Minted Watermelon Pickles
|Watermelon rind||1 Large (About 12 Cups Cut Rind)|
|Salt||1⁄4 Cup (4 tbs)|
|Water||7 Pint (About 14 Cups)|
|Sugar||8 Cup (128 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Lemons||2 , thinly sliced|
|Cinnamon stick pieces||3 (About 3 Inch In Each)|
|Whole cloves||2 Teaspoon|
|Whole allspice||2 Teaspoon|
|Mint extract||2 Teaspoon|
|Green food coloring||1 Teaspoon|
Pare the watermelon rind; remove green and pink portions.
Cut rind into 1- to 1 1/4 inch squares.
Add the salt to 8 cups water; stir until salt is dissolved.
Pour over watermelon rind and let stand overnight.
Cover rind with fresh water and cook, covered, about 1 hour, or until tender.
Combine remaining 6 cups water with sugar and vinegar in a 4-quart saucepan; cook gently about 8 minutes.
Tie lemon slices and the spices in a spice bag; add with the drained rind to syrup.
Cook, uncovered, until rind is clear and transparent, about 1 hour.
Stir in mint extract and several drops food coloring; blend well.
Remove rind from syrup with a slotted spoon and pack into hot sterilized jars.
Pour syrup over rind, leaving headspace; release air bubbles and seal immediately