[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Cucumber Watermelon Pickles[/title][fusion_text]Week of August 25th to August 29th, 2008
CUCUMBER-WATERMELON PICKLES
(Thanks to a Taste of St. James Cookin’ Cookbook) and submitted by Bernadine Strand)
Peel and take seeds out of 2 gallons of pickles. Cut in pieces. Soak overnight in 1 1/2 cups lime and cover with water. Rinse real well and soak in clear water 3-4 hours. Drain real good.
Heat together:
7 Cups Sugar 2 Cups White Vinegar
1/2 Tsp. Oil of Cloves 1/2 Tsp. Oil of Cinnamon
1 Quart Water 1 Large Jar Maraschino Cherries
Heat to evenly dissolve sugar. Pour over pickles and let stand overnight. Bring all to boil and pack in jars. This recipe can be used with watermelon pieces.
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