Watermelon Rind Pickles

Ingredients

• 3 quarts watermelon rind (about 6 pounds)
• 1/4 cup salt
• 3 quarts water
• 2 quarts ice cubes (2 trays)
• 9 cups sugar
• 3 cups distilled white vinegar
• 3 cups water
• 1 tablespoon whole cloves
• 6 cinnamon sticks
• 1 lemon, thinly sliced with seeds removed

Directions

1. 1

   Trim green skin and pink flesh from thick watermelon rind.

2. 2

   Cut into 1-inch pieces.

3. 3

   In large bowl, combine salt, 3 quarts of water and ice cubes.

4. 4

   Add watermelon rind and let stand 3 to 4 hours.

5. 5

   Drain and rinse with cold water.

6. 6

   Cover with cold water and cook until fork-tender, about 10 minutes.

7. 7

   Do not overcook.

8. 8

   Drain.

9. 9

   Combine sugar, vinegar, water and spices (tied in a clean, thin cloth).

10. 10

    Boil 5 minutes and pour over watermelon.

11. 11

    Add lemon slices.

12. 12

    Allow to stand overnight.

13. 13

    Heat watermelon in syrup to boiling and cook slowly for 1 hour.

14. 14

    Pack loosely into clean, hot pint jars.

15. 15

    To each jar, add one stick of cinnamon from spice bag.

16. 16

    cover with boiling syrup, leaving 1/2-inch headspace.

17. 17

    Remove air bubbles, wipe jar rims and adjust lids.

18. 18

    Process 10 minutes in a boiling water bath.