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16
Water
melon R
ind Pick
les
45 qt
s
1 Tbsp
4 cups
26 cups
28
14 sticks
Choose
firm,
fresh
melon
rind.
Trim
outer
green
skin and
any rem
aining
pink
f lesh,
leaving
a very
thin lin
e of pink.
Cut r
ind int
o 1 inch
pieces
(or fun
shape
s if you'd
like).
Cover
with
boiling
water;
add sa
lt. Br
ing to
a boil
and c
ook t
en min
utes o
r unti
l cube
s can
be pier
ced e
asily w
ith a
fork (o
ver-
cooking
make
s soft
pickle
s). Dr
ain w
ell; pr
ess out
extra
liquid.
Pack
into cr
ock, plas
tic buck
et or
an enamele
d kett
le. Br
ing vin
egar and
6 cups
of sug
ar to a
boil. P
our o
ver rind,
let stand
overnight.
Each
day, dr
ain of
f the
syrup
and br
ing jus
t to a
boil.
Add in
more
sugar
as fol
lows:
1st da
y 4
cups;
2nd da
y 2
cups;
3rd da
y
2 cups;
4th da
y 2
cups;
5th14t
h day
1 cup
daily.
(If
you hav
e to sk
ip a da
y now
and t
hen, do
not w
orry,
but
do not
double
up on
adding
sugar;
extend
the num
ber
of days
for adding
sugar
instead.
The se
cret to
a clear
,
crisp
pickle
is adding
the sug
ar gradua
lly.) On
the
14th
day, pack
pickle
s into
hot, s
terilize
d pint
jars.
To each
jar, add
2 clov
es and
1 stick
of cinnamon.
Cover w
ith boi
ling s
yrup and c
over at once.
Peach Pick
les
3½ lb.
Sugar
1 qt. W
hite Vinegar
1 tsp. W
hole Allspice
1 tsp. W
hole Clo
ves
3 inches St
ick Cinnamon
7 lb. P
eaches, peele
d
Combine sug
ar, vinegar, al
lspice, cloves
and cinnamon.
Boil a few
minutes befor
e adding
fruit. Add pe
aches. Cook
in syrup unt
il ten-
der. Pack in
sterilized jars.
Pour off juice
accumulated
in jars. Boi
l
syrup ten min
utes, pour int
o jars and se
al.
Water
melon R
ind
(the t
hick var
iety is b
est)
Boil w
ater
Pickling S
alt
Vineg
ar
Sugar
Whole Clo
ves
Cinnamon
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