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Watermelon Rind Pickles

  • 8 cups watermelon rind
  • 1/2 cup pickling salt
  • 4 cups cold water
  • 4 teaspoons whole clove
  • 4 teaspoons whole allspice
  • 1 1/2 tblspn Lemon rind
  • 2 sticks cinnamon
  • 4 cups sugar
  • 2 cups white vinegar
  • 2 cups water

Choose thick thick rind, Trim from it all the dark green and pink remains of the fruit. Cut into 1 inch cubes. Dissolve salt in cold water and pour it over the rinds to cover (make more if needed). Let stand for 5 to 6 hours, drain, rinse well and then cover with fresh water in a pot to cook Cook until barely tender, but no more than 10 minutes or so. Be sure to err on the side of crispness instead of over done. Combine sugar, lemon rind, vinegar, water, add cloves, allspice and Cinnamon in a clothe bag and bring to a boil. Reduce the heat and simmer for 5 minutes, Add the drained rind into this mixture and simmer until the rinds take on a translucent appearance, be sure to stir frequently to prevent sticking. Remove the spice bag, pack into hot sterilized pint jars, ad the syrup to within 1/2 inch headroom, tighten lids and process in boiling water bath for 10 minutes.

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