Watermelon Rind Pickles

Ingredients

• 3 lbs. sugar
• 1 oz. each cinnamon
• 1 oz. each cloves
• 1 quart vinegar

Method

1. 1

   Soak rind in vinegar overnight, boil until tender, drain, prepare syrup, boil, add rind, boil for 5 minutes, jar.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 403. The excerpt below is the record exactly as published.

1 quart vinegar; add 7 lbs. currants, scald them, take them out and put in jars; boil the syrup a few minutes, and pour it hot over the fruit. Use only ^ as much vinegar if they are desired sweeter. CUCUMBER PICKLES — Take ripe cucumbers, quarter them, remove the seeds, and soak in strong brine (keeping them well un- der) for 10 days; take out, soak 1 day in clear cold water, and then over night in weak alum water, and drain them out; take 1 quart of vinegar, 6 cups sugar, 2 tablespoons each of cloves, mace and cinna- mon (tied in a bag), bring to a boil, put in the cucumbers, and sim- mer until tender. PICKLED GRAPES — Take fresh, sound, ripe grapes, and pack them in jars; prepare sweetened and spiced vinegar, let it get cold, and pour over the grapes, covering them fully. PICKLED FIGS. — Make a hot pickle of sweetened cider vinegar; take ripe figs, peel them, put them in the pickle, and boil gently un- til tender. PICKLED PLUMS— Gather the plums with the stalks, prick them with a needle, and put them with layers of cloves and cinna- mon into glass jars. For every 4 lbs. plums boil up 2 lbs. sugar and SWEET PICKLES 543 1 quart of vinegar, and pour it liot over the plums. Next day pour off the vinegar, boil it up again, and pour it over the fruit again; repeat this twice, then tie up. It improves by keeping. PICKLED PEACHES— If hard, steam them until tender; if soft, wipe them only; then pack them in jars. Take 1 quart of sugar and 1 tablespoon of cloves and broken stick cinnamon (tied in a bag) to each quart of vinegar; boil it 5 minutes and pour hot over the fruit; the next day turn it off, boil again, and pour hot on the peaches again; repeat once, seal up and i^ut away. Pears and Quinces can be put up the same way, but the latter can be pared, cored and quartered before steaming, and the x^arings and cores used for making jelly. PICKLED PINEAPPLE— This can be pared, sliced, and boiled gently until tender; then put in jars and finished like peaches. PICKLED RAISINS. — Prepare a syrup of 1 cup sugar to 1 pint vinegar; put in 2 lbs. raisins, leaving the stems on, and cook gently 30 minutes; then put them into jars. GREEN TOMATO PICKLES— Slice 1 peck green tomatoes and 6 large onions (or 1 quart of small ones); sprinkle on 1 cup salt, and let stand over night; in the morning drain; then boil them 5 minutes in 2 pints vinegar and 4 pints water, and again drain through a colander. Then take 1 gallon vinegar, and 2 lbs. sugar, 2 oz. white mustard=seed, 2 tablespoons each of cinnamon, ginger and cloves, and 6 green peppers, chopped, or ^ teaspoon cayenne j-^maxu. pepper instead; boil all gently 15 minutes, and jjour over the chop- ped tomatoes and onions. They will keep a year or more. If de- sired, the onions can be omitted, and the tomatoes put up alone in the same way. Tomato Pickles No. 2. — Take 1 peck sliced green tomatoes, and let them stand in strong brine all night; then drain, boil until ten- der, drain again and put in jars. Prepare a syrup of 3 lbs. sugar, ^ oz. allspice, and 1 oz. each cinnamon

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