Spiced Watermelon Rind Pickles

By kathleentirpak

Ingredients

• 8 cups cold water
• 2 teaspoons coarse sea salt or pickling salt
• 5 cups watermelon rinds,
• cut into 1/2 inch x 2 inch pieces,
• with a thin layer of watermelon flesh
• left on the rind
• 1 3/4 cups sugar
• 1 cup cider vinegar
• 1 teaspoon peppercorn
• 8 whole cloves
• 2 long slices of peeled ginger-root

Preparation

Step 1

Bring the water, salt, and rinds to boil over medium-high heat. Boil until rinds are tender, about 5 minutes. Remove the rinds, placing them in a large bowl. Strain the liquid into a metal pan or bowl. Add the sugar, vinegar, ginger-root, peppercorns, and cloves. Bring to a boil, stirring, then reduce heat and simmer, still stirring, until liquid is slightly reduced. Pour the liquid over the rinds, place a plate or similar weight atop the rinds, to keep them submerged, cover, and chill in the refrigerator for 24 hours. Wash 4 pint jars and lids in hot soapy water, then rinse. Spoon the rinds and liquid into the jars, 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. Jars will keep 2 weeks in the refrigerator. For longer storage, water-bath processing is required. 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. Cool completely, then store in a cool dark place.