Sweet Watermelon Pickles
|Watermelon||1 Large (With Thick Firm Rind)|
|Cider vinegar||1 Pint (About 2 Cups)|
|Sugar||7 Cup (112 tbs)|
Remove all the pink flesh and peel off the hard green skin.
Cut the rind in 1 or 1 1/2-inch squares or into decorative shapes with a small cooky cutter (the pieces will shrink so don't make them too small).
Dissolve the salt in 1 gallon of cold water; soak the rind in this solution overnight, or 8 to 10 hours.
Rinse with cold water and soak the rind in ice-cold water for 1 hour.
Drain rind, place in a large pan, and cover with boiling water; simmer just until tender enough to be pierced easily with a toothpick.
Prepare a syrup by combining the vinegar, sugar, and a cheesecloth bag containing the 1 tablespoon cloves and cinnamon sticks.
Heat until the sugar is dissolved and the mixture boils.
Add the rind and cook gently until the rind is clear and transparent.
Remove the spice bag and let the rind stand in the syrup for 24 hours.
Insert a whole clove in the center of each piece of pickle and pack them attractively in small, hot sterilized jars.
Heat the syrup to boiling, pour it over the pickles in the jars, and seal immediately according to manufacturer's instructions.