Watermelon Pickles

• 1/4 c. pickling or uniodized salt
• 8 c. cold water
• 4 qt. 1-inch cubes pared watermelon rind
• 2 Tbsp. whole cloves
• 3 cinnamon sticks, broken into pieces
• 1 piece ginger root
• 9 c. sugar
• 8 c. cider vinegar

1. Dissolve salt in cold water; pour over watermelon rind.
2. Stir in additional water if necessary to cover rind.
3. Let stand in cool place 8 hours.
4. Drain rind; cover with cold water.
5. Heat to boiling.
6. Cook uncovered just until tender, 10 to 15 minutes. Drain; tie cloves, cinnamon and ginger root in cheesecloth bag. Heat cheesecloth bag, sugar and vinegar to boil in large saucepan, stirring occasionally.
7. Boil uncovered 5 minutes; reduce heat. Add rind.
8. Simmer uncovered 1 hour, stirring occasionally.
9. Remove cheesecloth bag.
10. Immediately pack mixture in hot jars, leaving 1/4-inch headspace.
11. Wipe rims of jars.
12. Seal and process in boiling water bath 10 minutes.
13. Makes
14. 7 to 8 pints pickles.

pickling, cold water, watermelon rind, whole cloves, cinnamon, ginger root, sugar, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=984894 (may not work)