Pickled Watermelon Rind Just To Make You Homesick

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From the us regional cookbook, chicago culinary arts institute, 1947. for the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.

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Steps

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Pare rind and all pink edges from the watermelon.

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Cut into 1-inch squares or fancy shapes as desired.

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Cover with brine made by mixing 1 / 4 cup of salt with1 quart cold water.

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Soak overnight.

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Drain brine.

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Cover with cold water and cook until fork tender , about 10 minutes.

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Drain.

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Tie spices in a cheesecloth bag and remove before rind is bottled.

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Make a hot pickling solution of remaining ingredients and spices , add drained rind and boil rapidly ntil rind becomes clear.

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Fill sterilized jars.

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Adjust jar lids as in fresh-pack dills.

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Process in boiling water bath for 5 minutes.

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Set jars upright , several inches apart , on a wire rack to cool.

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Ingredients

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watermelon rind, cinnamon, whole cloves, whole allspice, sugar, vinegar, water, lemon