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Watermelon marachino Pickle

Ingredients
  • 2 pounds (about 2 1/2 quarts prepared watermelon rind
  • 1 tablespoon powdered slaked lime
  • water
  • cider vinegar
  • 1 teaspoon salt
  • 2 1/2 pounds (5 cups) sugar
  • 1 tablespoon each of whole allspice and cloves
  • 6 small pieces of cinnamon stick
  • 1 jar (4 to 6 ounces) maraschino cherries , drained
Instructions

To prepare rind, pare and remove all green and pink portions from watermelon rind. Cut into 1-inch pieces and soak for 3 hours in lime dissolved in 1 quart water. Drain rind; cove with fresh cold water and cook, covered for 1 hour, or until tender. Drain and cover with weak vinegar (1 cup to 2 cups water) and let stand overnight. Drain. In preserving kettle bring to boil 3 cups vinegar, the salt, 1/2 cup water, the sugar, and the spices tied in a piece of cheesecloth. Cover and let stand for 1 hour. Add watermelon and simmer, covered, for 2 hours. Add cherries about 20 minutes before pickle is done. Discard spice bag and spoon pickle at once into hot sterilized jars; cover with boiling syrup. Seal jars. Makes 4 pints.

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