Recipes > Preserves & Pickles > Pickles > Ripe Cucumber or Melon-Rind Pickles

Ripe Cucumber or Melon-Rind Pickles

Instructions

Pare, seed, and cut lengthwise into four pieces, or in thick slices. Boil an ounce of alum in one gallon of water, and pour over them, letting them stand at least half a day on the back of the stove. Take them out, and let them lie in cold water until cold. Have ready a quart of vinegar, three pounds of brown sugar, and an ounce of stick-cinnamon and half an ounce cloves. Boil the vinegar and sugar, and skim; add the spices and the melon rind or cucumber, and boil for half an hour.

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Source

The Easiest Way in Housekeeping and Cooking (1903)

Categories

Pickles.