Pickled Watermellon Rinds

• 1 watermelon rind, cut into 1-inch chunks
• 4 quarts water
• 13 cup salt
• 3 cups sugar
• 2 cups vinegar
• 2 cinnamon sticks, crushed
• 2 teaspoons whole cloves
• 1 teaspoon mustard seeds
• 2 -3 drops red food coloring

1. cut away the outer green skin & inner red flesh from the watermelon chunks.
2. measure 8 cups.
3. place chunks into 2 quarts water & salt: refridgerate overnight.
4. drain watermelon and place into another 2 quarts water in a large saucepan: boil for about 30 minutes.
5. in a separate saucepan, combine sugar, vinegar, cinnamon sticks, cloves & mustard seed.
6. bring the mixture to a boil then remove it from the heat: allow the vinegar mixture to sit for about 15 minutes then strain.
7. drain water from the watermelon rind and add strained vinegar mixture.
8. bring the mixture with the rinds to a boil: reduce heat and simmer for 1 hour or until syrup is thick and rind is clead.
9. add several drops food coloring for last 15 minutes of cooking.

watermelon rind, water, salt, sugar, vinegar, cinnamon, whole cloves, mustard seeds, coloring

Taken from www.food.com/recipe/pickled-watermellon-rinds-516837 (may not work)