Water-Melon Sweet Pickle

Ingredients

• seven pounds of rind
• one-half gallon of cider vinegar
• five pounds of sugar
• one ounce of cinnamon bark
• half an ounce of mace

Method

1. 1

   Prepare the rind by removing the green and scraping out the inside.

2. 2

   Cut into fancy shapes and soak in brine for 2-3 days.

3. 3

   When ready, soak in ice-water, then boil in weak alum-water until brittle.

4. 4

   Make a syrup and boil the rind in it for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 58. The excerpt below is the record exactly as published.

seven pounds of fruit take three pounds of sugar, one quart of cider vinegar, one ounce of cinnamon bark, and half an ounce of cloves. Put the sugar, with three pints of water, into a porcelain kettle ; and when it boils, put in as many of the peaches at a time as the kettle will hold with their being piled one upon another, boil slowly, turning them over and shaking them about that they may cook evenly. "When tender, take them out with a wire skimmer, and place them in a jar. When all the fruit is cooked, boil the sirup until quite thick ; then add the vinegar and spices, simmer all together a few min- utes, and pour it over the peaches. Seal or tie up closely. Miss Fanxte Hurt. WATER-MELON RIND SWEET PICKLE. Pare the hard green from the rind, cut it in slips of any shape preferred, put six pounds into weak alum-water, let it stand twenty-four hours, drain, and boil in clear water until tender; then put in a sirup made of one quart of vinegar, three pounds of sugar, one ounce of cinnamon bark, half an ounce of allspice, and three or four pieces of mace. Boil until clear and tender. Mrs. Hunter. WATER-MELON SWEET PICKLE. Prepare the rind by removing the green and scraping out the inside of the melon ; cut it in fancy shapes, and lay it in brine two or three days, or longer if not convenient to prepare enough at once. When ready to make, soak it until fresh in ice- water, changing the water daily ; then boil in weak alum-water until brittle. For seven pounds of the rind, make a sirup of one-half gallon of cider vinegar, five 118 The New Kentucky Home Cook Book. jjounds of sugar, one ounce of cinnamon bark, and half an ounce of mace

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