4 c. watermelon pieces
1/4 c. pickling salt
2 c. sugar
1 c. vinegar
1 stick cinnamon, broken
1/2 lemon, thinly sliced
5 maraschino cherries

Trim dark green and pink parts from rind cut in one inch cubes, measure 4 cups. Soak overnight in pickling salt and 1 quart of water. Drain and rinse. Cover with cold water and cook until tender.

Cook sugar, vinegar, 1 cup water and cinnamon for 10 minutes. Add drained rinds, lemon and cherries. Simmer until clear, fill jars 1/2 inch from top with pickles and syrup; seal.