ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): To Bradley R. Cunniff and Joel re. WRP

Misc.
ADVERTISEMENT

Hi Bradley and Joel, This is how I can Watermelon Rind Pickles. I can all spring and summer but mostly Jams and Preserves. I have tried a few different Jams and Preserves with Watermelon,but did not care for the outcome. However the Pickles are no problem. I use the recipe in the Ball Blue Canning Book. Of course you have to have your canning jars and other materials. If I can be of any further help, besides the recipe, let me know. I love to can! It is like a therapy for me. Not bad for a JERSEY GIRL! I have been in Georgia on a full time basis now for 2 years and love it here in the mountains.

Watermelon Rind Pickles
4 quarts cubed watermelon rind
1 cup canning salt
1 gallon cold water
7 cups sugar
1/2 cup thinly sliced lemon
(about 1 medium)
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
3 sticks cinnamon
2 cups vinegar
Peel watermelon rind , removing green and pink portions. Cut rind into 1 inch pieces. Dissolve salt in water; add rind and let stand 6 hours or overnight. Drain, rinse. Cover rind with cold water in a large saucepot. Cook until tender about 20 minutes;drain; set aside. Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar in a large saucepot.Bring mixture to a boil and cook 10 minutes. Add rind, simmer until rind is transparent. Remove spice bag. Pack hot rind and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling -water canner. Yield: about 6 pints
2



MsgID: 012132
Shared by: Patty-North Ga. Mountains
In reply to: ISO WATERMELON RIND PICKLES
Board: Vintage Recipes at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Bubba Gump Shrimp Co. Sizzling Szechuan Shrimp
  • BUBBA GUMP SIZZLIN' SZECHUAN SHRIMP 2 pounds unpeeled medium fresh shrimp 1/2 cup water 1/2 cup catsup 1/4 cup sugar 1/4 cup chili sauce 2 tablespoons cornstarch 3 tablespoons dry sherry 1 tablespoon soy sauce 2 teasp...
  • Sopa de Ajo (Garlic Soup) Spain
  • SOPA DE AJO (Garlic Soup) Spain 1/2 c. olive oil 3 c. coarsely crumbled French or Italian bread, trimmed of all crusts 1/4 tsp. cayenne pepper 2 eggs, lightly beaten 2 Tbsp. finely chopped garlic 1 tsp. paprika 6 c. wa...
  • Eating and Nutrition During Cancer Treatment
  • Dear BJ, I'm sorry to about the challenges that your friend is facing. My thought and prayers are with you both. Here is some info that you may find helpful: ACS: Nutrition for Cancer...
ADVERTISEMENT
  • Outback Steakhouse Tilapia Hearts of Gold
  • TILAPIA HEARTS OF GOLD Source: Chef, Tim Turner, Outback Steakhouse From: AZ Family, Phoenix 2 lbs. Tilapia fillets 1/2 cup sun-dried tomatoes 1 cup artichoke heart 1/4 cup garlic (possibly wrong amount - may be 1 ta...
  • Alonti's Wedding Soup (copycat recipe)
  • I took a guess at it and got pretty darn close! All the measurements are More or Less, wing it as per your preferences… ALONTI'S WEDDING SOUP (copycat recipe) 1 large, boneless chicken breast 1 stick (1/2 cup) butte...
  • Easter Recipes
  • EASTER RECIPE SWAP APRIL 5 - APRIL 12 MORE RECIPES ON THIS TOPIC: ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): To Bradley R. Cunniff and Joel re. WRP
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!