Et's Mouthwatering Watermelon Pickles

By shawnanewton

These pickles are so addicting with a flavor that reminds me of growing up with my grandmother and lazy summer days.

Ingredients

• 4 quarts 1-inch cubes pared watermelon rind
• 1/4 c. pickling or non-oxidized salt
• 8 c. cold water
• 1 piece ginger root
• 3 sticks cinnamon, broken
• 2 tablespoons whole cloves
• 8 c. cider vinegar
• 9 c. (yes, 9!) sugar

Preparation

Step 1

Dissolve salt in cold water; pour over rind in Dutch oven. Add more water if necessary to cover rind.

Let stand in cool place 8 hours.

Drain rind; cover with cold water. Heat to boiling; boil 'till just tender (10-15 mins.). Drain.

Tie spices in cheesecloth bag. Heat cheesecloth bag, vinegar, and sugar to boiling. Boil 5 mins. Reduce heat; add rind. Simmer uncovered 1 hour. Remove cheesecloth bag.

Immediately pack mixture in hot jars, leaving 1/4" head space. Wipe rims of jars. Seal and process in boiling water 10 mins.

Place jars upright, not touching on folded cloth. Keep out of drafts, but DO NOT COVER.

Caps will depress when cooled after about 12 hours.

Use within 1 year.