Recipe: Watermelon Rind Pickles

Found this recipe in an old recipe box, a yellowed newspaper clipping from 1964 with the word 'excellent' written in the margin.

The recipe calls for 'oil of cinnamon' and 'oil of cloves'... most drugstores sell this, ask the pharmacist... and if you spot a display of oils/extracts in some other stores, it will be there also.

WATERMELON RIND PICKLE

Take about 7 pounds prepared watermelon rind. To prepare rind trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted.

Cover with boiling water; cook about 10 minutes or until tender. Drain well.

Combine:

3-1/2 pounds sugar, 1 pint (2 cups) white vinegar, 1/2 - 1 teaspoon oil of cloves and 1/4 - 1/2 teaspoon oil of cinnamon. Bring to boil and pour over drained rind.
Let stand overnight.

In morning boil syrup WITHOUT RIND, pour over rind and again let stand overnight.
Repeat above process.
Next day bring syrup AND RIND to boil; place in sterilized jars and seal.

Process in boiling water bath canner 10 min. for pints.

Food coloring may be added to syrup.

Yields 4-5 pint jars.

sorry this got put into sections; but my computer is not behaving!