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Canned Watermelon with Mustard for the Winter

A fragrant, zesty, and seriously tasty watermelon appetizer! Pickled and brined watermelon is a great companion to fish and meat dishes. If you've never tried it, I really recommend giving this recipe a go.

KaterinasAuthor avatar
Recipe author
Watermelons in jars for winter with mustard
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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
28 kcal
GI: 0 / 0 / 100
    1. Rinse the watermelon under water and wipe it dry. It's best to use a watermelon of medium ripeness, whole and free of cracks. Cut it into slices that will fit easily into your jars. Once all the cut watermelon is packed in, pour boiling water from the kettle into the jars. Cover with lids and let them sit for a while — about 5–7 minutes. 2. Drain the liquid from the jars into a pot to make the marinade. Add the salt and sugar, stir, and bring to a boil. 3. Put the mustard powder and citric acid into the jars and carefully pour the boiling brine over the watermelon slices. Seal the lids, turn the jars over, and let them cool somewhere warm under a blanket. After that, move them to a cool spot for storage.

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

  • Watermelon - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Citric acid - 0  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Mustard powder - 378  kcal/100g

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