| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Rind with a bit of red from |
| 1 |
|
Watermelon |
| 2 |
c |
White vinegar |
| 2 |
c |
Sugar |
| 3 |
|
Whole cloves |
| 6 |
|
Whole allspice |
|
|
FOR BREAD AND BUTTER |
|
|
Substitute: |
|
|
Watermelon — rind |
| 1 |
|
Bag pickling spice |
|
|
Sliced, salted cucumbers for |
INSTRUCTIONS
PICKLES:
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 Peto's recipe
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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