Cantaleup Sweet Pickle

Ingredients

• seven pounds of full-grown but not ripe cantaleups
• one quart of good cider vinegar
• seven pounds of granulated sugar
• half an ounce of white mustard-seed
• half an ounce of sliced ginger
• one ounce of cinnamon bark
• half an ounce of cloves
• half an ounce of caraway-seed

Method

1. 1

   Peel and slice cantaleups, soak in salt-water overnight, then in fresh water for one hour.

2. 2

   Drain and boil in weak alum-water for one hour, then in clear water until tender.

3. 3

   Make a syrup and boil the rind in it until transparent.

4. 4

   Add spices mixed in vinegar and seal up while hot.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 59. The excerpt below is the record exactly as published.

CANTALEUP SWEET PICKLE. Take full-grown but not ripe cantaleups; peel and slice, or cut in fancy shapes, if preferred ; soak in salt-water over- night, then in fresh water one hour ; then drain, and weigh seven pounds, and boil in weak alum-water one hour, then in clear water until tender. Make a sirup of one quart of good cider vinegar and seven pounds of granulated sugar; drain the rind out of the boiling water, and put it into the hot sirup, and boil until transparent. Then take half an ounce of white mustard-seed, half an ounce of sliced ginger, one ounce of cinnamon bark, half an ounce of cloves, and half an ounce of caraway -see

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