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WATERMELON PICKLE

(Preserved Fruit) - (The International Jewish Cook Book)







Do not throw away the rind of melons. It can be preserved and will make
a delicious relish. Remove the green rind of watermelon and the inside
pink portion that is left on after eating it. Cut it into two-inch
pieces and pour over it a weak brine made in proportion of one cup of
salt to a gallon of hot water. Let this stand overnight, then drain and
add clear water and one level tablespoon of alum. Boil in this water
until the rind has a clear appearance. Drain and pour ice water over the
rind and allow it to stand a short time. In a bag put one teaspoon each
of cloves, allspice, cinnamon and ginger and place this in the preserve
kettle with the vinegar and sugar. Allow one cup of sugar and one cup of
vinegar (dilute this with water if too strong) to every pound of rind.
Thin slices of lemon will give it a pleasant flavor--allow one lemon to
about four pounds of rind. Bring this syrup to the boiling point and
skim. Add the melon and cook until tender. It is done when it becomes
perfectly transparent and can be easily pierced with a broom straw. A
peach kernel in the cooking syrup will improve the flavor. Housewives
who object to the use of alum can omit this and merely wash the rind
after removing from brine to free it from all salt and then cook it
slowly as per directions given above. The alum keeps the rind firm and
retains its color. In this case the rind will require long and steady
cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they
should be put into the containers and covered with the syrup.

Other Recipes


Watermelon Pickles

Eat the flesh and save the rind. Cut the rind into finger lengths and

about an inch in width, pare and cut out all the red flesh, throw into a

strong salt brine and let stand over night. In the morning drain, boil

in water until the pickles are clear, drain again and put into a stone

jar. To one gallon of fruit, allow one quart of sugar and one pint of

vinegar. Do up cinnamon and cloves in little bags, in ratio of two of

cinnamon to one of cloves and boil them in the syrup. Pour the boiling

syrup over the pickles, tie up close and in a few days they are ready

for use.

Other Recipes


Watermelon Pickle Sweet

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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