Categories: chutney, pickles, relish

Ingredients

• 2 Lbs. (about 2 1/2 quarts) prepared watermelon rind
• 1 Tbsp. powdered slaked lime
• cider vinegar
• 1 tsp. salt
• 5 cups sugar
• 1 Tbsp. whole allspice
• 1 Tbsp. whole cloves
• 6 small pieces cinnamon stick
• 1 jar (4 to 6 oz.) maraschino cherries, drained

Directions

1. To prepare rind, peel and remove all green and pink portions. Cut rind in 1 inch pieces and soak 3 hours in lime dissolved in 1 quart water. Drain, cover with cold water and cook, covered, 1 hour, or until tender. Drain and cover with weak vinegar (1 cup to 2 cups water). Let stand overnight; drain.
2. In large kettle or Dutch oven, bring to boil 3 cups vinegar, the slat, 1/2 cup water, the sugar, and spices tied in piece of cheesecloth. Cover and let stand 1 hour. Add melon rind and simmer, covered 2 hours. Add cherries about 20 minutes before removing from heat. Discard spice bag and spoon pickle at once into hot sterilized jars. Cover with boiling syrup and seal.

3. makes about 4 pints

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