Cantaloupe Pickles

Ingredients

• firm under-ripe melons
• brine
• 1/2 cupful of salt
• 1 quart of water
• 4 cupfuls of sugar
• 1 cupful of vinegar
• 1 tablespoonful of cloves
• 1 tablespoonful of allspice

Method

1. 1

   Select firm under-ripe melons, cut in small sections and discard the seeds.

2. 2

   Soak in a brine made by dissolving 1/2 cupful of salt in a quart of water.

3. 3

   After the melon has stood in this 3 or 4 hours, drain and add the well-drained sections to a syrup made by boiling 4 cupfuls of sugar, 1 cupful of vinegar, 1 quart of water, 1 tablespoonful of cloves and 1 tablespoonful of allspice together.

4. 4

   Boil the melon rapidly in this 10 minutes.

5. 5

   Remove from the stove and let stand overnight.

6. 6

   In the morning drain the syrup from the melon and boil it until the back of a spoon dipped in it is coated.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 40. The excerpt below is the record exactly as published.

I/2 cupful of salt to 20 walnuts and sufficient water to cover them. Drain off this liquid and pour on a pint of boiling vinegar and let stand for 5 minutes ; then drain. To every quart of this liquor add 3 tablespoonfuls of pepper, 1 tablespoonful of ginger, 2 tablespoonfuls of cloves and 3 table- spoonfuls of nutmeg. Boil 1 hour and when cool, bottle and seal. Apple Catchup 2 quarts tart apple sauce 2 teaspoonfuls powdered cloves 4 small onions 1% teaspoonfuls pepper 2 quarts vinegar 2 teaspoonfuls salt 2 cupfuls sugar 4 teaspoonfuls cinnamon 2 teaspoonfuls mustard 1 teaspoonful mace Put the apple sauce through a sieve, add the chopped onions, vinegar, salt, sugar and spices. Simmer until thick. Bottle and seal while hot. Cucumber Catchup 10 cucumbers 1 teaspoonful ginger 8 onions V2 teaspoonful pepper 5 cupfuls sugar 1 teaspoonful powdered mace 2 tablespoonfuls mustard seed .% teaspoonful turmeric 1 teaspoonful cinnamon 1 teaspoonful celery seeds vinegar salt Slice the unpeeled cucumbers, sprinkle with salt and let stand 2 hours. Drain, add the sliced medium-sized onions, the spices, sugar and sufficient vinegar to cover. Put into a saucepan and boil until tender. If this is not salt enough, add 1 teaspoonful of salt. Seal while hot in sterile jars or bottles. Elderberry Catchup 4 cupfuls ripe elderberries 24 whole cloves 6 cupfuls boiling vinegar 40 white peppercorns % teaspoonful salt 2 blades mace small piece of ginger root 4 shallots Remove the elderberries from the stems, measure and add the boiling vinegar. Let stand overnight in a cool place. Next 82 THE FAKM COOK AND EXILE BOOK day strain the liquor through a muslin bag without pressure and boil it five minutes with the salt, spices and chopped shallots. Bottle and seal while hot. Grape Catchup 3 quarts ripe grapes 1^/^ tablespoonfuls cinnamon vinegar to cover 1^ tablespoonfuls cloves 1% cupfuls sugar 1% tablespoonfuls allspice Cook grapes in vinegar until they are soft. Eub through a sieve, add sugar and spices to the pulp and cook slowly, stirring occasionally to avoid burning, until of the consistency of catchup. PICKLED FRUITS Sweet Peach Pickles 16 peaches 1 cupful vinegar 1 pound brown sugar 16 whole cloves 2 large sticks cinnamon Dip the peaches in hot water and remove immediately, rubbing them with a towel to remove the skins. Boil the sugar, vinegar and cinnamon, broken in small pieces, 5 minutes. Pierce every peach with a clove. Put them in the syrup and simmer until soft. The slower and longer the cooking, the better the color and flavor. Place in sterilized jars and seal. Sweet Pickled Pears Follow directions for sweet pickled peaches^ using pears in- stead of the peaches. Spiced Apples 8 apples ^ cupful vinegar % cupful brown sugar 1 large stick cinnamon whole cloves Boil the sugar, vinegar and cinnamon, broken in bits, 5 min- utes. Wash, pare and core the apples and cut in eighths. Pierce every piece with a clove. Simmer gently until tender in the syrup. Can in sterile jars. PICKLES, CATCHUPS AND RELISHES 83 Cantaloupe Pickles Select firm "under-ripe melons, cut in small sections and dis- card the seeds. Soak in a brine made by dissolving % cupful of salt in a quart of water. After the melon has stood in this 3 or -i hours, drain and add the well-drained sections to a syrup made by boiling 4 cupfuls of sugar, 1 cupful of vinegar, 1 quart of water, 1 tablespoonf ul of cloves and 1 tablespoonful of allspice

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