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Watermelon Rind Pickles are a Southern Tradition
CHLOE'S BLOG FROM BIGMILL13Ingredients
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Ingredients
US|METRIC
10 SERVINGS
- 9 lb. watermelon (rind, the light green part, 9 pounds fills a 10 quart bucket All watermelons are not the same, so I cannot even guess how many watermelons it takes to make this recipe. I do know that you can save the rinds in the refrigerator for a few days until you get enough. Peel the rind and remove any of the red watermelon from the rind.)
- 3/8 lime
- calcium hydroxide
- 1 gal. water
- sugar (Solution:)
- 9 lb. sugar
- 3 cups water
- spices
- 3 sticks canela
- 1 piece ginger root (whole)
- 2 Tbsp. whole allspice
- 2 whole cloves
- 1 qt. distilled white vinegar
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