Pickled Watermelon Rind

Use as a relish with a main dish.

(United States)

Makes 2 quarts 2 quarts cut-up watermelon rind, in 1 inch squares 3 tablespoons plain noniodized salt Cold Water 2 tablespoons pickling spices 1 quart cider vinegar 3 cups granulated sugar 1/4 cup fresh lemon juice 2 (1-quart) canning jars with brand new lids and rings

Directions:

Using a small sharp knife, pare away all of the green rind and any remaining pulp from each rind square.  In a large bowl, combine the salt and 1 quart cold water, stirring to dissolve the salt.  Add the watermelon rinds and enough cold water to cover the rinds completely.  Cover with a plate to keep the rinds submerged, and let stand at room temperature at least 8 hours or overnight.  Drain well.

In a large suacepan, bring the watermelon rinds and cold water to cover to a boil over high heat.  Reduce the heat to medium, and cook until the rinds are crisp-tender, about 10 minutes.  Frain well.