Marinated melon - a great delicacy in the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Do you like original treats? Do you want to treat your family and friends with something unusual in winter? Pickled melon is a great option. It is very easy and simple to cook it. But the taste is simply unsurpassed. You can't stop eating this dish!

Marinated melon - incredibly delicious

So, in order. Pickled melon is, first of all, very tasty. In the East, they say that this dish gives men courage and strength, and makes women desirable.

In fact, pickled melon is used not at all because of beliefs, and not even because of the beneficial properties of the fruit. They love it for the taste. Fresh melon is always great. But it doesn't last long. This requires a special room with the right temperature. You can store melons hanging in baskets. But not everyone can afford it either. Therefore, for the winter, the fruit is dried, dried and preserved. You can use it to make salads, ice cream and desserts. In general, everything is up to you.

What do you need?

Marinated melon for the winter - a must-have dishtry. This is a great side dish for baked and fried meats. The dish also goes very well with stewed or fried fish. Pickled melon for the winter is suitable for poultry and game. Do not forget only that such a delicacy is not suitable for diet food.

So what do you need to prepare this gourmet dish? A kilogram melon of any variety, a couple of tablespoons of honey, a tablespoon of granulated sugar, a cinnamon stick, a little s alt, a couple of star anise, a couple of clove buds, paprika, 100 ml of vinegar.

Cooking pickle

Where to start? Preparing marinated melon is very simple. The fruit is washed thoroughly. Best of all with a special kitchen brush. After that, the melon is cut into pieces and peeled with a sharp knife. Slices are cut first into strips, then into small pieces. Now the melon can be sent to the marinade.

To prepare it, a cinnamon stick, anise or star anise, sugar, s alt and honey are placed at the bottom of a small saucepan or stewpan. Water is poured into the spices. You need to let it boil. Next, melon and paprika are added. The melon is boiled over low heat for about ten minutes. At the very end, table vinegar is poured in. The brine is cooled to room temperature. Everything is bottled chilled.

Final Stage

Melon in the marinade is sterilized in the oven for twenty-five minutes at a temperature of one hundred and fifty degrees. Banks are removed with napkins orkitchen towels. They are closed with boiled clean screw caps. You can also roll them up. Banks are wrapped in a warm blanket "under a fur coat". Remain at rest until completely cooled, about a day. You can store the workpiece in the pantry at room temperature or in the cellar. That's all. Knowing how to pickle melons, you can always please your guests with an original gourmet delicacy. Believe me, they will definitely appreciate this delicious taste.

More options

However, pickled melon can be cooked a little differently. The recipes are not too different, but there are a few things worth noting.

So, mix in an enamel pan a glass of vinegar, a glass of water, an incomplete glass of sugar, a couple of tablespoons of honey, a little cloves, a piece of cinnamon, s alt and allspice to taste. All this must be boiled, cooled and strained.

Melon of medium ripeness is washed, cut in half. The core, along with the seeds, is removed, the peel is cut off, and the pulp is cut into cubes. The prepared melon is placed in small glass jars, poured with cold marinade, covered with parchment paper and tied. Banks need to be placed in a deep bowl, after putting thick paper on the bottom. Water is poured into the dishes to the level with melon and boiled for about an hour. After you remove the dishes from the heat, leave the jars in it until completely cooled. Then they are taken out of the water and placed in a cold place.

Another option. Take two medium slightly greenish melons. For syrupyou will need one and a half liters of water, half a kilogram of sugar, 150 grams of vinegar. Melon is peeled, cut into slices. At the bottom of each jar, you need to put a little cloves, after which - lay out slices of melon. Everything is poured with syrup and sterilized for fifteen minutes. Given these proportions, four liter cans of pickled melon are obtained. The taste is simply divine. This dish is very similar to canned pineapple. Toward the end of summer, you should definitely think about such blanks for the winter.

In a word, pickled melon is very tasty. The main thing is to take slightly unripe fruits for this purpose. But by no means green! Otherwise, you will end up with neither smell nor taste. Follow all the above recommendations and you will be able to enjoy your favorite fruit in the cold season, remembering the warm summer days. Choose your favorite recipe and go for it! Bon appetit!