Watermelon Rind Pickles
4 quarts watermelon rind
1/2 cup salt
water to cover
Cut dark green and most of flesh off rind leave a hint of red, then cut into 1 inch chunks.
place in large glass bowl add salt and water, mix well, cover and let sit in the fridge overnight.
In the morning rinse rind and place in large pot , just cover with water and simmer till just tender about 20 minutes
8 cups sugar
1 quart vinegar (5% acidity)
7 cinnamon sticks (broken in half)
2 tsp. whole cloves * see note*
Bring to a simmer, add rind and simmer till translucent.
Ladle into HOT sterilized jars (use pints or half pints NOT quarts)
include a cinnamon stick and some cloves in each jar. Cover with hot syrup, leaving 1/4" headspace
wipe rim, add lid and process in boiling water bath for 10 minutes (add 5 minutes if your in a high altitude area)
*NOTE: I have substituted 2 tsp. whole all-spice for the cloves and like that taste even better!
***If you aren't familiar with standard canning procedures please refer to a good book or web site about canning before trying this recipe!