Watermelon Rind Pickles
- 1 1/2 qts cubed watermelon rind
- 8 c granulated sugar
- 2 tbsps whole all-spice
- 3 tbsps salt
- 3 qts water
- 1 pt vinegar
- 2 tbsps whole cloves
- 6 - 3" sticks cinnamon
Use rind from a firm, not overripe melon. Before measuring, trim off green skin and pink flesh; cut rind in 1" cubes. Soak overnight in combined salt and 1 qt water; drain.
Cover with fresh water; cook until tender; drain. Boil together remaining 2 qts water, sugar and vinegar for 5 minutes. Tie spice in cheesecloth bag; add. Add rind; cook uncovered until transparent - about 45 minutes.
Remove bag. Turn at once into clean, hot, sterilized preserve jars; seal.
Makes about 2 pints.
Note: Store any leftover syrup in refrigerator. Use for a second lot of watermelon pickles the next day, or store and use before it spoils.