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Watermelon marachino Pickle
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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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