Watermelon Sweet Pickle Recipe

Pare and cut the rind into thin pieces and place in a porcelain-lined

kettle; to about five pounds of fruit, add two teaspoons salt, with

sufficient water to cover, and boil until tender enough to pierce

with a silver fork. Drain well, then take one quart of vinegar, two

pounds sugar, and pour over the fruit. Scald the syrup and pour over

the fruit for eight successive days, the ninth day add one ounce each

stick cinnamon, whole cloves and allspice. Scald all together and

seal up. Nicer if left to stand two or three months.--Mrs. L. A.

Grover.



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