SOME FRUITS OF HAWAII 



87 



Watermelon pickle 



yield 1% quarts 



salt to 1 cup water) 

 4-5 cups weak vinegar solution (1 



3 pounds or 2% quarts watermelon 



rind (rind from one melon) 

 6-7 cups salt water (1 tablespoon 



cup vinegar to 2 cups water) 



1% cups strong vinegar 



1% cups sugar 



2y 2 cups water 



1 tablespoon whole allspice 



1 tablespoon whole cloves 



2 tablespoons stick cinnamon 



% teaspoon salt 



Pare watermelon rind, removing all outside green rind and practically 

 all the pink meat. Cut in pieces about 3 inches long and % inch wide. 

 Soak 24 hours in sufficient salt water to cover rind. Drain and soak 24 

 hours in sufficient vinegar solution to cover rind. Drain and cook in clear 

 water iy 2 hours, or until tender; then drain off water. Make a syrup by 

 heating vinegar, sugar, water and salt. Tie spices loosely in piece of 

 cheesecloth and add to mixture. Cover and allow to stand 1 hour to absorb 

 spice flavor. 



Add rind and boil gently for 1% hours in a covered kettle. Pour into hot 

 sterile jars and seal at once. Exposure to air darkens the pickle. 



