Watermelon Rind Pickles

From Taste of Tennessee magazine

• Ready In: 54 hrs
• Yields: 6 quarts

Ingredients

• 3  quarts watermelon rind (about 6 pounds)
• 1⁄4 cup salt
• 3  quarts water
• 2  quarts  ice cubes (2 trays)
• 9  cups sugar
• 3  cups distilled white vinegar
• 3  cups water
• 1  tablespoon whole cloves
• 6  cinnamon sticks
• 1  lemon, thinly sliced with seeds removed

Directions

1. Trim green skin and pink flesh from thick watermelon rind.
2. Cut into 1-inch pieces.
3. In large bowl, combine salt, 3 quarts of water and ice cubes.
4. Add watermelon rind and let stand 3 to 4 hours.
5. Drain and rinse with cold water.
6. Cover with cold water and cook until fork-tender, about 10 minutes.
7. Do not overcook.
8. Drain.
9. Combine sugar, vinegar, water and spices (tied in a clean, thin cloth).
10. Boil 5 minutes and pour over watermelon.
11. Add lemon slices.
12. Allow to stand overnight.
13. Heat watermelon in syrup to boiling and cook slowly for 1 hour.
14. Pack loosely into clean, hot pint jars.
15. To each jar, add one stick of cinnamon from spice bag.
16. cover with boiling syrup, leaving 1/2-inch headspace.
17. Remove air bubbles, wipe jar rims and adjust lids.
18. Process 10 minutes in a boiling water bath.