Watermelon Pickles: Peel rind, leaving a little red.Cut into small pieces. Cook in salted water for 3 minutes at a boil. Drain for 20 minutes. Bring vinegar, sugar, cloves and allspice to a boil. Add melon. Bring back to a boil. Process in pint jars. Bread and Butter Pickles: same as above, except cucumbers are sliced and salted and allowed to stand for 20 mints. To vinegar and sugar, add pickling spices in a cloth bag. Recipe By : R. Banghart, adapted from Augusta Petos recipe File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (1710g)|
|Recipe Makes: 1|
|Calories from Fat: 47 (1%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 69.9mg||2 %|
|Potassium 391.9mg||10 %|
|Total Carbohydrate 1221.6g||359 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 1211.8g|
|Protein 2g||3 %|
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Calories per serving: 4830
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