Try this Sweet Pickled Watermelon Rind recipe, or contribute your own.
Suggest a better descriptionAnother recipe from the same Western Beet Sugar Producers, Inc. Which we love. Soak cut-up pieces of rind in salt-and-water solution in a bowl or crock 4 hours; drain. Place in kettle cover with warm water; cook on high heat until tender to fork touch , about 20 minutes. Drain. Set aside. I usually cut in 1 inch sticks or 1 inch squares. SYRUP: In kettle, combine syrup ingredients (spices tied in dampened double-thick cheese cloth) Here, I am sometimes inclined to use a Stainless Steel tea caddy. Bring to a boil on high heat. Add drained, cooked rind. Bring back to a boil, lower to medium heat. Cook until rind is transparent, about 5 minutes, stirring occasionally. Remove from heat. Take out spice bag. Pack into hot sterilized jars; seal at once. I have been known to beg the left over watermelon basket from my neighbors when they have had company - I shall never live that one down. Posted to JEWISH-FOOD digest by Jerome & Jean Emer
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Serving Size: 1 Serving (5247g) | ||
Recipe Makes: 1 | ||
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Calories: 7430 | ||
Calories from Fat: 30 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 60mg | 2 % | |
Potassium 1251.8mg | 33 % | |
Total Carbohydrate 1909.5g | 562 % | |
Dietary Fiber 25.3g | 101 % | |
Sugars, other 1884.1g | ||
Protein 8.8g | 13 % | |
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: 7430
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