This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
CLEAR WATERMELON PICKLES
- Choose firm, fresh melon with thick white rind. Peel, and trim away all but the faintest pink pulp.
- Cut rind into pieces: cube, shamrock, heart of Christmas-tree shapes.
- Should have 4 to 5 qts. rind
- Cover with …boiling water
- Add…1 tblsp. salt
- Bring to boil and cook 10 minutes, or until cubes can be pierced easily with a fork. (Overcooking makes soft pickles.)
- Drain well. Squeeze out extra liquid.
- Pack into crock or enameled kettle.
- Bring to a boil…1 qt. cider vinegar; 6 c. sugar
- Pour over rind.
- Let stand overnight. Each day, drain off the syrup and bring just to boil, adding more sugar as follows:
1st day: 4 c. sugar
2nd day: 2 c. sugar
3rd day: 2 c. sugar
4th day: 2 c. sugar
5th to 14th day: 1 c. sugar daily
- Skim if necessary; pour over pickles. (If you skip a day now and then, don’t worry. The secret of crisp, clear pickles is in adding sugar gradually.)
- Pack pickles in sterilized pint jars.
- To each pint, add…2 whole cloves; 1 stick cinnamon
- Cover with syrup, and seal.
- Makes 14 pints.
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.