Watermelon Rind Pickles Day 2

Sweet Pickled Watermelon Rind
1 Large Watermelon
Approximately 3 quarts water for soaking
24 ice cubes
3/4 cup canning salt

Syrup
9 cups sugar
3 cups white vinegar
3 cups water
1 Tbsp cloves
6 sticks cinnamon
1 lemon thinly sliced 

DAY 2

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)

Drain

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