Watermelon Rind Pickle
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 5 ingredients
- Ten pounds melon
- two pounds sugar
- one quart vinegar
- one-half ounce cloves
- one ounce cinnamon
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.
Method
Chef Wood
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- Ten pounds melon, boil in water until tender.
- Drain the water off.
- Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon;
- boil all this and pour over rind boiling-hot;
- drain off the syrup and let it come to a boil;
- then pour it over the melons.--Mrs.
- C.
- C.
- McP.
Plating
Cookware for this recipe
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Saucepan
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Colander