Pickled watermelon

Native to South Africa, watermelon is still found there today in a wild-growing form. Interestingly, the cultivation of this culture dates back to the times of ancient Egypt, where watermelons were even placed as a source of food in the tomb of the pharaohs. And only during the Crusades did watermelons appear in Western Europe, reaching Russia only in the 16th century.

Today, watermelon is a fairly common and publicly available plant. As a rule, mature fruits act as a component of various soft drinks and light desserts. After all, it is not for nothing that watermelons are called the most refreshing fruit - thanks to it, thirst is perfectly quenched, while the body is filled with vital energy.

Original desserts, delicious jam, bright povidlo, fragrant honey, low-calorie salads and snacks, juicy candied fruit, second courses, refreshing lemonades and fruit drinks. . . all this is far from a complete list of dishes that can be made on the basis of this useful and simply amazing fruit. Many have heard and tried canned watermelons, which are usually harvested in season, and then used in the cold months.

Depending on the choice of brine-pouring, canned watermelons are obtained in their own juice or in sugar syrup, as well as in water - such coats are consumed not only as an independent dish, but also added as an additional component when preparing other meals.

In addition, there is also pickled watermelon, which is prepared with the addition of brine like the one used to roll pickled cucumbers. Moreover, what is interesting: you get a very tasty and original dish. That is why do not miss the chance to surprise your relatives and guests with a perfect new meal.

The very process of preparing pickled watermelon is practically no different from the receptors for the preparation of other fruits that we are used to. For the preparation of pickled watermelon for the winter, it is advised to take not too ripe fruits - of medium maturity, and even a little undergrown. This is necessary so that as a result, pickled watermelon is not mush in the jar.

The watermelon must be washed, peeled and cut into large chunks. In addition to the watermelon itself, you will need garlic, water, salt with sugar, acetic essence and pepper peas. Watermelon wedges fit tightly into jars, spices are added there and everything is poured with boiling water. After aging for 10-15 minutes, the water is drained, and the resulting infusion is placed on a medium fire. Vinegar, granulated sugar and salt are added to it. After the brine boils, watermelon is poured with it, the jars are blocked and cooled. It is advised to store pickled watermelon in a cool place.