Pickled Watermelon Rind

This is a family recipe that has been handed down for generations. The best way to enjoy it is on a cracker with peanut butter and mayonnaise.

• Ready In: 97 hrs
• Serves: 80
• Yields: 8 pint jars

Ingredients

• 7  lbs watermelon rind
• 1⁄4 cup salt
• 1  quart water
• 7  cups sugar
• 2  quarts cider vinegar
• 1⁄2 teaspoon  clove oil
• 1⁄2 teaspoon  cinnamon oil

Directions

1. Trim dark green and pink from rind and cut into 1 inch cubes.
2. Soak overnight in saltwater 1/4 c salt to 1 quart water.
3. Drain, rinse, cover in cold water.
4. Cook just until tender, but not soft.
5. Drain.
6. Combine: Sugar, vinegar, oils.
7. Heat to boiling.
8. Pour over rind and let stand one night in refrigerator.
9. Drain in a pan (2nd day) reheat solution adding 2 more cups of sugar.
10. Pour over rind again and set another night.
11. Repeat again 3rd day.
12. On 4th day heat rind in the syrup add 2 more cups of sugar.
13. Simmer until rind is clear.
14. Seal in hot, sterilized jars.