Rosy Watermelon Pickles
|Watermelon rind||5 Quart|
|Water||4 Cup (64 tbs)|
|Vinegar||3 Cup (48 tbs)|
|Cold water||2 Cup (32 tbs)|
|Sugar||10 Cup (160 tbs)|
|Black pepper||2 Teaspoon|
|Maraschino cherries||1⁄2 Cup (8 tbs)|
Trim outer green skin and pink flesh of rind, leaving a very thin line of pink; cut into 1 1/2 x 1 x 3/4 inch pieces.
Soak melon cubes in water and salt for 24 hours; drain.
Cover with boiling water and boil gently for 1 hour and 30 minutes; drain.
Place rind in ice water until thoroughly chilled; drain.
Com bine vinegar, cold water, sugar and spices tied in cloth bag; bring to a boil.
Add rind and boil gently for 30 minutes; remove spices.
Let stand for 24 hours.
Add Maraschino cherries; bring to a boil.
Pack into hot steri lized jars; process in boiling water bath for 10 minutes.