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Watermelon Pickles




Source of Recipe


Better Homes & Gardens Home Canning Cookbook 1974


List of Ingredients





2 pounds watermelon rind
1/4 cup pickling salt
4 cups water
2 cups sugar
1 cup white vinegar
1 tablespoon broken stick cinnamon
1 1/2 teaspoons whole cloves
1/2 lemon, thinly sliced
5 maraschino cherries, halved,optional

Recipe



Trim the dark green and pink parts from watermelon rind. Cut rind in 1-inch cubes; measure 7 cups. Soak rind overnight in a solution of pickling salt and water. (If it takes more to cover, use the same proportion salt to water.) Drain; rinse watermelon rind. Cover rind with cold water. Cook just until tender. Meanwhile, in a 6 to 8-quart kettle or Dutch oven combine sugar, white vinegar, stick cinnamon, whole cloves, and 1 cup water. Simmer mixture 10 minutes; strain. Add drained watermelon rind, lemon slices, and maraschino cherries, if desired. Simmer the mixture till watermelon rind is clear. Fill hot jars with rind and syrup mixture, leaving 1/2-inch head space. Adjust lids. Process in boiling water bath (pints) 5 minutes.
Makes 2 1/2 pints.