The Blue Grass Cook Book

page 319

WATERMELON PICKLE
Prepare the rind by paring the outside and using only the firm part of the
melon, cut in shapes, and let it lie over night in weak alum water. Soak in
clear water one day.

To 5 pounds fruit take 1/2 the amount of sugar, 1 quart of vinegar, and boil.
Add slices of 1 lemon and spices to taste, cinnamon, ginger, mace. Pour hot over
the fruit and let stand over night. Pour off and boil, and do this three
mornings, the last time putting the fruit in the syrup, and cook till it can be
pierced with a fork. Put in jars and seal.

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