Pickled watermelons in jars for winter

Step-by-step cooking

1. Step 1:

   

   How to pickle watermelons with citric acid in jars for the winter? To prepare pickled watermelons in jars for the winter, take a fresh, elastic, not overripe watermelon, salt, sugar, citric acid and spices to your taste.

2. Step 2:

   

   Sterilize the liter cans - they are more convenient to use so that you can eat right away. I sterilize the cans in the microwave - mine, pour a little water - literally 3 spoons - and put it on maximum power for 3 minutes for 1 jar. Then I pour out the water and let the jars dry, they are hot, and it happens quickly.

3. Step 3:

   

   We cut watermelons together with the crust into small pieces, and it is better to take the pulp next to the crust, it will retain elasticity and integrity more. If possible, remove the bones.

4. Step 4:

   

   Put spices on the bottom of the jars, fill the jars with watermelon slices as tightly as possible, but do not press so as not to squeeze the watermelon juice. When pouring boiling water, the pulp will still thicken and decrease, freeing up more space between the pieces.

6. Step 5:

   

   Boil the water and pour the watermelons covered with sterile lids for 3-5 minutes. Then drain the water and boil it again. Pour again and hold for 3-5 minutes under the lid.

7. Step 6:

   

   Pour salt, sugar, citric acid into the saucepan. Drain the water from the jars and boil the resulting marinade.

8. Step 7:

   

   Pour the watermelons in jars with boiling marinade and immediately tighten the lids tightly. Send it under the fur coat until the canned food cools down completely.

9. Step 8:

   

   Store pickled watermelons in jars for the winter under normal conditions.