Watermelon Pickle

Watermelon Pickle

Reminds us of the late poet Richard Brautigan.

Photo: jacqueline-w

Ten pounds of watermelon rind (you can scale this recipe up or down) 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, and one ounce of cinnamon. The syrup to be poured over the rind boiling hot three days in succession.

FROM: MA'S COOKIN', 1966, Ozark Maid Candies, Osage Beach, Mo.