Watermelon Pickles

Pickled Watermelon Rind - adapted from The Bitten Word  http://thebittenword.typepad.com/thebittenword/2009/08/pickled-watermelon-rind.html

4 quarts watermelon rind, pared (equal to one medium-sized melon)
1.5 cup salt
3 quarts water
5 cups sugar
6 cups white vinegar
1 tablespoon (about 48) whole cloves
6 cinnamon sticks, broken into 1-inch pieces
1 tablespoon Allspice
Pieces of ginger (optional)

Brining

Trim the pink flesh and the green outer skin from the rind. Cut into small strips, about 1" x 2". Cover with brine. Let soak overnight. 

Drain; rinse. Cover the watermelon with water and bring to a boil; continue cooking until fork-tender, 10-15 minutes. (Overcooking will cause the rinds to become rubbery.) Drain.

Combine sugar, vinegar, water and spice. Boil 5 minutes and then pour over watermelon. Refrigerate overnight.

Heat watermelon in syrup to boiling; reduce heat to medium-high and for one hour. Pack the hot watermelon pickles loosely into clean, hot pint jars.Cover with boiling syrup, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal lids.  Added some ginger to some of the jars.

Boiling in syrup

To seal: Submerge the full jars in boiling water (enough water so the jars are 1-2" below the surface); boil for 15 minutes (or slightly longer at higher altitudes). Remove jars and let them sit undisturbed at room temperature for 24 hours. Check seals.