Watermelon Pickles

Ingredients

• 10 lbs. melon rind
• 2 lbs. of white sugar
• 1 qt. of vinegar
• 1 oz. cinnamon

Method

1. 1

   Boil melon rind until tender, drain, then make a syrup and pour over the rind for 3 days.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.

WATERMELON PICKLES.— 10 lbs. melon rind, boiled in pure water until tender; drain oflF the water through a colander. Make a syrup of 2 lbs. of white sugar, 1 qt. of vinegar, 1 oz. cinna- mon; pour over boiling hot 3 days in succession. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. MOCK MUSTARD PICKLES.— Put cucumbers in salt over night, then bring to a boil and remove salt water. Take cider vinegar enough to cover cucumbers, after ascertaining quantity. Thicken with flour, add sugar, ground celery seed and tumeric to suit flavor and shade (color) and cook. When flour is cooked, add cucumbers, take from fire and can. — Mrs. C. E. Rennaker, Chicago Ridge, 111. DEVILED APPLES.— For this relish use the sourest apples procurable. Peel, core and slice into a little cold water. Add equal weight apples and water, of light brown sugar. To a peck of apples allow the juice and grated rind of 3 lemons, 2 oz. of finely grated ginger, and 2 teaspoons of paprika. Boil together until the apples look transparent, then seal, while hot, in jars. This is fine to serve with meat- — Mrs. C. A. Armstrong, Oaklawn, III COOK COUNTY COOK BOOK 511 SPICED PEACHES (PICKLED).— Scald 3 lbs. of sugar, 1 pt. of vinegar, 2 oz. of cinnamon, Yt. oz. of cloves; pour over 7 lbs. of fruit, let it stand 24 hrs., then drain; scald again, pour over the fruit, fetting it stand for another 24 hrs. Boil all together till fruit is tender, skim it and boil liquor until thick, pour over the fruit, and set away in jars. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SWEET CUCUMBER PICKLES.— Soak whole cucumbers 3 days in brine strong enough to float an ^ZZ- Then soak in clear water for 3 days, changing often. Cut in chunks, cook 2 hrs., in vinegar and water with grape leaves and 1 teaspoon of powdered alum. Make a syrup of 3 lbs. of sugar, 3 pts. of vinegar to each 7 lbs. of cucumbers, add 1 oz. of cassia buds, 1 oz. whole allspice, 1 oz. celery seed. Boil well and then add the chunks of cucumber. Boil a few minutes. Let stand till the next day, then draw ofP the syrup, heat it up and pour over the pickles, and boil down. — Mrs. D. E. Remley, Willow Springs, 111. GREEN TOMATO PICKLE.— Slice 10 lbs. green tomatoes and put in layers, sprinkling salt on each layer, let it stand all night; next day drain from salt and add 2 qts. vinegar, 2 lbs. onions, thinly sliced, 2 teaspoons cayenne, 2 lbs. brown sugar, ^ oz. of cloves, J4 oz. cinnamon

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