Melon in syrup: the best recipes for winter preparations

Selection and preparation of ingredients

Only fruits of medium ripeness, which already have a characteristic taste and aroma, but do not become soft after heat treatment, should be pickled for the winter. Their stalk should be healthy and juicy, the skin should be dry, free of stains, rot and mold.

Before you start pickling, you need to carefully prepare:

Wash the melon under running water.
Cut lengthwise into two halves.
Remove the seeds along with the fibers with a tablespoon.
Cut off the skin.
Cut the pulp into cubes.

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Vegetable salads for the winter are very practical, because... This appetizer goes well with any meal and can be eaten on its own. Preservation always takes time: everything needs to be washed, cut, heat-treated, jars prepared and sealed. In addition, some recipes require pre-sterilization of the workpieces. However, preparing vegetable salads for the winter without sterilization significantly speeds up the process. However, they store well at room temperature. Today we’ll talk about how to prepare sweet pepper salad for the winter without sterilization.

How to pickle melon in jars for the winter

For melon lovers, it’s easy to find a recipe for pickling it for the winter, which makes it a dessert, an appetizer, a side dish for meat, or a separate dish. You can use canned pieces of the aromatic fruit as a filling for pies or serve with pancakes and pancakes.

With cinnamon and cloves

The spicy recipe is widely used by housewives. To prepare for the winter you need the following ingredients:

melon – 1 kg;
ground cinnamon – 0.5 g;
cloves – 4 buds;
water – 1.5 l;
granulated sugar – 500 g;
vinegar (5%) – 100 g.

Preparation procedure:

Place ground cinnamon and cloves at the bottom of a 1 liter jar.
The prepared slices are blanched - dipped in boiling water for 20-30 seconds, then taken out and quickly cooled in cold water.
Place them on spices in a container.
A marinade is prepared from water, granulated sugar and vinegar.
Pour it over melon slices and sterilize for 12 minutes.
Roll up the lids.

Before marinating, cut into slices, giving them any shape.

With honey and coriander

If you pickle a melon for the winter according to this recipe, you get a product that is not inferior in taste to the famous salted watermelon.

Ingredients included:

melon – 1 kg;
apple cider vinegar – 400 g;
water – 500 ml;
honey - 3 tbsp. l.;
allspice – 5 pcs.;
coriander – 1 pinch;
salt – ¼ tsp.

Preparation procedure:

Mix apple cider vinegar, water, honey, allspice, coriander seeds and salt.
Place on fire, heat and boil for 5 minutes.
The prepared mixture is allowed to brew and cool.
The marinade is filtered and poured into a glass container filled with slices.

Pasteurization time – 15 minutes.

When sterilizing, heating must be carried out quickly

With ginger

It is easy to prepare a preparation with a sourish-spicy taste.

Includes:

melon – 2 kg;
wine vinegar – 300 ml;
water – 1 glass;
sugar – 1 kg;
small ginger root;
cloves - 6 buds.

Preparation procedure:

Marinate the melon cubes in wine vinegar for two days.
Prepare a syrup from water, sugar, ginger root and clove buds.
Remove the slices from the vinegar with a slotted spoon and place in jars.
Pour syrup over them.
Sterilize for 15-20 minutes. in boiling water, then roll up the lids.

The amount of ginger for preparing for the winter is taken to taste - the more it is, the spicier the marinade

With citric acid

It doesn't take long to marinate cubed melons with citric acid.

Ingredients included:

melon – 1 kg;
sugar -1.5 kg;
water – 500 ml;
citric acid – 10 g.

Preparation procedure:

Blanch the melon cubes for 1 minute. in boiling water and cool in cold water.
Place them in a glass container and pour hot marinade, which is cooked from sugar, water and citric acid.
After sterilization, roll up the lids.

1 liter jars are pasteurized in boiling water for 20 minutes

Classic pickled melon for the winter

For the recipe, select slightly unripe melons. If you marinate them correctly, they turn out crispy.

Ingredients:

melon – 2 kg;
sugar – 500 g;
table vinegar – 150 ml;
cloves – 3 buds.

Preparation procedure:

Prepare a filling from sugar, table vinegar and water.
Place cloves on the bottom of the jars and melon slices on top.
Pour in hot marinade.
Pasteurize for 15 minutes, close with lids.

Even watery and unsweetened fruits make a delicious dessert for the winter

With spices

A bouquet of spices gives winter preparations an original taste. Ingredients included:

melon – 1.5 kg;
cinnamon – 1 stick;
star anise - 2 stars;
honey - 2 tbsp. l.;
salt – 1 pinch;
sugar – 1 tbsp. l.;
water – 1.5 l.

Preparation procedure:

To prepare the filling, place a cinnamon stick, star anise, honey, a pinch of salt, sugar at the bottom of the pan and fill with water.
Bring the mixture to a boil, add melon slices and ground pepper.
Cook over low heat for 10 minutes.
Pour in vinegar, cool, and place in jars.
Sterilize in the oven at a temperature of +150 ⁰C for 25 minutes.
Roll up the lids and wrap until completely cooled.

If marinated correctly, melon wedges can easily replace pineapple in recipes

Recipes for pickled melon without sterilization for the winter

Thanks to repeated hot pouring or special preservatives, you can pickle melon for the winter without sterilization. The preparations turn out tasty and are perfectly stored if certain conditions are met.

Sweet and sour slices

The recipe is very labor intensive, but the result is worth spending some time on. Ingredients included:

melon, cut into cubes - 600 g;
sugar – 300 g;
citric acid - ½ tsp.

Preparation procedure:

Sterilize jars.
Place pieces of melon in them.
Pour boiling water over and leave for 10 minutes.
Drain the water from the cans into a saucepan, add sugar and boil for 3 minutes. on low heat.
Pour the syrup over the melon slices for another 10 minutes.
Pour it back into the pan, adding citric acid and boil for 2 minutes.
Fill jars with melons with hot solution and roll them with lids.
Turn the container upside down and wrap it in a blanket.

Important! Due to the different structure of the pulp, slices of melon of the same variety are placed in the container.

Jars should be stored for the winter after they have cooled completely.

Spicy melon

It will take several days to prepare, but even the most sophisticated gourmets will enjoy the spicy pickled melon. Ingredients required:

melon pulp – 4 kg;
clove buds;
sugar – 600 g;
table vinegar – 500 ml;
cinnamon - to taste.

Preparation procedure:

Cut the ripe melon pulp into cubes.
Stuff each one with a clove bud.
Place in a saucepan and sprinkle with sugar.
Prepare a marinade from sugar, vinegar and cinnamon.
Pour the marinade over the slices, transfer to a cool place and leave for 48 hours.
Drain the syrup, bring to a boil and place the melon pieces in it.
Put it back on the fire and boil for 3-5 minutes.
Place into jars and close them tightly.

Each cap must be labeled with the date.

Melon for meat

To pickle melon for the winter, you need to prepare the ingredients:

cloves – 10 buds;
table vinegar - 0.5 l.
sugar – 500 g;
melon – 3.5 kg;
water – 1 glass.

Preparation procedure:

Cut the pulp into large cubes.
Add cloves and add table vinegar.
Leave for 24 hours in a cool place.
Place on the stove, bring to a boil and cook until the slices are soft.
Drain the vinegar, add sugar and water so that their ratio is 1:3:2.
Bring to a boil again and cook until the sugar is completely dissolved and the mixture is smooth.
Cool the syrup.
Pour it over the slices placed in glass jars.
Close the container with lids.

The sweet and sour taste of the product goes well with fried meat

Sweet dessert

The preparation for the winter can be used as a dessert, added to salads or served with chicken. Ingredients needed:

melon pulp, cut into slices - 1 kg;
honey - 4 tbsp. l.;
water – 1 glass;
salt – 1 pinch;
table vinegar – 100 ml.

Preparation procedure:

Place the slices tightly in sterile jars.
Dilute honey in a glass of water along with a pinch of salt and put on fire.
Bring to a boil, add half a glass of vinegar.
Pour the mixture into jars with melon wedges.
Close the containers with sterile lids.
Transfer to a cool place.

The product will be ready a month after infusion.

You cannot marinate using vinegar and citric acid at the same time.

Pears in syrup for the winter

The variety on store shelves is increasing every year. And yet housewives continue to make homemade preparations. After all, they are natural, made with love! Pears in syrup are a sweet dessert for a lunch or holiday table. They have a pleasant, rich taste, and can be consumed as a separate dessert or used to prepare other dishes.

Marinade for zucchini

After this, drain the water into a separate pan and add another 100 g of water. You should have 1050 g of water, on the basis of which we will prepare a marinade for crispy zucchini for the winter without sterilization. Now add to this water:

50 g salt;
70 g sugar.

Place the pan on the fire and bring to a boil. The marinade will taste too salty, but that’s how it should be. The zucchini will be moderately salty and tasty. But if you prefer lightly salted zucchini, then add 10 g less salt.

As soon as the water boils, add 80 g of vinegar 9%. And boil for 1 minute. Then the marinade should be immediately poured into jars with zucchini. And you can roll up.

The next day, the zucchini changes color and turns yellow. Garlic can also change color, stained by dill and become greenish. This is a normal reaction and depends on the type of garlic.

Storage conditions and periods

When pickling melon for the winter, the jars are hermetically sealed with glass or tin lids. Heat treatment allows for long-term storage of workpieces at +20 ⁰С and 75% humidity.

Important! It is unacceptable to keep glass jars in a room with sub-zero temperatures, since the contents may be damaged and the container may be bombed due to freezing of the liquid.

In winter, a cellar, pantry, glazed balcony or loggia with the ability to adjust the temperature is used for storage. In the room you need to create reliable ventilation to prevent the development of mold and mildew. The sun's rays should not fall on jars of pickled melon. In the apartment, shelves for workpieces are located away from heating devices and sources of high humidity.

The recommended storage period is ten months, provided that the necessary rules are followed.

Before eating pickled melon for the winter, you should pay attention to the appearance of the product. If there is mold, cloudiness of the syrup, discoloration of the slices, damage to the integrity or deformation of the lid, you should stop using canned food.

Once opened, the product can be stored in the refrigerator for no more than three days.

The best preparation recipes

Fresh melon has a pronounced taste, which is not always possible to preserve during canning. The peculiarity of the sweet pulp is that it miraculously combines with other fruits, berries, vegetables and spices.

Lemon juice, which is added to almost all winter fruit preparations, helps to emphasize the natural taste of melons. Cinnamon, vanilla, ginger, and cloves provide interesting flavors when preserving melon in syrup.

We have selected eight of the most popular recipes for preparing melon. Choose any of them you like and cook to your heart’s content.

Classic melon recipe in sugar syrup

Try to close the melon for the winter according to the traditional recipe. To do this you will need a minimum set of products and some free time:

melon pulp – 6 kg;
sugar – 1 kg;
lemon – 1-2 pcs.

Wash the fruits, remove the middle with a spoon. You can leave the skin on if desired. Cut the melon into pieces. Wash the lemons and cut into slices. Place melon and lemon pulp in sterilized jars and pour boiling water over them.

Let sit for five minutes. Then pour the water into a saucepan and prepare a sweet syrup based on it, which you will then use to pour the contents of the jars.

Use any of the twisting methods that are convenient for you. But remember: jars without sterilization are stored in the refrigerator or basement.

Melon in jars “Like pineapple”

Melon canned in sugar syrup with citric acid tastes like pineapple. Prepare the following components:

melon pulp – 3 kg;
water – 1 l;
granulated sugar – 500 g;
citric acid – 10 g.

Make syrup from sugar and water; After boiling, add citric acid. Cut the peeled melon into slices, put in jars and fill with sweet liquid. Fill the containers, leaving 1.5-2 cm from the neck.

Cover the jars with lids and place in a large saucepan. Pasteurize for about 10 minutes. Seam using a seaming wrench. Turn the jars upside down and cover them with a blanket. Once cooled, store in the pantry.

Reference . The dessert prepared according to this recipe acquires the taste of pineapple after 5-10 days of infusion.

Melon "You'll lick your fingers"

If you come across an unsweetened melon with hard flesh, this recipe will help save the fruit from disposal. To prepare it you will need:

melon – 2 kg;
sugar – 350 g;
citric acid – 1 tsp. l.;
water – 1 l.

Recommendations

To marinate correctly and get high-quality preparations for the winter, you should follow some recommendations:

Select only the best fruits for canning, without signs of spoilage or damage.
They should be slightly underripe, elastic, with dense flesh.
Jars and lids are thoroughly sterilized before use.
The container cannot have defects or cracks.
When pouring the marinade, leave a free space of 1 cm high.
When sterilizing, monitor the temperature.
The syrup is prepared immediately before pouring.
Complete sealing is carried out immediately after sterilization.

Important! If there is syrup left, store it in the refrigerator and bring it to a boil again before use.

Pickled melon slices can replace candy and other sweets in winter

Finger-licking melon for the winter

If you open a jar of melon according to this recipe, the pleasant summer aroma will spread throughout the apartment, and of course, will not leave anyone indifferent. Therefore, the snack is eaten almost instantly.

Ingredients:

2 kg of ripe melon;
350 g granulated sugar;
1 tsp citric acid;
1 liter of boiled water.

Preparation

Even unripe and tasteless fruits are suitable for this recipe. First you need to rinse it with cold water, then cut off the crust and remove the seeds. Cut into small cubes as shown in the photo below. The main thing is not to eat the whole melon while you are processing it.

Place a saucepan with water on the stove and stir citric acid and sugar in it. While the syrup is boiling, distribute the slices into sterilized jars. It is better to use 0.5-liter containers so that there is just enough for one time.

When the syrup boils, immediately pour it into jars with melon pieces.

Now the workpiece needs to be sterilized in a container with water. It is enough to boil small jars for 10 minutes.

Screw on the lids and put them in a warm place for several hours. These slices can be used to decorate cakes or ice cream.

Marinate melon with other fruits

The first recipe will appeal to those who like to combine different fruits. So, melon goes well with cherries. The melon crop is prepared, cut and placed in a deep container. Then pour in a marinade of 400 ml of water and sugar in the same quantity, another 150 ml of vinegar, a cinnamon stick and a little cloves will go there. All ingredients are mixed and boiled. Then 900 g of melon and 250 g of cherries are placed in the marinade. Turn the heat to minimum and simmer until fully cooked. Usually about an hour is enough, but the main indicator that the vegetable is ready

–
its softness and transparency
.

Cherry is not the only berry that melon is combined with; you can also add grapes and plums.
To prepare this roll, first bring the marinade to a light boil in a saucepan. It consists of 1 glass of water, the same amount of sugar and grape vinegar, and half a spoon of salt, a little cloves, cinnamon and 10 black peppercorns are added to it. When the mixture has boiled for 2-3 minutes, turn off the stove and let the resulting solution brew for 3 hours. Then we pour the marinade into jars of melon and pasteurize them for 40 minutes. Open the lids, add the grapes and plums, it is better to remove the seeds, and pasteurize for another 10 minutes. All that's left to do is just roll up and enjoy these great winter snacks. Previous article:
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Cooking recipes

It won’t be difficult to prepare juicy and aromatic berries at home if you follow the recipe and technology exactly. Many dishes are prepared from this sweet component: jam, marmalade, compote, pastille, confiture. But it is also recommended to prepare canned food from pieces of melon, which will taste similar to pineapple.

In the case of melon, you can experiment and select the most sophisticated recipes and methods for winter harvesting.

With ginger

Pickled melon combined with grated ginger root creates an unusual flavor combination. The preparation according to this recipe has a rich aroma and bright taste, so it will appeal to real gourmets.

Ingredients listed are for 1 liter container. Ingredients:

one medium melon;
150 grams of sugar;
a pinch of lemon salt;
filtered water;
70 grams of grated ginger root.

How to cook: prepare the main product: cut the berries into small pieces. Ginger root can be sliced or grated. Sterilize the containers and place ginger root in them. In addition, add slices of sweet fruit and cover with sugar. Don't forget to add citric acid. Boil the liquid in a separate container and pour boiling water over all components.

Carry out heat treatment: place the jars with the preparation in a saucepan with boiling water and hold for 10 minutes. Only after this you need to seal it, turn it over and give it time to cool.

With pineapple

In a harmonious combination with pineapple juice, you can achieve an excellent result - a tender, sweet and slightly sour melon preserve. When you add such a preparation to a salad or sweet dish, you get a culinary masterpiece with a unique taste. Ingredients:

two small melons;
100 milliliters of table vinegar;
1.5 liters of filtered water;
500 grams of sugar;
several buds of cloves;
medium pineapple.

How to prepare: you need to take care of the canning jars in advance - wash them well with soda solution and heat treat them. Peel the main component and cut into medium cubes. Peel the pineapple and cut into thick slices. Then you need to take the clove buds and place them at the bottom of the container to close. Add pineapple and chopped melon there.

Afterwards you need to prepare sweet syrup. In a separate cooking container, boil water, sugar and vinegar. The resulting hot solution needs to be filled into containers and the jars sterilized. To do this, keep the containers in a saucepan with boiling water for 15 minutes. Roll up, turn over and store.

In spicy syrup

To preserve sweet berries using this method, you will need to add spices and a little strong drink. This composition of taste creates a unique aroma and will be an excellent decoration for the holiday table. Many people will like the original recipe. Ingredients:

two medium fruits;
a pair of clove buds;
600 grams of sugar;
half a liter of filtered water;
250 milliliters of port wine;
cinnamon;
a packet of vanillin.

How to prepare: peel the main product, cut in half and, using a special cutlery, make small balls of pulp. In a separate container, mix water, cloves, sugar, cinnamon and vanillin. Boil the mixture and cook until the sugar is completely dissolved. Then place the melon balls in this container and add the port wine.

Turn off the burner, cover with a lid and leave the syrup for 10 minutes. Remove the balls from the container with a slotted spoon, and boil the syrup again. Then repeat the process: place the circles in the syrup and wait until it cools completely. Then you need to move the circles into sterile containers, fill them with syrup and roll them up. Send the workpiece for storage.

Without sterilization

To minimize the preparation time for winter pickled snacks, you can choose the optimal recipe for yourself. One of these quick methods of whipping up preparations is a recipe without sterilizing containers. The taste and shelf life of such a product remains the same, but the time for preparing other preserves is much longer.

Ingredients:

one medium melon;
2 liters of filtered water;
half a lemon;
faceted glass of sugar.

How to prepare: the main sweet product needs to be washed, peeled and cut into small cubes. Boil the liquid in a separate cooking container and place the melon cubes in it. Wait a few minutes and pour in lemon juice, which must be squeezed out first. Add the specified amount of sugar and boil the mixture for half an hour. Pour the sweet syrup into clean containers and preserve. Turn the containers over and wait until completely cooled. Hide the workpiece for storage.

In honey with cinnamon

An abundance of spicy ingredients and fragrant honey will allow you to prepare a special and extremely tasty preparation. If you want new incredible flavor combinations, you should definitely try canning according to this recipe.

Ingredients:

2 medium melons;
150 grams of flowing honey;
a pinch of salt;
cinnamon stick;
100 grams of sugar;
carnation;
200 milliliters of vinegar;
allspice.

How to cook: prepare the base of the recipe: peel and cut into small cubes. Place spices, honey, salt and sugar in a small saucepan. Pour in liquid and prepare sweet syrup. Boil the mixture, add chopped cubes. Keep on low heat for 15 minutes to collect juice.

After the time has passed, pour in the specified amount of vinegar, mix and remove from the stove. Place the main component in sterile containers and add hot syrup. Sterilize in the oven. Turn over, wait for cooling and store.

Preface

Pickled melon can rightfully become the hostess of any feast; its amazing taste simply cannot leave you indifferent, especially if it’s a frosty winter day outside. How to get such rolls? Let's look at the most popular recipes.

How to get the unusual taste of pickled melon?

Method 1. Place the prepared chopped melon in an enamel bowl or pan and wait for it to release juice. To speed up the process, sprinkle with powdered sugar and add chopped white ginger root. The following ratio is maintained: 2 kg of melon, 4 teaspoons of ginger, 1 tablespoon of powder. Then fill the contents with a 3% vinegar solution (5 liters) and leave for 24 hours.

Pour the liquid into a saucepan, add a few more cloves and boil, then pour the melon pieces into the hot marinade and wait until it boils a second time. When the resulting dish has cooled to 20 °C, put it in glass jars and carefully seal it. Before sending the seams for long-term storage to wait for the winter, they should also be pasteurized. Liter containers should be kept in hot water (85 °C) for 25 minutes; for three-liter containers, the time should be increased by another 10 minutes.

Method 2. There is another recipe for making an unusual melon. We will need 3 small vegetables, 0.4 kg of sugar and a teaspoon of citric acid. We prepare the pulp in the same way as described above. For syrup, mix sugar and citric acid in 1 liter of water. Just don’t be lazy, the mixture should turn out homogeneous. Place the melon slices in a prepared three-liter jar and fill them with the prepared syrup. All that remains is to securely seal the container.

It remains to consider the third recipe, which is fundamentally different from its predecessors. In this case, the melon is not rolled up in jars, but placed in a wooden tub under pressure. The finished product will be saltier, but this very original combination will appeal to many gourmets. So, only high-quality, well-ripened fruits are selected. No stains, much less traces of rot, are allowed on the surface. Wash the melons thoroughly, place them in a barrel and add dry dill, tarragon and blackcurrant leaves. To make the brine, stir 1 glass of salt into 10 liters of water, then boil it all for a few minutes. Then we fill the contents of the barrel with the finished essence and leave it under pressure.