Watermelon Rind Pickles

• 6 lb. watermelon rind
• 3 Tbsp. powdered alum
• 3 c. water
• 5 sticks cinnamon
• 1/4 c. salt
• 4 c. cider vinegar
• 8 c. sugar
• 1 1/2 Tbsp. whole cloves

1. Peel
2. green skin away from rind.
3. Leave a little of the pink portion
4. for
5. a
6. touch of pink; makes a prettier pickle. Cut
7. into squares or fancy shapes.
8. Dissolve salt in 1 gallon cold
9. water and
10. pour
11. over
12. prepared
13. rind.
14. Let stand for 3 hours.
15. Drain and rinse in cold water.
16. Stir alum in 2 gallons water
17. and add to rinds;
18. bring to atoil.
19. Reduce
20. heat
21. and simmer 30 minutes. Drain and rinse.
22. Add
23. another
24. gallon
25. of water and simmer until tender but not soft,
26. 30 to 45 minutes. Heat vinegar, 3 cups water and sugar to a boil.
27. Tie spices in a bag and add with rind.
28. Cook slowly, uncovered, until syrup isthickened, about 1 hour.
29. Pack hot
30. intotot
31. sterilized jars.
32. Seal.

watermelon rind, powdered alum, water, cinnamon, salt, cider vinegar, sugar, whole cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=757126 (may not work)