Pickled Watermelon Rind

• 4 pounds watermelon rind
• 8 cups sugar
• 4 cups cider vinegar
• 4 cups water
• 2 oranges
• 2 lemons
• 4 sticks cinnamon
• 1 tablespoon whole cloves
• 2 tablespoons whole allspice

1. Scrape off any pink flesh from rind.
2. Cut rind into 3/4" squares.
3. Cover with cold, salted water (1/4 cup salt to 1 quart water), and leave overnight.
4. Drain, cover with fresh water and cook 1/2 hour, or until just tender.
5. Drain again.
6. Stir together sugar, vinegar and water in a large preserving kettle.
7. Slice oranges and lemons thinly, discard pits and add fruit to the pot.
8. Tie cinnamon, cloves and allspice in a cheesecloth bag and add to the pot.
9. Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
10. Add watermelon rind and cook for 1 1/2 to 2 hours, or until the rind is translucent and the juices syrupy.
11. Ladle into hot, sterilized preserving jars.
12. Open cheesecloth, place a piece of cinnamon in each jar, cover and seal.

watermelon rind, sugar, cider vinegar, water, oranges, lemons, cinnamon, whole cloves, whole allspice

Taken from www.epicurious.com/recipes/food/views/pickled-watermelon-rind-102016 (may not work)