Spiced Watermelon Pickles
|Watermelon rind||1 1⁄2 Quart, cubed (About 2 Pound)|
|Salt||3 Tablespoon (Soaked in brine and brine discarded)|
|Granulated sugar||8 Cup (128 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Whole cloves||2 Tablespoon|
|Whole allspice||2 Tablespoon|
|Cinnamon sticks||18 Inch (6 Pieces, 3 Inch Each)|
Use rind from a firm, not overripe, watermelon.
Before measuring, trim off green skin and pink flesh, and cut rind in 1" cubes.
Soak overnight in the combined salt and 1 qt of the water; drain.
Cover with fresh water; cook until tender; drain.
Boil together for 5 min the remaining 2 qts water, the sugar, vinegar, and spices which have been tied in a piece of cheesecloth.
Add the melon rind, and cook, uncovered, until transparent—about 45 min.
Remove spice bag.
Turn immediately into hot sterilized preserve jars, and seal immediately.