Ingredients
8 cups prepared watermelon rind
1/2 cup pickling salt
4 cups cold water
4 tsp whole cloves
4 cups sugar
2 cups white vinegar
2 cups water
Directions
Choose thick rnd. Trim from it all dark skin and remains of pink flesh; cut in 1 inch cubes.
Dissolve salt in cold water, pour over rind cubes to cover (add more water if needed); let stand 5 to 6 hours.
Drain; rinse well. Cover with fresh water and cook until barely tender - no more than 10 minutes (err on the side of crispness); drain.
Combine sugar, vinegar, and water; add cloves tied in a cloth bag. Bring to boiling; reduce heat and simmer for 5 minutes. Pour over rind cubes, let stand overnight.
Bring all to boiling and cook until rind is translucent but not at all mushy, about 10 minutes. Remove spice bag, pack cubes in hot sterilized pint jars; add boiling syrup, leaving 1/2 inch of headroom. Adjust lids.
Process in a 185 degree F/85 degree C water bath for 10 minutes. Remove jars and complete seals if necessary.
Servings: Make 4 pints
Prep time:
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Posted by: Deb
NOTES, COMMENTS, AND SUGGESTIONS:
