Watermelon Sweet Pickle, No. 2
From The Twin-city housewife, 1920
Serves 11
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 44. The excerpt below is the record exactly as published.
Watermelon Sweet Pickle, No. 2 Pare off carefully the green part of the rind of a ripe watermelon, trim off the red pulp and cut in any shape liked. Put in brine strong enough to bear egg and let stand until you wish to make pickle, before which soak rinds in fresh water to get salt out, and scald in weak alum water. To seven pounds of rind take one quart vinegar, three pounds sugar, and one-half ounce each unground cloves
Cook this with the app: pantry check, scaling, and the assistant.