Pickled Watermelon Rind
(courtesy of Jada McGirt, prepared foods manager, Great Basin Community Food Co-op in Reno. Fills 10 pint jars)
4 pounds watermelon rind
2 cups white vinegar
2 cups water
4 cups sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon, thinly sliced
Brine
¼ cup kosher salt
1 quart water
Pare watermelon rind and remove all pink portions. Cut rind into pieces about 1 to 2 inches thick or into ¾-inch-by-1-inch cubes. Weigh to make sure you reach 4 pounds. Soak rinds overnight in brine made by dissolving ¼ cup salt in each quart of water (make enough brine to cover). Drain rinds, rinse in fresh water, and re-drain. Combine remaining ingredients and boil together 5 minutes (spices may be tied in cheesecloth bag, if desired). Add rinds, a few at a time, and simmer about 30 minutes until rinds are clear. Pack rinds in hot, sterilized jars. Cover with boiling syrup and seal.
