Salted watermelons for the winter - a delicious homemade recipe for salting whole watermelons in barrels.

How to pickle whole watermelons in a barrel.

To prepare this delicacy, small and unripe fruits are usually used.

For pickling, it is better to use a wooden barrel, previously scalded with boiling water. Watermelons are placed in this container, previously chopped in several places for better penetration of the brine.

Brine for watermelons varies.

If 400 g of salt and 1.2 kg of sugar are dissolved in one bucket of cold water, then as a result, canned watermelons become salty and sweet.

For simply salted watermelons, dissolve 600 or 800 g of salt in one bucket of cold water. The right amount of salt depends on your taste.

The prepared brine for watermelons is poured into a barrel so that it completely covers the laid fruits.

We cover the watermelons with a thick, clean cloth, a wooden circle and a weight, and after a couple of days we take the workpiece out into the cold.

Watermelons are completely salted in about three or four weeks.

The preparation must be kept in the cold to preserve the taste and properties of watermelons. If you save it in a warm place, then it is recommended to eat watermelons quickly.Otherwise, they may turn sour and spoil.

Pickled watermelons prepared according to this recipe are a wonderful, exotic and refreshing dish. They can be eaten as an independent snack, or can be used as a savory side dish for meat dishes. Salty-sweet watermelons can be used as an original dessert. Beautifully cut and laid out on a dish, they will decorate any holiday table and give it originality.