Pickled Melons

Ingredients

• some hard Melons
• let them remain for twelve hours
• 3 lb. or 4 lb. of sugar to every gallon of vinegar
• 3 lb. or 4 lb. of sugar

Method

1. 1

   Cut melons into slices, salt, wash, and soak in alum water.

2. 2

   Pack in jars with vinegar seasoned with cloves and cinnamon, boiled with sugar until thick.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 510. The excerpt below is the record exactly as published.

Pickled Melons. — Select some hard Melons when they are sufficiently ripe to have a good flavour, cut them length- wise into slices, and remove all the seeds; put the slices into a basin with salt over them, and let them remain for twelve hours or so. Take them out, wash them, wipe dry, and put them into a basin of alum water ; when they have been left for an hour, take them out, and wash and wipe them again. Put them into jars, and pour over vinegar seasoned with cloves and cinnamon, and made syrupy by adding 31b. or 41b. of sugar to every gallon of vinegar a

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