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Full Online Book HomeLearning KitchenFruit - Watermelon - Microwave Watermelon Rind Pickles
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Fruit - Watermelon -  Microwave Watermelon Rind Pickles Post by :asprilla Category :Learning Kitchen Author :Unknown Date :February 2012 Read :6010

Click below to download : Fruit - Watermelon - Microwave Watermelon Rind Pickles (Format : PDF)

Fruit - Watermelon - Microwave Watermelon Rind Pickles

1/2 cup pickling salt
2 quarts water
10 to 12 cups pared watermelon rind cubes (1 inch)*
2 cups white vinegar
6 cups sugar
1 tablespoon whole cloves
2 or 3 sticks cinnamon

Mix salt and water in a 3 quart glass casserole; add watermelon rind. Cover and let soak 2 hours. Drain; rinse with cold water. Return rind to casserole.

Cover rind with fresh water. Cook uncovered in micro 30 minutes at high, or until tender; stir twice. Drain; return rind to casserole and set aside.

Combine vinegar and sugar in a 2 quart measuring pitcher. Tie spices in a cheesecloth bag. Add to vinegar and sugar. Cook uncovered in micro 13 to 15 minutes, or until sugar is dissolved and mixture is boiling; stir 3 times. Remove spice bag.

Pour syrup over rind. Cook uncovered in micro 3 minutes at high.

Pack pickles into hot sterilized jars; cover. Cool. Store in refrigerator. Makes 5 pints.

*Leave a thin line of pink with the watermelon rind.
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1 container (12 oz / 350 g) frozen non-dairy whipped topping, thawed 1 pkg (3 oz / 85 g) watermelon-flavoured gelatin 1/4 cup (50 mL) water 2 cups (500 mL) watermelon balls 9-inch (23 cm) crumb pie shell In large bowl, fold whipped topping, gelatin and water together. Fold in watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before serving. Makes 6-8 servings.

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1 1/4 lbs. Tangerines 12 oz cooking apples 1 3/4 lbs. warmed sugar juice of 2 lemons Halve and chop the tangerines, including the peel, removing and reserving the pips. Peel, core and slice the apples. Tie the apple cores and peel and the tangerine pips in a muslin bag. Place all the fruit, peel and 1 pint of water in a large pan. Suspend the muslin bag in the mixture and bring to the boil, then cover and simmer for 1 hour. Lift the muslin bag and squeeze the contents to remove all the juice. Over a low heat, stir