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Results 21 - 30 of 33 for preserved watermelon
Trim off outer green skin and pink flesh, using only greenish-white parts of rind. Cut rind into 1 inch cubes, and weigh. Soak cubes for 3 ...
To prepare rind: Select thick watermelon rind. Trim off outer green ... 3/4 full with preserved rind. Seal., label and store. ... the slaked lime-water mixture.
Cut rind into thin slices, discarding the green skin and all pinkish parts. Put into a bucket of water with 1 teaspoon alum. Soak for ...
Peel rind. Cut in cubes. Soak overnight in 1 quart water to 2 heaping tablespoon lime. Wash 2 or 3 times. Boil in water until tender. ...
Cut rind in 1/2 x 3 inch strips. Remove all green and pink color so firm white fruit remains. Cut strip in half. Blanch fruit. Drain. In ...
My grandmother, called Motherdear by all her grand and great grandchildren, made these every year from melons she grew in north Florida. No ...
Pare and cut watermelon rind into pieces 2" long ... each 3 quart rind. Add whole spices if desired. Cook slowly until rind is tender and clear.
Select melons with thick rinds. Peel off all green portions using only white part of rind. Cut into small pieces. Soak in mild salt water ...
Pare the melon rind, remove the red meat. Cut in small pieces and soak overnight in the salt and water. In the morning, soak in ice water ...
Put melon in colander and, with hands, squeeze out as much juice as possible, then drain 1 hour. Put melon and sugar, salt, vinegar and ...
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