Ingredients
3 pounds white portion watermelon rind, cubed
5 cups sugar
2 cups apple cider vinegar
1 cup water
1 Tbsp. whole cloves
1 Tbsp. whole allspice
3 cinnamon sticks, 3 inches each
1 lemon, sliced
Directions
Cut both the red & green parts off the watermelon then cube the white portion. Put watermelon cubes in a large pot with enough salted water to cover.
Soak the cubes overnight and then drain. Add fresh, cold water to the pot and bring to a boil cooking on low heat until the cubes are tender. Drain the cubes again.
In another large pot, combine sugar, vinegar and water. Place cloves, allspice, cinnamon and lemon in a cheese cloth bag and add to the pot.
Stir the sugar mixture over medium heat then boil for 5 minutes. Add the watermelon cubes and simmer about 15 minutes or until translucent. Remove the spice bag and pack pickles in hot, sterilized jars. Refrigerate 2 weeks before using. Makes 4 quarts.
