Muskmelon Pickles

Ingredients

• weigh as for peaches, seven pounds of fruit
• three and one-quarter pounds of sugar
• add a cupful of vinegar
• with a cupful of spices in a bag

Method

1. 1

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

2. 2

   Put the sugar to cook with water enough to dissolve it.

3. 3

   Boil and skim it until clear, then pour it over the melon in a crock.

4. 4

   Repeat this for three mornings, but on the third morning add a cupful of vinegar to each three pints of syrup and boil it up with a cupful of spices in a bag.

5. 5

   Pour it over the melon in jars and seal at once.

As published

This recipe was extracted from The Rural cook book (1907), page 127. The excerpt below is the record exactly as published.

Muskmelon Pickles. — Pare Ihe rind off ripe, spicy, green' melons, re- move the seeds and cut into thick slices. Weigh as for peaches, seveti pounds o| fruit to three and one-quarter pounds of sugar, and put the £Ugar to cook with water enough to dissolve it. Boil and skim it until clear, then pour it over Ihe melon in a crock. Repeat this for three mornings, but on the third morning add a cupful of vinegar to each three pints of syrup and boil it up with a cupful of spices in a bag

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