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Results 51 - 60 of 137 for watermelon pickles
Trim dark green and pink from 2 lbs. watermelon rind. Cut in 1 inch ... (start counting time when water returns to boiling). Makes 5 half pints.
Pare and cut into thick ... rind of 1 watermelon. Boil alum and water ... and simmer until rind is the consistency to eat. Put in canning jars.
Peel rind and cut in small pieces. Soak 24 hours in lime and water to cover. Wash rind and boil 30 minutes in salt water. (Come to a boil ...
Prepare the watermelon rind by removing all of ... remaining ingredients. Pour over rind. Cook slowly until rind looks clear. Seal in jars while hot.
Pare the melon rind. Removing ... 10 minutes. Add watermelon rind and simmer until it ... Pour syrup over pickles. Process 10 minutes in boiling water. Makes 6 pints.
Soak overnight. Rinse and boil, covered with water for 5 hours. Add 9 pounds sugar and cook 5 hours longer. About 1 1/2 hours before the ...
Weigh the prepared rind. In ... using, to allow pickles to steep in the flavorful syrup. Yield: about 6 pints if 20 pounds of watermelon was used.
To prepare watermelon rind, trim dark skin and ... inch head space. Adjust caps. Yield: About 7 pints. If lime is used, pickles will be crisper.
Soak 2 1/2 hours in alum water, using 2 teaspoons for 1 quart water. Drain and rinse thoroughly. Cook until almost tender (don't over ...
Scoop out red portion of the watermelon. Slice off all the ... Pack jars with rinds. Pour in liquid. Seal tightly and store in a dark cool area.
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