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Results 111 - 120 of 137 for watermelon pickles
111. PICKLED WATERMELON
Remove outer skin from watermelon rind and cut into thin ... reheating last time, pour into hot sterilized jars. Seal at once. Should make 6 pints.
Remove the thin green peel from the watermelon rind with a vegetable peeler. ... cool. Store the pickles in a cool, dark place. Yield: 4 cups.
113. WATERMELON PICKLES
Put in cloth bag and boil in liquid. Prepare melon. Whether cut in circles or pie size pieces, skin green. Remove any red. Then cut into ...
Remove red and green from rind, cut into 1 inch cubes (approximately 12 cups). In large bowl dissolve lime in 1 cup water. Add rind and ...
Prepare lime as directed. Peel and soak rind overnight in lime water. Drain. Cover with salt water. Boil 2 minutes. Drain. Cover with ...
Rind of 1 melon cubed 1 gallon cold water add 4 teaspoon of slack lime and soak overnight. Drain add cold water and boil 10 minutes. Drain ...
Peel and cut rind into small pieces and soak in cold water overnight. Drain. Scald in hot water in which alum has been dissolved. Rinse in ...
118. WATERMELON PICKLE
FIRST DAY: Remove and discard outer green skin from rind. Also, remove most of pink flesh, leaving just a thin layer about 1/4 inch thick. ...
Prepare rind. Soak in salt water 2 nights (1 cup salt to 4 quarts water). Soak in alum water 2 nights (2 tbsp. to 1 quart water). Soak 2 ...
Peel green skin and remove all pink meat. Cut into 1 inch cubes and soak overnight in salt solution. Drain and rise. Cover rind with fresh ...
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