Watermelon Rind Pickle
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 43. The excerpt below is the record exactly as published.
WATERMELON RIND PICKLE 6 lbs. watermelon rind % gal. water Y2 bottle Lilly's Lime Prepare rinds and let stand in lime water overnight. Boil in clear water 1 hour. Cool quickly (under running water). Boil in water 1 hour with several pieces ginger. Cool and cook in syrup made of — 3 lbs. sugar 1 tablespoon whole cloves 1 qt. vinegar 1 tablespoon whole allspice
Cook this with the app: pantry check, scaling, and the assistant.