Candied Watermelon Rind

• 4 cups watermelon rind, green parts peeled off and remainder diced (23.2 oz prepared)
• 2 cups sugar
• 2 lemons, zest of
• 1/3 cup lemon juice
• 2 tablespoons vanilla
• 1 teaspoon cinnamon
• 8 cardamom pods
• 6 szechuan peppercorns

1. Place watermelon rind in a deep pot and add the sugar.
2. Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
3. In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
4. Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
5. Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
6. While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).

watermelon rind, sugar, lemons, lemon juice, vanilla, cinnamon, pods, peppercorns

Taken from www.food.com/recipe/candied-watermelon-rind-503995 (may not work)