Sweet Canteleup Pickle

Ingredients

• Take ripe canteleups
• vinegar enough to cover them
• to every pint allow i pound of brown sugar
• Yz teacup of cloves and cinnamon mixed

Method

1. 1

   Place slices in vinegar for 36 hours.

2. 2

   Measure the vinegar, boil for half an hour, add slices, and boil until clear.

3. 3

   Put slices in a jar, boil syrup until thick, and pour over melons.

4. 4

   Must be kept for six months before using.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 13. The excerpt below is the record exactly as published.

Sweet Canteleup Pickle. Take ripe canteleups and cut them as for eating. Place over the slices vinegar enough to cover them, and let stand 36 hours. PICKLES AND PRESERVES. 47 Measure the vinegar, and to every pint allow i pound of brown sugar and Yz teacup of cloves and cinnamon mixed

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