Watermelon pickles or bread and butter pickles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Rind with a bit of red from | ||
| 1 | Watermelon | |
| 2 | cups | White vinegar |
| 2 | cups | Sugar |
| 3 | Whole cloves | |
| 6 | Whole allspice | |
| FOR BREAD AND BUTTER | ||
| Substitute: | ||
| Watermelon -- rind | ||
| 1 | Bag pickling spice | |
| Sliced, salted cucumbers for | ||
Directions
PICKLES:
Watermelon Pickles: Peel rind, leaving a little red.Cut into small pieces.
Cook in salted water for 3 minutes at a boil. Drain for 20 minutes. Bring vinegar, sugar, cloves and allspice to a boil. Add melon. Bring back to a boil. Process in pint jars. Bread and Butter Pickles: same as above, except cucumbers are sliced and salted and allowed to stand for 20 mints. To vinegar and sugar, add pickling spices in a cloth bag.
Recipe By : R. Banghart, adapted from Augusta Peto's recipe File