Ripe Muskmelon Pickles

Ingredients

• four pounds of melon
• about one teaspoon alum
• lay melon in salt
• put in alum water one hour
• syrup of vinegar with spices

Method

1. 1

   Take hard muskmelons after they are sufficiently ripe to develop flavour, and slice lengthwise; scrape out seeds and lay melon in salt overnight.

2. 2

   Wash and wipe dry, then put in alum water one hour; wash and wipe dry again, cut in slices, and pack in glass jars.

3. 3

   Pour over them a syrup of vinegar with spices, and set in a boiler of cold water.

4. 4

   Heat gradually to boiling; remove the bottles and cork as soon as cold.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 55. The excerpt below is the record exactly as published.

RIPE MUSKMELON PICKLES (Mrs. Haskell) With all melon pickles use about one teaspoon alum to harden four pounds of melon. Take hard muskmelons ‘after they are sufficiently ripe to develop flavour, and slice lengthwise; scrape out seeds and lay melon in salt over night. Wash and wipe dry, then put in alum water one hour

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