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Watermelon Maraschino Pickle

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Ingredients
  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
  Salt 1 Teaspoon
  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)
Directions

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.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Watermelon
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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