Post by carnation037 on Nov 7, 2002 23:50:41 GMT -6
cut up watermelon 8 c. water 3 c. sugar 2 c. white vinegar 1/2 c. salt 1 3/4oz. pickling spice (use 1/2 and tie up in cheese cloth) dill dried hot red peppers garlic cloves strips of green pepper
Put the sugar, vinegar, salt and pickling spice together in a cheesecloth and boil in the water. In sterilized jars, put in dill, one hot dried red pepper, and one garlic clove. Then add watermelon chunks, a strip of green pepper and another layer of dill. If you like them hot, another pepper and garlic clove. Pour the hot brine into the jars. Seal the jars and put in a hot water bath, for five minutes. Remove the jars from the bath and let them to cool, undisturbed, for several hours or until the lids pop and seal. This recipe makes about 8 quarts. You may save the extra brine and use it for another batch. The green peppers will discolor when cooked. If you do not tie up the pickling spice in cheese cloth when boiled, the brine should be strained before putting it into the jars.
Post by carnation037 on Mar 12, 2003 21:25:18 GMT -6
posted by april « Thread started on: Today at 11:26am » <br>..... From Nancys News Letter March 12th, 2003
1 watermelon 1 cup sugar 1 cup vinegar 1 tbsp. salt 1 tbsp. salt Fresh Dill - 2-3 stalks per jar.
Cut watermelon into strips or chunks. Fill sterilized jars with the pieces. To each jar add your dill. Bring syrup to a boil and cook a few minutes, pour over watermelon and seal. Steam in boiling water bath for 5 minutes to seal jars.
This recipes calls for 1 cup of sugar, but I usually only use about 1/4-1/2, as I don't like them quite so sweet. Joan