Watermelon Pickles

Directions

1. 1
   Trim the green skin and any pink flesh from the rind.
2. 2
   Cut enough rind into 1-inch cubes to measure 7 cups and place in a nonreactive bowl.
3. 3
   Dissolve the salt in 4 cups cold water, and pour over the rind to cover.
4. 4
   (If more brine is needed, use the same proportion of salt to water.)
5. 5
   Submerge the rind with a heavy plate and soak it overnight in the refrigerator.
6. 6
   Drain and rinse rind well with cold water.
7. 7
   Place it in a large saucepan and cover with cold water.
8. 8
   Cook just until tender when pierced with a fork, about 10 minutes.
9. 9
   Do not overcook.
10. 10
    Drain.
11. 11
    Combine the sugar, vinegar and spices with 1 cup water in a 2-quart saucepan and heat to boiling.
12. 12
    Simmer for 10 minutes and strain into a 6- or 8-quart nonreactive pan.
13. 13
    Add the rind, lemon slices and cherries and simmer until rind is translucent, about 10 minutes (do not overcook).
14. 14
    Have several hot, sterilized 12-ounce or pint-size canning jars and their lids and a hot-water bath ready.
15. 15
    Fill the jars with the rind and their syrup, leaving a 1/2-inch head space.
16. 16
    Seal the lids and process according to the jar manufacturer's directions.