Watermelon Rind as a Sweet Pickle
From Council cook book, 1908
Ground spices may be used for a darker color.
Presented as published in 1908. 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 Council cook book (1908), page 51. The excerpt below is the record exactly as published.
Watermelon Rind as a Sweet Pickle. Boil an ounce of alum in a gallon of water, take the watermelon rind that has been peeled and the soft part cut off, cut in pieces and put in alum water and let stand on back of stove half a day. Remove and put in cold water and let stand an hour, drain. Boil two quarts vinegar and five pounds brown sugar, add two ounces stick cinnamon, one ounce white cloves
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