Catholic Recipe: Watermelon Pickle

And of course the Independence Day's dessert everywhere has long been a triangle or a circle of watermelon. Never, never, we hope, will it become the small new variety just developed, we hear with a sense of shock, with no seeds at all. The color combination surely should all be kept in the true watermelon — the black seeds, with the red, the white, and the green.

Further, we hear, the experts are working not only to produce a seedless watermelon, but one with a very thin green rind. When that happens, what will happen to one of the nation's delicacies, the watermelon pickle? Before that dread day, we hasten to offer here a recipe for this truly American relish.

DIRECTIONS

Peel and remove all the green and pink portions from the rind of 1 large watermelon. Cut into squares, oblongs, or any desired shape and soak in salt water to cover, allowing 1 tablespoon of salt to 1 cup of water. Soak for about twelve hours or overnight. Drain, cover with fresh water, and cook gently until almost tender. Make a syrup of the water, sugar, vinegar, and spices (tied in a cheesecloth bag) and boil for about twenty minutes. Remove the spice bag, add the drained watermelon, and cook until clear and transparent. Pack at once in sterilized jars and seal.