Pickle of Watermelon Rind
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut in pieces and soak the rind in weak salt and water for twenty-four hours--of course having first peeled off the outside.
- To seven pounds rind put three pounds sugar;
- scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind.
- Season the syrup with mace and ginger, and boil the rind in it till tender.
- A delicious pickle.--Mrs.
- Dr.
- P.
- C.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler