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Canned Watermelon with Garlic for the Winter

A tried-and-true recipe for delicious pickled watermelon for the winter! The watermelon flesh turns out sweet-and-salty, with a wonderfully delicate flavor. A lovely appetizer, and simply a great accompaniment to just about any dish!

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Recipe author
Watermelons in jars for winter with garlic
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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 % 5 g
25 kcal
GI: 0 / 0 / 100
    1. Wash the watermelon well under warm running water. Lay it on a towel, let the water drain off, and wipe it dry. Cut it into pieces — whatever size you like, just small enough to fit easily into the jar. Pack the jars in layers of watermelon slices and whole garlic cloves. Fill the jars to the very neck with boiling water and cover with sterilized lids. Leave for 15 minutes. 2. Drain the liquid from the jars into the pot you'll use for the marinade. Add the remaining ingredients and bring to a boil. Pour the marinade over the watermelon in the jars and add the vinegar. 3. Set a large pot over the heat, lay a towel on the bottom, and stand the jars on it. Fill the pot with hot water up to the jars' shoulders and sterilize for 15–25 minutes, depending on the jar size.

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

  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Watermelon - 25  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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