Sweet Pickled Watermelon Rind
1 Large Watermelon
Approximately 3 quarts water for soaking
24 ice cubes
3/4 cup canning salt
9 cups sugar
3 cups white vinegar
3 cups water
1 Tbsp cloves
6 sticks cinnamon
1 lemon thinly sliced
In a small square of cheesecloth tie the cinnamon sticks and cloves.
In a large non reactive pot add sugar, vinegar, water and spice bag.
Boil for 5 minutes to make a syrup.
Slice 1 lemon thinly.
Add to hot syrup and turn off heat.
Now remove your watermelon cubes from the water they have been soaking in overnight and rain and rinse well in a colander.
Now add to large pot and cover with water and cook until fork tender. ( Do not overcook)
Now add cooked cubes back to a large non reactive pot or bowl. I added mine to a large stainless steel bowl. Cover with syrup and leave spice bag in. Cover and refrigerate for 24 hours.
That concludes Day 2. I'll post Day 3 instructions tomorrow.
Blessings from The Holler
The Canned Quilter