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Watermelon

Watermelon

And I don't know where I found this recipe, if anyone here recognizes it, I thank them !!
Usually I add whole watermelons in pickles, I never put something like that, I tried the recipe and it really is very good.

  • watermelon slices
  • salt
  • vinegar
  • dill sticks with flower

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pickled watermelon:

We place the slices of melon in a jar with dill sticks between them, we pour the brine made of water, salt and vinegar, we cover the jar with a plate and we keep it in the sun for 4 days after which we put it in the fridge and serve when we need it.

For the brine, put 1 tablespoon of salt and 2 tablespoons of vinegar in 1 liter of water, mix well to melt the salt and then pour into the jar.

Tips sites

1

for safety I boiled the brine and put it in the jar after it cooled very well.


To begin with, the melons must be pricked around the tail, so that they have a place to draw brine.

We place the melons in the barrel together with the cherry twigs. Add the carrots and celery cut into slices or rounds, hot peppers, as you like, dried dill (it would be good to place them for the first time at the bottom of the barrel, then among the melons and on top of them). Next are garlic, mustard seeds and peppercorns.

We add salt water, to a liter of water a tablespoon of pickle salt. We make sure the brine covers the melons. The next day we have to look at them if they have pulled more salt water, we have to be careful to refill them, so that the melons are not left uncovered with brine. Be very careful not to form that flower above them, the melons must be rotated every few days.

L & acircngă melon, if you want, you can pickle gogonele or cauliflower.


Border

Ingredient: a tablespoon of lime juice, 100 g sugar, 800 g peeled watermelon.

Preparation: pass all the ingredients with a blender until a homogeneous mixture is obtained. Pour everything into a metal tray and put in the freezer for an hour, then take out of the freezer, mix using a fork and crush the frozen parts. Level and put back in the freezer for two hours, until it hardens. Scrape with a fork and scrape the frozen mixture so that flakes are obtained. Cover again and place in the freezer until ready to serve.


How to pickle melons?

I didn't have a barrel, and I used a large jar, in which unfortunately I managed to put only 1 whole watermelon, the rest I had to cut into slices or halves.

Wash all vegetables well and peel the carrot and horseradish.

In my big jar (washed well beforehand) I put slices of watermelon, chopped carrot sticks, horseradish and chopsticks, among the vegetables I put dried dill, whole hot peppers and garlic cloves peeled.

If you put whole melons, then prick them with a spike or fork near the tail so that the brine reaches the core.

& # 8211 pickled brine

Put salt, water and seeds (pepper and mustard) in a saucepan, then put the mixture on the fire until the liquid boils.

The jar is placed in a tray (or on another metal surface) and the brine is poured into the jar over the melons, covered with a plate and waited 1-2 hours, then filled with brine, then close the container tightly in who put the watermelons to pickle.

Try to use coarse salt never before when preparing pickles, because it holds much better. You will most likely find salt in the market (and even in some stores) during the autumn. As far as I know, it is forbidden to sell salt in stores (except for Plafar type), I think it is a European directive in this regard, and therefore it is more difficult to find salt in hypermarkets.


Pickled watermelon - Recipes

Pickled watermelon is one of my favorite pickles due to its unique taste, slightly sweet, slightly sour. The delicate texture it has when pickled, the soft and fine core, and the crunchy peel, are not found in any other pickle. Put this way, the slices of ripe melon have a special flavor (unlike small, round melons, which are put whole). It doesn't require fanfare, which can only make me love this recipe even more.

3 sprigs of dried dill

3 sprigs of dried thyme

3 tablespoons coarse salt

The watermelon is washed well, the peel is cleaned of any dirt. Cut into slices about 2 cm thick and then into pieces, depending on the jar you have. If you have a jar with a wider mouth that allows you to, you can leave the slices whole.

Arrange the slices in the jar, being careful not to crush the core.

Among the pieces of watermelon we arrange the sprigs of thyme and dill, the peeled garlic cloves and the horseradish roots cut in two or four in length.

In a bowl, mix the water and salt until it melts. Pour the brine obtained over the watermelon.

Close the jar tightly with a tight-fitting lid. Keep the jar in a cool, dark place.

In the first days it will start to ferment, so you need to put a container under it. Do not open the lid under any circumstances!

The watermelon dies in about 2 months, but we only open it around the winter holidays.


Do you want to eat watermelon in winter too? You can pickle it. It is very delicious!

The housewives start preparing their recipes with the pickles they will put for the winter. We recommend them to go out of style and pickle watermelon. It turns out absolutely delicious and you should not miss it on the holiday table.

Here's how simple it is to prepare.

Wash the watermelon and cut into normal-sized slices. Arrange in a large jar, and slice thyme, garlic, horseradish pieces and a few stalks of dill with flowers.

On top of the watermelon slices you need to add some dill stems so that they do not rise to the surface.

For brine you need 1 tablespoon of pickle salt to 1 liter of water. In a 5 liter jar, about 3.5 liters of brine is made, which must cover everything in the jar.

Cover with a lid and keep in the cellar or pantry. Its taste is incredibly delicious and goes perfectly with steak.


Pickled watermelon - Recipes

Pickled watermelon is one of my favorite pickles due to its unique taste, slightly sweet, slightly sour. The delicate texture it has when pickled, the soft and fine core, and the crunchy peel, are not found in any other pickle. Put this way, the slices of ripe melon have a special flavor (unlike small, round melons, which are put whole). It doesn't require fanfare, which can only make me love this recipe even more.

3 sprigs of dried dill

3 sprigs of dried thyme

3 tablespoons coarse salt

The watermelon is washed well, the peel is cleaned of any dirt. Cut into slices about 2 cm thick and then into pieces, depending on the jar you have. If you have a jar with a wider mouth that allows you to, you can leave the slices whole.

Arrange the slices in the jar, being careful not to crush the core.

Among the pieces of watermelon we arrange the sprigs of thyme and dill, the peeled garlic cloves and the horseradish roots cut in two or four in length.

In a bowl, mix the water and salt until it melts. Pour the brine obtained over the watermelon.

Close the jar tightly with a tight-fitting lid. Keep the jar in a cool, dark place.

In the first days it will start to ferment, so you need to put a container under it. Do not open the lid under any circumstances!

The watermelon dies in about 2 months, but we only open it around the winter holidays.


Pickled watermelon - Recipes

Pickled watermelon is one of my favorite pickles due to its unique taste, slightly sweet, slightly sour. The delicate texture it has when pickled, the soft and fine core, and the crunchy peel, are not found in any other pickle. Put this way, the slices of ripe melon have a special flavor (unlike small, round melons, which are put whole). It doesn't require fanfare, which can only make me love this recipe even more.

3 sprigs of dried dill

3 sprigs of dried thyme

3 tablespoons coarse salt

The watermelon is washed well, the peel is cleaned of any dirt. Cut into slices about 2 cm thick and then into pieces, depending on the jar you have. If you have a jar with a wider mouth that allows you to, you can leave the slices whole.

Arrange the slices in the jar, being careful not to crush the core.

Among the pieces of melon we arrange the sprigs of thyme and dill, the peeled garlic cloves and the horseradish roots cut in two or four in length.

In a bowl, mix the water and salt until it melts. Pour the brine obtained over the watermelon.

Close the jar tightly with a tight-fitting lid. Keep the jar in a cool, dark place.

In the first days it will start to ferment, so you need to put a container under it. Do not open the lid under any circumstances!

The watermelon dies in about 2 months, but we only open it around the winter holidays.


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