Watermelon Pickle

Pare off the green part of the rind of a ripe watermelon, trim off the red core, and cut into 1–2 inch pieces.

Place the rind pieces in a porcelain-lined kettle with one gallon of rinds to two heaping teaspoons of common salt and enough water to nearly cover.

Boil until the rinds are tender enough to pierce with a silver fork.

Pour the rinds into a colander to drain.

Dry the rinds by taking a few pieces at a time and pressing gently with a clean towel.

Make a syrup and treat the rinds exactly as directed for pickled peaches.

Continue adding rinds as melons are used at table, preparing them first by cooking them in salt water as above.

When the rinds are nearly pickled, drain and finish as directed for peach pickles, except that when the syrup is boiled the last time, add the rinds and boil for fifteen or twenty minutes.

Set a jar near the stove, skim out the rinds and put them in the jar a few at a time, heating gradually so as not to break them, then pour in the boiling syrup.

If scum rises and the syrup becomes whitish, drain, boil and skim the syrup, add the rinds, and boil until the syrup is as thick as molasses.