Watermelon Rind Bread and Butter Pickles


Food.com
130 mins (prep 120, cooking 10)
10 ingredients
8-10 servings
Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

Categories:  technique , condiments,-etc. , onions , fruit , north-american , canning , <-4-hours , time-to-make , vegan , european , easy , american , melons , southern-u.s. , vegetarian , vegetable ,
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Ingredients

Nutrition

Serving Size (279.3 g)
Servings 8
Amount per Serving
Calories 298.02 Calories from Fat 5.76
% Daily Value *
Total Fat 0.64g 7.91%
Saturated Fat 0.14g 5.49%
Trans Fat 0.0g %
Cholesterol 0.3mg 0.81%
Sodium 5746.04mg 1915.35%
Total Carbohydrate 70.5g 187.99%
Dietary Fiber 2.16 g 69.03%
Sugars 63.92 g %
Protein 1.42g 22.68%
Vitamin A 2.76IU% Vitamin C 8.49mg%
Calcium 45.78mg% Iron 0.98mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
cubed watermelon, mustard seeds, ground ginger
 

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