Recipe: Watermelon Rind Pickles (using red hot cinnamon candies)

WATERMELON RIND PICKLES

3 quarts (about 6 pounds) watermelon rind, unpared
3/4 cup salt
3 quarts water
2 quarts (2 trays) ice cubes
9 cups sugar
3 cups vinegar, white
3 cups water
1/2 cup red hot cinnamon candies
1 tablespoon (about 48) whole cloves
1 lemon, thinly sliced, with seeds removed

Pare rind and all pink edges from the watermelon. Cut into 1-inch squares or fancy shapes as desired.

Cover with brine made by mixing the salt with 3 quarts cold water. Add ice cubes. Let stand 3 to 4 hours.

Drain; rinse in cold water. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook). Drain.

Combine sugar, vinegar, water, cinnamon candies and cloves (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon; add lemon slices. Let stand overnight.

Heat watermelon in syrup to boiling and cook slowly 1 hour.

Pack hot pickles loosely into clean, hot pint jars. Cover with boiling syrup to 1/2-inch from top. Remove air bubbles. Wipe jar rims. Adjust lids.

Process 10 minutes in a boiling water bath.

Makes 4 or 5 pints