Watermelon Rind Pickles

Description
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 4 quarts prepared watermelon rind
 * 2 tbsp salt
 * 4 cups white vinegar
 * 8 cups sugar
 * 3 cinnamon sticks, broken
 * 1 tbsp whole cloves
 * 1 (1-inch) piece gingerroot (optional)

Directions

 * 1) To prepare watermelon rind, cut rind into 2- x 1-inch pieces.
 * 2) Trim green skin and pink flesh from rind.
 * 3) Place prepared rind in large kettle and add salt and enough boiling water to cover.
 * 4) Simmer until tender.
 * 5) Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator.
 * 6) Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth.
 * 7) Bring to boil and boil 5 minutes.
 * 8) Drain watermelon rind and add to syrup.
 * 9) Simmer until rind becomes translucent, about 10 minutes.
 * 10) Remove and discard spices.
 * 11) Pack rind and syrup into hot sterilized quart jars, leaving ¼-inch head space.
 * 12) Adjust lids and process in boiling water bath 20 minutes.