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Watermelon Pickles

(Vaughan’s Vegetable Cook Book)







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.











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