If you never ate salty watermelons, then surely try - it is very tasty! Especially as it isn't difficult to cook them at all, the inexperienced hostess will even cope with salting.
It is required to you
- watermelon on 8-10 kg;
- two 3-liter banks;
- 3 liters of water;
- 4 tablespoons of sugar with the hill;
- 2 tablespoons of salt without hill (large
- not iodated);
- 2 tablespoons of 70% of acetic essence
- on one spoon in each can.
Instruction
1. At first prepare banks. Carefully wash up them baking soda to remove particles of fat and dust. Then rinse with cold water and sterilize over steam of 5-10 minutes.
2. Wash up watermelon a brush, rinse with boiled water and cut on large pieces. Don't forget to remove stones. Accurately lay watermelon pieces in banks. It isn't necessary to stamp them hands, better slightly shake to bank that they settled down as it is possible more densely to each other.
3. Pour in banks with watermelons the boiling water and leave for 5-10 minutes. Then merge it, boil and once again fill banks. In 5 minutes drain water in a pan again, add salt, sugar and boil. Last time pour in the boiling brine in banks. Previously add to them on one tablespoon of acetic essence.
4. After thirds of filling the banks with watermelons at once cork the sterilized tin covers. To check tightness banks turn it upside down and put on the plain surface laid by paper. After a while having made sure that covers don't proceed, wrap up banks with dense fabric before cooling.
5. For those who doesn't want to potter with banks, the instant recipe of salty watermelons will approach. Previously weld a brine. For this purpose add 3 tablespoons of salt to 2 liters of water, boil and cool to room temperature. Cut carefully washed up watermelon on pieces, lay in a pan and completely fill in with a brine. That pieces of watermelon didn't emerge, press down them oppression – a clean plateau on which it is necessary to deliver to bank with water. Watermelon will be salted at the room temperature in 2-3 days, the more warmly in the room, the quicker it happens. Comfort temperature – 18-22 degrees. Ready watermelon is stored in the fridge with a brine, without allowing emergence of a mold.