How to prepare watermelons for the winter as a dessert and snack

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Previously watermelons were consumed not only fresh, but also salted for the winter. A modern person is unlikely to be interested in such a product, because there is always enough fresh fruit on the shelves of stores and supermarkets.  We will tell you how to prepare a bright watermelon dessert and a spectacular side dish that will go well with poultry or make company with vegetables in a salad.

Details

Marinated watermelon

For preparation you need:

• 1 kg of watermelon;
• 10 g of horseradish;
• 4 cloves of garlic ;
• 4 currant leaves;
• 2 liters of water;
• 2 tbsp. l. salt;
• 3 Art. l. sugar;
• 4 bay leaves;
• 6 allspice peas;
• 1 clove inflorescence;
• 1.5 tsp. 70% vinegar.

How to cook

Cut the watermelon into slices, put them in jars, sprinkle with chopped garlic cloves and horseradish root, add greens and currant leaves.

Boil water, add salt and sugar, bay leaf and allspice, cloves.

When ready, fill the watermelon with brine and leave for 10-15 minutes. Then drain, boil again, add vinegar and pour in the watermelon, after which we roll up the jars.

Watermelon jam

To prepare, you need:

• 1 kg of watermelon;
• 300 ml of water;
• 1 kg of sugar;
• vanilla and juice lemon to taste.

How to cook

Clean the watermelon pulp from seeds and peels. Clean the rinds from the green part and cut the white mass into cubes of 2-3 centimeters, soak in cold water for 10-15 minutes.

Cut the watermelon flesh into cubes, pour hot water, bring to a boil, then discard on a colander and let it cool.

Add the remaining sugar to the water, boil. Add the chopped crusts to the syrup and cook for 25 minutes. Then we wait until it cools down.

Now mix the watermelon pulp, lemon juice in the syrup, add vanilla and boil for another 10 minutes, then pour into sterilized jars and roll up.

We store the blanks in a dark and cool place.