Watermelon Rind Bread And Butter Pickles

• 8 cups cubed watermelon rind
• 2 lbs onions, thinly sliced
• 1/2 cup pickling salt
• 2 cups sugar
• 2 tablespoons mustard seeds (brown or yellow)
• 2 teaspoons turmeric
• 2 teaspoons celery seeds
• 1 teaspoon ground ginger
• 1 teaspoon peppercorn
• 3 -4 cups white vinegar

1. To prepare the melon, use a spoon to scrape away all the pink.
2. Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
3. Cut rind into strips, cubes, or chunks.
4. Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
5. Let stand 1 1/2 hours.
6. Drain and rinse.
7. Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
8. Add the MELON and onions and return to a boil.
9. Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
10. Fit with lids.
11. Process in boiling water for 10 minutes.

watermelon rind, onions, pickling salt, sugar, mustard seeds, turmeric, celery seeds, ground ginger, peppercorn

Taken from www.food.com/recipe/watermelon-rind-bread-and-butter-pickles-181473 (may not work)