Watermelon Rind Pickles
3	qts	Rind with red removed cut in 1" pcs
3	qts	Water
3/4	cup	Canning salt
Place prepared watermelon rind in a non-metal container and fill container with water salt brine mixture.
Use a plate to submerge rinds and refridgerate overnight.
1	qt	White Vinegar 5% acidity
6	cups	Sugar
3	cups	Water
2	TBSP	Pickling Spice (in cheesecloth)
2	tsp	Maraschino Cherry juice *optional
Drain and rinse rind and cook in enough water to cover until fork tender.
Heat sugar, vinegar, water, and spices and bring to a boil. Add drained tender rind and cook until clear.
Pack pickles to within 1/2" of top of jar add cherry juice and cover with hot syrup. Cherry juice is optional.
The color will depend on how much cherry juice you use. Wipe jar lip and place lid and tighten.
Yield:	3 pints
Save syrup in a quart jar or jars and reuse on next batch. There were 2 qts left over after 1 st batch
and 1 qt of syrup left over from 2nd batch and will use that for the third batch.