Watermelon Rind Pickles

Ingredients

• ten pounds of the melon
• one pint of very strong cider vinegar
• three pounds of sugar
• one ounce of stick cinnamon
• one ounce of cloves
• three pieces of ginger root

Method

1. 1

   Peel rind and cut into pieces.

2. 2

   Boil in water, then make a pickle with vinegar, sugar, and spices.

3. 3

   Boil until clear, then pour syrup over rinds and seal in jars.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 140. The excerpt below is the record exactly as published.

one ounce of stick cinnamon, one-half ounce each of cassia and whole cloves. Let the vinegar, spices and sugar all boil together a few minutes, PICKLES. 235 arid when quite cold, pour over the grapes. By pouring on the vinegar cold, you avoid cracking the grapes, and they retain their natural form and color, as long as they last. SPICED PLUMS. Seven pounds of plums, three pounds of sugar, one ounce each of cinnamon and cloves, one quart of vinegar. Put in a jar a layer of plums and a layer of spice; boil the sugar and vinegar, and pour it over the plums three days in succession, and the fourth day boil spices and all together. They will keep for years. RIPE CUCUMBER PICKLES. Take bright yellow cucumbers, firm but not soft; pare and cut them in strips, and, after removing the seeds, put them in a weak brine for twelve hours; pour off the brine, and scald them in alum water until clear; wash in cold water and drain. To one gallon of vinegar, take three and one-half pounds of sugar, one stick of cinnamon, nutmeg, and mace. Boil, and pour over the cucum- bers; repeat two or three times, then bottle. PICKLED PEACHES. Seven pounds of white, good sized peaches, four pounds of white sugar, one pint of good vinegar. Pare the fruit and stick three cloves in each peach. Boil and skim the vinegar till clear. Put a few peaches at a time into the syrup, until the vinegar has penetrated them thoroughly — fifteen minutes, perhaps. Put the peaches into a large stone jar, boil the syrup until quite thick, and pour it over the peaches, hot; add four sticks of cinnamon to the boiled syrup, if agreeable. In about a week, pour off the syrup, and boil it down until there is only sufficient to cover the peaches well. You can seal them in glass jars if you prefer. PICCALILLI. Equal parts of cucumbers, onions and cabbage, chopped fine; sprinkle salt over them, and let them stand all night. Put the onions by themselves. In the morning, drain and wash the on- ions if you do not wish them to taste very strong. Prepare the 236 PICKLES. vinegar the same as for pickled peaches. Mix all together and boil one hour, or until it looks clear. SPICED CURRANTS. Five pounds of ripe, red currants, three pounds of white sugar, one tablespoonful each of cinnamon, allspice, nutmeg, and cloves, one-half pint of good vinegar. Boil the currants, then put in the vinegar, sugar, and the rest of the ingredients. Then boil half an hour longer, and put into jars. You can spice plums, gooseberries, grapes and cherries in the same way. SPICED CURRANTS. Six pounds of fruit, three of raisins, three of sugar, one pint of vinegar, two tablespoonfuls allspice, two of cinnamon, and one of cloves. WATERMELON RIND PICKLES. Peel the outter rind from ten pounds of the melon. Put the pieces, cut in such fashion as you may fancy, into the preserving kettle, well covered with water; then lay on dishes to drain and cool. Throw away the water, and make a pickle of one pint of very strong cider vinegar; add three pounds of sugar, one ounce each of stick cinnamon, cloves, and three pieces of ginger root

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