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Simple Pickled Melons Cooking Recipe

Below is the quick and easy cooking recipe for Pickled Melons.

Take six melons, cut a slice out of them, and scrape out the seeds and pulp quite clean. Put them into a tin stewpan with as much water as will cover them. Add a small handful of salt, and boil them over a quick fire. When they boil take them off the fire, put them into an earthen pan with the water, and let them stand till the next day. The melons must then be taken out and wiped dry, both within and without. Put two small cloves of garlic into each, a little bit of ginger, and bruised mustard seed, enough to fill them. Replace the slice that was cut out, and tie it on with a thread. Boil some cloves, mace, ginger, pepper, and mustard seed, all bruised, and some garlic, in as much vinegar as will cover them. After a little boiling, pour the whole, boiling-hot, upon the melons. They must be quite covered with the pickle, and tied down close, when cold, with a bladder and leather. They will not be fit for use in less than three or four months, and will keep two or three years.


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