1873 - Presbyterian Cook Book

Watermelon Pickles

DDV CULINARY

Mrs. T. A. Phillips.

Pare off the green of the water melon rinds;
cut in squares, and cover with weak alum water, poured on hot;
let it stand twenty-four hours;
then soak in rain water until well cleansed of the alum;
put in a kettle; cover with pure water, and boil until tender;
then press the water out with a napkin.
Make a syrup of equal quantities of vinegar and sugar;
add one stick of cinnamon, and race ginger.
Put the fruit in and cook till clear;
then take it out and cook the syrup a little more.