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Watermelon Pickle Sweet

(Pickles.) - (The Cookery Blue Book)

Pare the melon, cutting away all of red portion; cut in fancy shapes.

Salt in weak salt and water over night. In the morning rinse in cold

water; add lump of alum as big as a small egg to 1 gallon cold water.

Put the melon in the cold water and after it comes to a boil, boil ten

minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds

or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this

boil, then add fruit, cook until clear and you think it is done; seal up

in jars and keep at least two weeks before using.

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