Edna Lewis’ Watermelon Rind Pickles

Makes about 7 pints of pickles

Whatcha Need

• 1 large watermelon

Salt and alum solution:

• 1 Tablespoon salt
• 1 teaspoon alum
• 1 gallon water

Syrup:

• 1/2 ounce Ceylon cinnamon stick
• 2 pieces dried ginger root
• 1 piece fresh ginger, if available
• 2 blades mace
• 3 pounds sugar
• 2 pints cider vinegar
• 3 slices lemon with the seed removed

Equipment:

• 1 5-quart non-aluminum cooking pot
• 3 2-quart plus 1 1-pint Mason jars, or similar combination, sterilized

Whatcha Do

1. Cut off the green outer skin of the watermelon and discard any pink flesh left inside, because that becomes very tough when pickled. Cut the trimmed pieces of rind into 2-inch strips or 1 1/2-inch squares, and rinse well. Mix the salt and alum together with the gallon of water, stirring until both are dissolved (the alum is what firms the rind). In the morning remove the rind from the solution and wash in cold water 2 or 3 times. Drain well.
2. Meanwhile, prepare the syrup by tying the spices in a piece of clean cheesecloth. Dissolve sugar in vinegar. Add the spices and lemon and set over a medium burner. Bring to a gentle boil and cook for 10 minutes.
3. Now put the rind pieces in the prepared syrup. Place over a medium-high burner. Bring the contents to a gentle boil and cook at a good simmer for 30 minutes. Remove from the burner and let set overnight. Remove the spices. Heat up again the next morning to a gentle boil. Place sterilized Mason jars in a pan of simmering water. When the syrup is heated thoroughly (15 minutes), fill the jars with pieces of rind. Boil up the syrup, then pour it over the pickles, covering them. Insert a dinner knife into each jar, pressing it against the pickles to release any air bubbles. Gently press the pickles under the shoulder of each jar. This will keep the pieces from floating to the top of the jar. See that the syrup is covering the pickles. Wipe the rim of the jar and seal. Remove jars from the stove and set them in a draft-free place until cold. Store in a dry, cool closet.