Watermelon Pickles Recipe

How to make it

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• Peel and cube rinds. Place in stock pot with salt dissolved in cold water. Add ice cubes; stir and place in refrigerator for 3 to 4 hours or overnight.
• Tie up cinnamon sticks and cloves in a cheesecloth spice bag.
• Slice lemon and reserve.
• After the 3 to 4 hours or overnight have elapsed, drain rinse and drain again.
• Cover the watermelon rind with cold water and cook until almost fork tender, about 10 minutes. Do not overcook.
• While watermelon rind is cooking, combine 9c sugar, 3c vinegar and 3c water. Add spice bag. Boil for 5 minutes.
• Drain watermelon rind and add to seasoned syrup. Remove from heat. Add lemon slices. Chill overnight in refrigerator.
• Prepare the canning jars and water-bath canner.
• Heat the watermelon rind in syrup by bringing it to a boil. As soon as a boil is reached, turn down the heat and cook slowly for 1 hour.
• Remove and drain spice bag. Cut it open to remove cinnamon pieces.
• Place a cinnamon piece at the bottom of each jar.
• Fill the jars loosely with pickles leaving ½” head space. Fill the jars with hot spiced syrup leaving ½” head space.
• Wipe rims of jars with a dampened paper towel. Put the lids on each jar and screw the ring down finger snug.
• Put jars in the canner and process for 10 minutes, adding time at altitudes over 1,000'.
• Remove from canner and let cool from 12 to 24 hours, undisturbed, then check seals.