Pickled Watermelon
In our family, we have tried many recipes for preserved watermelons. They were either too salty or too sour. And in this recipe, in our opinion, is the perfect combination of acidity, sugar, and salt. You can trim the watermelon peel or leave it on, as desired.
For one 3-liter jar:
Watermelon
Sugar
3 tbsp
Salt
1 tbsp
Citric Acid
1 tsp
To prepare pickled watermelon, place watermelon cut into small slices into clean sterilized jars all the way to the top.
Bring water to a boil, pour it into the jars, and leave for 10-15 minutes. Pour the water back into the pot, bring it to a boil again. Pour it back into the jars and let them sit for 10 minutes.
For the third time, drain the boiling water. At this time, add 3 tbsp of sugar, 1 tbsp of salt, and 1 tsp of citric acid to each jar. Pour boiling water over them and seal the jars.
Turn the jars with the pickled watermelons upside down, wrap them in a blanket, and let them cool down.
© Наталья Лиханова
(4/5)
