Watermelon Rind Bread and Butter Pickles

Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.

• Ready In: 2 hrs 10 mins
• Yields: 8-10 pints

Ingredients

• 8  cups  cubed watermelon rind
• 2  lbs onions, thinly sliced
• 1⁄2 cup pickling salt
• 2  cups sugar
• 2  tablespoons mustard seeds (brown or yellow)
• 2  teaspoons turmeric
• 2  teaspoons celery seeds
• 1  teaspoon ground ginger
• 1  teaspoon peppercorn
• 3 -4  cups white vinegar

Directions

1. To prepare the melon, use a spoon to scrape away all the pink.
2. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
3. Cut rind into strips, cubes, or chunks.
4. Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
5. Let stand 1 1/2 hours.
6. Drain and rinse.
7. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
8. Add the MELON and onions and return to a boil.
9. Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
10. Fit with lids.
11. Process in boiling water for 10 minutes.