|Watermelon rind||2 Pound, prepared|
|Salt||1⁄2 Cup (8 tbs)|
|Whole cloves||1 Teaspoon|
|Mustard seed||1⁄4 Teaspoon|
|Cinnamon stick||5 (2 Inch Each)|
|Vinegar||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
Pare the watermelon rind, removing all green and pink portions.
Cut the rind into 2x1x1/2 inch pieces.
Prepare a brine of the salt and 2 quarts water; pour over rind.
Cover and let stand overnight.
Drain rind; cover with fresh water and cook until tender when pierced with a fork.
Remove from heat and let stand several hours; drain.
Tie the spices loosely in a spice bag or cheese cloth.
Put into a large saucepot with the remaining ingredients.
Bring to boiling and cook 5 minutes.
Add the drained watermelon rind and cook gently until rind is clear and transparent.
If desired, several minutes before end of cooking time, add enough green or red food coloring to the syrup to delicately tint the pickles.
Remove and discard the spice bag.
Pack pickles into hot sterilized jars; cover with boiling syrup, leaving headspace.
Remove air bubbles and seal