Peninsula In Passage

Left to right: Horrace Copeland, Emma Darden, Wesley Copeland, Mag Gray, John Copeland, Thomas Copeland, Vertha Henderson, and Elmer Copeland.

Lucille Copeland credits Ida Eberwine with the original recipe for Watermelon Pickles. Copeland uses this recipe with her own personal modifications depending on what’s in the spice cabinet at pickling time and the sweetness of the watermelon. According to her daughter, Phyllis Creamer, “The real secret to making good pickles is to find a thick skinned melon that is not too ripe yet so that the meat is still firm and juicy!” Lucille Copeland’s Water Melon Rind Pickle Recipe Prepare thick rind melons (1 very lg or 2 med.): cut at least fourteen lbs. of peeled melon rind into small pieces. Place in a large pan. To two gallons of cold water add two cups of pickling lime and stir until lime is dissolved. Add rind, stir several times, then soak overnight. In the morning rinse rind three times. Prepare ginger root: peel a good-sized root and cut into two or three pieces. Add root and rind to a large pot of water (16 quart is good) and boil for about an hour. Rinse rind once and place in colanders to drain. Prepare syrup: to 12 pounds of sugar, add 2 1/2 quarts of white vinegar and stir well (wooden spoon), add: 3 tsps. of Allspice tied into a bag, 1/4 tsp. clove oil, scant 1/2 tsp. cinnamon oil. Boil until clear for about 25 to 30 minutes stirring frequently. Add rind to boiling syrup and cook until done (45 min. to an hour) stirring frequently (reduce heat but keep boiling). Rind appears somewhat transparent when done. Taste to determine tenderness. Bottling: wash about 20 pint jars (or any size you prefer) in dishwasher. Pour boiling water over jar lids and bands. Immediately fill hot jars with rind and liquid until within 1/2 inch of top of jar, place band with lid on top of clean jar and tighten securely. Jar lids will soon begin to make a popping sound signaling the sealing.

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