WATERMELON RIND PICKLES (1)
quarts prepared rind |
quarts limewater
to 6 cups sugar
quart water
quart cider vinegar

tablespoon whole allspice

tablespoon whole cloves

stick of cinnamon

tablespoon crushed ginger root (optional)

Trim green outer skin and pink flesh from firm thick
watermelon. Cut as desired. Soak rind in limewater 4 hours,
(One tablespoon slaked lime to 1 quart water - ask for hydrated
lime at drug store.) Drain; rinse; cover with clear water and
boil for 1 hour.

Boil 2cups of the sugar, 1 quartfresh water, 1 cup vinegar
and the spices for 5 minutes. Add rind. Simmer 30 minutes.
Let stand overnight. Add remaining sugar and vinegar and
boil gently until syrup is almost as thick as honey and rind
clear. Add boiling water if syrup becomes too thick before the
rind is translucent. Seal in hot, sterilized jars immediately.

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WATERMELON RIND PICKLES (2)

8 quarts trimmed watermelon rind
Salt

Boiling water

i cup sugar

2 cups vinegar

1/4 teaspoon oil of cloves

1/4 teaspoon oil of cinnamon

STEP 1: Choose firm, not over-ripe watermelon, Trim
off green skin and any pink flesh. Cut into 1-inch cubes, strips
or circles. (You should have 2 1/2 quarts.) Place rind in
saucepan. Cover with salted, cold water; 4 tablespoons salt
to each quart water. Stand overnight. Next morning, drain and
rinse thoroughly.

STEP 2: Cover with boiling water and simmer about 10
minutes until rind is tender, butnotsoft. Drain. Combine rest
of ingredients and bring to a boil. Pour over rind and let
stand overnight.

STEP 3; Next morning, drain syrup and bring to a boil.
Pour over rind and let stand overnight.

STEP 4: Next morning drain syrup and bring back to a
boil. (If too thick, add a little boiling water.) Pour over rind
placed in sterilized jars and seal. Makes 6 to 8 pints.

SPICED APPLES
7 pounds apples
Whole cloves
1/2 ounce whole allspice
2/3 ounce stick cinnamon
1/2 ounce ginger root
3 pounds brown sugar
1 pint cider vinegar
1/2 cup water :

Rind of 1/2 lemon, thinly shaved

Quarter, pare and core apples; stick 3 cloves in each
quarter. Mix remaining spices; divide into two parts and tie
in small bags. Heat sugar, vinegar, water, spices (in bags)

and rind to boiling point.

| Cook apples in syrup until tender; drain. Cook syrup
down until there is just enough to cover the fruit in sealers.
Seal hot.

SPICED PICKLED APRICOTS

6 pounds firm, small apricots
1 tablespoon whole cloves

1 tablespoon whole allspice

1 (2-inch) stick cinnamon

1/8 teaspoon celery seed

16

6 cups sugar
2 cups cider vinegar
1 tablespoon mustard seed

Tie spices, except mustard seed, in bag. Combine sugar,
vinegar, spice bag and mustard seed; bring to boil. To this
add 10 apricots at a time, and cook until tender (about 3
minutes).

Remove fruit and place in hot, sterilized pint jars. When
fruit is finished, use remaining syrup to cover it. Seal jars
at once. Makes 6 pints.

PICKLED CANTALOUP

quarts pared cantaloup cut in 1-inch cubes

quart cold water

tablespoons salt

cups boiling water

sticks cinnamon

tablespoons allspice

tablespoons cloves

cup vinegar

cups sugar
Cover cubes with the cold water and salt for 3 hours.
Drain. Make syrup of other ingredients; add; boil 10 minutes.
Cool; cover; leave overnight. Simmer 45 minutes until cubes
transparent. Seal in hot, sterilized jars.

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SPICED CHERRY OLIVES

quarts firm, bing cherries

cups vinegar

cup water

cup sugar

tablespoon white mustard seed

tablespoon cinnamon

teaspoon allspice

teaspoon whole cloves

teaspoon salt
Clip stems of cherries short. Pack into clean, hot jars.
Boil vinegar, water, sugar and spices 8 minutes. Pour over
cherries; seal. Use after 6 weeks.

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CHERRY OLIVES
1 quart jar of firm, bing cherries
2 tablespoons salt
1 cup cider vinegar
Clip stems short; pack into clean, quart sealer. Add
salt and vinegar and fill jar with cold water. Seal. Shake to
dissolve salt. (These are tart cherry olives.)

SPICED CRABAPPLES

3 cups cider vinegar
1 cup water
4 or 5 cups sugar
3 sticks cinnamon
Whole cloves
Unblemished crabapples -

Combine vinegar, water, sugar andcinnamon; simmer for
5 minutes. Wash crabapples and prick skins with a fork
several times. Insert 1 or 2 whole cloves in each crabapple.

Pack into hot, clean jars; removecinnamon from syrup and
pour hot syrup over apples to 1 inch of top of jar. Wipe edge.
Adjust lids according to type used. Process in boiling water
bath, with water over‘tops of jars, for 15 minutes or in Pressure
Canner 8 minutes at 5 pounds. ORadda few crabapples at a time
to the syrup and cook slowly until barely tender. Put in hot,
sterilized jars and fill with boiling syrup. Seal.

*

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