Watermelon Maraschino Pickle Recipe
Ingredients
| Watermelon rind | 2 Pound, prepared | |
| Powdered | 1 Tablespoon | |
| Water | ||
| Cider vinegar | ||
| Salt | 1 Teaspoon | |
| Sugar | 2 1/2 Pound | |
| 1 tablespoon each of whole allspice and cloves | ||
| 6 small pieces of cinnamon stick | ||
| 1 jar (4 to 6 ounces) maraschino cherries, drained | ||
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.
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.
Chef
