2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Sugar watermelon lovers look forward to August when the massive harvest begins. This sweet berry has been in demand in Russia since time immemorial (XIII century). It is appreciated for its many beneficial properties and a minimum of calories. Used in diets for weight loss, with a sedentary lifestyle
Watermelon has an effective bile and diuretic effect, prevents the development of urolithiasis. Reduces cholesterol levels, cleanses from toxins, improves blood composition. Eliminates the symptoms of gout, rheumatism, tones the intestines, liver, prevents the development of atherosclerosis. The watermelon season is fleeting (August-September). To extend the period of use, there are recipes for processing for future use. We suggest using several of them.
Salted watermelons
Gourmets appreciate the spicy taste of salted watermelon. For such a harvest, not overripe fruits are needed, preferably with a thin skin, without cracks or damage. The ideal container for cooking is a wooden barrel. This option, with minimal effort and time, makes it possible to cook the product in its entirety. You just need to lay and pour with a strong brine (800 g of salt per 10 liters of water). The salting process takes 1, 5 months. To speed up cooking, it is recommended to make punctures in the peel, then the period is reduced to 1, 5-2 weeks.
In the absence of large containers, you can use banks. The slices cut with a crust are placed in the prepared container and filled with brine. The ratio of salt is used as with the barrel method, but vinegar is added. For 3 liters of liquid, 80-100 ml of 9% vinegar is required. Under a plastic lid, in a cool room, it is kept for 3-4 weeks, then you can use it. For longer storage, pour boiling fill and roll up with tin lids.
Marinated watermelon with honey
In a 3-liter jar, pieces of watermelon are tightly packed. Add 3-4 cloves of garlic, cherry leaves, black currant, 1 tbsp. l. honey. Spices: 2-3 umbrellas of dill or 1 tsp. seeds, allspice, cloves (5 each). For filling, a liter of water is taken and 1 tbsp. l. sugar and salt. The jar is filled with boiling brine to the top. After cooling, close with a lid. After three days, you can eat.
For winter storage, it is required to pour boiling liquid twice at intervals, holding for 20-30 minutes. Roll up the lid the third time.
Watermelon jam with ginger
You need 500 g of chopped crusts, 400 g of ginger root. The syrup consists of a concentrated solution of honey (500 g per 1 glass of water). The crusts are prepared as follows: all the green part is removed, the resulting plates are cut into small cubes (2x2 cm). In this form, they are boiled for about a quarter of an hour, reclined in a colander. After the water is completely drained, it is mixed with chopped ginger and placed in the refrigerator until the next day. Then they are washed in two or three waters and laid out in boiling honey syrup. Cook for 20 minutes.
Watermelon jam with red currant
For cooking, use equal parts of watermelon pulp, red currant berries, sugar (1: 1: 1). In a blender, berries and watermelon, peeled from seeds, are crushed. Boil over low heat (40-50 minutes). The cooled mass should be thoroughly mixed, cooled and laid out in a storage container.
Candied watermelon peels
An exquisite delicacy that is obtained from the crusts requires the mobilization of strength and patience. For 1 kg of raw materials, dissolve 750 g (3.5 cups) of sugar in 500 ml of water, then add the juice of two lemons. The quality of candied fruits depends on the correct cutting and cutting. The green layer (1-2 mm) is removed from the watermelon, the false pulp is removed. The remaining white layer is cut into small strips and boiled for 3-4 minutes in water with lemon juice. The liquid is removed with a colander. Final drying is carried out on a linen and paper towel.
Fully dried product is cooked in syrup for 10-12 minutes, then infused for 8-10 hours. This technique is repeated two times, the final cooking is carried out with the addition of 2 tbsp. l. lemon juice. Thrice-boiled crusts are thrown back on a sieve and allowed to drain. The last stage is drying in the oven for an hour, at a temperature of 40 degrees. After cooling down, sprinkle with sugar and leave in a well-ventilated area at room temperature for a couple of days. After this final drying, you can eat or fold into an airtight storage container.
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