Southern Watermelon Sweet Pickles

Ingredients

• Pare the rind in convenient sizes and cover with cold water for 24 hours
• To every 4 pounds of rind put 4 pounds of white sugar
• 4 or 5 pieces of white ginger
• 1 tablespoon (full) of cinnamon bark
• one even tablespoon of mace
• 1 nutmeg
• a few cloves
• Make the 4 pounds of sugar into a syrup using 1 pint of water

Method

1. 1

   Boil ginger in syrup, then add rind and boil until tender and clear.

2. 2

   Add spices, boil longer, then add vinegar and boil once more.

3. 3

   Put in airtight jars.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 86. The excerpt below is the record exactly as published.

SOUTHERN WATERMELON SWEET PICKLES— Mrs. C. B. Cornell. Pare the rind in convenient sizes and cover with cold water for 24 hours. Drain and weigh. To every 4 pounds of rind put 4 pounds of PICKLES, CATSUPS, ETC. 1ST white sugar, 4 or 5 pieces of white ginger, 1 tablespoon (full) of cinna- mon bark, one even tablespoon of mace, 1 nutmeg, a few cloves. Makfr the 4 pounds of sugar into a syrup using 1 pint of water

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