to a boil, add spices, salt, sugar and citric acid. Pour boiling liquid into jars, roll them up and wrap until cool.

Canned zucchini with vodka

2 kg of young zucchini, 5–6 cherry and blackcurrant leaves, horseradish leaf, dill

For the marinade: 1 liter of water, 2 tbsp. spoons of salt, 50 ml lemon juice, 50 ml vodka, bay leaf and black peppercorns to taste

Wash young zucchini thoroughly, cut into slices 1.5–2 cm thick. Place cherry, currant and horseradish leaves on the bottom of the prepared jars, and zucchini on top. Pour boiling water over and leave for 10 minutes. Drain the water and repeat the procedure. Measure the volume of water and prepare the required amount of marinade. Bring water with spices to a boil, stir salt in it, pour in lemon juice. Pour boiling marinade into jars, add vodka. Roll up the jars and wrap until cool.

Zucchini with plums

1.5 kg zucchini, 500 g plums

For the marinade: 1.2–1.3 liters of water, 1½ tbsp. spoons of salt, 5 tbsp. spoons of sugar, 1 teaspoon of citric acid, 5 peas of allspice and black pepper, 4–5 buds of cloves

Peel the zucchini, remove the seeds, cut into half rings. Cut the plums in half, remove the pits. Place the products in a prepared three-liter jar in layers. Pour boiling water over and leave for 10–15 minutes, drain the water. Repeat the procedure. Add spices, salt, sugar and citric acid to the drained water, bring to a boil and simmer for a minute. Pour boiling liquid into a jar, roll it up and wrap it until it cools.

Zucchini with beet juice

2 kg zucchini, 30 g garlic

For the marinade: 1 liter of water, 500 ml beet juice, 1½ tbsp. tablespoons salt, 1 teaspoon citric acid, spices to taste

Wash the young zucchini, cut into slices, place tightly in a three-liter jar, sprinkle with garlic cloves. Prepare the marinade: combine all ingredients and bring to a boil. Pour boiling liquid into a jar and leave for 10 minutes. Drain, bring to a boil again and repeat the procedure. Pour boiling marinade in for the third time, roll up the jar and turn it over.

Watermelon preparations

For harvesting, select undamaged watermelons, without traces of rot. Preferred are thin-barked varieties with pink dense pulp, fruits with a crumbly core are not suitable for pickling. Both small watermelons with a diameter of up to 15 cm and large ones are prepared, cutting them into slices. Late varieties of watermelons weighing up to 2 kg are suitable for pickling in barrels; they are first pricked with a wooden skewer in several places. It is better to harvest in the fall, since in the summer heat watermelons deteriorate and become acidic.

Salted and pickled watermelons

Pickled barrel watermelons

3 kg small watermelons

For the brine: 1 liter of cold water, 1½ tbsp. spoons of coarse salt

For pickling, it is best to use small, unripe fruits. Wash the watermelons, chop them in several places, put them in a washed barrel, scalded with boiling water, and fill them with cold brine. The brine should cover the watermelons. Place a clean cloth, a circle and a bend on top. After 2-3 days, take the barrel out into the cold. After 3 weeks, the watermelons will be ready.

Barrel salty-sweet watermelons

Small watermelons

For the brine: 10 l water, 400 g salt, 1.2 kg sugar

Wash small watermelons with a brush, prick them with a wooden needle in several places, place them in a barrel scalded with boiling water and fill with brine. Place a clean cloth, a circle and a bend on top. Fermentation lasts about 1 month.

Watermelons salted in cabbage

1 kg of watermelons, 4 kg of white cabbage, 4 tbsp. spoons of salt

Chop the cabbage and mix with salt. Wash ripe small watermelons without damage well. Place cabbage in a layer of up to 10 cm at the bottom of the prepared container. Place watermelons on it at a distance of 2 cm from one another and from the wall of the container. Fill the voids between the watermelons and the wall with cabbage, cover with a layer of cabbage. Press with pressure. Store only in a cool place.

Watermelons with apples, salted in sand

Watermelons, apples, rye straw, blackcurrant or cherry leaves

For the brine: 10 l water, 700–800 g salt

Pour washed sand into the bottom of the barrel. Place ripe watermelons in layers in a barrel without damage, filling the voids between the watermelons with apples. Cover each layer with scalded rye straw, cherry or black currant leaves. As the barrel is filled, pour the watermelons with brine prepared at the rate of 700–800 g of salt per 10 liters of water. Cover the top layer of watermelons with sand to a depth of 3–5 cm and fill with brine so that the liquid covers everything by at least 10 cm. When compacting the sand, add sand and brine so that the top layer of watermelons is not exposed. Store in the cellar.

Watermelons salted in watermelon pulp

1 kg watermelon

For filling: 500 g pulp, 1 tbsp. spoon of salt

Take watermelons weighing 2–2.5 kg and 12–25 cm in diameter, wash them thoroughly. Place in a fermentation container. Prepare the filling. For 1 kg of watermelons you will need 300–500 ml of filling. To do this, grind the watermelon pulp until smooth in any convenient way, removing the seeds if desired. Add salt and stir. Pour into a container until the watermelons are completely covered. Press down with pressure so that the watermelons do not float. Store in a cool place for 20–30 days.

Watermelon, whole salted

Watermelon weighing up to 2 kg

For the brine: 1 liter of water, 1½ tbsp. spoons of salt, 1 tbsp. spoon of sugar

U ripe watermelon remove the stalk and wash it well with a brush. Pierce it in 10–12 places with a sharp wooden stick. Prepare the brine. Place the watermelon in a thick plastic bag and pour in brine until the watermelon is completely covered. Tie the free end of the bag with a tight knot. Place in the cellar or refrigerator for 20–25 days.

Salted watermelons with pepper

2 kg of watermelons, 50 g of celery, parsley and dill, 20 g of garlic, 1 small hot red pepper, 5–7 black peppercorns

For the brine: for 1 liter of water – 2 tbsp. spoons of sugar and 1 tbsp. spoon of salt

Cut the watermelon into small slices. Coarsely chopped garlic and herbs, finely chopped hot pepper Place on the bottom of the prepared container and add peppercorns. Place watermelon slices on top. Repeat layers, filling the container to the top. The last layer should be made of greens and peppers. Prepare the brine and pour it over the watermelons. Leave for 2–4 days, then put in the refrigerator.

Salted watermelon with mustard

2 kg of unripe watermelons, 1 tbsp. spoon of dry mustard, 1–1½ tbsp. spoons of salt, 1 tbsp. spoon of sugar, 2 leaves of horseradish

Wash the watermelons well and cut them (if the peel is not very thick, do not cut it off). Mix salt, sugar and mustard. Place a leaf of horseradish on the bottom of the container and sprinkle a small amount mustard mixture. Place a layer of watermelons and sprinkle with mustard mixture. Repeat layers. Cover with a sheet of horseradish and press down with pressure. Leave at room temperature for 3–5 days. Then store in the refrigerator.

Pickled and canned watermelons

Watermelons with aspirin

2 kg of watermelons, 50 g each of celery, parsley and dill, 300 g bell pepper, a sprig of tansy, 2–3 cloves of garlic, 5–7 black peppercorns

For the brine: for 1 liter of water – 2 tbsp. spoons of sugar, 1 tbsp. spoon of salt, 1 tablet of aspirin (acetylsalicylic acid)

Cut watermelons into small slices. Coarsely chop the peppers and herbs, chop the garlic, put a little on the bottom of the jar, add peppercorns and some tansy flowers. Place pieces of watermelon on top, then again greens and pepper. Make several layers, the last one should be of herbs and pepper. Dissolve sugar and salt in water and bring to a boil. Pour brine over watermelons and add aspirin to the jar. Roll up and store.

Pickled watermelons

2 kg watermelons, 4 tbsp. spoons of sugar, 1 tbsp. spoon of salt, 1½ teaspoons of lemon juice

Cut the watermelons into pieces and remove the hard green layer of the skin. Place pieces of watermelon in a sterilized jar and pour boiling water over it. Cover the jar with a lid, cover with a towel and leave for 10–15 minutes. Then drain the water into a saucepan, add salt and sugar. When the resulting marinade boils, add lemon juice. Immediately remove the saucepan from the heat and pour the marinade into the jar. Roll up, turn over and wrap until completely cool.

Autumn is the time to clean up for winter seasonal vegetables and fruits. The best option is to preserve a lot of vitamins and get them before the cold weather delicious snack on the table is to ferment cabbage, apples and watermelons. They are prepared together in one container with minimal time.

So, to get 10 liters of ready-to-eat fermented food, we will need:

• small watermelon – 1 pc. (approximately 1.5 kg);
• white cabbage medium size – 10 pcs.;
• carrots – 800 gr.;
• “Antonovka” apples – 5 kg;
• dill seeds - 3 tbsp. heaped spoons;
• salt - 1 incomplete glass.

How to ferment cabbage with apples and watermelon in a bucket for the winter

We prepare all the ingredients. We remove dirty leaves from the cabbage, cut out the stalk, and wash the heads of cabbage. We plan it with a cabbage ax or grater.

Peel the carrots and grate them using a regular grater. If dill seeds are not available in ready-made loose form, you can collect them from dry dill umbrellas.

Mix all ingredients, adding salt.

Wash watermelon and apples. Let the water drain and dry a little. We don't cut anything. These products are used whole for sourdough.

At the bottom of the bucket we place a watermelon in the center, and arrange apples around it as in the photo.

Place a carrot-cabbage layer 10 cm high on top. Press well to release the juice.

Place another portion of apples and another 10 cm layer of cabbage.

So we lay fruits and vegetables in layers until they run out. The last layer must be cabbage. If during the next pressing the juice from the cabbage does not appear, or there is very little of it, you can add boiled water with salt (2 tablespoons of salt per 1 liter of water). Add to the level until the cabbage disappears under water.

We put oppression. To do this, we need a lid slightly smaller than the diameter of the bucket, two clean package, gauze and weight. The load can be a stone, a brick, a jar of water or something else heavy.

Place clean gauze or cloth on top of the last carrot and cabbage layer. It will collect all the mold if any appears. Place the lid into the bag and cover the contents of the bucket.

We place a weight on the lid.

Cover the bucket tightly with the second bag to prevent air from entering.

Now our fermentation needs to be removed to a dark, cool room. Ideal if it is a cellar.

You can open and try in 1.5-2 months.

Sauerkraut turns out crispy, juicy with a sweet and sour taste. The aroma of apples adds freshness to the fermentation. A feeling like no other. This can only be felt in homemade fruit and vegetable sourdough. Salted barrel watermelon has a lively taste with sourness.

Now this appetizer for the table may seem quite original. Previously, our grandmothers put such pickling in the cellar every autumn. And for the New Year, the last apples and watermelon with a noticeable appetizing aroma were taken out of the tub onto the table.

You can ferment cabbage with watermelons not only in barrels, but also at home in an ordinary jar. Sauerkraut in a jar with watermelons, see the recipe with photos below, comes out with a piquant sourness and a light watermelon aroma.

This snack is universal. It is equally suitable for a friendly feast and for an everyday meal as a complement to the main course.

Cooking cabbage with watermelons is not at all difficult. The main thing is to allow time for the cabbage to ferment, and only then you can crunch on the delicious cabbage and enjoy the watermelons.

Direct cooking time – 40-60 minutes

Ingredients for one 1.5 liter jar:

• Cabbage – 500 g
• Watermelon – 400-500 g
• Salt – 1-1.5 tablespoons
• Water – 1.4-1.5 l

Read also:

How to make sauerkraut with watermelons

1. For pickling you only need white cabbage, watermelon, salt and a little water. Remove the top leaves of the cabbage and, if necessary, rinse under running cold water. Shred the cabbage into medium pieces. You can chop it in any way, it does not affect the taste in any way.

2. Place the cabbage pieces in a large container and add salt.

3. Wrinkle the cabbage a little with your hands so that it loses some of its volume and becomes softer. The main thing here is not to overdo it, otherwise the cabbage will become slimy and tasteless.

4. Wash the watermelon well under cold water and then wipe with a dry, clean towel. We cut the watermelon into small pieces so that they can freely pass through the neck of the jar.

5. Place the cabbage first in the sterilized jar, while lightly tamping it down.

6. Then put a few pieces of watermelon in the jar.

7. Alternating layers of cabbage with watermelon, add to the very neck of the jar. Since the watermelon pulp is very fragile, we do not press too hard so as not to damage it. Leave the jar in this form for 30-40 minutes. Under the influence of salt, the watermelon and cabbage will settle and there will be space in the jar where you should add a little more cabbage or watermelon.

8. When the jar is full, fill it with cold filtered water. If there is spring water, then pour it.

9. Place the jar on a tray and leave it at room temperature for two days. Usually on the first day the cabbage begins to ferment and the juice flows out over the edge. Then we close the jar with a nylon lid and store it in a cool place.

10. Sauerkraut in a jar with watermelons is ready for use on the third day. Bon appetit!

Salted watermelons in cabbage

Ripe, undamaged watermelons weighing up to 2 kg are washed with cold water and placed in rows in a barrel, alternating with cabbage. At the bottom of the barrel, first pour shredded, salted cabbage in a layer of up to 10 cm, and then place the watermelons at a distance of 2 cm from one another and from the wall of the barrel. The voids between the watermelons and the wall of the barrel are filled with cabbage. Cabbage is also placed on the last layer of watermelons so that its level is 5-10 cm below the top of the barrel. A barrel filled with cabbage and watermelons is covered with gauze or canvas, and a wooden circle with pressure is placed on top and stored in a cool room. Watermelons salted in this way should be used before the weather warms up, as they will sour in the heat.