Watermelon Picklesrind of 20 lb. watermelon 1 gal. cold water 1 T. salt 2 c. vinegar 7 c. sugar 1 T. whole cloves 2 or 3 cinnamon sticks Choose a melon with thick, firm rind. Trim outer green skin and pink flesh, leaving a very thin line of pink. Cut into neat squares. Soak overnight in brine made of cold water and salt. In morning, rinse in cold water and let stand in ice water for 1 hour. Drank; cover with boiling water and let simmer until tender. Prepare syrup of vinegar, sugar and spices, tied loosely in a cheesecloth bag. Add drained rind to boiling syrup. Cook gently until rind is clear and transparent. Remove spice bag. Put rind and syrup into a crock and let stand 24 hours or longer. Pack rind in hot, sterilized jars and pour syrup, which has been brought to a boil, over the rind. Seal at once. Process in boiling water bath 5 minutes. Makes 6 pints. In Memory of Shirley Larson
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.