Watermelon Pickles

• 2 1/2 c. watermelon rind
• 1/2 c. coarse cooking salt
• 1 1/2 qt. water
• 4 1/2 c. sugar
• 2 1/2 c. cider vinegar
• 2 1/2 c. water
• 1 lemon, sliced
• 2 cinnamon sticks, chopped
• 1 Tbsp. whole cloves

1. Trim and discard green part of rind.
2. Cut rind into 1-inch rings or cubes.
3. Soak overnight in brine made of coarse cooking salt and 1 1/2 quarts of water.
4. Combine sugar, vinegar and 2 1/2 cups water; place lemon, cinnamon and cloves in a muslin bag and add to sugar-vinegar mixture.
5. Simmer 10 to 15 minutes.
6. Remove spice bag.
7. Drain watermelon rind; rinse well and cover with cold water.
8. Simmer, covered, until tender.
9. Add to hot spiced liquid. Simmer covered until clear, about 10 minutes.
10. Let stand 24 hours. Seal in sterilized jars, placing some of the cinnamon stick and cloves in each jar.
11. Yields 5 pints.

watermelon rind, coarse cooking salt, water, sugar, cider vinegar, water, lemon, cinnamon sticks, whole cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810558 (may not work)