The alum step in this recipe may be omitted, but the pickles will soften slightly without it. Any quantity can be made using the formula below. This recipe is enough for 1 large watermelon.
Peel and cut watermelon rind into strips. Weigh.
Soak in a strong salt water solution (about 1 cup salt dissolved in 2 gallons water) for 24 hours.
Drain and soak in 2 quarts of water in which 4-6 tablespoons of alum has been dissolved.
Drain well and soak in water to cover, refrigerated, for 24 hours. Grate a 4 inch piece of fresh ginger and steep 2 quarts of hot water for 30 minutes to make a ginger "tea". Strain the tea through a filter or cheesecloth to remove ginger.
Boil the watermelon rind in the ginger tea for 2 hours at just above a simmer. Remove rind and allow to cool.
Prepare syrup using the following formula.
For each pound of melon weighed at the start, add 1 cup sugar. For each 3 1/2 pounds of sugar used, add 1 pint of vinegar. For each pint of vinegar, use 1 1/2 tablespoons of whole mace, cloves and cinnamon bark (tied in a cloth bag).
Bring the syrup mixture to a boil. After syrup begins to boil, add watermelon rind and continue to simmer 1 hour.
Pack into hot canning jars and fill with enough liquid to cover, leaving 1/4 inch head space. Adjust lids and process pints in a boiling water bath for 10 minutes.
Submitted by: CM
