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Pickled Watermelon Rind (Polish Version)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.6112
Energy (kCal)2010.268
Carbohydrates (g)459.0712
Total fats (g)7.992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh. | 2. Soak overnight in enough salted water to cover. | 3. Drain. | 4. Heat sugar and vinegar to boiling. | 5. Tie spices in cheesecloth bag. | 6. If desired, add a few drops red or green food coloring to the rind. | 7. Pack watermelon rind tightly into hot, sterilized jars. | 8. Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind. | 9. Seal each jar at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    watermelon 3 rind 138.6 34.881 2.8182 0.693
    salt water tablespoons - - - -
    sugar 2 1611.96 403.19199999999995 0.0 0.0
    white vinegar 3 cups distilled 128.52 0.2856 0.0 0.0
    cinnamon 6 - - - -
    allspice 2 tablespoons 31.56 8.6544 0.7308 1.0428
    clove 2 tablespoons 35.62 8.5189 0.7761 1.69
    mustard seed 2 tablespoons 64.008 3.5393 3.2861 4.5662

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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