Watermleon Rind Pickles
Source: Ball Blue Book, Alltrista Corporation
4 quarts cubed watermelon rind
1 gallon cold water
1 cup canning salt
2 cups vinegar
7 cups sugar
1 T whole cloves
1T whole allspice
¼ teaspoon mustard seed
3 sticks cinnamon
½ cup sliced lemon (about 1 medium)
Pare watermelon rind, removing green and pink portions. Cut rind into 1 inch pieces. Dissolve salt in water, add rind, and let stand 6 hours or overnight
Combine vinegar, lemon slices, sugar, and spices in a cheesecloth bag in a large sauce pot. Bring to a boil and cook 10 minutes.
Add rind and simmer until transparent. Remove spice bag Pack rind into hot jars, leaving ¼ inch headspace. Pour hot liquid over rind, leaving ¼ inch head space. Remove air bubbles. Adjust caps. Process pints 10 minutes in a boiling water bath. Yield about 6 pints.