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Print this Recipe    Water Cherry Pickle

Watermelon-Marachino pickle

2 pounds (about 2 1/2 quarts prepared watermelon rind
1 tablespoon powdered slaked lime
water
cider vinegar
1 teaspoon salt
2 1/2 pounds (5 cups) sugar
1 tablespoon each of whole allspice and cloves
6 small pieces of cinnamon stick
1 jar (4 to 6 ounces) maraschino cherries , drained

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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