WATERMELON RIND PICKLES
6-7 cups watermelon rind 3 c. boiling water 2 c. cider vinegar 5 c. sugar 1 1/2 Tbl. whole cloves 2-3" cinnamon sticks 1 Tbl. whole allspiceCut off any pink portion and green skin from rind. Cut rind into small strips or cubes. Cover with brine. (Use 1/4 c. coarse salt for each quart of water required to cover the rind.) Let stand overnight in the refrigerator. Drain.
Cover with fresh water and simmer 10 minutes. Drain again. Set aside. Tie spices in a cheesecloth bag. Combine sugar, water, vinegar, and spice bag and stir until sugar dissolves. Boil 5 minutes. Add drained rind and simmer 45 minutes or until rind is transparent. Remove spice bag. Place in hot sterilized jars. Seal at once. Best to let stand 3 to 4 weeks before using. Yields 2 pints.
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