Grandma’s Watermelon Pickles

Makes about 3 quarts

Whatcha Need

• 7 cups (about 2 pounds) cubed watermelon rind
• 1/2 cup pickling salt
• 1-1/2 quarts cool tap water
• 1 cup apple cider vinegar
• 1/2 cup white vinegar
• 2 cups granulated sugar
• 1/2 lemon, sliced thin
• 2 cinnamon sticks, crushed
• 2 teaspoons whole cloves
• 1 teaspoon cracked allspice

Whatcha Do

1. Prepare the watermelon rind by removing the green skin. A little red flesh is fine. Cutting into 1-inch cubes.
2. Place rind in a large crock or bowl, cover with salt-and-water brine, and soak overnight. Make sure the rind is fully submerged, adding more water if needed.
3. The next day, drain the rind and rinse well in fresh water to remove the salt. Place, in a large nonreactive saucepan, cover with water, and simmer until tender. Drain.
4. In another nonreactive pot, combine both vinegars, sugar, lemon slices, cinnamon, cloves, and allspice with 2 cups water. Bring to a boil, then reduce heat and simmer mixture for about 15 minutes, until the mixture forms a syrup.
5. Add the drained rind to the syrup and continue to simmer until the rinds become translucent, about 30 minutes.
6. Pack the hot watermelon rind into sterilized jars, cover with syrup (do not strain), and seal according to standard canning procedures. Stored in a cool, dark place, the pickles should keep for six to eight months. Refrigerate after opening.