Pickled Watermelon Rind

Preparation

1. Step 1

   Place the rind in a large bowl and toss with the salt. Cover with 1 quart cold water. Refrigerate overnight.

2. Step 2

   Drain the watermelon. Bring a large kettle ¼ full of water to a boil and add the rind. Cook until tender when pierced with the tip of a knife, about 15 minutes. Drain and set aside.

3. Step 3

   Return kettle to the stove. Add sugar, vinegar, lemon, cinnamon stick, cloves, allspice and 2 cups water. Bring to a boil. Add the rind and simmer until tender and translucent, about 10 minutes.

4. Step 4

   Have ready 3 hot, sterilized pint (2-cup) canning jars and lids. Gently pack the hot rind into the jars, leaving 1/4inch of space below the lip. Pour enough liquid into the jars to cover the rind. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.

5. Step 5

   Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.

6. Step 6

   Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.