Pickled Watermelons

In a 50 gallon barrel

1. Place small white watermelons (King or Queen variety) in wooden barrel.
2. Cut up and scoop out good ripe watermelons and put in between the melons.
3. Also place a lot of cherry leaves throughout the barrel, and on top.
4. Fill barrel with the following solution: 1-cup non-iodized salt to 3-gallons water.
5. You can also use dill if you like. Weight down with a sizeable rock.
6. Melons are ready in about 5 weeks

Source Mrs. Emil Shank; Ft. Morgan, Colorado

Alternate version (made of 1 melon)

1. Rind of one large watermelon.
2. Peel and remove all green and pink portions from watermelon rind.
3. Cut into 1-inch cubes and soak overnight in salt water. (4 TBSP. salt to 1-quart water).
4. Drain, cover with fresh cold water and cook until almost tender.
5. Drain the watermelon and make a syrup of
   1. 8-cups sugar
   2. 4-cups vinegar
   3. 8-tsp. whole cloves
   4. 16 sticks cinnamon
   5. and a little mustard seed.
6. (Put all spices in cheesecloth bag.) Heat the syrup and spices to boiling and allow to set 15 min.
7. Add drained watermelon rind and cook until clear and transparent.
8. If desired, a few minutes before removing from heat, add enough green or red food coloring to color pickles.
9. Put in jar and seal and seal while boiling hot.

Source Esther Lebsack; Loveland, Colorado; Colony Frank; Janet in NW Oklahoma