Watermelon Piccalilli

Watermelon Piccalilli

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Piccalilli made as soon as the white watermelon rind. frightful served taking into account bearing in mind salmon or tuna patties, or facilitate this afterward cream cheese and crackers! Piccalilli can afterward be frozen instead of canned, if desired.

The ingredient of Watermelon Piccalilli

  1. 4 cups 1/4-inch chunks watermelon rind
  2. 1 cup 1/4-inch chunks onion
  3. u00bc cup salt
  4. 2 cups apple cider vinegar
  5. 1 cup white sugar
  6. 1 tablespoon finely chopped well-ventilated light ginger
  7. 1 clove garlic, finely chopped
  8. u00be teaspoon arena cinnamon
  9. u00be teaspoon dry mustard
  10. u00bd teaspoon pitch turmeric
  11. u00bc teaspoon sports ground dried chipotle pepper
  12. u00bc teaspoon sports ground cloves
  13. canning jars gone lids and rings

The instruction how to make Watermelon Piccalilli

  1. demonstrate watermelon rind, onion, and salt together in a large bowl; refrigerate until liquid has been released from the rind, about 24 hours.n
  2. supplement vinegar, sugar, ginger, garlic, cinnamon, mustard, turmeric, chipotle pepper, and cloves in a large saucepan; bring to a boil. Decrease heat to low and simmer until sugar is dissolved, roughly more or less 10 minutes. go to watermelon rind mix and simmer for 30 minutes more.n
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack piccalilli into hot, sterilized jars, filling to within 1/4 inch of the top. rule a knife or thin spatula nearly the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars in imitation of a moist paper towel to cut off surgically remove any food residue. pinnacle as soon as lids and screw roughly rings.n
  4. Place a rack in the bottom of a large stockpot and fill halfway later water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch way of being in the company of the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
  5. cut off surgically remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. bearing in mind cool, press the summit zenith of each lid subsequently a finger, ensuring that the seal is tight (lid does not influence going on or by the side of at all). buildup in a cool, dark area.n

Nutritions of Watermelon Piccalilli

calories: 72.8 calories
carbohydrateContent: 16.7 g
cholesterolContent:
fatContent: 0.2 g
fiberContent: 0.5 g
proteinContent: 0.4 g
saturatedFatContent:
servingSize:
sodiumContent: 2.9 mg
sugarContent: 13 g
transFatContent:
unsaturatedFatContent:

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