Pickled Watermelon Rind (Polish Version)

This is a recipe I found in my Polish Cookbook from Culinary Arts Institution. I haven't tried it myself, but found it interesting when I accidently ran across it the same evening I had just posted my own Watermelon Rind Pickle recipe in a discussion on the boards. If you decide to try it, please let me know what you think of it. Thanks!

• Ready In: 0 mins
• Yields: 3 pints

Ingredients

• 3  lbs watermelon rind
•  salt water (use 3 tablespoons salt for each quart of water)
• 2  lbs sugar
• 3  cups distilled white vinegar
• 6  cinnamon sticks (3-inches each)
• 2  tablespoons whole allspice
• 2  tablespoons whole cloves
• 2  tablespoons mustard seeds

Directions

1. Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
2. Soak overnight in enough salted water to cover.
3. Drain.
4. Heat sugar and vinegar to boiling.
5. Tie spices in cheesecloth bag.
6. If desired, add a few drops red or green food coloring to the rind.
7. Pack watermelon rind tightly into hot, sterilized jars.
8. Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
9. Seal each jar at once.