Perhaps, some of you don't know that sugar and juicy watermelons can be salted for the winter, receiving thereby great snack. Adopt to yourself recipes of preparation of watermelons and please the guests with an unusual dish.
Salting watermelons in banks
Ripe watermelons which it is necessary to wash up and cut off carefully the top part to red pulp will be necessary for you for this method of salting. Cut watermelon on circles about two centimeters thick. Cut each circle on sectors that they with ease passed banks in a neck. Accurately, layer by layer, lay watermelon pieces in bank. Fill in them with the boiling water, cover and insist within ten minutes.
Then drain water back in a pan and boil again, having added 30 grams of salt and 15 milliliters of acetic essence of 9% for one liter of water (if you use brown watermelons for a pickles, then it is possible to add to a brine 20 grams of sugar on water liter). Fill in watermelons with the prepared brine to the edge banks and hermetically cork. Cover the turned banks with watermelons a warm blanket and day later move away them to the cool and dark place for storage. Salting watermelons in a wooden bochkedlya of a pickles in this way it is necessary to use quite ripe watermelons of late grades identical by the size which didn't crack and not overripe. The average mass of watermelons for a pickles in barrels shouldn't exceed two kilograms. Carefully wash up watermelons and pin each of them in ten-fifteen places by means of a wooden needle, thanks to it they will better become impregnated with a brine, and fermentation process will accelerate. In in advance prepared, carefully washed up and dried up barrel lay small watermelons and fill in with a hot brine. For preparation of ten liters of a brine it is necessary to take 800 grams of salt. It isn't obligatory to shift watermelons various spicery, snack already will turn out excellent. Hammer the barrels which are filled in with a brine with wooden traffic jams with linen laying. You store watermelons in a cellar, the basement or a glacier. Already two-three weeks later salty watermelons will be ready-to-serve.