Pickled Watermelon Rind

• 3 lb. watermelon rind
• salted water (use 3 Tbsp. salt for each qt. water)
• 2 lb. sugar
• 3 c. distilled white vinegar
• 6 pieces stick cinnamon (3-inches each)
• 2 Tbsp. whole allspice
• 2 Tbsp. whole cloves
• 2 Tbsp. whole mustard seed

1. Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
2. Soak overnight in enough salted water to cover; drain.
3. Heat sugar and vinegar to boiling.
4. Tie spices in cheesecloth bag.
5. Add spice bag and melon rind to vinegar mixture. Cook, uncovered, until melon is transparent, about 45 minutes. Discard spice bag.
6. If desired, add a few drops of red or green food coloring to the rind.
7. Pack watermelon rind tightly into hot, sterilized jars.
8. Pour boiling syrup over watermelon to within 3/8-inch from top, making sure vinegar solution covers rind.
9. Seal each jar at once.
10. Makes 3 pints.

watermelon rind, water, sugar, distilled white vinegar, cinnamon, whole allspice, whole cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225928 (may not work)