Watermelon Rind Pickle
From The Central cook book, 1924
Mrs. W. L. Nevins.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 53. The excerpt below is the record exactly as published.
Watermelon Rind Pickle Peel the green and red off of a thick rind, cut in small squares or strips. Soak in weak brine twelve hours then in fresh water twelve hours, changing water twice. Boil thirty minutes in alum water, a lump about the size of a hickory nut, next in strong ginger water thirty minutes. To eight pounds of rind (after soaking and boiling) put five pounds of sugar and one quart of vinegar, one ounce each of spice, cloves and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.