Post by braided-rug on Jul 26, 2007 11:08:46 GMT 10
Prepare the pie melon by paring, seeding, and cutting into small cubes; cover with water to which enough salt for flavouring purposes has been added, then put on to cook. When the melon is almost clear, it should be drained thoroughly. Meanwhile, heat the vinegar and sugar; when boiling, put the drained melon into it and cook for 15 and 20 minutes. The remaining ingredients - mustard, flour, turmeric - should be blended with a little cold vinegar and stirred into the mixture, which is then simmered for about 10 minutes, when the pickle should be bottled, corked, and stored. If desired, 1lb of onions may be cooked with the melon.
6lb prepared melon 1/4 lb green ginger 1 teaspoon salt 1 quart vinegar 1lb sugar (white) 2 oz ground mustard 2 level tablespoons turmeric 4 level tablespoons flour
From Department of Agriculture Victoria Bulletin No. 43 Preserving Fruits and Vegetables. An old book I got from ebay.
(Quarts are not the US quarts. They may be but please check on this.)
5kg melon 6 large onions 2 tablespoons mustard 1 tablespoon turmeric 1/2 teaspoon cayenne 1 cup sugar 8 cups vinegar 1/4 teaspoon salt
Cut up melon and onions, sprinkle with salt and stand overnight. In the morning strain off all liquid, mix the dry ingredients with a little vinegar, put into the pan, and stir till it boils. Then add the rest of the vinegar, the melon and onions, and boil till tender.
Adapted from: P.W.M.U. Cookery Book 1982 edition. Ann Gemmell, Lothian.
We have been making this pickles and made some modifications.
The modifications are an extra cup of sugar and 4 tabs flour added 10 minutes before the end after mixing it with a bit of the pickles in a cup. We also used a handful of salt like the other recipe for the salting down process, i.e. Jam Melon Chutney. Handful is 1/2 cup salt.
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