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Melon in Vinegar

8 servings

Ingredients

• 2 kg melons
• 0.5 l wine vinegar
• 750 g sugar
• 4 g cinnamon, cut into pieces
• 4 g white peppercorns
• ginger, a few pieces (a little)
• lemon peel (a little)
• 12 pcs cloves, headless

Instructions

1. Peel the ripe fruit, cut in half, scoop out the pulp with a silver spoon, and cut into finger-long, equally wide pieces.
2. Place in a preserving jar, cover with wine vinegar, and let stand until the next day.
3. Drain the vinegar, take 500 grams of sugar for every half liter, boil and skim, add the specified spices, let the vinegar reduce a bit, remove from heat, place the melon in it and cook until it appears translucent, then transfer to a jar.
4. Repeat this twice more within 8 days; the last time, boil down the vinegar until it becomes syrupy.

Modernized from a treasured 19th-century German cookbook.