Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 4 pints
2 pounds watermelon rind
4 cups sugar
2 cups white vinegar
2 cups water
1 lemon, washed and sliced thinly
1 cinnamon stick
1 tbsp. whole cloves
Trim dark green and pink flesh from rind; cut into 1” cubes.
Combine 1/4 pickling salt and 1 quart of water.
Heat and stir until salt are dissolved. Pour saltwater over rind cubes. Leave overnight.
Drain and rinse cubes.
Place in heavy pot or kettle.
Cover with cold water and cook until tender; drain.
Combine sugar, vinegar, water, lemon slices in a heavy pot.
Place cinnamon and cloves in a cheesecloth bag and put bag in vinegar mixture.
Simmer mixture 10 minutes and remove spice bag.
Add rind cubes to vinegar mixture and continue cooking until cubes are translucent.
Pour into hot, sterile, pint jars, dividing syrup evenly, and leaving 1/2-inch head space.
Process jars in a boiling water bath for fifteen minutes.
Calories 70 kcal;
Fat: 0 g;
Carbs: 17 g;
Protein 0 g