Sweet Watermelon Rind Pickle Take the melon rind and scrape all the meat from the inside, and then carefully slice all the outside of the rind from the white part of the rind, then lay or cover the white part over with salt. It will have to remain under salt one week before pickling; the rind will keep in salt from year to year. When you want to pickle it, take it from the salt and put into clear water, change the water three times a day must be changed say every four hours then take the rind from the water and dry it with a clean cloth. Have your vinegar boiling, and put the rind into it and let it lay in vinegar four days; then take it from the vinegar, drain, and sprinkle sugar thickly over it and let it remain so one day. To make syrup, take the syrup from the rind and add eight pounds more sugar to it, and put to boil; boil till a thick and clear syrup. Weigh ten pounds of rind to 12 pounds of sugar; cover the rind with four pounds of it and make the syrup with the remaining eight pounds. While the syrup is cooking add one teacupful of white ginger root and the peel of three lemons. When the syrup is cooked, then put the rind into the boiling syrup, and let it cook till you can pass a fork through it with ease, then it is done. When cooled, put in jar or bottles with one pint of vinegar to one quart of syrup, thus the pickles are made. See that they be well covered with vinegar and syrup as directed." What Mrs. Fisher Knows about Old Southern Cooking: Soups, Pickles, Preserves, Etc. (1881)
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