Southern Spiced Watermelon Rind Pickles

Ingredients

Instructions

1. 1Wash six pint jars in hot soapy water or the dishwasher and keep them hot; simmer new lids per the manufacturer's instructions.
2. 2Trim the green skin and pink flesh from the watermelon rind, cut the white rind into 1-inch cubes, dissolve 1/4 cup salt in water to cover the rind, and let it brine overnight in the refrigerator; drain and rinse well, then simmer the rind in fresh water for about 10 minutes until just fork-tender, and drain again.
3. 3In a large stainless steel pot, combine the sugar, vinegar, 1 cup water, cinnamon sticks, cloves, allspice, and lemon slices, and bring to a full rolling boil, stirring to dissolve the sugar, then add the drained rind and simmer for 15 to 20 minutes until translucent.
4. 4Pack the hot watermelon rind pieces and a slice of lemon into the hot jars.
5. 5Ladle the boiling spiced syrup over the rind, keeping it submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, top off with syrup to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner for 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check that each lid is sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves after resting 2 to 3 weeks; refrigerate after opening.
11. 11Never skip the salt-brine or vinegar steps, as both proper draining and full acid strength are needed to safely preserve this dense rind.