Sweet Pickled Cantaloupe

Ingredients

• 4 cups vinegar
• 4 tablespoons cinnamon sticks
• 8 pounds sugar
• 4 tablespoons cloves (whole)
• cantaloupe

Method

1. 1

   Prepare in the same way as Sweet Pickled Watermelon, substituting cantaloupe.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 124. The excerpt below is the record exactly as published.

4 tablespoons cinnamon sticks 8 pounds sugar 4 tablespoons cloves (whole) watermelon Cut skin from watermelon ; cut rind into small pieces about two inches square ; cover with water and cook until tender. Boil sugar and vinegar ten minutes ; add spices tied in a bag, simmer until syrupy, about two hours; add melon and simmer one hour. Fill jars and seal. Sweet Pickled Cantaloupe Prepare in the same way as Sweet Pickled Watermelon, substituting cantaloupe. Sweet Cucumber Pickle Soak the cucumbers in a brine for two weeks ; drain, and slice lengthwise. Cook in a syrup made by cooking six pounds sugar and four quarts of vinegar; boil twenty minutes. Keep in tightly covered crock. Pickled Cucumber No. i 100 small cucumbers 1 quart small peppers 2 pints salt 8 quarts water Boil water and salt together ; pour over cucumbers and peppers. Let stand over night, in the morning drain. Make a new brine, using same proportion ; repeat this process twice, then drain and wash in cold water. Place cucumbers and peppers in crock ; cover with boiling vinegar. Twelve whole cloves and twelve peppercorns may be tied in a bag and kept in the pickle jar. PRESERVING 319 Pickled Cabbage 4 quarts chopped cabbage 1 cup chopped peppers 2 cups chopped onion salt Arrange cabbage, onion, and peppers in layers in an earthen crock ; cover each layer with salt. Let stand over night ; in the morning drain ; then arrange cabbage, onion, and peppers in layers, with cloves and mustard seeds. Cover with cider vinegar ; let stand twenty-four hours. Pickled Cabbage and Celery 2 quarts chopped cabbage 2 quarts chopped celery 1 cup sugar \ cup salt \ cup celery seed \ cup mustard seed 3 quarts vinegar Cook all ingredients until cabbage is tender. Keep in stone crock. Pickled Cucumbers No. 2 100 cucumbers sliced olive oil 30 small onions sliced vinegar salt mustard seed Arrange cucumbers and salt in layers and let stand over night. Arrange onions and salt in layers and let stand over night. In the morning drain ; put a layer of cucum- bers in an earthen crock, cover with olive oil and mustard, then a layer of onions, and so continue until all are used. Cover whole with cider vinegar ; let stand covered closely for two months, when it is ready for use. Pickled Tomatoes 2 quarts chopped tomato 1 cup chopped onion 2 cups chopped horse-radish ^ cup choj)ped peppers 2 cups chopped celery J cup mustard seed ^ cup salt ^ cup brown sugar 1 tablespoon clove 1 tablespoon cinnamon 4 cups vinegar

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