Recipe: Watermelon Pickles

WATERMELON PICKLES

2 pounds watermelon rind
1/4 cup coarse salt
1 quart water
2 cups sugar
1 cup white vinegar
1 cup water
1 tablespoon broken cinnamon stick
1 1/2 teaspoon whole cloves

1/2 lemon thinly slicedTrim dark green and pink parts from 2 pounds watermelon rind; cut in 1 inch cubes. Soak overnightin salt water -- 1/4 cup course salt to 1 quart water. Drain; rinse and cover with cold water. Cook until just tender. Drain

Combine 2 cups sugar, 1 cup white vinegar, 1 cup water. Add 1 tablespoon broken cinnamon stick and 1 1/2 teaspoon whole cloves tied in a bag. Simmer 10 minutes.

Remove spice bag. Add watermelon rind and 1/2 lemon thinly sliced ( also 5 halved maraschino charries if desired ). Simmer till rind is clear. Seal boiling hot in hot, sterilized jars to 1/2 inch from top.

Process in boiling water bath canner 10 minutes for pints.

Makes 2 pints