Easy Watermelon Pickles
|Watermelon rind||9 Pound (Prepared)|
|Water||3 3⁄4 Quart|
|Salt||1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)|
|Cider vinegar||3 1⁄2 Cup (56 tbs)|
|Lemons||1 1⁄2 , thinly sliced|
|Whole cloves||1 Tablespoon|
|Cassia buds||1 Teaspoon|
To prepare find, cut into 1 1/2 inch lengthwise strips, Thinly pare off green skin and pink flesh.
Cut pared strips into two-inch lengths.
Cover with water, add salt, let soak overnight.
Next morning rinse thoroughly with fresh water.
Measure off equally in 2 enamelware or aluminum kettles.
Barely cover with fresh water, cover, and cook until tender (about 1 1/4 hours).
Drain off water and drop rind into syrup made by heating sugar and vinegar to boiling in a larger kettle.
Add lemon slices, and the spices tied in a cheesecloth bag.
Cover, and cook until rind is transparent, about 1 3/4 hours simmering, not boiling.
Pack in clean, hot sterilized jars, cover with syrup and seal.