Recipe: Watermelon Rind Pickles (refrigerator pickles)

WATERMELON RIND PICKLES

8 to 10 cups cut watermelon rind (white part only, 1-inch pieces)
2 tablespoons lime juice
3 cups white vinegar
6 cups sugar
2 cinnamon sticks, broken in half
1 tablespoon whole cloves

Place watermelon rind in a large saucepan. Add lime juice and enough water to cover. Let soak 1 hour. Drain.

Return rind to saucepan. Add enough water to cover. Cook until fork-tender, about 1 hour. Drain.

Combine 3 cups water, vinegar and sugar in the saucepan. Tie cinnamon sticks and cloves in a piece of cheesecloth. Add to saucepan. Bring to a boil. Cook until the mixture is the consistency of a syrup.

Add rind. Bring to a boil. Cook until rind is clear, about 1 hour.

Discard spice bag. Pour rind and liquid into hot, sterilized pint jars. Cool. Cover and store in refrigerator.

Makes 5 to 6 pints
Source: Linda Scarbrough, Lewis Center, Columbus Dispatch, September 1999