Watermelon Maraschino Pickle
|Prepared watermelon rind||2 Pound (About 2 1/2 Quarts)|
|Powdered slaked lime||1 Tablespoon (Buy In Drugstore)|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||2 Tablespoon|
|Sugar||2 1⁄2 Pound (5 Cups)|
|Whole cloves||1 Tablespoon|
|Whole allspice||1 Tablespoon|
|Cinnamon sticks||6 Small|
|Maraschino cherries||6 Ounce, drained (1 Jar)|
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; cover with fresh cold water and cook, covered, for 1 hour, or until tender.
Drain and cover with a weak vinegar (1 cup to 2 cups water) and let stand overnight.
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.
Makes 4 pints.