{"id":7887,"slug":"watermelon-pickle","title":"Watermelon Pickle","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["watermelon rind","one cup of salt","a gallon of hot water","clear water","ice water","one level tablespoon of alum","one teaspoon of cloves","one teaspoon of allspice","one teaspoon of cinnamon","one teaspoon of ginger","one cup of sugar to every pound of rind","one cup of vinegar (dilute with water if too strong) to every pound of rind","one lemon to about four pounds of rind (optional)","a peach kernel (optional)"],"ingredients_norm":["watermelon rind","salt","hot water","clear water","ice water","alum","clove","allspice","cinnamon","ginger","sugar to every pound of rind","vinegar to every pound of rind","lemon to about pounds of rind","peach kernel"],"steps":["Remove the green rind of watermelon and the inside pink portion that is left on after eating it. Cut it into two-inch pieces.","Pour over it a weak brine made in proportion of one cup of salt to a gallon of hot water. Let this stand overnight, then drain and add clear water and one level tablespoon of alum.","Boil in this water until the rind has a clear appearance. Drain and pour ice water over the rind and allow it to stand a short time.","In a bag put one teaspoon each of cloves, allspice, cinnamon and ginger and place this in the preserve kettle with the vinegar and sugar. Allow one cup of sugar and one cup of vinegar (dilute this with water if too strong) to every pound of rind. Thin slices of lemon will give it a pleasant flavor--allow one lemon to about four pounds of rind.","Bring this syrup to the boiling point and skim. Add the melon and cook until tender. It is done when it becomes perfectly transparent and can be easily pierced with a broom straw.","A peach kernel in the cooking syrup will improve the flavor.","Housewives who object to the use of alum can omit this and merely wash the rind after removing from brine to free it from all salt and then cook it slowly as per directions given above. The alum keeps the rind firm and retains its color. In this case the rind will require long and steady cooking; say 3/4 of an hour or longer.","As soon as rinds are cooked they should be put into the containers and covered with the syrup."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w104:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.92,"content_hash":"b8a5b9a1ad9c3a1e2754ff5293e881bc1b7fab767ce41c262f129f0d1cc93371","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/watermelon-pickle"}