Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i make watermelon rind pickles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make watermelon rind pickles?),it will help you,my kids.
Answers:
WATERMELON RIND PICKLES
1 watermelon (14 c.)
1 gal. water
1/4 c. slaked lime
3 c. white vinegar
7 c. sugar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
1/2 c. red cinnamon candies
4 drops red food coloring
Stainless steel or enamel cookware
Select a melon that has a thick rind. Remove outer green skin and pink flesh. Use only the greenish- white parts of the rind. Cut enough rind into 1 inch cubes to make 14 cups.
Combine water and lime. Add rind and soak overnight in refrigerator. Drain cubes and rinse in cold water. Bring to a boil and cook 30 minutes. Drain.
Combine vinegar, sugar, oil of cloves, cinnamon, food color and candies. Pour over cubes. Boil slowly until cubes look clear, about 1 hour or longer, being sure cubes are covered with syrup through out cooking. Add hot water if syrup cooks down. Pack pickles in hot jars. Cover with syrup. Seal. Makes 7 pints. Use stainless steel containers or enamel to cook in and soak in.
http://www.cooks.com/rec/doc/0,1636,146171-243195,00.html
Other Answers:
Wow! What are those?!
Never heard of them.
4 quarts 1" cubed watermelon rind ( white only )
1 cup canning salt
2 gallons water, divided
3 sticks cinnamon
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
7 cups sugar
1/2 cup thinly sliced lemon ( 1 medium)
2 cups vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain and rinse. Cover with 1 gallon water in a large sauce pot. Cook until tender.
Drain set aside. Tie spices in a spice bag (use cheesecloth and tie with string). Combine spice bag, sugar, lemon slices, and vinegar in a large saucepot. Bring to a boil. Reduce heat and simmer 10 minutes. Add rind, simmer until rind is transparent. Remove spice bag. Pack hot rind and liquid into hot jars , leaving 1/4 " head space. Remove air bubbles. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
Yields about 6 pints
Source(s):
Ball Blue Book of Preserving
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do i make watermelon rind pickles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make watermelon rind pickles?),it will help you,my kids.
Answers:
WATERMELON RIND PICKLES
1 watermelon (14 c.)
1 gal. water
1/4 c. slaked lime
3 c. white vinegar
7 c. sugar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
1/2 c. red cinnamon candies
4 drops red food coloring
Stainless steel or enamel cookware
Select a melon that has a thick rind. Remove outer green skin and pink flesh. Use only the greenish- white parts of the rind. Cut enough rind into 1 inch cubes to make 14 cups.
Combine water and lime. Add rind and soak overnight in refrigerator. Drain cubes and rinse in cold water. Bring to a boil and cook 30 minutes. Drain.
Combine vinegar, sugar, oil of cloves, cinnamon, food color and candies. Pour over cubes. Boil slowly until cubes look clear, about 1 hour or longer, being sure cubes are covered with syrup through out cooking. Add hot water if syrup cooks down. Pack pickles in hot jars. Cover with syrup. Seal. Makes 7 pints. Use stainless steel containers or enamel to cook in and soak in.
http://www.cooks.com/rec/doc/0,1636,146171-243195,00.html
Other Answers:
Wow! What are those?!
Never heard of them.
4 quarts 1" cubed watermelon rind ( white only )
1 cup canning salt
2 gallons water, divided
3 sticks cinnamon
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
7 cups sugar
1/2 cup thinly sliced lemon ( 1 medium)
2 cups vinegar
Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain and rinse. Cover with 1 gallon water in a large sauce pot. Cook until tender.
Drain set aside. Tie spices in a spice bag (use cheesecloth and tie with string). Combine spice bag, sugar, lemon slices, and vinegar in a large saucepot. Bring to a boil. Reduce heat and simmer 10 minutes. Add rind, simmer until rind is transparent. Remove spice bag. Pack hot rind and liquid into hot jars , leaving 1/4 " head space. Remove air bubbles. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
Yields about 6 pints
Source(s):
Ball Blue Book of Preserving
correctness,It's Non-profit and only for informational purposes.
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