Watermelon Pickles

Ingredients

• Cut the pared rind into thick slices
• put into large stone jar
• in which is just enough powdered alum to make it pretty bitter — an ounce at least
• Syrup — 8 pounds of fruit
• 4 pounds of best brown sugar
• 3 pints of vinegar
• 1 cup of mixed whole spices
• stick of cinnamon
• cloves and allspice (less of cloves)

Method

1. 1

   Let it stand several hours on back of stove, take out into cold water, and when cold boil a half hour in syrup, or till tender.

2. 2

   Tie the spices in a bag and boil with the sugar and vinegar; skim well and add fruit.

As published

This recipe was extracted from Delicate dishes (1896), page 54. The excerpt below is the record exactly as published.

WATERMELON PICKLES. Cut the pared rind into thick slices, put into large stone jar and cover with boiling water in which is just enough powdered alum to make it pretty bitter — an ounce at least. Let it stand several hours on back of stove, take out into cold water, and when cold boil a half hour in syrup, or till tender. Syrup — 8 pounds of fruit, 4 pounds of best brown sugar, 3 pints of vinegar, i cup of mixed whole spices, stick of cinnamon, cloves and allspice (less of cloves)

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