Canned watermelons

Watermelons are native to South Africa - there they are still found in the wild today. In general, the cultivation of this culture was carried away back in the time of Ancient Egypt - there watermelons were even placed in the tomb of the pharaohs as a source of food. And only during the crusades, watermelon appears on the territory of Western Europe, in Russia - only in the sixteenth century.

Today, watermelons are a plant quite common and publicly available. Basically, mature fruits are a component of soft drinks - not in vain watermelon is called the most refreshing fruit, since thanks to it you can perfectly quench your thirst and fill the body with vital energy.

Jam, desserts, see, salads, honey, candied fruits, second courses, lemonades and fruit drinks. . . and this is not the whole list of meals that can be made from this healthy, delicious and simply amazing fruit. Many people know canned watermelons, which are harvested during the season, and then used in the cold season.

Depending on the option of pouring (brine), you can get watermelons preserved in your own juice, in water, in sugar syrup - such blanks are used not only as an independent dish, but also used as an additional ingredient in the preparation of other delicious dishes. Canned pickled watermelons also exist for rum - they are prepared from with the addition of brine in a similar way to what is necessary for pickling cucumbers.

This may seem strange, but sugar watermelons can be salted. And what is most interesting, it will turn out very tasty. Therefore, you have a chance to surprise your guests with a completely new dish. The process of salting watermelons is almost no different from the recipes of our usual blanks. For cooking canned watermelons, it is better to choose not very ripe fruits - medium ripeness, even a little undergrown, so that they are not later in the jar with mush.

Watermelons are washed, peeled and cut into large pieces about two centimeters thick. In addition to the watermelons themselves, we will need a few lobes of garlic, peppers and vinegar essence. We place watermelons tightly in jars, add spices there and pour boiling water. We withstand 10-15 minutes, drain the water and put the resulting infusion on a medium fire. We also add sugar, salt and vinegar there. After the brine boils, it needs to be poured again into the cans, which, after plugging and cooling. It is better to store canned watermelons in a cool place.

Canned watermelons are a kind of salting. You can eat them with potatoes, under hot. An original and delicious snack. If you like salting, then canned watermelons will surely appeal to you.