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    You are in: Home / Southern / Watermelon Rind Bread and Butter Pickles Recipe
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    Watermelon Rind Bread and Butter Pickles

    Average Rating:

    3 Total Reviews

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    • on August 05, 2014

      This is a clear cut, no nonsense recipe which is really straightforward and not difficult. We made a mistake and picked a watermelon WAY before it was ripe (they aren't easy to judge) and so watermelon pickles it was. The only variation came from my using pickling spice as a substitute for mustard/celery seeds. And my only question is whether one is supposed to let them 'cure' for a week or two? That is what I decided to do.

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    • on May 12, 2012

      First off, I have never had watermelon rind pickles before in my life, but have always been intrigued by them. After a few false starts (thanks fluffernutter for the help!) I have 6 jars of the crunchiest, yummiest, homemade pickles I've ever had. Ok, 5 jars now :) The onions are fantastic too. I will be making these every year now, they are definitely winners!!! Thank you for converting me!!

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    • on August 02, 2009

      This was my first time making watermelon rind pickles and I chose this recipe because it didn't have the large amounts of sugar like all the other recipes, I found out that these tasted like my Grandma's bread and butter pickles that I loved so much as a kid but with watermelon rind and they are wonderful. I will definitely be making these again.

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    Nutritional Facts for Watermelon Rind Bread and Butter Pickles

    Serving Size: 1 (2197 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 271.2
     
    Calories from Fat 8
    95%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 7084.2 mg
    295%
    Total Carbohydrate 62.8 g
    20%
    Dietary Fiber 2.4 g
    9%
    Sugars 55.2 g
    220%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    watermelon rind

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