Watermelon Pickle
From The Williamston cook book, 1950
Recipe contributed by Mrs. J. W. Andrews.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 38. The excerpt below is the record exactly as published.
WATERMELON PICKLE — % Days Soak in salt brine 3 days. Fourth day drain and place in cold water and let stand over night in cold clear water. Fifth day heat slowly and boil 5 minutes. Remove rind and place in ice water. Make a strong alum water and soak all day. Sixth day heat slowly in alum water and boil 5 minutes. Take out and put in ice water. Let rind remain in clear water over night. Seventh day add 1 cup sugar and sufficient water to cover rind and let boil 15 minutes. Remove rind and place on dishes to cool. Make a new syrup. Add 1 cup water to 2 lbs. sugar. When syrup boils add rind and let boil until clear white. Remove rind and let cool. Add to syrup’ 1 pt. of vinegar to. each 2,lbs. sugar. Add I thspstumenicestoe! gal. pickles. Add cloves and stick cinnamon to taste and tie in bag. Let come to boil. Add rind. Boil 15 minutes. Mrs. J. O. Manning, Sr. WATERMELON PICKLE 1 small rind 2 tbsp. whole spice 6 pounds sugar 2 tbsp. whole cloves 3 pints vinegar 3 sticks cinnamon
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