I love pickled watermelons and always preserve them the standard way. But this year, I decided to try pickling the slices without the peel, and even with dry mustard seeds. Let me tell you, it turned out delicious!
The work is simple:
- I peeled the watermelons and cut them into large pieces.
- I sterilized the jars and placed the watermelon in them.
- I put water in a large saucepan on the stove.
- I poured boiling water to the very top and covered it with a lid.
- After 15 minutes, I poured the water into a saucepan. This is what I got as a brine.
- I added salt (1 tbsp), sugar (3 tbsp), citric acid (1 tsp). All this per 1 liter of water.
- I boiled it, poured it into the jars with watermelons again, let it sit and drained it again.
- Now I poured 1 tablespoon (without a slide) of dry mustard seeds directly onto the watermelons in each jar.
- I poured in boiling brine and rolled it up.
It turned out really tasty and quite unusual. But my family told me to can watermelons only according to this recipe!