Pickled Watermelon (Not Watermelon Rinds!)

1. 1

   Stir water and salt together in a large bowl. Add watermelon balls. Cover and let stand on counter overnight. Drain. Rinse and drain again.

2. 2

   In a large saucepan combine next 5 ingredients. Bring to a boil over medium-high heat, stirring occasionally.

3. 3

   Add watermelon.

4. 4

   Return to a boil. Reduce heat. Simmer, uncovered for about 20 minutes.

5. 5

   Remove cinnamon pieces.

6. 6

   Pack fruit into hot sterilized pint jars to within 1 inch of top.

7. 7

   Bring syrup to a full rolling boil on medium-high heat. Boila bout 25-30 minutes, stirring occasionally, until it thickens. Don't boil too long or syrup will start to caramelize and change colour. It will thicken a bit with a tinge of golden colour.

8. 8

   Pour syrup over fruit to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.