Sweet Watermelon Pickles

Combine salt and 1 gallon of water in a large container, stirring until the salt is fully incorporated. Add the watermelon rind and cover the container with a layer of plastic wrap or a lid, allowing it to sit for 12 hours. After the waiting period has passed, drain and rinse the watermelon rind thoroughly.

Combine the drained watermelon rind with 1 gallon of water in a large stock pot. Bring the water to a rolling boil, then reduce the heat to a low simmer and let cook for 45 minutes to an hour or until the rind is tender; drain and set aside.

Place cinnamon sticks, allspice, and cloves in a piece of cheesecloth or a spice bag. Combine the vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot. Stir until the sugar is fully dissolved. Add the watermelon rind to the pot and bring to a boil, then reduce the heat to a low simmer and let cook for 5-10 minutes or until the rind is transparent; remove the spice bag and set it aside.

Sterilize the jars and lids in boiling water for at least 5 minutes to ensure they are properly cleaned. Place one whole clove into each jar, breaking the cinnamon sticks into pieces and adding 1 piece to each jar as well.

Fill the hot, sterilized jars with the watermelon rind and vinegar mixture, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed during filling. Wipe the rims of the jars with a moist paper towel to remove any remaining food residue. Close the jars by screwing on the lids and rings.

Place a rack in the bottom of a large stock pot, filling it halfway with water. Bring the water to a rolling boil and carefully lower the jars into the boiling water using a holder, leaving about 2 inches of space between each jar. If necessary, add more boiling water to bring the level up to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Once the jars have cooled, place them on a cloth-covered or wood surface several inches apart. Press the top of each lid with your finger to ensure a tight seal, checking that the lid does not move up or down. Store the jars in a cool, dark area to preserve their contents.