The 1901 Cookbook Archive
No. 3784 — Pickled Melon
English historical translation of Molokhovets recipe No. 3784 from the 1901 Russian cookbook, retaining original methods and measures.
Choose melon slightly underripe but not green; very ripe melon is too soft and green melon lacks fragrance.
Peel, remove seeds and cut into serving wedges with the thin tips trimmed off. Stick several cloves into each piece.
Put in a bowl and cover completely with good vinegar. Leave for one day, then boil the melon in the same vinegar until just slightly soft.
Drain through a sieve and strain the vinegar through a napkin folded four times.
Make thick preserve-style syrup from 3 glasses sugar, 2 glasses water and 1 glass strained vinegar and pour it over the melon.
Historical editorial note: Melon is a low-acid food. This historic vinegar-and-syrup method is not safe modern home-canning guidance.
Original source: Read Russian recipe No. 3784. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.