Pickled Watermelon Rind

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   ["Scrape off any pink flesh from rind.", "Cut rind into 3/4"" squares.", "Cover with cold, salted water (1/4 cup salt to 1 quart water), and leave overnight.", "Drain, cover with fresh water and cook 1/2 hour, or until just tender.", "Drain again.", "Stir together sugar, vinegar and water in a large preserving kettle.", "Slice oranges and lemons thinly, discard pits and add fruit to the pot.", "Tie cinnamon, cloves and allspice in a cheesecloth bag and add to the pot.", "Bring to a boil over medium heat, stirring constantly until the sugar dissolves.", "Add watermelon rind and cook for 1 1/2 to 2 hours, or until the rind is translucent and the juices syrupy.", "Ladle into hot, sterilized preserving jars.", "Open cheesecloth, place a piece of cinnamon in each jar, cover and seal."]

* Per serving · 4 servings · Values may vary.

No additional tips available.