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