Spiced Watermelon Rind
|Watermelon rind||7 Pound (From 1 Large, 20 Pound Watermelon.)|
|Water||16 Cup (256 tbs)|
|Salt||1 Cup (16 tbs) (Soaked in brine and brine discarded)|
|Sugar||8 Cup (128 tbs)|
|Lemons||2 , thinly sliced|
|Whole cloves||2 Tablespoon|
|Whole allspice||2 Tablespoon|
|Cinnamon stick||8 (1 Inch Piece)|
|Cider vinegar||4 Cup (64 tbs)|
|Water||4 Cup (64 tbs)|
1. Pare outer green skin from rind. Cut rind into 1-inch cubes. (You should have about 16 cups.) Combine 8 cups of the water water 1/2 cup of the salt in a large bowl; add 8 cups of the rind; repeat with the remaining 8 cups water, 1/2 cup of salt and 8 cups of rind in second large bowl. Refrigerate both bowls overnight.
2. Drain rind; place in kettle or Dutch oven. Cover rind with fresh water. Bring to boiling; lower heat; simmer 10 minutes, or until rind is tender; drain.
3. While the rind drains, combine the sugar, lemon slices, cloves, allspice, cinnamon, vinegar and the 4 cups of water in same kettle. Bring to boiling; stir in the drained rind. Return the syrup to boiling; lower heat. Simmer, stirring often from bottom of kettle, 1 hour, or until rind is clear, syrup thick.
4. Ladle into 8 hot, sterilized, half-pint jars to within 1/4 inch of rim. Process in hot-water bath for 15 minutes. Label and date; store in a cool, dry place.