Pickled melon for the winter is a tasty and affordable recipe. Unusual homemade melon preparation.

For preparing pickled melon, well-ripened melons with firm flesh are suitable.

In addition to melons, we will need the following products:

— Ground cinnamon 0.5g. (calculated for a liter jar of the product)

— Cloves (grains) 3-4 pcs. (calculated for a liter jar of the product)

— Water 1.5 liters (calculated for 5 liter jars)

— Granulated sugar – 550g. (calculation for 5 liter jars)

— Table vinegar concentration 5% (calculated for 5 liter jars)

The melons need to be thoroughly washed with a brush and blotted dry. Then, the melon fruits need to be cut in half, peeled, scooped out the seeds with a spoon and cut into small square pieces.

We blanch the resulting pieces. It's easy to do, but some skill won't hurt. Let us remind you how to blanch correctly: very quickly, for just one second, immerse the melon pieces in boiling water, remove and immediately cool in clean cold water.

Place spices (cloves, cinnamon) on the bottom of the prepared container, place blanched melon on top of the spices and pour hot marinade mixture over it.

Cover the jars filled and filled with boiling marinade with sterile sealing lids and place them in a container with water brought to 50 degrees. Sterilize for approximately 12 minutes.

After sterilization, jars with homemade preparations must be immediately rolled up and cooled.

Opened pickled melon in winter will immediately fill the kitchen with the smell of ripe, aromatic melon, a kind of “scent of summer.” And the taste of this unusual preparation will not disappoint you. You can eat it as an independent delicacy, or you can bake a fragrant pie with melon filling.