- 2 quarts watermelon rind (just the white part…..may have a few stripes of green and some pink), cut into 1” cubes
- 2 cups water
- 1/2 cup kosher or pickling salt
- 1 lemon, thinly sliced
- 1 cinnamon stick, broken into pieces
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 3 cups sugar
- 2 quarts water
- 2 cups vinegar
Make a brine of the 2 cups water and 1/2 cup salt. Cool Pour over the watermelon rind and chill overnight in the refrigerator….covered.
Drain and rinse. Cover with water and boil until fork tender…25 to 30 minutes.
Put the lemon, spices, sugar, 2 quarts water and 2 cups vinegar in a heavy, non-reactive pan. Bring to a boil to make a syrup, boiling to dissolve sugar. Simmer 5 more minutes.
Put the melon in sterilized jars and pour over the syrup. Seal and put into hot water bath for 10 minutes. (or store in refrigerator.)
Makes 4 pints.