Watermelon Rind Pickle

Ingredients

• After soaking sufficiently scald in alum water.
• To five pounds of rind add three pounds of sugar.
• and enough vinegar to cover;
• season with cloves,
• Spice
• and mace.

Method

1. 1

   Boil in weak ginger water until tender.

2. 2

   Then pour off water.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 19. The excerpt below is the record exactly as published.

WATERMELON RIND PICKLE Soak rind in lime water (three heaping tablespoons of lime to gallon of water) for 24 hours, rinse well. Boil in clear water half hour. Wash, chill, and weigh. Dissolve pound to pound of sugar in one quart of water. (Place seasonings in bag.) For eight pounds of watermelon rind: 2 T. cloves 1, bOx ginger 2 Sticks cinnamon 1 T. allspice Boil all until tender, then put in one pint of vinegar and cook 20 minutes longer. —Mrs. W. R. BASKERVILL CRANBERRY RELISH 1 gt. cranberries 28C sugar o or 6 oranges Wash cranberries and oranges. Put through food chopper. Mix well with sugar. This makes a quart and a half. Keep in cool place. —Mrs. DUKE JONES Mixed PicKLeE (Not Cooked) 2 qts. chopped cr ground green tomatoes cabbage i qt. chopped cr ground 2Z qts. chopped or ground onion Mix in a teacup of salt and put all in a thin bag; hang up to drip over night. Next morning add: . 2 lb. brown sugar (or white) 1 T. spice 1 T. ginger 1 T. white mustard seed 1 T. celery seed Age UStaAlLd 1 T. black pepper Do not grind spices. Mix well and cover with good vinegar. Will keep in stone jar. ? —Mrs. W. R. BASKERVILL GROUND CUCUMBER PICKLE 1 gal. ground cucumbers oPCe subar 1 pt. ground onions % t. celery seed 1 qt. vinegar 1 T. black pepper Peel cucumbers, cut in half, take out seed of large ones. Grind in meat chopper; also the onions and mix. Sprinkle with salt and let stand over night. Next morning drain, but do not wash. Add ingredients and cook until clear. —Mrs. W. R. BASKERVILL Peacu PIickiE 4 lbs. peaches 1 pt. vinegar 1 lb. sugar 1 t. celery seed Boil sugar, vinegar, and celery seed until thick. Drop peaches i ey Syrup; cook until tender. ; p peaches in boiling —Mrs. W. R. BASKERVILL 44 RutTH’s CucuMBER PICKLE 7 lbs. cucumbers iy gal. vinegar 206. salt 2 bottles lilly lime % lb. alum 4 box pickling spices 4 lbs. sugar 4 Sticks cinnamon Select uniform cucumbers about one inch in diameter. Slice about one- fourth inch thick. Put in porcelain container and add lime and cover with water, soak 12 hours. Rinse and put in salt water to cover. Let stand four hours. Rinse and soak in plain water two hours. Put in alum water to cover and bring to boil. Rinse in hot water. Add vinegar, sugar and spices (tied in bag), set on stove, bring to boil and boil half hour. Stir very carefully with wooden spoon. —Mtss Kuta LEE ALLEN WATERMELON Rinp PICKLE After soaking sufficiently scald in alum water. Eoil in weak ginger water until tender. Then pour off water. To five pounds of rind add three pounds of sugar and enough vinegar to cover; season with cloves, Spice and mace.

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