Mom's Watermelon Rind Pickles
  Mayblle Lincoln Depew
    from the 1930s

  I can smell the sweet aroma still.....

Cut off all green outer rind on thick cubes of watermelon rinds - after you have eaten all the red.
Soak overnight in weak salt water.
Drain and cook in a little fresh water in a.m. until tender.
  Maker syrup
  1 qt.  cider vinegar - dilute if too strong.
  8 c    sugar
  4 sticks of cinnamon
  a few whole cloves.
    When hot, add the melon rinds and let cook until rinds (are) transparent and this taken an hour or more.
    Place pickels in jars - if syrup is not thick enough let it boil down & pour over picles & seal.


Cut off all green outer rind on thick cubes of watermelon rinds - after you have eaten all the red.
   Leave the outer skin and if there is still just a little pink that is OK.
Soak overnight in weak salt water.  Mom didn't say how weak....
Drain and cook in a little fresh water in a.m. until tender.
  Make syrup
  1 qt.  cider vinegar - dilute if too strong. Doesn't indicate now strong is too strong....
  8 c    sugar
  4 sticks of cinnamon I think the jars that hold cinnamon sticks are shorter  now than they were 50 years ago...
  a few whole cloves. Try 4 and change it next time if you like- - - -
    When hot, evidently you place the syrup in a pot and heat it... add the melon rinds and let cook until rinds (are) transparent and this taken an hour or more.
    Place pickels in jars  OK, STOP and go get some canning jars... - if syrup is not thick enough  how thick is thick?let it boil down & pour over picles & seal.