To begin, select small or medium-sized tomatoes for canning, rinse with water and tear off the stems. The tomatoes should be firm, even slightly unripe. Pierce them at the places where the stalks are attached with a toothpick or needle. The procedure is necessary to ensure that the vegetable crop does not crack during heat treatment. Whole fruits in a jar look more beautiful and do not fall apart when pulled out with a spoon.
Prepare the watermelons. For this preparation, use a watermelon with dense flesh, or a little greenish. Otherwise, after pouring boiling water, its tender pulp will separate, fall apart, and the consistency will be like cotton wool, without crunch. To preserve, cut the berry into slices 1.8–2 cm thick and 5–6 cm long. Cut off the green part of its peel in a thin layer. Be sure to remove all the seeds using the sharp end of a knife. 
Wash liter jars with soda in advance and boil them in a pan of water. They can also be sterilized by steam or in the oven at low temperature (100 degrees) for 15 minutes. Pour boiling water over the tin lids for 10 minutes.
Place spices (bay leaf, mixed peppers and cloves) at the bottom of the jars. 
Alternating tomatoes with watermelon slices, place pieces of fruit in jars. 
Fill the filled jars with boiling water. Cover the jars with a lid and leave for 10 minutes to warm up. 
Now pour the cooled water from each jar into a bowl (this is convenient to do using a plastic lid with holes) and add salt and sugar to it. Bring the marinade to a boil on the stove for 2-3 minutes.
The amount of marinade should be prepared with a small reserve. During the boiling process, some of the liquid evaporates, and some may be accidentally spilled when filling the jars.
Meanwhile, add an aspirin tablet to each liter jar. It has an antibacterial effect, suppresses fermentation processes, promoting long-term preservation of canned food. 
Pour 35 ml of 9% vinegar into each jar. It is better to use apple cider vinegar, it is tastier and healthier. 
Pour the boiling marinade into containers with tomatoes and watermelon and close the lids tightly. Cover the jars with a thick towel and blanket and leave until completely cool. For storage, place the workpieces in the basement or pantry. 
When serving, we recommend combining pickled fruits with French fries.
Read recipes from experienced housewives on how you can ferment and pickle watermelons for the winter yourself.
In the winter cold, I especially want to eat some vitamin product. Therefore, you need to take care of this already in the summer, or rather, make preparations for the cold season. And it’s very nice if it’s December and you have watermelons.
True, in summer it is a dessert, and in winter it is a salty snack, but the aroma of freshness and some of the beneficial components of this product will remain even in salted form. Next, let's find out what delicacies can be prepared for the winter from such a healthy berry as watermelon.
Quick salted watermelon recipe
The name itself - salted watermelon - is no longer familiar. However, many have already eaten this dish more than once. And whoever liked it, we offer the simplest recipe for salted watermelons.
Recipe for quick salted watermelons
Ingredients:
- Watermelons - two pieces
- Salt - one large spoon
- Sugar - one large spoon
- Water - one liter
Preparation:
- Cut the watermelons into equal slices
- Peel and peel
- Add salt and sugar to boiling water
- Let the brine cool
- Pour it over watermelon slices
- Leave a closed container of watermelons in the room for two days
- Then refrigerate
Salted watermelon - quick cooking IMPORTANT: For pickling, choose slightly under-ripe watermelons. Even pink fruits that have not yet turned red will do.
How to pickle and ferment watermelons in a barrel?
Capacious wooden tubs are best suited for pickling large berries such as watermelons. You could also put a large number of fruits in them, which would be enough for the whole winter. Our ancestors have been familiar with the method of salting watermelons for a long time. Let's find out all the intricacies of this process.
Recipe for pickling watermelons in a tub
Ingredients:
- Watermelons - how many will go into the barrel?
- Water - 10 liters
- Salt - 225 grams, never iodized
- Sugar - 525 grams
Preparation:
- Select fruits for pickling. They should be without any kind of damage, slightly underripe, of medium size.
- Wash the giant berries well
- Pierce them with a knitting needle symmetrically in no more than ten places
- Put them in a barrel
- Fill them with ready-made brine, if you want to get sweet watermelons, then make the brine according to the composition written above
- If you like salted watermelons, then prepare the brine only from water and salt (10 liters of water, 600 grams of salt)
- The liquid should completely cover the fruit
- Cover the salted berries with a cloth
- Cover with a lid and place a weight on it so that the watermelons do not float on the surface
- The tub is left in the room for twelve to twenty-four hours
- Then sent to the cellar for storage
- Salted watermelons will be ready to eat only after 21 days
Watermelon pickled in a barrel IMPORTANT: In places where watermelons are grown, they ferment them in pieces without the peel - to save containers. They are laid out in layers in barrels, each layer is separated from each other by watermelon rinds. Salt is added at the rate of 3% by weight of watermelons in the tub.
How to pickle watermelon in jars: recipe?
Not every housewife has the opportunity to salt watermelons in tubs for the winter. Don’t despair, because you can marinate such a product in jars.
Recipe for marinating aromatic watermelon
Ingredients:
- Watermelons - two kilograms
- Water - 1.6 liters
- Black pepper - 7 peas
- Bay leaf - 4 leaves per jar
- Celery - two branches
- Sugar - two large heaped spoons
- Salt - one heaped spoon
- Citric acid - half a spoon (teaspoon)
Preparation:
- Prepare clean jars
- Sterilize jars and lids
- Wash the watermelon
- Divide it into small parts
- If you want to close the watermelon without the rind, then cut it off
- Then place celery, pepper, and bay leaves on the bottom of the container.
- Place the slices in jars
- Pour boiling water over the watermelon
- Immediately place a pan of water on the fire to prepare the marinade.
- When the water boils, add sugar, salt
- Pour the first boiling water out of the jar
- Pour brine over watermelon slices and add lemon
- Roll up the cans
- Place them upside down on the floor, cover them with a warm blanket - let them steam
- After two days, take it to the cellar
Canned sweet watermelons: recipe
Suitable for those with a sweet tooth recipe for sweet pickled watermelons with honey.
Recipe
Ingredients:
- Watermelons - eight kilograms
- Water - nine liters
- Honey - ten large spoons
- Sugar - five large spoons
- Salt - five large spoons
- Vinegar - three hundred grams (9%)
Preparation:
- Wash all watermelons thoroughly in cold water.
- Prepare the jars, wash them too, sterilize them
- If the watermelons are thin-skinned, then you can cover them with slices with peel. If not, then better get rid of the crust
- Pour hot boiling water over the pieces. Let it sterilize for nine minutes.
- The second time, fill the slices with brine with honey, sugar, salt, vinegar
- Roll up the finished watermelons in jars
- Put them upside down
- Wrap yourself up in something warm
- After two days, place the pickled watermelons in the pantry
Watermelons in their own juice
It is good to make such pickles in barrels. Watermelons can be salted, both in juice and in the watermelon mass of ripe fruits.
Ingredients:
- Watermelons - ten kilograms
- Salt - 300 grams
- Watermelon mass - seven liters
Preparation:
- Wash the watermelons thoroughly
- Prepare the tub
- Cut overripe watermelons, separate from the rind, blend until smooth
- Mix seven liters of this mass with salt until it is completely dissolved
- Place small watermelons in a tub in layers and fill each with this salty liquid.
- Close the lid, press down the top layer with pressure
- Place in a cool place
Canned watermelons with citric acid
Recipe for canned watermelons with citric acid
Ingredients for three jars:
- Salt - three tablespoons, non-iodized
- Sugar - five spoons
- Citric acid - 1 teaspoon for each bottle
Preparation:
- Place pieces of watermelon into prepared sterile jars
- Pour boiling water over them twice
- Fill with brine a third time
- Roll up the balloons
Ingredients:
- Watermelon - one big one
- Water - 700 milliliters
- Sugar - two large spoons
- Salt - one spoon
- Acetylsalicylic acid - two tablets
Preparation:
- Fill sterile jars with watermelon pieces
- Pour boiling water over them twice
- For the third time, fill with brine with aspirin, salt, sugar
- Then roll up the cans
Canned watermelons without sterilization
If, before canning, watermelons are poured with boiling water twice and brine a third time, then no sterilization is required. It is enough to cover the rolled up pickled berries with a warm blanket. After about a day or two they will cool down, after which they can be transferred to the pantry.
Canned watermelons with tomatoes
For lovers of sour and salty snacks, the following recipe is suitable
Recipe for pickled watermelons with tomatoes
Ingredients:
- Watermelon - three kilograms
- Tomatoes - three kilos
- Garlic - three cloves (for three jars)
- Mustard powder - 3 teaspoons (for three bottles)
- Salt - one and a half spoons (per liter of water)
- Sugar - two spoons (per liter of water)
- Vinegar - 65 milliliters (per bottle)
Preparation:
- Place tomatoes, pieces of watermelon, bay leaves, and garlic in sterile containers
- Pour boiling water twice
- Then fill in the brine and roll up the cylinders
- Turn them upside down and cover them with something warm.
- When cool, place the jars in the pantry.
Video: How to pickle a watermelon?
discuss this recipe in a group My favorite recipes
An unusual recipe for preparing tomatoes. Pieces of watermelon are placed in a jar of tomatoes. Tomatoes acquire the fragrant smell of watermelons. Watermelons become canned. Those who have tried salted watermelons will understand me. And the marinade can be drunk simply as a drink.
Prepare tomatoes and watermelons for the winter.
Calculation for 1 three-liter jar.
Will need:
- Tomatoes,
- watermelon,
- garlic - 6 cloves,
- celery sprigs - 5 or 6 pcs.
- sugar - 2 tbsp. spoons,
- salt - 1 tbsp. spoon with top
- vinegar essence 70% - 1 dessert spoon (or dry citric acid - 1 teaspoon).
Preparation:
Sterilize jars. Place garlic and celery at the bottom of a three-liter jar
Peel the watermelons, leaving only the red flesh, and cut into large triangular pieces. Place tomatoes and watermelons in layers in a jar.
Boil water and carefully pour into a jar. Leave for 10 minutes, covering with a lid. After 10 minutes, pour the water into the pan, boil and pour it back into the jar for 10 minutes.
For the third time, add salt and sugar to the water poured from the jar. Boil, pour into a jar, pour vinegar on top or add citric acid of your choice. And roll it up immediately. Turn over and wrap until completely cool.
Blank " Tomatoes with watermelons for the winter "ready for storage.
Bon appetit!
Source - website "Woman's happiness"- read the whole recipe
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All articles by Scarlett in the group "My favorite recipes"
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For many, tomatoes and watermelons are favorite foods, but for some reason, when making salads and winter wraps, not everyone knows that these vegetables and berries can be compatible with each other and give an incredibly rich, sweetish-salty, pleasant taste. Right now we will tell you how to prepare pickled tomatoes and watermelon for the winter, or rather, how to preserve them in jars.
What products are needed for marinating?
- Red tomatoes for two two-liter jars.
- Watermelon (you can take any variety, unripe ones are also suitable).
- 2 liters of distilled or filtered water.
- Granulated sugar – 4 dessert spoons (to taste).
- Fine salt - two tablespoons (to taste).
- Vinegar (can be grape or apple) - 1 tablespoon per liter of water.
Interesting to know! The highlight of this dish is that canned tomatoes for the winter turn out to be sweet, dense, aromatic, and the watermelon acquires their taste, but remains its consistency, that is, crispy.
How to cook pickled tomatoes with watermelon for the winter
- Take 2 two-liter jars, rinse them, pour boiling water over them or sterilize them (you can sterilize them in any way).
- Peel the watermelon from a layer of peel (cook it from it, see the cooking recipe) and, if possible, all the seeds, cut into rectangles or any other arbitrary shape.
On a note! If you are going to roll up watermelons with tomatoes in jars for the winter in rectangles, then the best size for the slices will be approximately 5-6 cm in length and about 3 cm in width.
- Place the tomatoes in rows in the jar, then the watermelons. Repeat the rows until the jar is filled to the very neck. There is no need to peel the tomatoes, they should be dense and strong when they get into the jar.
Attention! Place food in the container tightly, but do not press it too hard with your hand, as tomatoes may crack and watermelons will release juice prematurely.
- We make the brine. Take water, add the specified amount of salt, vinegar and sugar to it. Bring the entire composition to a boil, then boil for 2-3 minutes, remove and immediately pour hot into the jars.
- We cover the jars with the blanks with lids, roll them up, turn them over, place them on a large towel or blanket, wrap them up and let them cool completely in the room.
Canned tomatoes and watermelon are ready for the winter! We store the cooled dish in the pantry, cellar or refrigerator, if there is space there. Sweet canned tomatoes will be stored until the next harvest.
