Melon is a tasty and fragrant product. We are all used to the fact that she appears on our tables in the middle of summer, and by the beginning of autumn already disappears from the diet. However, you can enjoy your favorite melon plant even in the middle of winter, using salted melon.

Melon selection and preparation

In order for the pickled melon to be tasty, you need to choose it correctly. It is necessary to choose fully ripened fruits, but in which the pulp is dense, then when it is preserved it will be juicy and crispy. It can be served on the table, as an independent dish, and as an option - bake pies or pie stuffed with melon.

Did you know? 25% of the world's melons come from China. This country produces 8 million tons of these fruits annually.

How to pickle melon for the winter in banks

There are many interesting recipes on how to salt melons. We will consider a few of them.

Recipe number 1

First recipe

Recipe number 2

Second recipe

Recipe number 3

Third recipe

Recipe number 4

Fourth recipe

Recipe number 1

easily

First recipe

for 4 cans of 0.5 l each 40 minutes Steps 5 ingredients Video recipe

• melon

  2.5 kg

• syrup

  400 g sugar

• lemon acid

  1 tsp

• water

  1 liter

• vanillin

  1 sachet

Energy value per 100 g calories 70 kcal proteins 0.26 g fats 0.13 g carbohydrates 18 g

1. 
   Pour water into a saucepan, pour sugar, citric acid, a little vanillin, mix everything thoroughly and put on fire.

2. 
   Next, you need to prepare a melon. To do this, cut it in half, take out the seeds, remove the peel and cut into pieces of any shape of a small size. They are laid out in containers and poured with syrup. There is no need to sterilize the banks. If the pulp is cut into small pieces, it will be packed more tightly in jars and less syrup will enter there.

3. 
   After the syrup is poured, we put the jars in the prepared dishes, it can be a saucepan or a bowl. Cover them with lids.

4. 
   Pour hot water into the pan so that it covers 3/4 cans, put on fire and bring to a boil. Cold water must not be poured, as the glass may burst. So that when boiling water does not get inside, you can put a plate and a mug of water on top.

5. 
   When the water boils, you can set a timer or time-out for 10 minutes. After the time has passed, remove the containers from the pan and roll them up.

Video recipe

Important! My melon under running water, using a brush, and dried with paper towels.

Recipe number 2

easily

Second recipe



per 1 liter jar 40 minutes Steps 6 ingredients

• melon

  1, 5 kg

• ground cinnamon

  0.5 g

• cloves (in grains)

  3-4 pcs.

• water

  1, 5 liters

• granulated sugar

  550 g

• table vinegar concentration of 5%

  1 tbsp. l

Energy value per 100 g calorie 78 kcal proteins 0.26 g fats 0.13 g carbohydrates 20 g
1. Wash the fruit, dry, remove the seeds and peel.
2. Cut the flesh into small pieces and blanch. To do this, you need to cook two dishes: one with cold water, and the second with boiling water. Dip the pieces in boiling water for one second, pull out and cool immediately, dropping them into cold water.
3. At the bottom of the container put spices, pieces of melon, pour the marinade and sterilize for 10-12 minutes.
4. Roll up the lids, cool.

Important! Next, completely filled cans, cover with pre-sterilized lids and insert into containers with water, the temperature of which is 50 ° C. The sterilization procedure should last 10 to 12 minutes. After the end of the process, roll the salting and cool at room temperature.

Recipe number 3

easily

Third recipe



Everyone knows that a tasty melon is one that is well ripe and has a juicy sweet flesh. But there are situations when, having acquired a seemingly ripe fruit, cut it, we get a tasteless and watery middle. And even from such a product you can get a delicious billet.

per 1 liter jar 40 minutes Steps 6 ingredients

• melon

  1, 5 kg

• allspice

  2-3 pcs.

• clove

  2-3 pcs.

• water

  190-200 ml

• sugar

  65–70 g

• vinegar (9%)

  1 tbsp. l

Energy value per 100 g calories 39 kcal proteins 0.3 g fats 0.13 g carbohydrates 10 g
1. Before cooking, the jar and lid must be sterilized.
2. At the bottom we put allspice and cloves.
3. Melon needs to be cleaned of seeds and cut off the peel. Cut into slices of any shape and lay tightly in jars. It is recommended to lay the fruits of one variety in one container, since all varieties differ in the structure of the pulp. Fruits with a hard middle should not be mixed with oily varieties so as not to spoil the appearance and taste of the workpiece.
4. Next, you need to cook the marinade. Add sugar, 9% vinegar to the water, stir everything and pour into a bowl with melon.
5. We put the jar in a pan or any other vessel, pour water into the pan, put on a fire and sterilize 15 minutes from the beginning of boiling water.
6. After sterilization, remove the container from the water, roll up the lid. Check that there are no smudges.

Did you know? The first mention of melon is found in the Bible.

Recipe number 4

easily

Fourth recipe



1 l jar 40 minutes Steps 7 ingredients

• melon

  1 PC.

• Apple vinegar

  150 g

• water

  150 g

• sugar

  100 g

• salt

  1 tablespoon

• clove

  1-2 pcs.

• cinnamon

  taste

Energy value per 100 g calories 55 kcal proteins 0.4 g fats 0.13 g carbohydrates 14 g
1. Sterilize the jar.
2. Cook the marinade. To do this, take half a glass of apple cider vinegar and the same amount of water, 100 g of sugar, 1 dessert spoon with a hill of salt, a few cloves and cinnamon. All mix, put on fire.
3. Prepare the melon. To do this, it is washed and dried, cut in half, take out the seeds, cut off the skin. Then cut into arbitrary pieces and put in a jar.
4. Next, the billet is poured with marinade, having previously stirred and making sure that the sugar and salt are completely dissolved in the water. Cover with a lid and leave the container to cool at room temperature.
5. When the workpiece cools down, it can be moved to the refrigerator.

You will be interested to know how to freeze melon for the winter.

Duration and storage conditions

It is recommended to open conservation no earlier than after 2 months. During this period, delicious pickled melon is nourished and will taste great. Cans are kept in a dark, cool place. It can be a cellar, basement or pantry. An open can should be in the refrigerator. Thanks to simple recipes, you can please your family and guests with a delicious pickled melon, which in winter evenings will remind you of a hot sunny summer.