Watermelon Rind Pickles

Watermelon Rind Pickles

Ingredients:
1 (15 to 16 lbs) slightly under-ripe watermelon with thick, firm rind
2 qts cold water mixed with 1/2 cup pickling salt (brine)

SYRUP
4 pounds sugar
1 quart cider vinegar
1 quart water
2 lemons, sliced thin
2 t. whole cloves
2 t. whole allspice
4 sticks cinnamon, broken up

Quarter melon, remove green skin and pink flesh, and cut rind in 1" cubes; measure 4 quarts cubed rind, cover with brine, and soak overnight. Drain rind, rinse with cold water, place in a very large kettle, cover with water, and simmer, covered about 1/2 hour until barely tender and translucent. Meanwhile, prepare syrup. Mix sugar, vinegar, and water in a very large enamel or stainless steel kettle, add lemon and spices, tied in cheesecloth, and slowly boil, uncovered, 20 minutes. Also was and sterilize 4 pint jars and closures. Drain rind, add to syrup, and simmer, uncovered, until rind is clear, about 1/2 hour. Remove spice bag. Using a slotted spoon, pack rind into jars, then pour in boiling syrup, filling to within of tops. Wipe rims and seal. Cool, check seals, label, and store in a cool, dark, dry place for several weeks before serving. Yield: 4 pints.