Recipe(tried): Watermelon Rind Pickles

The hardest part about this recipe is paring the thin outer skin off the watermelon rind. The recipe is long but VERY easy. I've made it for years -- it is my mother's recipe. Hope you enjoy this
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PICKLED WATERMELON RIND
3 1/2 C. prepared watermelon rind
2 C. sugar
10 whole cloves
2/3 C. vinegar
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Day 1
1. Peel the thin outer skin from watermelon and remove every trace of the pink inside meat.
2. Cut into 1/2" pieces.
3. Cover watermelon rind with cold water and bring to a boil.
4. Boil until very tender (approximately 20 minutes). Drain well.
5. Bring vinegar, sugar, and cloves to a boil. Boil 5 minutes.
6. Pour over watermelon, cover, and refrigerate 24 hours.

Day 2
1. Drain and reserve syrup.
2. Bring syrup to a boil.
3. Pour syrup over rind; cover and refrigerate 24 hours.

Day 3
1. Pour rind and syrup into saucepan.
2. Remove cloves.
3. Boil until rind is clear and syrup is rich as honey.

Pickled rind will last several months under refrigeration. It may also be frozen until ready to use.

Linda J. (SC)