Watermelon in Vinegar – Tomcat's Recipe
Total preparation time: 1 hour
Cooling time: 24 hours
Number of servings: 6 jars of 500 ml
Discovering the authentic taste of summer
Watermelon, a symbol of summer, is not just a refreshing snack but also a versatile ingredient in traditional dishes. Preserving it in vinegar is an excellent way to keep the flavors of summer and add a fresh touch to fall meals. This recipe, known as "Watermelon in Vinegar," combines the sweetness of watermelon with the spicy flavor of horseradish and celery leaves, providing a perfect accompaniment to meat dishes or a delicacy on its own.
Ingredients:
- 1 medium watermelon (approximately 2-3 kg)
- Fresh celery leaves (a few)
- 200 g horseradish (peeled and cut into sticks)
- Mustard seeds (1/2 teaspoon per liter of mixture)
- 1 liter of wine vinegar
- 5 liters of water
- 1 tablespoon salt per liter of mixture
- 6 tablespoons sugar per liter of mixture
Preparation:
1. Preparing the ingredients:
Start by washing the watermelon well under a stream of cold water. This step is essential to remove impurities from the skin, as you will use the rind in the preservation process. After washing, dry it with a clean towel.
2. Cutting the watermelon:
Cut the watermelon into slices about 2 cm thick, keeping the rind intact. Then, cut each slice into smaller triangles, depending on the size of the jars you are using. These shapes will help with better arrangement in the jar and an aesthetic presentation.
3. Preparing the jars:
Make sure the jars are well sterilized. You can do this by boiling them in water for 10 minutes or by using an oven preheated to 100 degrees Celsius for 15-20 minutes. This step is crucial to prevent contamination.
4. Arranging the ingredients in jars:
In each sterilized jar, add a pinch of mustard seeds and a few celery leaves. Carefully place the pieces of watermelon in the jar, ensuring they are tightly packed. On top, add another 2-3 pieces of horseradish and a celery leaf for extra flavor.
5. Preparing the vinegar mixture:
In a large pot, add 5 liters of water, 1 liter of wine vinegar, 1 tablespoon of salt, and 6 tablespoons of sugar. Place the pot over heat and bring the mixture to a boil. Once it starts boiling, let it boil for 2-3 minutes, then remove it from the heat.
6. Filling the jars:
Place the jars on some knives to avoid direct contact with the hot surface. Slowly pour the hot vinegar mixture into each jar, making sure to completely cover the ingredients. Ensure that no air bubbles remain, so gently tap the jars on the table.
7. Sealing the jars:
After filling the jars, place the lid on each and gently twist it to ensure a tight seal. Then, wrap the jars in damp towels and let them cool slowly, ideally for 24 hours.
8. Maturation:
After the jars have completely cooled, store them in a cool, dark place (a pantry is ideal). The watermelon in vinegar will sour in 2-3 weeks, and the flavors will intensify, resulting in an excellent delicacy.
Useful tips and variations:
- If you want a spicier taste, you can add sliced hot peppers.
- For a more exotic flavor, you can use herb or spice-flavored vinegar, such as rosemary or thyme.
- This recipe is perfect to be served alongside grilled meat dishes or as a side for sandwiches.
- You can combine pickled watermelon with other pickled vegetables, such as cucumbers or carrots, for a varied and tasty assortment.
Nutritional information:
Watermelon is rich in vitamins A and C, providing important benefits for the immune system. It also has a high water content, making it ideal for hydration. In combination with horseradish, which has antiseptic properties, this dish is not only delicious but also healthy.
Frequently asked questions:
1. Can I use cantaloupe?
Although the recipe is specifically designed for watermelon, you can experiment with cantaloupe. The taste will be different but just as delicious!
2. How can I check if the jars are sealed?
After the jars have cooled, press on the lid. If it does not give in, the jar is sealed. If you feel a slight push, you may need to refrigerate them and consume them sooner.
3. Is it necessary to use sugar?
Sugar helps balance the acidity of the vinegar and adds a sweet note. You can adjust the amount according to your preferences.
4. How long can I keep the jars?
If stored properly, jars of watermelon in vinegar can last up to a year.
This watermelon in vinegar recipe is not just a way to preserve the flavors of summer but also an opportunity to enjoy a unique and delicious dish. Share it with loved ones and let them discover this delicacy! Cooking is an art, and every recipe has the power to bring people together. Enjoy!
Total preparation time: 1 hour
Cooling time: 24 hours
Number of servings: 6 jars of 500 ml
Discovering the authentic taste of summer
Watermelon, a symbol of summer, is not just a refreshing snack but also a versatile ingredient in traditional dishes. Preserving it in vinegar is an excellent way to keep the flavors of summer and add a fresh touch to fall meals. This recipe, known as "Watermelon in Vinegar," combines the sweetness of watermelon with the spicy flavor of horseradish and celery leaves, providing a perfect accompaniment to meat dishes or a delicacy on its own.
Ingredients:
- 1 medium watermelon (approximately 2-3 kg)
- Fresh celery leaves (a few)
- 200 g horseradish (peeled and cut into sticks)
- Mustard seeds (1/2 teaspoon per liter of mixture)
- 1 liter of wine vinegar
- 5 liters of water
- 1 tablespoon salt per liter of mixture
- 6 tablespoons sugar per liter of mixture
Preparation:
1. Preparing the ingredients:
Start by washing the watermelon well under a stream of cold water. This step is essential to remove impurities from the skin, as you will use the rind in the preservation process. After washing, dry it with a clean towel.
2. Cutting the watermelon:
Cut the watermelon into slices about 2 cm thick, keeping the rind intact. Then, cut each slice into smaller triangles, depending on the size of the jars you are using. These shapes will help with better arrangement in the jar and an aesthetic presentation.
3. Preparing the jars:
Make sure the jars are well sterilized. You can do this by boiling them in water for 10 minutes or by using an oven preheated to 100 degrees Celsius for 15-20 minutes. This step is crucial to prevent contamination.
4. Arranging the ingredients in jars:
In each sterilized jar, add a pinch of mustard seeds and a few celery leaves. Carefully place the pieces of watermelon in the jar, ensuring they are tightly packed. On top, add another 2-3 pieces of horseradish and a celery leaf for extra flavor.
5. Preparing the vinegar mixture:
In a large pot, add 5 liters of water, 1 liter of wine vinegar, 1 tablespoon of salt, and 6 tablespoons of sugar. Place the pot over heat and bring the mixture to a boil. Once it starts boiling, let it boil for 2-3 minutes, then remove it from the heat.
6. Filling the jars:
Place the jars on some knives to avoid direct contact with the hot surface. Slowly pour the hot vinegar mixture into each jar, making sure to completely cover the ingredients. Ensure that no air bubbles remain, so gently tap the jars on the table.
7. Sealing the jars:
After filling the jars, place the lid on each and gently twist it to ensure a tight seal. Then, wrap the jars in damp towels and let them cool slowly, ideally for 24 hours.
8. Maturation:
After the jars have completely cooled, store them in a cool, dark place (a pantry is ideal). The watermelon in vinegar will sour in 2-3 weeks, and the flavors will intensify, resulting in an excellent delicacy.
Useful tips and variations:
- If you want a spicier taste, you can add sliced hot peppers.
- For a more exotic flavor, you can use herb or spice-flavored vinegar, such as rosemary or thyme.
- This recipe is perfect to be served alongside grilled meat dishes or as a side for sandwiches.
- You can combine pickled watermelon with other pickled vegetables, such as cucumbers or carrots, for a varied and tasty assortment.
Nutritional information:
Watermelon is rich in vitamins A and C, providing important benefits for the immune system. It also has a high water content, making it ideal for hydration. In combination with horseradish, which has antiseptic properties, this dish is not only delicious but also healthy.
Frequently asked questions:
1. Can I use cantaloupe?
Although the recipe is specifically designed for watermelon, you can experiment with cantaloupe. The taste will be different but just as delicious!
2. How can I check if the jars are sealed?
After the jars have cooled, press on the lid. If it does not give in, the jar is sealed. If you feel a slight push, you may need to refrigerate them and consume them sooner.
3. Is it necessary to use sugar?
Sugar helps balance the acidity of the vinegar and adds a sweet note. You can adjust the amount according to your preferences.
4. How long can I keep the jars?
If stored properly, jars of watermelon in vinegar can last up to a year.
This watermelon in vinegar recipe is not just a way to preserve the flavors of summer but also an opportunity to enjoy a unique and delicious dish. Share it with loved ones and let them discover this delicacy! Cooking is an art, and every recipe has the power to bring people together. Enjoy!