This recipe has been in my family since the 1940s. Each August, we spend a day making a double batch so they will be ready for winter feasts as well as for neighborhood gifts. The bright pink hue adds a wonderful burst of color to what I call “the brown food months,” and the flavor pairs perfectly with game meats; holiday relish and cheese platters; it also works as a quick nibble from the jar.
This recipe is designed for old-fashioned canning, so follow your favorite method after the instructions below. If you want to make them as quick pickles, they must stay refrigerated. Either way, cinnamon pickles will taste best after sitting for a month or more. To avoid fights between the kids, make sure each jar has an equal amount of cherries.
This recipe is featured in our story: Are You Afraid to Pickle?
Makes
4 servingsIngredients
- 3 pounds white parts watermelon rind
- 3 ½ pounds sugar
- ½ teaspoon oil of cinnamon
- ½ teaspoon ground cloves
- Pinch salt
- 1 pint white vinegar
- 2 16-ounce jars maraschino cherries
Instructions
- Using a sharp paring knife, remove all pink flesh and green skin from the watermelon rinds so you are left with the white parts. Cut into smallish cubes, about 1 inch. Reserve the watermelon flesh for juicing or snacking.
- Place cut rinds into large pot and cover with boiling water. Let cook until you can pierce the rinds with a toothpick. Pour off water; keep rinds in pot.
- In a saucepan, mix in all ingredients except cherries and bring to a boil. When sugar is dissolved, pour over rinds. Let stand overnight, covered.
- In the morning, drain off juice and save. Pour juice into large pot and bring to a boil. Add cherries.
- Pour into hot jars and seal immediately. Store in your jelly cupboard until the days get shorter.
