Watermelon Pickles

Ingredients

• the green part of the rind
• cut the white part into strips
• syrup made of equal parts of vinegar and sugar
• a stick of cinnamon
• several sliced lemons
• a little ginger-root

Method

1. 1

   Pare off the green part of the rind; cut the white part into strips of desired size and cover with boiling water in which alum has been dissolved.

2. 2

   Let stand overnight in this, then soak several hours in fresh cold rain water.

3. 3

   Place in preserving kettle and cook in fresh hot water till tender.

4. 4

   Have ready a syrup made of equal parts of vinegar and sugar.

5. 5

   Cook in this a stick of cinnamon, several sliced lemons, and a little ginger-root.

6. 6

   When thick and well flavoured place the drained melon in this and cook till it is clear.

7. 7

   Take out the melon; place in jars; boil down the syrup till thick; pour over the rinds and seal.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 56. The excerpt below is the record exactly as published.

WATERMELON PICKLES Pare off the green part of the rind; cut the white part into strips of desired size and cover with boiling water in which alum has been dissolved. Let stand over night in this, then soak several hours in fresh cold rain water. Place in pre- serving kettle and cook in fresh hot water till tender. Have ready a syrup made of equal parts of vinegar and sugar. Cook in this a stick of cinnamon, several sliced lemons, (without seeds) and a little ginger-root

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