red part of watermelon only (ripe, overripe or underripe)
1 heaping tsp. salt
1 clove garlic
fresh dill
chili pepper (1 or more if you like it hot)
1 chunk green pepper
1 stick celery
8 c. water
1 c. white vinegar
Cut watermelon in chunks; remove seeds and pack in sterilized jars.
In each jar, add 1 teaspoon salt, garlic, fresh dill, chili pepper, celery and green pepper. (Put green pepper near the top where you can see it.)
Bring to a boil the water and vinegar.
Pour over watermelon in jars and seal.
Set in hot water.
Process until green pepper changes color.
67291 ~ 500 Treasured Country Recipes
Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes
by Martha Storey.
This heirloom cookbook is as complete as your grandmother's pantry with more than 600 recipes for simple dishes with country soul. These are the family favorites that never go out of style.paperback
$18.95 each
K19251 - Glass Onion Keeper
Your cut onions will last longer when you store them in a container that allows them to breathe. That's where The Onion Keeper comes in. It's the right way to store cut onions. Just slip your leftover onion under the glass. It traps the odors so that your other foods don't smell and your onions will keep longer. The Onion Keeper will pay for itself in onions that you don't throw away.
