Pickled Watermelon Rind
6 lbs watermelon rind, about a 15 lb watermelon
¾ cup canning salt
3 quarts water
2 trays ice cubes
9 cups sugar
3 cups white vinegar
3 cups water
1 tbsp ground cloves
1 tbsp whole allspice nuts
6 one inch pieces cinnamon sticks
1 lemon, thinly sliced
Combine canning salt and 3 quarts water and stir until salt dissolves. Pare green rind and pink flesh from watermelon. Cut into one inch squares and cover with the salt brine. Top with ice cubes and let stand in refrigerator overnight. Next morning drain and rinse watermelon. Place watermelon in preserving pot and cover with fresh cold water. Bring to a boil and cook until barely tender (10 minutes or so after the water comes to a boil.) Drain and place watermelon in large container.
Combine sugar, vinegar, 3 cups water and spices (place allspice and cloves in cheesecloth) in preserving pot and bring to a boil. Pour hot liquid over watermelon and cover with lemon slices. Place dish towel or other loose fitting cover over watermelon and let stand on counter 8-9 hours.
Heat watermelon and syrup in preserving pot until boiling and cook until watermelon is translucent 10-15 minutes. Spoon melon into hot sterilized jars; divide lemon and cinnamon sticks amongst jars and cover with hot syrup leaving ¼ inch head space. Seal and process in boiling water bath for ten minutes.
Yield: 7 pints
© Crackerberries 2013
