Pickled Watermelon Rind

Ingredients

Instructions

1. 1The day of canning, wash 6 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2The night before, peel the dark green skin and any pink flesh from watermelon rind, cut the white rind into 1-inch cubes, dissolve 1/4 cup canning salt in 2 quarts water, pour it over the rind in a large bowl, and let it soak in the refrigerator for 8 to 12 hours; the next day, drain and rinse the rind, then simmer it in fresh water for 10 minutes until just tender, and drain again.
3. 3In a large pot, combine 4 cups white vinegar (5% acidity), 4 cups sugar, 1 cup water, cinnamon sticks, cloves, and lemon slices, and bring to a boil, stirring to dissolve the sugar.
4. 4Add the drained watermelon rind to the boiling syrup, return to a boil, and simmer for 10 minutes until the rind turns translucent, then pack the hot rind into the hot jars along with a slice or two of the cooked lemon.
5. 5Ladle the hot syrup over the rind, keeping it covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more hot syrup if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the flavor to fully develop, and refrigerate after opening.
11. 11Do not skip the overnight salt soak or thin the vinegar syrup, since both are part of what makes this rind pickle safely acidic and shelf-stable.