Try this Watermelon Rind Pickle recipe, or contribute your own.
Suggest a better descriptionPare off the outer green from watermelon rind and cut in 1" squares. Put in large bowl and pour over them the salt and water mixed. Let soak for three days. Drain and let stand in fresh water for one hour. Make a syrup of sugar, vinegar, water and spices. Cut the lemon (rind and all) paper thin. Put melon and lemon into hot syrup and boil until watermelon is clear. Seal in jars. From South Union, Ky. In _The Shaker Cook Book: Not by Bread Alone_ by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg. 183. Library of Congress Catalog Card Number 53-5248. Typed for you by Cathy Harned.
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Serving Size: 1 Batch (7572g) | ||
Recipe Makes: 1 | ||
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Calories: 10383 | ||
Calories from Fat: 38 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 831.9mg | 29 % | |
Potassium 5095.2mg | 134 % | |
Total Carbohydrate 2678.6g | 788 % | |
Dietary Fiber 35.2g | 141 % | |
Sugars, other 2643.4g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10383
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