Muskmelon Pickles

Ingredients

• 7 lbs. of fruit
• 3% lbs. of sugar
• add a cupful of vinegar
• each three pints of syrup
• a cupful of spices in a bag

Method

1. 1

   Pare the rind off ripe melons, remove seeds, and cut into thick slices.

2. 2

   Dissolve sugar in water, boil and skim until clear, then pour over the melon in a crock.

3. 3

   Repeat for three mornings, adding vinegar and spices on the third.

4. 4

   Pour over the melon in jars and seal at once.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 271. The excerpt below is the record exactly as published.

Muskmelon Pickles PICKLES, ETC Peaches, Spiced your ingredients are complete. Boil steadily until the vegetables are clear and tender, when the pickle will be ready for immediate use. If you prefer a yellow color to the natural green one of the vegetables, tie up 2 ozs. of turmeric in a muslin bag and put it in to boil with the pickle. Remove it afterwards. Muskmelon Pickles. — Pare the rind off ripe, spicy green melons, re- move the seeds, and cut into thick slices. Weigh as for peaches, 7 lbs. of fruit and 3% lbs. of sugar, and put the sugar over with enough water to readily dissolve it. Boil and skim it till clear, and then pour it over the melon in a crock. Repeat this for three mornings, but on the third add a cupful of vinegar to each three pints of syrup and boil it up with a cupful of spices in a bag

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