Sweet Pickle of Melon

Ingredients

• one or two well-flavoured melons
• ten ounces of sugar
• a pint of water

Method

1. 1

   Pare melons, remove seeds, and slice into half-inch thick pieces.

2. 2

   Soak in vinegar for ten days, then simmer gently until tender.

3. 3

   Drain and cool, then stick cloves into each slice and cover with syrup made from sugar and water.

4. 4

   Store in jars covered with boiled vinegar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 465. The excerpt below is the record exactly as published.

SWEET PICKLE OP MELON. (FOREIGN RECEIPT.) ( To serve with Roast Meat.) Take, within three or four days of their being fully ripe, one o" two well-flavoured melons; just pare off the outer rind, clear them from the seeds, and cut them into slices of about half an inch thick ; lay them into good vinegar, and let them remain in it for ten days ; then cover them with cold fresh vinegar, and simmer them very gently until they are tender. Lift them on to a sieve reversed, to drain, and when they are quite cold stick a couple of cloves into each slice, lay them into a jar (a glass one, if at hand) and cover them well with cold syrup, made with ten ounces of sugar to the pint of water

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