Watermelon Rind Pickles No. 2

Ingredients

• Salt water.
• 3 blades mace.
• Alum water.
• 3 blades ginger, (broken).
• 71/2 lbs sugar.
• 1 t-spoon whole cloves.
• 3 sticks cinnamon.
• 1 t-spoon whole allspice.
• 1 t-spoon fine mustard seed.
• 6 lbs. rind.
• 3 pts. apple vinegar.

Method

1. 1

   Let rinds soak in salt water over night, in fresh water all next day, then in alum water; next day in fresh water until three o'clock.

2. 2

   Then boil in clear water for 45 minutes.

3. 3

   Let sugar, vinegar and spices come to boil, add rind and boil until clear and rind can be pierced with straw.

4. 4

   Put in glass jar, cover well with syrup and seal.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 47. The excerpt below is the record exactly as published.

WATERMELON RIND PICKLES NO. 2. Salt water. 3 blades mace. Alum water. 3 blades ginger, (broken). 71/2 lbs sugar. 1 t-spoon whole cloves. 3 sticks cinnamon. 1 t-spoon whole allspice. 1 t-spoon fine mustard seed. 6 lbs. rind. 3 pts. apple vinegar.

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