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Watermelon rind preserves are made by boiling chunks of watermelon rind with sugar and other ingredients. The mixture is then canned in glass jars . According to some recipes, the rind is pared to only the white portion, strips or cubes of which are soaked overnight in a solution of lime or salt and water, then rinsed.
They're technically edible raw, but since rinds can be a bit tough, consider enjoying them cooked in a stir fry or curry, pickled, or even juiced. Watermelon seeds, which can be eaten raw or dried ...
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Old Bay Seasoning – made famous in Maryland; Peanut butter; Pepper jelly [18] Pickle relish – usually used to make potato salad; Pickled or brandied peaches; Rice. Red rice; Sorghum molasses; Watermelon rind pickles
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In the Southern United States, pickled okra and watermelon rind are popular, as are deep-fried pickles and pickled pig's feet, pickled chicken eggs, pickled quail eggs, pickled garden vegetables and pickled sausage. [20] [21] Various pickled vegetables, fish, or eggs may make a side dish to a Canadian lunch or dinner.
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Pachranga – Pickled varieties of vegetable and fruit; Pao cai – Pickle in Chinese, and particularly Sichuan cuisine; Peppadew – Brand name of a sweet and spicy pickled pepper grown in South Africa; Piccalilli – British relish of chopped pickled vegetables and spices
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