We love melon for its unique aroma and taste.
Unfortunately, keeping it fresh for a long time is quite difficult. Therefore, the melon canned, dried or dried.
We suggest you make pickled melon.
Pickled melon - the basic principles of cooking
Which melon to use for pickling, everyone decides for himself. Some people like slightly unripe fruits, others prefer pickling medium-ripe melons, while others think that a fragrant, ripe melon with a dense pulp is best suited.
Melons are washed well with a brush and wiped with a towel. The fruits are cut in half, spoon the seeds and cut into slices. Separate the flesh from the peel and cut it into small pieces. Melon spread in a sieve and immersed for a second in boiling water. Immediately cool by placing the pieces under a stream of cold water.
Spices are laid on the bottom of the washed sterile cans and the container is filled with pieces of blanched melon. The stewpan with water is put on fire, sugar is added to it and brought to a boil, stirring constantly. Then pour in the vinegar, keep it on fire for a couple of minutes and pour the contents of the cans with hot marinade. Cover them with boiled lids and put the jars in a pan with hot water. Sterilized at a low boil for about a quarter of an hour. Then the cans are sealed with a special key and completely cooled, wrapped in a warm cloth.
Melon is marinated with the addition of cloves, allspice, cinnamon and honey.
Recipe 1. Pickled melon in a spicy marinade
Ingredients
melon;
Marinade
cloves - three buds;
allspice;
cinnamon - a small piece;
salt - 3 g;
purified water - a glass;
honey - 50 g;
vinegar - a glass;
sugar is a third of a glass.
Cooking method
1. Wash my melon with a towel and cut it in half. Remove the seeds with a spoon and peel them. Cut the flesh into small pieces.
2. Wash jars with baking soda, rinse and dry. Boil the lids for about five minutes.
3. We lay out the prepared melon in banks. We put the water in the saucepan on fire, add sugar, add spices and salt. When the spicy mixture boils, pour in the vinegar and after a couple of minutes remove from the heat. Cool the marinade completely and fill it with melon slices.
4. Cover the banks with parchment and bandage it. We place the jars in a wide container, putting a linen towel on the bottom. Pour water so that it reaches the shoulders of the cans, and boil for an hour. Then we take out the cans, close them with plastic lids and send them for storage to a cold place.
Recipe 2. Pickled Melon in a Honey Marinade
Ingredients
a pound of melon;
a glass of purified water;
a small piece of cinnamon;
honey - 30 g;
two buds of cloves;
table salt - 10 g;
a glass of 6% vinegar.
Cooking method
1. We put the stewpan with purified water on the stove. Add honey, cinnamon, salt and cloves to it. When the liquid begins to boil, pour in the vinegar, boil for a couple of minutes and turn off the heat. Cool the marinade completely.
2. For pickling, take a medium-sized melon. We wash it under the tap with a brush and wipe it with a towel. Cut in half and spoon out the seeds. We clean the peel with a sharp knife. Cut the flesh into small pieces.
3. Jars with my baking soda and rinse thoroughly. We dry the glass containers and put the chopped melon flesh into it. Fill it with a cooled marinade. Cover with boiled lids.
4. We place the cans with melon in a wide pan, the bottom of which is covered with a linen napkin. Pour water into the pan so that it reaches the shoulders of the container. We put on a slow fire and sterilize for forty minutes with a slight boil. Carefully take out the cans and hermetically seal. Serve the pickled melon as a side dish for meat dishes.
Recipe 3. Pickled Cantaloupe Melon
Ingredients
melon;
vinegar - 600 ml;
clove buds;
sugar - 400 g;
cinnamon stick.
Cooking method
1. Wash the melon under the tap, wipe with a napkin and cut in half. Remove the seeds with a spoon. Cut the flesh into slices. Stuff each with a clove and place in a bowl. Sprinkle melon with sugar.
2. Combine vinegar with sugar, cloves and cinnamon. Stir until sugar is completely dispersed. Pour melon slices with the resulting marinade and leave for a day at room temperature.
3. The next day, drain the marinade into a saucepan and place on the stove.
4. Wash jars with baking soda and rinse thoroughly. Sterilize over steam or in the oven. Arrange the melon over the prepared container. As soon as the marinade begins to boil, fill them with the contents of the cans and tightly cork with boiled lids.
Recipe 4. Pickled Melon with Ground Paprika
Ingredients
kilogram of melon;
table or white vinegar - 100 ml;
honey - 50 g;
two buds of cloves;
sugar - 50 g;
ground paprika;
table salt - a pinch;
allspice - 5 g;
two star anise stars.
Cooking method
1. Wash the melon with a kitchen brush. Cut it into pieces, remove the seeds with a spoon and peel it with a sharp knife. Slice the flesh into strips and then crumble into small pieces.
2. Put star anise and cinnamon sticks on the bottom of the saucepan. Add sugar, honey and salt. Pour the spices with purified water and place on the stove. When the liquid begins to boil, put pieces of melon in it and add ground paprika. Cook for ten minutes over low heat. Pour vinegar at the end and remove from heat. Cool to room temperature.
3. Arrange melon slices in sterile and dry jars and fill with marinade. Cover with boiled lids. Place the glass containers in the oven for 25 minutes. Sterilize at 150 C.
4. Carefully remove the jars with a towel and roll them up to the key. Cover the preservation with a warm blanket and leave for a day.
Recipe 5. Pickled Ginger Melon
Ingredients
melon;
citric acid;
two slices of ginger;
sugar - 100 g.
Cooking method
1. Rinse the melon with a brush. Peel with a sharp knife. Cut it into pieces and remove the seeds with a spoon. Grind the pulp in arbitrary pieces.
2. Peel and rinse the ginger. Cut the root into thin plates.
3. Wash cans with baking soda, rinse well and send to sterilization in the oven. Boil the lids for several minutes.
4. In each jar, put a slice of ginger and fill the container with pieces of melon. Pour 50 g of sugar and add a pinch of citric acid.
5. Pour melon in jars with boiling water and cover with lids. Place the melon containers in a wide pan filled with hot water, after placing the linen towel on the bottom. Sterilize the jars for seven minutes with a slight boil.
6. Seal the cans tightly with a special key and turn over. Wrap with a warm cloth and leave for a day. Store pickled melon in the cellar.
Recipe 6. Pickled Melon with Cherry
Ingredients
900 g of melon pulp;
5 g ground cloves;
220 g of cherries;
cinnamon stick;
2.5 liters of filtered water;
150 ml of vinegar;
60 g of table salt;
450 g of granulated sugar.
Cooking method
1. Wash the melon under the tap using a soft brush. Cut the fruit into slices and remove the seeds with fiber with a spoon. Carefully cut the peel with a sharp knife. Cut the pulp into small arbitrary pieces.
2. Wash the cherries. Using a pin, carefully remove the seeds and place the berries in a sieve to stack the juice.
3. Pour salt into the water and mix until its crystals dissolve.
4. Put the prepared melon in a deep container, and fill with saline. Leave it overnight. The next morning, drain the liquid into a saucepan.
5. Add cinnamon, sugar, cloves to the water drained from the melon. Put on fire. When the liquid begins to boil, pour in the vinegar and boil for a couple of minutes. Dip melon and cherries into the marinade. Simmer on low heat for about an hour until the melon is almost transparent.
6. Arrange the melon with cherries along with the marinade in sterile dry jars and roll them with a special key. Cool the preservation and place it in the basement for storage.
Recipe 7. Pickled Melon with Chili Peppers
Ingredients
one and a half kilograms of melon;
blackcurrant leaves;
one and a half pods of chili pepper;
75 ml of 9% vinegar;
3 g of clove buds;
30 g of salt;
5 g of allspice peas;
125 g of sugar;
liter of filtered water.
Cooking method
1. Wash the melons, cut them in half and remove the seeds with fiber with a spoon. Peel the pulp and chop it into small, random pieces.
2. Put currant leaves on the bottom of sterile dry cans. In a half-liter jar, put half of the chili pepper pod, and in a liter liter whole. To remove seeds or not - decide for yourself. If you want a spicy snack, you can leave the whole pod.
3. Fill the jars with melon slices. Put a saucepan with water on the stove, add sugar and salt, clove buds and allspice to it. Cook from boiling for three minutes.
4. Pour the jars with hot marinade and spread the spices evenly.
5. Cover the bottom of the wide pan with a towel, place the cans on top, covering them with lids. Pour water into the pan so that it reaches the shoulders. Sterilize at low boil for ten minutes, then roll up with a special key.
Pickled Melon - Tips and Tricks
For pickling, you can use any type of melon.
Melon should not have damage and signs of rot.
Removing seeds will be easier if you use an ordinary tablespoon for this.
The jars in which you will put the crushed melons must be sterile and dry.
