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Spicy Canned Watermelon for the Winter

An intriguing combination of sweet watermelon, hot pepper, and garlic! Sadly, juicy ripe watermelons don't keep for long. But there's a solution — you can pickle and brine them for the winter, turning them into an appetizer with an unusual, piquant flavor: a little sweet, fragrant, and slightly spicy. Brined watermelon from a jar is great with an everyday meal in winter, and it'll dress up a holiday table too.

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Watermelons in jars for the winter are spicy
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 7 g
29 kcal
GI: 0 / 0 / 100
    1. Scrub the jars thoroughly with baking soda under warm water and set them to sterilize over steam. 2. Rinse the watermelon, pat it dry with a towel, and cut it into pieces — the size is up to you. Once the jars are sterilized, pack in the watermelon pieces, garlic cloves, allspice, and the hot pepper (seeded and sliced). 3. Bring the water to a boil and pour it into the jars slowly, so they don't crack. Cover with clean sterilized lids and let stand for five minutes. Then wrap each jar in a towel and drain the liquid back into a pot. Add the salt and sugar, stir until dissolved, and boil for five minutes. Pour in the vinegar essence, stir again, and ladle the marinade back into the jars. Seal the lids right away. Let them cool upside down under a blanket.

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Watermelon - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Allspice - 263  kcal/100g
  • Acetic essence - 11  kcal/100g

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