Pickled Watermelon Rind
4 pounds watermelon rind
2 cups vinegar
2 cups water
4 cups sugar
1 stick cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon sliced thin
Pare watermelon rind and remove all pink portions. Cut rind into 2 by 1 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes. Weigh. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart water. Drain rind, wash in fresh water and drain. Cook rind in fresh water until tender. Combine remaining ingredients and boil together 5 minutes.
Add rind a few at a time and cook until rind is clear. Pack rind in hot sterilized jars, cover with boiling syrup and seal.
Makes 2 pints
Spices may he tied in cheesecloth bag if desired. Cantaloupe rind, pumpkin or winter squash may be cut into pieces and pickled in the same way.
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