Watermelon Pickles

Ingredients

• 2 to 3 pounds watermelon rind
• ¼ cup pickling salt or table salt
• 2 cups sugar
• 1 cup distilled white vinegar
• 1 tablespoon broken cinnamon stick
• 1 ½ teaspoons whole cloves
• ½ lemon, thinly sliced
• 5 maraschino cherries, halved (optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    491 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 124 grams carbohydrates; 2 grams dietary fiber; 117 grams sugars; 1 gram protein; 2361 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 2 1/2 pints

Preparation

1. Trim the green skin and any pink flesh from the rind. Cut enough rind into 1-inch cubes to measure 7 cups and place in a nonreactive bowl. Dissolve the salt in 4 cups cold water, and pour over the rind to cover. (If more brine is needed, use the same proportion of salt to water.) Submerge the rind with a heavy plate and soak it overnight in the refrigerator.
2. Drain and rinse rind well with cold water. Place it in a large saucepan and cover with cold water. Cook just until tender when pierced with a fork, about 10 minutes. Do not overcook. Drain.
3. Combine the sugar, vinegar and spices with 1 cup water in a 2-quart saucepan and heat to boiling. Simmer for 10 minutes and strain into a 6- or 8-quart nonreactive pan. Add the rind, lemon slices and cherries and simmer until rind is translucent, about 10 minutes (do not overcook).
4. Have several hot, sterilized 12-ounce or pint-size canning jars and their lids and a hot-water bath ready. Fill the jars with the rind and their syrup, leaving a 1/2-inch head space. Seal the lids and process according to the jar manufacturer’s directions.