Watermelon Rind Sweet Pickle
From The Raleigh cook book, 1907
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 39. The excerpt below is the record exactly as published.
Watermelon Rind Sweet Pickle—Pare off carefully the green part of rind, trim off red core, cut in strips or squares. Soak in weak brine 12 hours, then in fresh water 12 hours, changing water two or three times. Boil in alum water (a piece of alum size hick- ory nut) half hour, then in clear water half hour. Drop the rind in cold water each time in changing, as that helps to make it brittle. Have equal portions of rind and sugar. To eight pounds add 1 a quart water, a few grains of whole black pepper
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