Watermelon Rind Pickles

By kathleentirpak

Watermelon rind can be stored up to 3 days in the refrigerator, which allows time to accumulate enough rind to make a batch of pickles : rind from a large watermelon can be conveniently gathered as the melon gets eaten.

Ingredients

• rind of a large watermelon,
• cut into 1 1/2 inch chunks,
• with a thin strip of the melon's pink flesh
• left on each piece of rind
• 1/4 cup sea salt or pickling salt
• ( salt without iodine added )
• 8 cups cold water
• 7 cups sugar
• 6 cups white vinegar
• 1 piece peeled fresh ginger-root
• cheesecloth or muslin bag
• or a scrap of such fabric
• with a piece of cotton kitchen string
• to tie it into a pouch
• 2 teaspoons cloves
• 3 broken cinnamon sticks

Preparation

Step 1

Place the watermelon rinds in a large non-reactive metal pot. Place the water and salt in a large bowl and stir to dissolve the salt. Pour the water solution over the watermelon rinds. Cover and place in the frig overnight. Drain the water from the rinds, and add 8 cups of fresh water to the pot. Bring the pot to a boil over high heat, and cook at medium-high, boiling, for 30 minutes. In a separate pot, combine the sugar and vinegar. Place the ginger-root, cloves, and cinnamon sticks in the cheesecloth bag. Pour the sugar and vinegar solution into the pot, and place the bag of spices in the solution. Cook until the watermelon rinds turn clear, at least 1 hour. Meanwhile, sterilize 4 pint jars and their lid rings in boiling water. Fill the hot jars with the hot rinds and liquid, leaving 1/2 inch head space at the top of the jar. Be sure that all of the rinds are covered with liquid, and that none are partially exposed; remove rind pieces as needed, and-or top off with more vinegar. Attach lids securely. Place a water-bath canning kettle on the stove, place the jars in it, and fill it with water to completely cover the jar tops. Bring the water to a boil on high heat, and process the jars for 5-10 minutes. Remove jars from water bath while hot, and set on a towel to cool.