Watermelon Rind Pickles

Name: Watermelon Rind Pickles
Ingredients: 7 pounds rind; 1 pint vinegar; 3 pounds white sugar; 2 tablespoons spice; 1 tablespoon lime

From Quaker recipes, 1954

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

6089Calories

17 gProtein

1461 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories6089 kcal

Protein17 g

Carbohydrates1461 g

Fiber49 g

Sugars1429 g

Total Fat35 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium143 mg

Potassium8689 mg

Calcium584 mg

Iron0.9 mg

Magnesium317 mg

Phosphorus679 mg

Zinc4 mg

Copper0.4 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C230 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)5.4 mg

Folate944 mcg

Choline0.8 mg

Caffeine0 mg

Water3474 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 45. The excerpt below is the record exactly as published.

WATERMELON RIND PICKLES 7 pounds rind — 1 pint vinegar — 3 pounds white sugar ; 2 tablespoons spice 1 tablespoon lime

Cook this with the app: pantry check, scaling, and the assistant.