Sweet Watermelon Rind Pickle

Ingredients

• One quart of vinegar is enough to pickle an ordinary-sized melon
• I pound of sugar
• Take cidar vinegar
• J^ ounce of stick cinnamon
• and ^ teaspoon each of whole cloves
• and mace

Method

1. 1

   Peel rinds, trim pink part, cut into strips, sprinkle with salt, and let stand overnight.

2. 2

   Drain, soak in cold water, and steam until tender.

3. 3

   Boil vinegar, sugar, and spices for half an hour, pour over rinds, and seal.

4. 4

   Ready in two weeks.

Nutrition per serving

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 Watermelon Rind Pickle. Peel the rinds with a sharp knife that will take off the green skin evenly. Trim off all the pink part, as it is too soft to make a firm, crisp pickle. Then cut the rind in strips about an inch square, and place them in an earthenware dish, sprinkle with salt, cover the dish, and let it stand all night. In the morning drain off all water that has formed and throw them into cold water ; let stand, changing the water once or twice, until they lose their salty taste. Cook in a steamer until a broom splint will readily pierce them. When the rinds are tender, take out carefully and throw in a stone jar. Take cidar vinegar, and allow I pound of sugar to every pint of vinegar, and J^ ounce of stick cinnamon broken in pieces, and ^ teaspoon each of whole cloves and mace. One quart of vinegar is enough to pickle an ordinary-sized melon

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