Watermelon Rind Pickles

• 8 cups sliced peeled watermelon rind (2x1-in. pieces)
• 6 cups water
• 1 cup canning salt
• 4 cups sugar
• 2 cups white vinegar
• 6 cinnamon sticks (3 inches), divided
• 1 teaspoon whole cloves
• 1 teaspoon whole peppercorns

1. Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well.
2. In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks.
3. Carefully ladle hot mixture into four hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

watermelon rind, water, canning salt, sugar, white vinegar, cinnamon, whole cloves, peppercorns

Taken from www.tasteofhome.com/recipes/watermelon-rind-pickles/ (may not work)