WATERMELON RIND PICKLES Southern traditional

Familiarize yourself with canning techniques before attempting this recipe. The Kerr company that manufactures the jars & lids has pretty good instructions to use if you are a beginning canner.

1 large watermelon, quartered
3/4 cup salt

3 quarts water
2 quarts ice cubes
1 TBSP. Whole cloves
1 TBSP. Whole allspice
9 cups sugar
3 cups white vinegar
3 cups water
1 lemon, thinly sliced
5 (3 inch) cinnamon sticks

Peel watermelon; remove pulp, and reserve for another use. Cut rind into1-inch cubes; reserve 12 cups cubes in a large container. Stir together salt and 3 quarts water; pour over rind. Add ice; cover and let stand 8 hours. Rinse well and drain. Cook rind and water to cover in a Dutch oven over high heat 10 minutes or until tender. Drain. Place cloves and allspice on a 3 inch square of cheesecloth, tie with a string. Stir together sugar, vinegar, and 3 cups water; add spice bag, and bring to a boil. Boil 5 minutes, and pour over rind. Stir in lemon slices. Cover and let stand 8 hours (refrigerated).

Bring rind and syrup mixture to a boil; reduce heat, and simmer, stirring occasionally, one hour. Pack rind mixture into hot jars, filling ½ inch from the top. Add one cinnamon stick to each jar. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process is a boiling water bath 10 minutes

yields 5 (12 oz. Jars)