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Directions:
Ten pounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The syrup to be poured over the rind boiling hot three days in succession.
The Most Popular Pickle Cookbooks
• The Overlake School Cookbook• A Pickle and Chutney Cookbook• St. Mary's Cookbook Favorite Recipes 1984 from the Women of St. Mary's (Appetizers, Pickles, Relishes, Soups, Salads, Vegetables, Main Dishes, Breads, Rolls, Pastries, Cakes, Cookies, Desserts, Candy, Jelly, Preserves, Beverages, Microwave, Misc.)• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles• Picklicious; 125 Extraordinary Recipes a Cookbook for People Who Are Passionate About Pickles• A New Zealand Country Harvest Cookbook (More than 150 delicious and practical recipes for jams and preserves, pickles and sauces, beverages, cakes, breads and desserts, with decorative ideas for autumn flowers and foliage.)• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook |
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