The 1901 Cookbook Archive
No. 3785 — Pickled Melon, Another Method
English historical translation of Molokhovets recipe No. 3785 from the 1901 Russian cookbook, retaining original methods and measures.
Choose a melon that is not overripe. Peel and remove the soft inner pulp and seeds, then cut into long pieces and stud with cloves.
Put into a stoneware bowl with sugar and cover with cold vinegar previously boiled with sugar and spices. The recipe uses 3 glasses vinegar, 1 pound sugar, a little cinnamon and cloves.
Next day drain the vinegar, bring to a boil and cook the melon in it until tender but still holding its shape. Serve with roast meat.
Historical editorial note: This archival melon pickle is not a validated method for shelf-stable preserving.
Original source: Read Russian recipe No. 3785. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.