Watermelon Pickles

• 2 lb. watermelon rinds, sliced in strips or 1-inch chunks
• 1/4 c. pickling salt, dissolved in 1 c. water
• 2 c. sugar
• 1 c. vinegar
• 1 Tbsp. ground cinnamon
• 1 1/2 tsp. whole cloves
• 1/2 c. lemon slices
• 15 maraschino cherries

1. Combine rinds and salt solution.
2. Cover and soak overnight. Drain and rinse well.
3. Cook rinds in water until tender.
4. Drain. Mix remaining ingredients in deep stainless steel pot and bring to boil, making sure all sugar is dissolved.
5. Add rinds and remove from heat immediately. Fill sterile jars 1 1/2-inches from top with rinds.
6. Pour syrup mixture over to 1/2-inch from top.
7. Seal and process in hot water bath 5 minutes.
8. Remove and cool.
9. Check for sealing before storage.
10. Makes approximately 4 pints.

watermelon rinds, pickling salt, sugar, vinegar, ground cinnamon, whole cloves, lemon slices, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603698 (may not work)