Recipe for Watermelon Rind Pickles

Watermelon Rind Pickles

Ingredients

.....1 large watermelon, quartered
.....Pickling salt
.....2 tablespoons plus 2 teaspoons whole cloves
.....16 (1 1/2 inch) sticks cinnamon
.....1/2 teaspoon mustard seeds
.....8 cups sugar
.....1 quart vinegar (5% acidity)

Preparation

Peel watermelon, and remove flesh; cut rind into 1 inch cubes.

Place rind in a large crock or plastic container. Add water by the quart until it covers the rind; add 1/4 cup pickling salt for each quart water, stirring until salt dissolves. Cover and let stand in a cool place overnight. Drain well.

Place rind in a 10 quart Dutch oven; cover with cold water. Bring to a boil, and boil until rind is almost tender. Drain and set aside.

Tie cloves, cinnamon, and mustard seeds in cheesecloth. Combine spice bag, sugar, and vinegar in a Dutch oven. Bring to a boil; remove from heat, and let stand 15 minutes. Add rind to syrup. Bring to a boil; reduce heat to low, and cook until rind is transparent. Remove spice bag.

Pack rind into hot sterilized jars, leaving 1/2 inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling water bath for 5 minutes.

Yield: about 6 pints