Watermelon Rind Pickles

• 3 quarts watermelon rind (about 6 pounds)
• 14 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

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.

watermelon rind, salt, water, sugar, distilled white vinegar, water, whole cloves, cinnamon sticks, lemon

Taken from www.food.com/recipe/watermelon-rind-pickles-306240 (may not work)