Ripe Muskmelon Pickles
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, a substance or vessel no longer considered safe. 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.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 2 ingredients
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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- Take hard melons, after they are sufficiently ripe to be well flavored.
- Slice them lengthwise, scrape out the seed, and lay the melon in salt over night;
- wash and wipe dry, put them in alum water one hour, wash and wipe them again;
- cut them in slices and pack in jars.
- Pour over them a syrup of vinegar seasoned with cinnamon and cloves;
- put three or four pounds of sugar to one gallon vinegar, and boil until it is right thick.--Mrs.
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Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board