|by Kathy Hamlin|
Bartender's Guide offers a comprehensive look at the art and science of serving drinks, and provides a useful reference for aspiring bartenders ev...
Tip: Try rind pickles sweet for more results.
1 - 10 of 12 for watermelon rind pickles sweet
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Trim away outer ... portion of the watermelon rind and cube white ... color. Pack in sterilized glass jars, cover with syrup and seal. Makes about 3 pints.
Pare outer green ... firm white inner rind of 1 small watermelon, discarding any ... simmer 5 minutes. Fill hot sterilized jars and seal. Makes about 7 pints.
Pare green from rind and discard. Leave ... and syrup to overflowing in sterilized jars. Seal. Let stand 4 weeks before using. Makes nice holiday gifts.
Prepare rinds and put into ... the rinds into clean jars, then cover with prepared mixture that has been cooked to hot stage. From an old 1880 cook book.
Wash and dry currants. Cut grape fruit peel or citron and pineapple in one-half inch cubes, 1 leaving cherries and nuts whole. Cream the butter, ...
Drain juice from jar. Cut pickles into mouth-size bites. Wrap ... with 1/2 slice bacon. Secure with wooden toothpick. Bake 350 degrees until bacon is crisp.
Trim off the green of the watermelon rind and soak in ... boil and cook rind 10 minutes. Pack in hot sterile jars. Do not use aluminum pans or utensils.
Use thick watermelon rind. Pare; remove ... overnight. Bring to boiling point; pack in 8 hot sterilized pint jars, filling to top; fasten covers at once.
Pare rind; cut into ... light syrup; add spices and melon rind; boil until clear. Remove spices; pour in jars and seal. Let stand several weeks before using.
NOTE: Save that syrup from your spiced peaches (or others as mentioned!). This recipe isn't complete without it. Combine ingredients and chill ...
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