Pickle Watermelon Rind

Transcription

Cut all pink off rind – soak over night cooked in a stone crock in Alum [powder] and salt.

Rinse well, boil until tender [in] enough water to cover, drain [and] cool.

Cook vinegar & seasoning.

When it begins to boil add rind and boil until clean – add more vinegar if needed to cover fruit.

1 qt vinegar

2 lbs Brown sugar

1 Tablespoon cinnamon

1 Tablespoon cloves

1 Tablespoon allspice

whole ginger

Written by Emily Gordon Gilliam

Attributed to her mother, Irene Jones