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Watermelon Rind Pickles

  • 1 watermelon rind
  • 1 cup pickling salt
  • 2 quarts cold water
  • 1 Tbsp whole cloves
  • 5 3" sticks cinnamon
  • 1 Tbsp whole allspice
  • 6 cups granulated sugar
  • 4 cups white vinegar
  • 2 cups water

Remove all pink flesh and green skin from the rinds. Cut into pieces about 1 1/2" long and as wide as rind is thick. Measure 4 quarts rind. Place rind in a crock. Dissolve salt in 2 quarts cold water and pour over rind; keep rind fully covered. Soak 8 hours or overnight. Sterilize 6 (1-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs. Drain and rinse rind thoroughly with cold running water. In a large kettle cover rind with water and bring to a boil. Reduce heat to low and simmer about 10 minutes or until rind is just crisp-tender. Drain thoroughly and set aside. Wash kettle. Tie cloves. cinnamon sticks and allspice in a piece of cheesecloth. In washed kettle, combine spice bag, sugar, vinegar and 2 cups water. Heat to boiling and cook 5 minutes or until mixture is slightly thickened. Add rind and simmer 10-15 minutes or until rind is clear. Remove from heat and discard spice bag. Carefully pack rind into hot jars. Cover with boiling syrup leaving 1/4" headspace. Wipe jar rims, seal with hot lids and screw bands. Process 20 minutes in a boiling water bath. Makes 6 (1 pint) jars.

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