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Susan's Pink Watermelon Pickles (Not Rind)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)1615.089
Carbohydrates (g)403.3306
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring mixture to a boil. | 2. Meanwhile, in a mason jar, put a few sprigs of dill and fill jar the rest of the way with bite sized pink watermelon pieces. Then put a few more sprigs of dill on top. | 3. Pour hot, boiled mixture over the watermelons and seal steam. | 4. Before eating be sure to refrigerate overnight, and eat cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 quart - - - -
    vinegar 1 3.1289999999999996 0.1386 0.0 0.0
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    salt 1/4 cup - - - -
    dill - - - -
    watermelon de-seeded - - - -

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



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