Gingered Watermelon Rind

Serve as a relish, or drain it for use with Gingered Sour Cream Fruitcake (see other recipe)

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 4 pints

Ingredients

• 7  cups watermelon rind, peeled, 1-in . squares
• 6  cups white vinegar
• 1  cup honey
• 4  slices lemon peel
• 1  cinnamon stick, 2 inches long
• 12  whole cloves
• 4  slices gingerroot, thin

Directions

1. Blanch watermelon rind just until the tines of a fork will pierce the flesh. Don't overcook. Drain rind.
2. Make syrup by simmering vinegar, honey, lemon peel, cinnamon, cloves, and ginger for 10 minute.
3. In a lg. bowl, pour hot syrup over rind, cover, & chill overnight.
4. Remove rind & put into 4 hot, scalded pint jars, filling three-quarters full.
5. Bring syrup to a boil & pour over rind in jars, leaving 1/2-in. headspace.
6. Seal & process 10 minute in a boiling water bath.