Making watermelon rind pickles today. I love this recipe, it comes from my Ball Blue Book guide to preserving, so it's my go to recipe for these pickles. I love that you can make use of something that you would other wise throw away. Most everyone that tries theses pickles, likes them.
Watermelon Rind Pickles
4 quarts 1-inch cubed watermelon rind (white portion only)
1 cup Ball pickling salt
2 gallons water, divided
3 cinnamon sticks
1 tablespoons whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
7 cups sugar
1/2 cup thinly sliced lemon (about 1 medium)
2 cups vinegar
Cover watermelon rind with pickling salt and one gallon of water, stirring until salt is dissolved. Let stand over night. Drain; rinse, set aside. Place spices in a spice bag or cheese cloth. Place spice bag, sugar, lemon slices, and vinegar in a large non-metal pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or so. Add the watermelon rind to liquid mixture, simmer until the rind becomes transparent in appearance. Remove the spice bag. Pack hot rind pickles with liquid into hot jars, leaving 1/2-inch head space. Adjust the two-piece jar caps. Process in a boiling water bath for 10 minutes. This recipe is slightly adapted for the original.
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