Pickled Watermelon Rind

• 12 c. peeled and cubed watermelon rind
• 2 tsp. salt
• 3/4 c. cider vinegar
• 1 tsp. nutmeg
• 1/4 tsp. cloves
• 3 qt. water
• 1 1/2 c. sugar
• 1/2 tsp. ginger
• 1 tsp. cinnamon

1. Remove all hard green outer shell of watermelon rind, leaving only the white rind.
2. Dice white rind to make 12 cups.
3. Combine salt, water and diced rind in large pan.
4. Soak for 1/2 hour. Drain the rind and rinse with water several times.
5. Place rind in large kettle.
6. Cover with water.
7. Cook over medium heat until tender, making sure rind is always covered with water.
8. When rind is tender, add vinegar, sugar, nutmeg, ginger, cloves and cinnamon to rind and water.
9. Cook again until rind is transparent again. Make sure rind is always covered with water.
10. When rind has cooled, place in jars and refrigerate.
11. Serve cold.

watermelon rind, salt, cider vinegar, nutmeg, cloves, water, sugar, ginger, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592971 (may not work)