Pickled Watermelon Rind

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   Prepare watermelon rind by cutting off green skin and pink pulp, then cube the rind in small pieces. Cover 7 lb. watermelon rind with water. Cook until you can pierce rind easily with fork. Drain. Make a syrup with above ingredients. Cook the syrup in either a stainless steel or enamel kettle until at the boiling point. Pour over rind which has been placed in a crockery bowl or enamel container; cover with a china plate and let stand overnight. Next morning pour off syrup into your pickling kettle and bring to a boil. Again pour over rind. Repeat procedure two more times. Turn into clean, hot jars and seal. Makes 8 pts.

* Per serving · 4 servings · Values may vary.

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