Spicy Watermelon Pickles
|Watermelon rind||2 Pound|
|Salt||1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)|
|Cinnamon bark||2 Tablespoon|
|Whole cloves||1 Tablespoon|
|Sugar||4 Cup (64 tbs)|
|White vinegar||2 Cup (32 tbs)|
|Lemon||1 , thinly sliced|
|Water||2 Cup (32 tbs)|
Trim dark green and pink portions from rind; cut rind into 1 inch cubes.
Soak overnight in salted water.
Drain; rinse and cover with cold water.
Cook just until tender; drain.
Tie spices in small cheesecloth bag.
Combine sugar, vinegar, lemon, water and spice bag; simmer for 10 minutes.
Add rind; simmer until clear.
Fill sterilized jar to 1/2 inch from top.