Watermelon Rind Pickles

Author

Unknown

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Recipe

Measurements	Ingredients
	Watermelon Rind
Four tablespoons	Salt
One quart	Water
Four cups	Sugar
Two cups	Vinegar
Four teaspoons	Whole Cloves
Eight sticks	Cinnamon
A little	Mustard Seed

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Instructions

1. Peel the tough, outer green skin from the watermelon rind. Cut the remaining rind into one-inch cubes.
2. In a large container, create a brine by dissolving four tablespoons of salt into one quart of water.
3. Soak the rind cubes in the salt water overnight.
4. After soaking, drain the rind and transfer it to a large pot. Cover the rind with fresh water.
5. Bring the water to a boil and cook the rind until it is almost tender. Drain the water completely.
6. To make the pickling syrup, combine four cups of sugar and two cups of vinegar in a separate pot.
7. Place the whole cloves, cinnamon sticks, and mustard seed into a spice bag and add it to the sugar and vinegar mixture.
8. Bring the syrup and spices to a boil, then let it set for 15 minutes.
9. Add the drained watermelon rind to the syrup.
10. Cook until the rind becomes clear and transparent.
11. Carefully pack the hot pickles into sterilized jars and seal them immediately.

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Note

The recipe card mentions that fresh melon can last for one week.

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