Pickled Watermelon (Not Watermelon Rinds!)

• 9 cups water
• 1/2 cup coarse pickling salt
• 11 cups watermelon balls (or pieces)
• 5 cups granulated sugar
• 1 cinnamon stick, brocken up
• 1/4 teaspoon ground ginger
• 2 tablespoons lemon juice
• 2 1/2 cups white vinegar

1. Stir water and salt together in a large bowl. Add watermelon balls. Cover and let stand on counter overnight. Drain. Rinse and drain again.
2. In a large saucepan combine next 5 ingredients. Bring to a boil over medium-high heat, stirring occasionally.
3. Add watermelon.
4. Return to a boil. Reduce heat. Simmer, uncovered for about 20 minutes.
5. Remove cinnamon pieces.
6. Pack fruit into hot sterilized pint jars to within 1 inch of top.
7. Bring syrup to a full rolling boil on medium-high heat. Boila bout 25-30 minutes, stirring occasionally, until it thickens. Don't boil too long or syrup will start to caramelize and change colour. It will thicken a bit with a tinge of golden colour.
8. Pour syrup over fruit to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.

water, coarse pickling salt, watermelon, sugar, cinnamon, ground ginger, lemon juice, white vinegar

Taken from www.food.com/recipe/pickled-watermelon-not-watermelon-rinds-326020 (may not work)