Pickled Watermelon Rind

Ingredients

• 1 watermelon rind
• 2 quarts water
• 4 tablespoons salt
• 1 quart apple cider vinegar
• 3 lbs brown sugar
• 4 ounces cinnamon
• 2 ounces cloves

Directions

1. 1

   Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside. Chop into 3/4-1 inch pieces.

2. 2

   Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl. Soak overnight in the refrigerator.

3. 3

   In the morning, pour off the salt water and rinse well.

4. 4

   Add three pounds of brown sugar to the vinegar in a cooking pan. Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes.

5. 5

   Then pour over the rind and let it stand twenty-four hours at room temperature.

6. 6

   The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature.

7. 7

   The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.