Salting cabbage with watermelon in a jar. Pickling, salting, urinating

Bakery

Autumn is the time to harvest seasonal vegetables and fruits for the winter. The best option to preserve a lot of vitamins and get a delicious snack on the table by the cold is to ferment cabbage, apples and watermelons. They are cooked together in one container with a minimum waste of time.

So, to get 10 liters of a ready-to-eat fermented dish, we need:

  • small watermelon - 1 pc. (about 1.5 kg);
  • medium-sized white cabbage - 10 pcs.;
  • carrots - 800 gr.;
  • apples of the Antonovka variety - 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 the dirty leaves from the cabbage, cut out the stump, wash the heads. We plan it with a cabbage ax or a grater.



Peel the carrots and three on a regular grater. If dill seeds are not available in ready-made loose form, then they can be collected from dry dill umbrellas.


Mix all the ingredients by adding salt.



My watermelon and apples. Let the water drain, dry a little. We cut nothing. These products are used for sourdough whole.



At the bottom of the bucket we put a watermelon in the center, lay apples around it as in the photo.

Put a layer of carrot and cabbage 10 cm high on top. Press well so that the juice appears.


We spread the next portion of apples and again a 10 cm layer of cabbage.


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

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

Put clean gauze or cloth on top of the last carrot and cabbage layer. She will collect all the mold, if any, appears. We put the lid in the bag, cover the contents of the bucket.


We put the load on the lid.


We tightly cover the bucket with the second package so that no air gets in.

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 is crispy, juicy with a sweet and sour taste. The apple aroma adds freshness to the fermentation. Feelings unlike anything else. This can only be felt in homemade fruit and vegetable sourdough. Salted barrel watermelon has a lively taste with sourness.

Now this appetizer to the table may seem quite original. Previously, our grandmothers put such salting in the cellar every autumn. And for the new year, the last apples and watermelon with a noticeable mouth-watering aroma were taken from the tub to the table.

Cabbage with brown tomatoes and peppers

3 kg of white cabbage, 1 kg of small brown tomatoes, 2 kg bell pepper, 100 g carrots, 3 tbsp. tablespoons of salt, 1 horseradish leaf

Chop the cabbage finely. Peel the bell pepper, cut into strips. Cut carrots into thin strips or grate on a coarse grater. Cut the tomatoes into two parts, removing the stalk. Combine cabbage, peppers and carrots, salt, mash a little. Lay the cabbage mixture and tomatoes in a container for pickling. Cover with a sheet of horseradish, set the oppression. Rearrange for fermentation in a cool place.

Sauerkraut with fruit

1 kg of white cabbage, 100 g of apples, pears and plums, 1 tbsp. spoon of salt

Finely chop the cabbage, salt and mash. Peel apples and pears, cut into slices. Cut the plums in half, remove the pit. Put cabbage and fruits in layers in a container for fermentation, set the oppression. Keep for 3 days at room temperature, pierce daily with a wooden stick. At the end of the fermentation process, store in a cool place.

Sauerkraut with pumpkin

2 kg of white cabbage, 500 g of pumpkin, 2 tbsp. tablespoons of salt, 2 teaspoons of sugar, grape leaves and black currant

Peel and seed the pumpkin, cut the flesh into large pieces and sprinkle with sugar. Leave to let the juice stand out. Chop the cabbage, mix with salt, mash. Add pumpkin juice. Put half of the leaves of grapes and black currants on the bottom of the fermentation container, on them - a layer of cabbage, spread the pumpkin on top of it, fill the voids between the pieces of cabbage. Cover with the remaining cabbage, cover with grape and black currant leaves, set the oppression. Keep at room temperature for 3-4 days, then put in a cool place.

Cabbage with pickled apples

4 kg of white cabbage, 3 kg of small dense apples, 250-300 g of carrots, 3 tbsp. tablespoons of sugar, 1½ tbsp. tablespoons of salt, black currant leaves and cherries

Chop the cabbage and mix with the carrots grated on a coarse grater. Add salt and sugar, mash. Put a layer of cabbage in a container for pickling, spread apples on top of it, filling the voids between them with cabbage. Top with the remaining cabbage, cover with blackcurrant and cherry leaves and tamp to release the juice. If there is not enough juice, add brine (2 teaspoons of salt and 1 tablespoon of sugar per 1 liter of water). Install oppression. Keep at room temperature for 12-15 days, then transfer to a cool room.

Salted cabbage rolls with vegetables

1.5-2 kg of white cabbage, 400 g of carrots, 300 g of sweet pepper, 100 g of celery root

For brine: 1 liter of water, 1½ tbsp. tablespoons of salt

Cut the pepper into strips, grate the carrots and celery on a coarse grater, mix. Cut the stalk from the head of cabbage. Disassemble the cabbage into leaves, blanch for 1 minute in boiling salted water, put in a colander, cut off coarse veins. Wrap the vegetable mixture in cabbage leaves and place the cabbage rolls tightly in a fermenting dish. Boil water, dissolve salt, let cool. Pour stuffed cabbage with cold brine, set oppression. Keep for 3 days at room temperature, remove oppression daily for a couple of minutes. Store ready cabbage rolls in brine in a cool place.

Salted cabbage rolls with carrots

1.5 kg of white cabbage, 500 g of carrots, 30-40 g of garlic, 1 teaspoon of Korean-style carrot spices

For brine: 2 liters of water, 2 tbsp. tablespoons of salt, ½ teaspoon of sugar, 3-4 black peppercorns

Disassemble the cabbage into leaves, blanch in boiling water for 1-2 minutes. Grate the carrots, add the garlic passed through a press and Korean-style carrot spices, mix. Wrap the filling in cabbage leaves, place the cabbage rolls in a fermentation container. Prepare the brine: bring water to a boil, add salt, sugar and black pepper. Allow to cool. Pour cabbage rolls with brine, cover with a plate so that they do not float. Keep at room temperature for 3 days, then store in a cool place.

Salted cabbage rolls with stewed carrots

1.5 kg of white cabbage, 500-700 g of carrots, 50 g of garlic, 50-70 ml of vegetable oil

For brine: 1 liter of water, 1 tbsp. spoon of salt

Grate the carrots on a coarse grater, fry in vegetable oil, add the garlic passed through a press and remove from heat. Disassemble the cabbage into leaves, blanch in boiling water for a couple of minutes. Wrap stewed carrots in cabbage leaves, place in a fermentation container and pour hot brine over. Cover with oppression so that the cabbage rolls are immersed in the liquid, keep at room temperature for 2-3 days. Store in a cool place.

Pickled and canned white cabbage

Cabbage with lemon and ginger

1.5 kg of white cabbage, 500 g of sweet pepper, 70-100 g of lemons, 30 g of ginger root

To fill: 1 liter of water, 1 tbsp. spoon of salt, 4 tbsp. tablespoons of sugar

Remove seeds from lemon and pepper. Chop the cabbage, cut the bell pepper into thin strips, ginger and lemon into slices. Mix the prepared food and put it in a container. Bring water to a boil, dissolve salt and sugar in it. Pour hot liquid over the cabbage. Keep until cool at room temperature, then refrigerate for a day.

Pickled cabbage and cauliflower

1.5 kg of white cabbage, 750 g of cauliflower, 200 g of beets, 200 g of apples

For the marinade: 1 liter of water, 1½ teaspoon of salt, 3 tbsp. spoons of honey, 100 ml of lemon juice, 50 ml of vegetable oil

Cut the white cabbage into large pieces, disassemble the cauliflower into inflorescences and pour over with boiling water. Cut the beets into slices, apples into slices, peel the seeds. Layer white cabbage, beets, cauliflower and apples in a container. Combine all marinade ingredients and bring to a boil. Pour vegetables with hot liquid and press down with oppression. Keep at room temperature for 4-6 days.

Cabbage "Pelustka" with citric acid

1.5 kg of white cabbage, 250 g of beets, 30-40 g of garlic, dill

For the marinade: 800 ml of water, 1 tbsp. spoon of salt, ½ tbsp. tablespoons of sugar, 1 teaspoon of citric acid, 2 bay leaves, 5-6 peas of black pepper

Peel, wash, chop the beets and place on the bottom of the container. Remove damaged and green leaves from cabbage, cut the head of cabbage into 6-8 pieces, cutting out a part of the stalk. Place on top of the beets. Chop the garlic and dill, sprinkle with cabbage. For the marinade, add spices, salt, sugar to boiling water, boil for 1-2 minutes, add citric acid and remove from heat. Pour vegetables with hot marinade so that they are completely covered with it, press down with oppression. Keep at room temperature for 3 days. Rearrange the finished cabbage for storage in a cool place.

Cabbage with horseradish and lemon juice

1 kg of white cabbage, 30 g of horseradish root, ½ teaspoon of dill seeds

For the marinade: 1 liter of water, 1½ tbsp. tablespoons of salt, 2 tbsp. spoons of honey, 70-100 ml of lemon juice

Chop the cabbage, mix with grated horseradish and dill seeds, transfer to a container. Bring water to a boil, add salt, honey and lemon juice... Pour the cabbage with warm liquid so that it is completely immersed in it, press down with a plate. Keep at room temperature for 2-3 days. Store in a cool place.

Cabbage marinated with beets

1.5 kg of white cabbage, 150 g of beets, 20-30 g of garlic

For the marinade: 1 liter of water, 1 incomplete tbsp. spoon of salt, 1 tbsp. a spoonful of sugar, ⅔-1 teaspoon of citric acid, 3-4 black and allspice peas, 1-2 cloves buds, 1 bay leaf

Cut the cabbage into large pieces, the beets into thin slices, chop the garlic. Lay the cabbage tightly in layers in a container, alternating with beets and garlic. Bring water with spices to a boil, add salt, sugar and citric acid. Pour vegetables with warm marinade, cover with gauze and leave at room temperature for 2-3 days. Then put it in the refrigerator for another couple of days. Store the finished cabbage in a cool place.

Cabbage marinated with ginger

800 g white cabbage, 80 g carrots, 20 g ginger root, 15 g garlic, hot pepper to taste

For the marinade: 500 ml of water, 100 ml of lemon juice, 1½ tbsp. tablespoons of salt, 1 tbsp. a spoonful of honey, ½ teaspoon of coriander seeds and allspice peas

Cut the cabbage into small squares, carrots and ginger into slices, chop the garlic and hot pepper. Mix vegetables. Pour spices into the water for the marinade, bring to a boil, add salt and lemon juice. Remove from heat and let cool slightly. Stir honey in warm liquid and pour over vegetables. Keep for a couple of hours at room temperature, then refrigerate for 10-12 hours.

Cabbage in lemon juice with ginger

1 kg of white cabbage, 1½-2 teaspoons of salt, 20 g of fresh ginger root, 15 g of garlic, 100 ml of lemon juice, 100 ml of vegetable oil

Cut the cabbage into squares, salt and mash a little. Chop ginger root and garlic, add to cabbage. Pour in oil and lemon juice, stir. Put the cabbage in a prepared container, press down with oppression and refrigerate. The cabbage will be ready in 12-18 hours.

Pickled cabbage with nuts

500 g white cabbage, 70 g walnuts, 50 g carrots, 15 g garlic

For the marinade: 70 ml of lemon juice, 50 ml of vegetable oil, 50 ml of water, 1 tbsp. a spoonful of sugar, 1½ teaspoons of salt

Chop the cabbage and mix with grated carrots. Fry the nuts, peel and crush. Pass the garlic through a press. Add nuts and garlic to the cabbage. For the marinade, combine all the ingredients and bring to a boil. Pour boiling marinade over cabbage, cover and keep at room temperature for 2 hours.

Canned cabbage rolls in tomato sauce

1.5 kg of white cabbage, 1.5 kg of carrots, 300 g of onion, 100 g of parsley root, 100 g of celery root, 50 g of garlic, 200 ml of vegetable oil, 1-2 teaspoons of salt

For the sauce: 1.5 kg of tomatoes, 1½ tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, 3-4 peas of black and allspice

Cut a stalk from a head of cabbage, put it in boiling water for a couple of minutes. Remove the top leaves. Dip again in boiling water and remove the next layer of leaves. Thus, disassemble the entire head of cabbage. Grate peeled carrots, celery and parsley. Cut the onion into half rings. Fry the prepared vegetables in heated oil until soft, add garlic passed through a press, salt, fry for a couple of minutes and remove from heat. Wrap the filling in cabbage leaves. For the sauce, grind the tomatoes in a blender or mince them. Add peppercorns and simmer until reduced in volume by a third. Season with salt and sugar. Prepare 4–5 cans with a volume of 0.5 liters. Pour a little hot sauce on the bottom of each, then put stuffed cabbage rolls and pour boiling sauce so that there are no voids. Sterilize for 15–20 minutes, roll up the lids and wrap until cool.

Canned assorted cabbage and vegetables

1.5 kg of white cabbage, 1 kg of tomatoes, 500 g of carrots, 500 g of sweet pepper, 300 g of onion, 250 ml of vegetable oil, 1½-2 tbsp. tablespoons of salt

Chop the cabbage, grate the carrots, chop the pepper into strips, the onion in half rings, the tomatoes in the slices. Combine vegetables, add salt and oil. Leave for 2 hours to let the juice in. Put in jars along with the released juice. Sterilize jars with a volume of 0.5 liters for 30 minutes, liter jars - 1 hour. Roll up and wrap the jars until they cool.

Red cabbage preparations

Red cabbage in brine

1 kg red cabbage, 2 bay leaves, 6 allspice peas

For brine: 1 liter of water, 1½ tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar

Chop the cabbage and put in a wide container, sprinkle with spices. Dissolve salt and sugar in boiling water, let cool to room temperature and pour over the cabbage so that it is completely covered with liquid. Keep at room temperature for 3 days. Rearrange the finished cabbage for storage in a cool place.

Red cabbage with garlic

1 kg of red cabbage, 15 g of garlic, 2 teaspoons of salt

Chop the cabbage, add salt, mash slightly and leave for 20 minutes. Peel the garlic, cut into slices. Put the cabbage in a sauerkraut container together with the juice that has come out, sprinkling with garlic. Press down with oppression. If after 10 hours there is not enough liquid, add brine (1 teaspoon of salt per 500 ml of water). Keep at room temperature for 4–5 days, piercing daily with a wooden stick. Then put it in a cool place.

Red cabbage with plums

1 kg of red cabbage, 300 g of plums, 1 tbsp. a spoonful of salt, 5-6 black peppercorns, 5-6 cloves

Cut the cabbage into large checkers, sprinkle with salt and spices, mash a little. Cut the plums into 2 parts, remove the pit. Place the cabbage in a container, layering with plums. Set the oppression so that the juice stands out. Keep at room temperature for 3-4 days, pierce daily with a wooden stick. Then rearrange for storage in a cool place.

Red cabbage, sauerkraut with pepper

1.5 kg of red cabbage, 200 g of bell pepper, 100 g of apples, 10 grape leaves, 1½ tbsp. tablespoons of salt

Chop the cabbage and grind with salt. Cut the pepper into 6-8 pieces. Cut the apple into quarters, cut out the seeds. Put half of the grape leaves on the bottom of the fermentation container, on top - cabbage, shifting with pepper and apples. Seal. Cover with grape leaves and set oppression. If after 8-10 hours there is not enough juice, add brine (2 teaspoons of salt per 1 liter of water). Keep at room temperature for 3 days, piercing daily with a wooden stick. Store the finished cabbage in a cool place.

Sauerkraut

1 kg of red cabbage, 1 tbsp. spoon of sugar, 2 teaspoons of salt

Chop the cabbage, add salt and sugar, mix and leave for 30-60 minutes until the juice is released. Then put it tightly in a fermentation container, set the oppression and cover with gauze. Keep at room temperature for 4–5 days, piercing daily with a wooden stick. Then store in a cool place.

Red cabbage with apples and onions

1 kg of red cabbage, 200 g of sour apples, 50 g of onion, 2 teaspoons of salt, allspice to taste

Chop the cabbage and grind with salt. Peel and seed apples, grate. Cut the onion into half rings. Add onions, apples and allspice to the cabbage, place tightly in a fermentation container. Set the oppression so that the juice stands out. Keep at room temperature for 3 days, piercing daily with a wooden stick. Then store in a cool place.

Red cabbage with apples

1 kg of red cabbage, 250 g of sour apples, 1 incomplete tbsp. spoon of salt

Chop the cabbage and grind with salt. Peel the apples, remove the seeds, cut into strips. Mix together cabbage and apples. Place tightly in a fermenting container to make the juice stand out. Install oppression. Keep at room temperature for 3 days, remove oppression daily and pierce the cabbage with a wooden stick. Store in a cool place afterwards.

Red cabbage with grapes

1 kg of red cabbage, 300 g of grapes, 6 grape leaves

For brine: 1 liter of water, 1½ tbsp. tablespoons of salt, 1 tbsp. spoonful of sugar

Cut the cabbage into squares. Put half of the grape leaves in a fermentation container. On them - cabbage, sprinkled with grapes. Do not ram. Bring water to a boil, dissolve salt and sugar in it, let cool. Pour cabbage with cold brine, leave at room temperature for 2-3 days. Then store in a cool place.

Red cabbage with lemon and honey

1.5 kg red cabbage, 1 lemon

For brine: 400 ml of water, 1 tbsp. spoon of salt, 1½ tbsp. spoons of honey

Chop the cabbage. Cut the lemon into thin semicircular slices, remove the seeds. Mix with cabbage in a fermentation container. Bring water to a boil, dissolve salt in it, let cool slightly and add honey. Pour the cabbage, set the oppression and keep for 2-3 days at room temperature, piercing daily with a wooden stick. Then store in a cool place.

Red cabbage with vegetables

1 kg of red cabbage, 500 g of onion, 500 g of celery root, 500 g of carrots, 500 g of beets, 500 g of bell pepper, 4 tbsp. tablespoons of sugar, 3 tbsp. tablespoons of salt, 1 teaspoon of citric acid

Chop the cabbage, cut the onion into half rings, grate the carrots, celery and beets, cut the bell pepper into strips. Combine prepared vegetables, add salt, sugar and citric acid. Put it tightly in a fermentation container, set the oppression so that the juice stands out. Leave at room temperature for 4–5 days. Pierce daily with a wooden stick to release any gases that have formed. Store the finished cabbage in a cool place.

Assorted cabbage and carrots

1.2 kg of white cabbage, 800 g of red cabbage, 300 g of carrots, 2 tbsp. tablespoons of salt, 3 bay leaves

Chop both types of cabbage, add grated carrots, salt and mix well. Place in a fermentation container, adding bay leaves. Set the oppression so that the cabbage releases juice. If after 8-10 hours there is not enough juice, add brine (2 teaspoons of salt per 1 liter of water). Keep at room temperature for 3-4 days, daily removing the oppression and piercing the cabbage with a wooden stick. Then store in a cool place.

Canned cabbage with apple juice

1.5 kg of red cabbage, 1 tbsp. spoon of salt

For the marinade: 1 liter of sour apple juice, 1 tbsp. spoon of salt, 2-3 tbsp. tablespoons of sugar, 2 cloves buds, 4 allspice peas

Chop the cabbage, salt and grind. Leave for 4-5 hours to let the juice flow. Place the cabbage in prepared small jars. Apple juice boil with spices for 3-4 minutes, add salt and sugar. Pour the hot marinade over the cabbage, immediately roll up and wrap until it cools.

Canned cabbage with apples

1 kg of red cabbage, 500-600 g of apples, 150 g of beets

To fill: 1 liter of water, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons of salt, 1 teaspoon of citric acid, 4-5 cloves buds, 3-4 allspice peas, a pinch of cinnamon

Peel and cut the beets into cubes. Cut the apples into slices and remove the core. Chop the cabbage. Bring the pouring water to a boil, add spices, salt, sugar and citric acid. Blanch the cabbage in a boiling pot for 5 minutes, let cool. Put cabbage, apples and beets in layers in prepared jars. Bring the filling to a boil and immediately pour into the jars. Sterilize 0.5 L jars for 15 minutes. Roll up and wrap until it cools.

Assorted cabbage and apples

1 kg of red cabbage, 1 kg of white cabbage, 1 kg of winter apples, 400 g of carrots

For brine: 2 liters of water, 2 tbsp. tablespoons of sugar, 2½ tbsp. tablespoons of salt

Finely chop both types of cabbage. Grate carrots in Korean style or cut into thin strips. Cut the apples into slices, remove the seeds. In a container for fermentation, tightly lay the cabbage in layers, alternating with carrots and apples. Bring water to a boil, add salt and sugar, let cool. Pour the brine over the cabbage so that it completely covers it. Install oppression. Keep at room temperature for 3-4 days, daily pierce the cabbage with a wooden stick. Store the finished cabbage in a cool place.

Canned cabbage with plums

2 kg red cabbage, 700 g plums

For the marinade: 1 liter of water, 2½ tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 1½ teaspoons of citric acid, ½ teaspoon of black peppercorns, cloves and ground cinnamon

Chop the cabbage, blanch in boiling water for 2 minutes. Throw in a colander, dip in cold water and dry. Divide the plums in half, remove the pit. Dip in boiling water for 1 minute. Place cabbage and plums in small jars in layers. For the marinade, bring water with spices to a boil, add salt, sugar and citric acid, stir and remove from heat. Pour boiling marinade into jars. Sterilize 0.5 L jars for 10 minutes. Roll up the cans and leave to cool completely.

Cauliflower blanks

Sauerkraut

2 kg of cauliflower, 3 bay leaves, 8 black peppercorns, 1 liter of water, 1½ tbsp. tablespoons of salt, ½ teaspoon of citric acid

Disassemble the cauliflower into inflorescences. Bring water to a boil, add salt, citric acid, pepper and bay leaf. Blanch the cabbage in portions in a boiling marinade for 2-3 minutes, then place tightly in a container for fermentation. Pour cold marinade so that it completely covers it. Press down with a plate or lid so that the cabbage does not float. Keep at room temperature for 3 days, check daily and top up brine if necessary. Store the finished cabbage in a cool place.

Cauliflower with carrots and celery

3 kg cauliflower, 400-500 g carrots, 200 g celery root, 2 horseradish leaves

For the marinade: 1 liter of water, 1 tbsp. spoon of salt, ½ teaspoon of citric acid

Disassemble the cauliflower into inflorescences. Grate celery root for Korean carrots, cut carrots into slices. Prepare the marinade. Blanch the cauliflower in small portions for 2 minutes in a boiling marinade, then rinse with cold water. Put a horseradish leaf on the bottom of the salting container, then lay the cabbage inflorescences, sprinkle with carrots and celery, cover with a horseradish leaf. Pour the vegetables with cold marinade and press down with oppression so that they do not float. Keep at room temperature for 4-6 days, then put in a cool place.

Cauliflower with carrots and herbs

3 kg of cauliflower, 500 g of carrots, a bunch of celery, parsley and dill, 10 black currant and grape leaves

For brine: 1 liter of water, 1½ tbsp. tablespoons of salt, 4 black peppercorns

Boil water, add pepper and salt, let cool. Divide the cauliflower into inflorescences, rinse thoroughly. Peel the carrots, cut into slices. Put half of the leaves and herbs at the bottom of the salting container. Then densely lay the cabbage with carrots, cover with the remaining leaves and herbs. Pour vegetables with cold brine, press down with oppression. Keep for 2-3 days at room temperature. Put the finished cabbage in a cool place.

Cauliflower in honey lemon syrup

1 kg cauliflower, 150 ml lemon juice, 350 g honey, 50 g ginger root

Divide the cauliflower into inflorescences, wash thoroughly. Mix lemon juice with 2 liters of cold water, dip the cabbage inflorescences into it, soak for 2 hours. Dissolve the honey in 500 ml of water, bring to a boil and cook the syrup, stirring, until thickened. Remove the cabbage with a slotted spoon, drain the liquid. Place in prepared sterilized jars, add sliced ​​ginger to each jar. Bring water with lemon juice to a boil, pour over cabbage and leave for 3-6 minutes. Then drain the water and pour over the cabbage honey syrup... Close the jars with plastic lids, keep until cool at room temperature, then refrigerate. The cabbage will be ready in 2 days.

Sauerkraut with horseradish

3 kg of cauliflower, 100 g of parsley root, 50 g of horseradish root, 2 horseradish leaves, 1 umbrella of dill with seeds

For brine: 1 liter of water, 2½ tbsp. tablespoons of salt, 1 bay leaf

Disassemble the cauliflower into inflorescences, wash well and pour over with boiling water. Wash horseradish and parsley root thoroughly, cut into slices. Put a horseradish leaf and a dill umbrella on the bottom of the salting container, on them - chopped roots, tightly lay the cabbage inflorescences on top. Prepare the brine: bring the bay leaf water to a boil, add salt and let cool. Pour the cabbage with chilled brine, cover with a sheet of horseradish, press down with oppression so that the vegetables do not float. Leave for 2-3 days at room temperature, and then move to a cool place.

Cauliflower with pepper and apples

3 kg of cauliflower, 500 g of bell pepper, 1.5-2 kg of sour apples, 10 black currant leaves

For the marinade:

Disassemble the cauliflower into inflorescences. Cut the pepper into 4–6 pieces. Core the apples, cut into wedges. Prepare the marinade: bring water to a boil, add salt, sugar and citric acid. In a boiling marinade, blanch the cabbage in small portions for 2 minutes. Then pour cold water over the cabbage and let the liquid drain. Put half of the currant leaves in a container for salting, on them - cabbage, apple slices and pepper. Cover with the remaining leaves, cover with chilled brine. Press down with oppression so that the vegetables do not float. Keep at room temperature for 4-6 days, then put in a cool place.

Cauliflower marinated in wine

1 kg cauliflower

For the marinade: 200 ml of dry white wine, 15 g of garlic, 50 g of Dijon mustard, 50 ml of lemon juice, 50 ml of vegetable oil, 1½ tbsp. tablespoons of salt, ⅓ tsp of ground black pepper

Disassemble the cabbage into inflorescences, blanch for 4–5 minutes in salted boiling water (1 teaspoon of salt per 1 liter of water). Combine wine, lemon juice, oil, mustard, salt, pepper, garlic passed through a press. Mix well. Pour the marinade over the cabbage, stir and refrigerate. The cabbage will be ready in 6-7 hours.

Salted cauliflower with grapes

2 kg of cauliflower, 1 kg of green grapes, 300 g of carrots, 50 g of horseradish root, grape leaves

For brine: 1 liter of water, 2½ tbsp. tablespoons of salt

For brine, boil water, add salt, let cool. Disassemble the cauliflower into inflorescences, scald with boiling water. Rinse the grapes, sort out. Peel the carrots and horseradish, cut into slices. Put half of the grape leaves on the bottom of the salting container, lay the cabbage tightly on top, sprinkling with grapes, then a layer of carrots and horseradish. Cover with the remaining grape leaves. Pour with chilled brine, press the vegetables with oppression, put in a cool place.

Sauerkraut with roots

3 kg of cauliflower, 200 g of celery root, 200 g of parsley or parsnip root, a bunch of dill and celery, 10 cherry and black currant leaves

For brine: 1 liter of water, 2 tbsp. tablespoons of salt, 4 black peppercorns, 2 bay leaves

Boil water for brine, add spices and salt, let cool. Disassemble the cauliflower into inflorescences, rinse thoroughly. Peel the roots, cut the parsley into slices, the celery into slices. At the bottom of the fermentation container, place half of the leaves of the cherry, currant and half of the greens. Then put cabbage and roots in layers, on top - the remaining greens and leaves. Pour with chilled brine, press down with oppression so that the vegetables do not float. Leave for 2-3 days at room temperature, then move to a cool place.

Sauerkraut with apples

3 kg cauliflower, 1 kg apples, 8 grape leaves

For brine: 1 liter of water, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of honey, 3-4 cloves buds

Wash the cauliflower thoroughly and disassemble into inflorescences. Peel the apples, cut into slices. Bring water to a boil with salt and cloves. Blanch the cabbage in it in small portions for 2 minutes. Cool the brine and stir the honey in it. Cover the bottom of the fermentation container with half of the grape leaves, put cabbage and apples tightly on them, cover with the remaining leaves. Fill with brine and press down with pressure. Keep for 4-5 days at room temperature. Then rearrange to a cool place.

Sauerkraut with beets

1.5-2 kg of cabbage, 150 g of beets, 100 g of carrots, 20 g of garlic

For brine: 1.5 liters of water, 3 tbsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 3-4 allspice and black peppercorns

Disassemble the cabbage into inflorescences, rinse thoroughly. Cut the beets into thin slices, carrots into slices, chop the garlic. Place the cabbage in a three-liter jar, alternating layers of carrots, beets and garlic. Bring brine water to a boil, add spices, salt and sugar, cook for a couple of minutes. Let cool slightly. Pour vegetables with hot, but not boiling brine. Keep at room temperature for 3-4 days, remove foam and add brine if necessary. Rearrange the finished cabbage for storage in a cool place.

Cauliflower with tarragon and mustard

1 kg of cauliflower, a sprig of tarragon, 1 teaspoon of mustard seeds, 1 bay leaf, 5 black peppercorns, 4 white cabbage leaves

For brine: 1 liter of water, 2 tbsp. tablespoons of salt

Rinse the cauliflower thoroughly and disassemble into inflorescences. Blanch for 2-3 minutes in boiling salted water (1 teaspoon per 1 liter of water). Immediately immerse in cold water and drain. Line the bottom of the salting container with half of the white cabbage leaves. Place cauliflower and spices on top, and pour over with cold brine. Incubate for 2 days at room temperature, then move to a cool place.

Canned Spicy Cauliflower

700 g cauliflower, 100 g carrots, 100 g onions, 25-30 g garlic, 20 g hot pepper

For the marinade: 1 liter of water, 1 tbsp. spoon of salt, 1 teaspoon of sugar, ½ teaspoon of citric acid

Cut the onion and hot pepper into rings, carrots into slices, chop the garlic, disassemble the cabbage into inflorescences. Bring water to a boil, add salt and citric acid. Blanch the cabbage in portions for a minute, remove and let cool. Place all vegetables in small sterilized jars. Add sugar to the marinade and bring to a boil. Pour vegetables with boiling marinade, roll up the jars and wrap them until they cool.

Canned cabbage with carrots

1 kg of cauliflower, 200 g of carrots, 5-6 black currant and cherry leaves, a bunch of greens (dill and celery)

For the marinade: 1 liter of water, 1½ tbsp. tablespoons of salt, ⅓ teaspoons of citric acid, 3-4 peas of allspice

Disassemble the cauliflower into inflorescences and rinse well. Cut the carrots into slices. Put currant and cherry leaves in jars, half of the greens. Lay the cabbage on top, sprinkle with carrots, cover with the remaining herbs. Pour boiling water over and leave for 2-3 minutes. Then drain the water, measure its volume and prepare a marinade on its basis: bring to a boil, add salt, citric acid and allspice. Pour vegetables with boiling marinade, roll up the jars immediately. When cool, store in a cool place.

Spicy cauliflower

1.5 kg cauliflower, 4 black currant and cherry leaves, 4 parsley sprigs

For the marinade: 1 liter of water, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of sugar, 70 ml of lemon juice, 4 allspice peas, 4 cloves buds, ½ teaspoon of mustard seeds, 1 bay leaf

Disassemble the cabbage into inflorescences. Blanch for 2-3 minutes in boiling salted and acidified water (1 teaspoon of salt and lemon juice per 1 liter of water). Throw in a colander. Arrange the cabbage in prepared small jars, add currant and cherry leaves, parsley. Pour boiling water into the jars for 1 min, then drain the water. Measure the volume of the drained liquid and prepare the required amount of marinade. To do this, bring water with spices to a boil, dissolve salt and sugar in it, pour in lemon juice and remove from heat. Pour the cabbage with hot marinade, roll up the jars and wrap them until they cool.

I wash the watermelons well under running water, wipe them with a cloth to remove excess liquid. I cut into large slices, but so that they fit well into the dishes. I leave the rind, as they will better retain their shape after cooking and will not turn into flattened pieces.

Shred cabbage is optional. Here it is already the master's business. Someone likes finely chopped cabbage, while others prefer larger ones.


Sprinkle the cabbage with salt. I knead it with my hands so that it becomes softer and more obedient.


With clean hands I tamp the cabbage into a glass, pre-washed container. You need to make an effort only at the very beginning.


In layers, alternating with watermelon slices. I don't press hard on the watermelons so as not to break them.


I fill the container completely with all the products to the top. The more you fill the can, the more you will get afterwards.


I fill in all the components with purified (filtered) water. Only I don't take hot water. Let it be cool or at room temperature.


I let you stand in the room for a day. And then I close the lid and put it in the cold.


After 3-4 days, sauerkraut watermelons will be ready to eat.

Salting watermelons for the winter is a great way to preserve the berries for a long time. To add interesting, and sometimes piquant aroma and flavor notes, the dish is complemented with apples, honey, cabbage and even mustard with garlic. In order for the food to turn out tasty, to be stored for a long time, it is important to choose the right watermelons and strictly observe the salting technology.

Preparation for salting

One of the important points of successful salting of watermelons is the choice of high-quality fruits:

  • Give preference to slightly unripe pink berries with dense pulp, otherwise, after fermentation, they will become viscous, tasteless.
  • Carefully examine the peel; only fruits with an intact surface, without spots, dents and visible damage, are suitable for fermentation.
  • For salting watermelons in barrels whole, you should choose small berries (weighing about 2 kg each) with a thin peel, only such berries will be well salted.
  • It is better to choose fruits grown by your own efforts, or those in the quality of which you are sure. If nitrates are present in berries, they will definitely get into your body.

The second important point in the successful salting of berries for winter is the preparation of barrels:

  • You can salt watermelons in ceramic, salted and plastic containers, but it is better - wooden (oak) barrels.
  • They are well washed with cold water, removing dust and dirt, which can provoke rotting processes of products inside the barrels.
  • Next, the containers are scalded twice with boiling water for disinfection, covered with a clean towel or linen cloth and put into a closed room for a week to dry.

Whole fermented watermelons in a barrel at home

For pickling berries for winter, according to this recipe, you should choose fruits with a diameter of no more than 15 cm.The taste of the dish will turn out to be salty-sweet, but if you want to get a saltier flavor, put 600 g less sugar and 300 g more salt.

Ingredients:

  • watermelons - how much the barrel can hold;
  • sugar - 1 kg;
  • salt - 0.5 kg;
  • water (cold, not boiled) - 10 liters.

Cooking method:

  1. Fill prepared barrels with whole washed berries.
  2. Fill with brine made from the remaining ingredients. It should cover the top of the fruit by 10 cm. If there is not enough liquid, make another serving.
  3. Put oppression - a wooden lid and a load. Place the workpiece for 2-3 days in a room with room temperature, but not in the heat.
  4. After the time has elapsed, the barrel is corked, rearranged for storage until winter in the cold (cellar), the time is 2-3 weeks.

Salted chunks in their own juice

In this spice recipe, only salt is present, but if you want to add spice to the workpiece, put a little ginger, coriander or a few leaves of currant, cherry, oak.

Ingredients:

  • watermelons (small) - 10 kg;
  • watermelon pulp - 5 kg;
  • salt - 60 g.

Cooking method:

  1. Purée the pulp with a blender until smooth.
  2. Add salt, stir until crystals are completely dissolved.
  3. Prepare the barrels, put the whole berries on the bottom, and the salted pulp on top. Continue to alternate layers until you run out of ingredients, the last should be the salted pulp.
  4. Cover the container with a linen cloth, put in the cold for a week.
  5. Check the piece periodically - remove mold (if it appears) and add salted pulp (if necessary).
  6. Then cork the pickles, store for six months. You can eat one month after clogging.

Pickled with apples

To add soaked watermelon apples to this recipe, choose ripe, not wormy, not rotten fruits, better than late varieties. Wooden barrels will not be useful to you, three-liter barrels are used for canning berries for winter glass jars.

Ingredients:

  • watermelon, apples, rye straw, currant or cherry leaves - as needed;
  • salt, sugar - 1 tbsp. l .;
  • vinegar - 30 ml;
  • water - 1 liter.

Cooking method:

  1. Cut the berries into pieces. Peel and core the apples, cut into slices.
  2. Fill sterilized three-liter jars first with watermelon pieces, then straw, apples. Repeat layers until the container is full, shifting the leaves of the plants.
  3. Pour boiling water over, let it brew for 10 minutes. Drain the liquid and pour in the brine from boiled water, salt, sugar, vinegar. The number of components is given for 1 three-liter can.
  4. Seal, store in a cellar until winter.

Delicious grandma's recipe for how to salt watermelons in a barrel for the winter

Delicious grandma's recipe for how to salt watermelons in a barrel for the winter


In the countries of the former USSR, one of the most common types of cooking snacks is salting watermelons in a barrel. Each family has its own special recipes for fermenting them: apples, cabbage are added to watermelons for pickling, various spices and herbs are used. The container can be either wooden or plastic. The salted fruit will decorate not only an everyday meal, but also a festive feast.

Pickled and salted watermelons are prepared exclusively without the use of vinegar. The lactic acid bacteria contained in watermelons are involved in the sourdough process, while you have to pickle with vinegar.

Both pickled and pickled berries have their own taste advantages, but watermelons prepared by salting in barrels are most useful for the stomach. They store substances useful for the body. The disadvantage of this method is the need for a cellar or utility room where you can install a barrel of pickles.

Salting tips
Watermelons can be salted with wedges or whole fruits. The taste of cooked snacks can be sour, sweet, salty. Mustard, sugar or other seasonings are added as spices.
For pickling, it is better to use pink berries. Overripe specimens, which, when cooked, become viscous, unpleasant in taste, are not suitable. Preference should be given to fruits without damage, with a thin rind and dense pulp.
Salting watermelons for the winter in barrels is best done in early autumn. At this time, the air temperature is lower than in summer, which is necessary for the fermentation process.

Whole fermented watermelons in a barrel
For such fermentation, vegetables about 15 cm in diameter are suitable.
They are put in a barrel in a barrel, thoroughly washed and scalded with boiling water. The fermentation process can be accelerated by piercing each fruit with a fork or knitting needle several times.
Then the barrel is filled with the prepared brine to a level higher than the berries are located.
The brine is prepared from purified or well water, with the addition of ingredients per 10 liters - 500 g of salt and the same amount of sugar. With such proportions, the taste is delicate, with sweet, salty and sour notes. If households prefer a richer flavor, it is recommended to increase the amount of salt, up to 800 g, and reduce the granulated sugar to 400 g.
So that the fruits do not float, but are immersed in the brine, oppression is laid on top. For this purpose, a wooden cover is used. For a couple of days, the barrels are placed in a room with an average temperature, and then tightly closed and set in a cool place, for example, in a cellar. After about 20 days, you can treat with ready-made pickles.


Related article:

Pickled watermelons in watermelon juice Barrel watermelons with sauerkraut
A layer of chopped cabbage (about 10 cm) is added to the barrel prepared in the above way, a layer of berries on top, and then shredded cabbage again. This fills the entire barrel. Cabbage must be pre-salted, 60 g per 1 kg of berries. Watermelons are layered with apples or unripe tomatoes.
It is necessary to place chopped cabbage between each fruit so that the watermelons do not touch each other. The brine is prepared in the usual way (0.5 kg of salt and 0.5 kg of sugar per 10 liters of liquid). Starter culture: 2 days at a temperature of -20 - 22 degrees, and then in a cellar. It is optimal to stop drinking salted watermelons before mid-winter.
It is necessary to check the contents of the barrel from time to time. If mold has formed on the surface of the brine, it should be removed immediately and freshly prepared brine should be poured in.

After disinfection with boiling water, salted slices are placed on the bottom in a wooden, properly prepared barrel with a layer of about 10 cm, and then whole fruits. Each new layer is sprinkled with chopped pulp.
After filling the barrel, squeezed watermelon juice is added in this way. For 50 kg of whole fruits, you will need about 25 kg of chopped slices. After a week of infusion at normal temperature, the barrel is lowered for storage in the basement. Salting is ready for use a little earlier than a month later.


Barrel pickled watermelons with spices

To add a spicy taste to pickled berries, the following are used:
horseradish roots;
coriander;
ginger root;
cloves of garlic;
allspice;
celery;
capsicum hot pepper.

These spices are evenly distributed throughout the container during the process of filling with fruits before salting such watermelons in a barrel, and the recipe for making brine is similar to the previous methods.

Sauerkraut in ceramic barrels
Since salting watermelons in a barrel is not the best option for all families, you can ferment the berries in small ceramic barrels. Dense watermelons are cut into small slices lengthwise. The washed container is poured with boiling water and dried. Greens, hot peppers, garlic and other spices are spread on the bottom. Then the sweet fruits are placed. Garlic and branches of table herbs are placed on top. After filling the container, add salt and black peppercorns.

The recipe for salting watermelons provides that the water used must be from a spring or well. It is boiled, cooled to a slightly warm state and poured onto watermelons in a barrel. A load must be installed on top so that the contents of the barrel do not float. After the start of the fermentation process, the container is transferred to a cold room. If the liquid has been absorbed by the watermelons, then the brine is added to the required level.
If the volume of the keg is too large, then you can use a glass jar. The rest of the fermentation process is similar to the previous recipes.
The optimal temperature when watermelons will be stored for a long time is +3 degrees. As gourmets agree, salting in wooden barrels is the most ideal option.

Ingredients:
1 chilli pepper;
medium head of garlic;
1 tsp peppercorns;
a bunch of greens (parsley and / or dill).

The barrel filled with layers of medium-sized watermelon slices is filled with prepared brine. This amount of watermelon will require 3 liters of liquid. To this volume, 170 g of salt and granulated sugar are added. It is recommended to use purified water, without chlorine impurities. Spices are spread evenly as the container fills.
Be sure to place a load on top so that all the ingredients are in the brine. As a load, some use a well-washed and boiled natural stone set on a wooden or ceramic circle. After the brine ferments, the barrel is lowered into the basement and the pickled berries are left there for storage.

Recipe for pickled watermelons with mustard powder
Before pickling watermelons, you need to stock up on a 100 liter wooden or plastic keg.

This volume will require:
20 pcs. medium-sized fruits;
half a pack of powdered mustard;
sugar - 400 g;
purified water or water from a well - 10 liters.

Preparation:
Select fruits without visible damage to the skin. It is desirable to select their size approximately the same, weighing 2 - 3 kg. Rinse under running water and drain or dry with a towel.
Cut off the stalk of each berry, pierce the sides with a wooden skewer in several places, which will allow the brine to penetrate into the fruit faster and shorten the fermentation time.
Salt the water in a bucket and add sugar according to the recipe, mustard seed powder. Wait for all crystals to dissolve. Pour the fruits laid out in a barrel with the prepared brine. After 3 weeks, the snack will be ready.

How to pickle whole watermelons in a barrel for the winter: 5 step-by-step recipes

Whole salted watermelons are exotic on the modern table. In Russia, such a snack was very popular. It was harvested in oak barrels with various products and spices.

For pickling, small and slightly unripe fruits are best suited. Before conservation, summer berries must be thoroughly washed to avoid the fermentation process.

Thanks to this cooking method, you will have delicious watermelons on your table throughout the year. Harvesting takes longer than normal pickling, so be patient.

Today we will consider several recipes, which are accompanied by step by step photos. Do not be afraid to experiment, even if some of the methods seem too daring and difficult to you.

How to salt watermelons in a barrel (simple recipe)

If you don't have a wooden barrel, you can use plastic container, but in this case, the berry may acquire an unpleasant aftertaste, this must be taken into account. But better, buy an oak barrel for salting, it will always come in handy. Below you can choose the most suitable container for the price.

Ingredients:

  • Watermelons with a diameter of no more than 30 cm;
  • 800 g of salt per 10 liters of water.

Preparation

First of all, the barrel should be processed and thoroughly rinsed with cold water. We also rinse the berries and dry them with a paper towel.

In each watermelon, you need to make several symmetrical holes using a wooden skewer or toothpick. Then we dilute the salt in clean water, put the fruits in the barrel and fill them with the prepared brine.

You can add no more than 500 g of granulated sugar and a little mustard powder to the marinade.

At the next stage, cover the barrel with a clean towel, lay out a wooden shield on top, and then some kind of load. In this state, we leave the fruits for a day at room temperature, after which we remove the container in a cool place, for at least three weeks.

It is best to harvest berries in this way in the middle of autumn, when the fruits are fully ripe, and the required temperature regime can be provided.

How to salt watermelons whole for the winter according to grandmother's recipe

V Soviet times the berry was harvested in barrels at home and in catering establishments. This appetizer was very popular. There are several old salting recipes, consider one of them.

Ingredients:

  • Fine-barked berry;
  • 10 liters of water;
  • 800 g table salt;
  • 400 g granulated sugar;
  • ½ pack of dry mustard.

Preparation

Be sure to rinse watermelons with a small diameter with cold water. The fruits should be free of damage and rotten spots. Cut off the tail and pierce the berry in several places.

The holes on the fruit must be symmetrical to each other.

Dilute sugar, salt and mustard in any convenient container. Stir the mixture thoroughly so that the ingredients are completely dissolved in the liquid. Fill a barrel with whole watermelons with brine.

Cover the container with a lid and leave it in a cool place for 20 days. We periodically check the salting, if there are traces of mold, then add a fresh marinade.

Fermented barrel watermelons

Like the previous recipes, this salting method is fairly simple. As a container, you can use a 200-liter barrel or a 10-liter container.

Ingredients:

  • Small watermelons;
  • 10 liters of water;
  • 0.5 kg of salt;
  • 0.5 kg of sugar.

Preparation:

  1. Pure fruits need to be pierced with a knitting needle or toothpick. There should be at least 10 symmetrical holes.
  1. We send the summer berries to the barrel, which must be pre-processed and thoroughly rinsed.
  2. Stir sugar and salt in boiled chilled water so that all crystals are completely dissolved.
  3. Fill the barrel with the prepared brine.
  4. We leave the container at room temperature under oppression for two days.
  5. Then we remove the pickles in a cool place for at least three weeks.

You can experiment a bit and pickle the berries with sauerkraut or apples.

Soaked whole watermelons in a barrel

This method of harvesting summer berries is the longest. The fruits will be ready for consumption only after three months. If you want this appetizer to be on the New Year's table, then start cooking now.

Ingredients:

  • Small watermelons;
  • 10 liters of boiled water;
  • 1 kg of apples;
  • Mustard to taste;
  • Grape and cherry leaves.

Preparation

The fruits should have a diameter of about 25 cm. You can use any apples you like.

Put the leaves of fruit trees on the bottom of a clean and dry barrel. Then we distribute a layer of small watermelons, and fill the voids with apples. Thus, we alternate the ingredients until the container is completely filled.

To prepare the brine, stir the salt and sugar in water. Fill the barrels with the mixture and cover them with a cotton cloth, and sprinkle with mustard powder on top.

Cover the top with a flat plate or wooden shield and place a small load. Remove mold and fabric every week. We store the barrels in a cool place for 3 months.

How to pickle whole watermelons in a barrel (video recipe)

If you have not fully understood the process of harvesting summer berries in large containers, then take a look detailed instructions in the following video:

If you observe the number of ingredients and the nuances of salting, then you will get crispy watermelons with a pleasant taste. If desired, add various spices to the brine: garlic, pepper, cloves and others.

A small keg can be purchased at any hardware store at an affordable price. And if you get a wonderful snack, then next year buy a wooden, preferably oak barrel.

The most delicious recipes for salting watermelons whole in a barrel for the winter

Pickled and pickled, with cabbage or apples, garlic or mustard - these are just some of the recipes for watermelons in a barrel, which we have collected for you in the article. This method of preserving favorite fruits for the long winter is suitable both for residents of private houses with cellars and for residents of city apartments - small barrels can be used for salting.

What watermelons are suitable for pickling in a barrel as a whole

Successful salting depends on the correct selection of fruits and containers. Incorrectly selected watermelons will spoil the workpieces.

Selection and preparation of fruits

For pickling, late watermelon varieties are chosen, while observing some conditions:

  • berries are selected moderately ripe, preferably a little unripe;
  • whole fruits will do without scratches, dents, dark spots and other damage;
  • medium-sized watermelons, weighing no more than 2 kg with a thin skin;
  • grown without nitrates, which accumulate in the peel and, when salted, get into the brine and pulp;
  • fruits with dense pulp are sugar, crumbly varieties are not suitable;
  • salting is carried out not earlier than autumn, thus achieving the optimum temperature for fermentation.

The fruits are washed, pierced in several places with a wooden skewer at least 10-15 times, placing the punctures symmetrically. Then they are placed in prepared barrels.

Barrels preparation

Large containers for homework are produced from different materials: thick bottle glass, plastic, stainless steel, wood. The most popular salting in wooden barrels, which allows you to get a special taste of the fruit and increase the shelf life of the workpiece.

The barrels are thoroughly washed with cold water without the use of detergents, then the inner surface is scalded with boiling water. Next, the container is left in a warm, closed room, covered with a clean dry towel so that dirt and dust do not get into it. Do the same with the additional tools necessary for salting.

Important... New wooden containers are checked for sawdust in the cracks. Such barrels are washed with cold water until the smell of fresh wood is removed. Then the container is filled with warm water and left for a month so that the boards swell and the brine does not spill out later. Every two or three days, the water is changed to fresh.

The best recipes for the winter

For pickling, take coarse non-iodized salt so as not to spoil the taste and color of the product. Barrels are poured with boiling water 2-3 times in case dust, microorganisms and fungal spores have managed to get there.

The fruits are neatly placed in even rows in a barrel, filling the container by two-thirds. Pour with brine a few centimeters above the level of the laid berries. The emerging fruits are covered with a wooden circle, the diameter of which is slightly less than the diameter of the neck of the barrel, a load of such a mass is placed on top to press down, but not crush.

The barrels are left for two days at room temperature, as a result of which the juice flowing out of the punctures in the fruits will mix with the brine, which, in turn, will partially fill the watermelon. The leaked or evaporated brine is added to the required amount, the barrel is covered with gauze folded in half, and transferred to the basement, where the salting process will continue.

There are many options for salting for the winter while preserving the natural taste of the fruit: with the addition of sugar, all kinds of spices or without them.

A simple whole salting recipe

The simplest recipe for whole barrel salting:

  • washed, punctured watermelons are placed in prepared clean, dry barrels;
  • separately prepare a solution of 10 liters of water and 800 g of rock salt, stir thoroughly until it is completely dissolved;
  • pour the solution, cover with a wooden lid.

Recipe "Babushkin"

Our grandmothers prepared brine from 400 g of salt, 500 g of sugar and a bucket of water. To obtain a richer taste, they took 700-800 g of salt and 0.5 kg of sugar, poured the fruits punctured in several places, covered the barrels with a cloth, put pressure on them, and two days later sent the container to the basement. After three weeks, they checked for readiness.

Whole fermented barrel watermelons

To obtain a rich taste of fermented watermelons, take 800 g of salt and 400 g of sugar and dissolve in 10 liters of water, pour the fruits packed in barrels with brine. After two days, they are sent to the basement for storage, the readiness is checked after 21 days.

Pickled whole watermelons

According to this recipe, soaked watermelons with a bright sweet and sour taste are obtained. To do this, prepare a brine from:

The cooking technology does not differ from other recipes. The main condition for obtaining a tasty preparation is compliance with the basic rules. Fill a barrel with fruits, fill it with ready-made brine, cover with a clean dry cloth, put oppression. The barrel is left for 12-24 hours at room temperature to start the fermentation process. At the end of the period, they are lowered into the basement for storage. Salting is tried after 3 weeks.

Spice recipe

To add spice, different spices are put in the barrel:

  • hot pepper pods;
  • cherry or currant leaves;
  • peeled cloves of garlic;
  • black allspice;
  • celery root;
  • sprigs of greenery;
  • nutmeg.

The ingredients are laid out between the watermelons in the process of filling the barrel, filled with brine prepared according to one of the recipes. Then they act according to the usual scheme.

Recipe "Spicy"

Prepared small fruits are placed in a container, mixed with garlic cloves, horseradish root, currant and cherry leaves, mint are added, allspice and cinnamon are added. Pour with brine prepared from 10 liters of water, 400 g of salt, 500 g of sugar. The load is placed on the top layer, covered with a clean cloth, kept warm for a day, then sent to storage in the cellar. The striped berries are ready in a month.

For lovers of spicy things, a recipe for "Dessert" salting is offered, which includes the following ingredients:

  • red hot pepper;
  • nutmeg;
  • Bay leaf;
  • horseradish root;
  • coriander;
  • ginger root.

Berries, when stacked in a container, are shifted with horseradish root and ginger root. Prepare brine from:

Put on the fire, add bay leaf, hot pepper and spices, after boiling, remove from the heat, cool and fill in a container with watermelons. The barrel is covered with a cloth, the load is placed, and left indoors for a day. Then they are lowered into the basement, from time to time they are examined for the presence of mold. After 3 weeks, check for readiness.

Whole watermelons in a barrel with cabbage

With this method of salting, the barrel is filled with layers of shredded cabbage and watermelons. The cabbage heads are washed, the top leaves are removed, cut arbitrarily, if desired, sprinkled with salt, crumpled with hands to make it softer and more obedient.

The first and last layer, 10-15 cm thick, is made from cabbage, pre-salted at the rate of 60 g of salt per 1 kg of chopped vegetables. The berries are shifted with apples and unripe tomatoes so that they do not touch each other and the walls of the container.

The brine is being prepared:

The laid fruits are poured with a solution, covered with a cloth. The barrel is placed under oppression, fermented for 2 days at a temperature of 20-22 ° C and sent to the basement for further storage. They try watermelons no earlier than a month later, they are stored until mid-winter.

Mustard powder recipe

The mustard powder, added to the brine, gives pungency and piquancy to the fruit, preserves the products from the formation of fungus and prolongs the shelf life of the finished pickling. For cooking, take 10 liters of water, in which 400 g of salt and 50 g of mustard are dissolved, pour a barrel of watermelons with brine.

The second option is to add 400 g of sugar to the brine and increase the amount of salt to 800 g, the mustard powder is put in the same amount. Barrels filled with fruits are poured with brine, fermented for 2 days at room temperature, then placed in a dark cool place. After 3-4 weeks, the watermelons are ready to eat.

Pickled watermelons in their own juice

To cook pickled watermelons in own juice, you will need the following ingredients:

  • 10 kg of melons of the same size weighing 2-3 kg;
  • 60 g salt;
  • 5 kg of watermelon pulp.

Cooking method.

  1. Wash 5 kg of watermelons, cut into pieces, separate the pulp from the peel and seeds. Using a blender, beat the pulp to a puree consistency. Pour salt into the resulting mass and mix until it is completely dissolved.
  2. In a washed, treated with boiling water and dried barrel, lay out the first layer of whole fruits, put pulp puree on top. Next, the next layer is alternated with the pulp until the barrel is full. The last is the layer of mashed potatoes.
  3. The barrel, covered with a clean, dry linen cloth, is placed in a dark, cold place for a week. The emerging mold is removed from time to time, if necessary, the container is topped up with brine.

After a month, the product is ready for use, stored in the cellar for up to six months.

Garlic recipe

For pickling with garlic you will need:

  • 4 kg of watermelons;
  • one bunch of parsley and dill;
  • one pod of hot pepper;
  • 5 g black peppercorns;
  • one large head of garlic.

Prepare a brine from three liters of filtered or well water, 9 tbsp. l. salt and the same amount of sugar, add peppercorns. The solution is put on fire, boiled, cooled to room temperature.

Cooking method.

  • Salted watermelons in small containers. They take small-sized thin-skinned fruits, wash, cut lengthwise into large pieces.
  • The keg is washed, poured over with boiling water, dried. A third of the parsley and dill are placed on the bottom. Then put a few peeled cloves of garlic, a pod of red hot pepper.
  • Sliced ​​watermelon is placed tightly, shifting with cloves of garlic and herbs until the container is full.
  • The keg is poured with cooled saline so that it covers the watermelon slices, covered with a plate turned upside down, on top of which the load is placed.
  • The workpiece is kept for a day at room temperature, then placed in a refrigerator for 2 days, after which it is sent to a cold storage place.

Crunch with salted watermelons after 20-25 days.

Whole salted watermelons with apples

For 10 pcs. medium size you will need:

  • 750 g salt;
  • rye straw;
  • 5 kg of apples;
  • 10 liters of water;
  • 10-15 cherry and currant leaves.

The container is washed, poured over with boiling water, dried. Ripe berries are placed in a barrel, apples, interlaced with straw and leaves of currants and cherries, are placed in the voids between them. The straw is pre-washed and scalded with boiling water.

The prepared brine is poured into a container with watermelons, covered with a wooden circle and placed in a cold dark place so that the pickles do not deteriorate. Soaked fruits are ready in 2-3 weeks.

Terms and conditions of storage

To preserve taste and properties, the workpiece is kept in a cool place. If the fruits are stored in a room, it is recommended to eat them in the near future, otherwise the product will turn sour and deteriorate.

Subject to the technology of cooking pickles, as well as storage conditions, delicious slices of watermelon are enjoyed throughout the winter - the product retains its properties for about six months.

The optimum temperature for long-term storage of food is 0 + 3 ° C.

Conclusion

Recipes for harvesting watermelons are simple and affordable. Observing the cooking technology, they get a tasty and healthy treat from the melon culture. The recipes are optionally complemented with other ingredients and spices. It is used both as an independent dish and as a side dish for meat dishes or an unusual dessert.

Salting watermelons in a barrel according to grandmother's recipe

How to salt delicious watermelons according to grandma's recipe? The common method of conservation is different and is used in each family in its own way. Wooden or plastic barrels are used, conservation is stored until the summer season in a cool place.

Chopped berry on a plate

Watermelons are cut in pieces or harvested whole, they have a sour, salty or sweet taste.

  • The pink berries are ideal for sourdough.
  • Overripe are not used, their pulp becomes viscous, loses its taste.
  • The peel is intact without damage.
  • The pulp in the center is firm.

According to grandmother's recipe, watermelons in a barrel are salted in early autumn, when the summer heat subsides. These conditions are conducive to good fermentation.

Whole fermented watermelons in a barrel

The storage container is washed with boiling water, berries with an average width of 15 cm are folded there. To speed up the fermentation, the skin is pierced with a knitting needle or fork symmetrically at different points. All berries are poured with brine, which is prepared from the following ingredients:

  • Salt - 500 g per 10 liters of water.
  • The same amount of sugar.

The liquid gets a sweetish aftertaste with a slight sourness, so that the pulp is saturated, 300 g more salt is used, and 100 g less sugar is used.

Watermelons always float, the recipe requires them to be under water, for this, oppression is used and the flat lid is slightly narrower than the neck of the barrel in diameter. The first few days, the storage temperature should be about 20 degrees, then the barrels are moved to a cold basement.

With chopped cabbage

To prepare the brine, salt and sugar are poured into the water in a proportion of 0.5 kg of each component per 10 liters of liquid. In a warm place, the barrel is stored at 20-22 degrees for 2 days, then it is moved to the cellar. It is recommended to consume watermelons made by this method until mid-January.

After watching the video, you can learn how to salt watermelons in a barrel according to your grandmother's recipe.

With apples

This method takes more time, cooking will be completed in 3 months. To be in time for the New Year, it is better to do conservation at the very beginning of autumn.

  • Delicious watermelon up to 25 cm in diameter - 3 pcs.
  • Boiled water - 10 liters.
  • Apples - 1 kg.
  • Mustard.
  • Cherry or grape leaves.

Any apples to taste are suitable for sourdough. First, petals are placed in the barrel, then watermelons, apples are inserted into empty spaces. All ingredients are laid out in layers until the container is filled, taking into account the indicated proportions.

A traditional salt and sugar solution is prepared for the starter culture. Watermelons are poured, covered with a cloth, mustard powder is poured out on top, a lid is placed on it, oppression is placed. Every 7 days, the mold is removed, a clean cloth is placed, the berries are stored in this form for 3 months.

With hot peppers and herbs

For 5 kg of berries, the following amount of ingredients is used:

  • Water - 3 liters.
  • Salt and sugar - 170 g each.
  • Hot red or green pepper - 1 pc.
  • Garlic - 1 head.
  • Greens - 50 g.

The fruits are cut into slices, the barrel is filled with brine. It is advisable to pour spring water without bleach, all the ingredients are stacked in layers, filling the space between the berries.

The load is always placed on top carefully so as not to crush the pulp. Then the barrel is moved to a cool basement.

With mustard

A 100 L keg ​​is filled with the following components:

  • Watermelons up to 20 cm wide - 20 pcs.
  • Mustard seeds or powder - 0.5 pack.
  • Sugar - 100 g.
  • 10 liters of water.

Watermelons are sorted, approximately the same are selected, 2-3 kg each, the stalks are cut off.

Mustard seeds are added to the brine, if powder is used, it is necessary to wait until the granules are completely dissolved. Pickles will be ready after 3 weeks.

Another video recipe

To better understand how to salt watermelons in a barrel, you can see the detailed instructions.

A pleasant taste of pickles can be obtained by observing all the ingredients.

  • Garlic.
  • Allspice peas.
  • Carnation, etc.

Storage containers are available at hardware stores, large oak barrels are recommended.

How to choose berries

In order for the preparation to stand longer, you will have to learn how to choose the right fruits, one bad berry will ruin the taste of the rest.

Selection tips:

  • Overripe fruits are not used, only ripe ones are suitable.
  • Thin-skinned watermelons are better impregnated.
  • Growing with nitrates is bad for the quality of the sourdough.

When salting chopped watermelons, the state of the pulp is taken into account, it should be dense, firm.

Preparation

For a good sourdough, a wooden container is used. These convenient containers are suitable for sweet fruits and berries, retain their taste, pickles smell good.

Barrel preparation rules:

  • Barrels are washed without chemicals.
  • They are processed with boiling water from the inside.
  • They are covered with a cotton cloth and placed in a warm room.
  • The inner surface must be protected from dust.
  • The skin is washed and dried.
  • It is pierced with a needle in 10 places symmetrically.

They are folded into a barrel neatly so that cracks do not appear.

Barrels made of plastic and stainless steel

Instead of wooden barrels, plastic ones are used. The material must be compatible with food products, not react with the contents. Low-quality plastic releases harmful chemicals, pickles absorb them. This property must be specified upon purchase.

Suitable containers made of stainless steel, galvanized. Aluminum cannot be used, the metal quickly reacts with the contents, the food will quickly deteriorate.

The recipe for making pickles is similar, but the taste may differ, since the oak barrel imparts its specific aroma to the pickles. If the plastic container is chosen incorrectly, it is not suitable for storing food products, the berries will begin to absorb chemical reagents that change the properties of the pulp after interacting with the brine.

It is also recommended to use stainless steel in extreme cases. The brine corrodes the highest quality material, therefore, it is allowed to use such containers in extreme situations, if it is not possible to salt the fruits in a different way. The quality of stainless steel should be of the highest quality; the surface of the material should not release trace elements under the influence of salt and other components in solution.

Glass jars

Suitable temperature - - +3 degrees. The berries will remain in this mode until spring.

Popular spices

To pickle watermelons in oak barrel according to grandmother's recipe and to feel your favorite taste, you must choose a seasoning. Salinity, sweetness, or spicy aroma can be achieved.

  • Ginger.
  • Petals of currants, cherries, grapes, oak.
  • Mustard beans.
  • Garlic cloves.
  • Vanillin.
  • Horseradish.
  • Celery.
  • Peppercorns.
  • Lemon or orange peel.
  • Capsicum.
  • Carnation, etc.

In addition to seasoning, other fruits and vegetables are used to change the taste.

So that the leaven does not deteriorate, it must be monitored, the mold that has appeared is removed, the brine is added, the lid and oppression are cleaned, and placed in the container again.

If you follow these guidelines, you will end up with a delicious meal to eat in winter. The inner surface of the container and fruits must be clean, any impurities can change the taste of the brine, make it unpleasant. In order for the leaven to prepare for the new year, it is better to close it in glass to make a blank from the beginning of autumn. The greatest preservation can be achieved if you use glass jars, the product will remain usable until the end of February.

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