Lightly salted watermelon - gourmet recipes

“Unsuccessful” watermelons are usually pickled. Too small, underripe, or tasteless. I don’t really want to eat such watermelons, but watermelon marshmallow you probably already did. All that remains is to do something that you have never done before, namely, lightly salted watermelon.

Lightly salted watermelon, just like fresh

Wash the watermelon, cut it into slices, and then into several more pieces to make triangles. It is in this form that it is more convenient to pack them in jars and then eat them.

Now, choose a container in which to salt the watermelons. For winter storage, bottles are better, but if you want to try lightly salted watermelon now, then a saucepan or bucket will do.

Place the watermelon pieces in a jar. Try not to crush them too much and not release the juice.

Boil water separately in a saucepan and pour boiling water over the watermelons until the water completely covers the watermelons.

Cover the jar with a lid and let it cool.

Pour the boiling water from the jar back into the pan and now you can prepare the brine.

For every liter of water:

• 1 tbsp. l. salt
• 3 s. l. Sahara
• Instead of vinegar, take one aspirin tablet and grind it into powder.

Boil the brine, pour it into jars and close the lids. Lightly salted watermelon prepared according to this recipe will be stored for at least 8 months.

Lightly salted watermelon with spices

The sweet and sour taste of this watermelon is quite pleasant, but it is more of a lightly salted snack and not a dessert.

Cut the watermelon as in the previous recipe. If the watermelons are small and you have a suitable container, you can salt it whole. In this case, make several punctures in the watermelon with a long knitting needle.

Prepare the brine:

• 1 l. water;
• 100 gr. salt;
• 3 cloves of garlic;
• stems and inflorescences of dill.

Place dill, garlic on the bottom of the pan and dilute salt with water.

Pour this brine over the watermelon and take the container to a cool place. To prevent the watermelon from floating, you need to press it down with a flat plate or a wooden circle, and put pressure on top.

After a week, the brine will ferment slightly and mold will form around the edges. This is fine. The mold needs to be washed off regularly, and the watermelon itself will be ready in another week. If you pickled a whole watermelon, then it needs a month to salt properly.

Watch the video on how to cook lightly salted watermelon quickly and tasty: