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1
Cut the watermelon into 3/4-inch slices.
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2
Trim the rind away from the pink flesh; make sure no pink is left on the rind.
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3
Trim away the outer skin.
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4
Cut the rind into approximately 3/4-inch cubes.
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5
Toss with the pickling salt in a large bowl and refrigerate overnight.
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6
Day 2.
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7
Prepare the jars and lids:
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8
Wash all jars and lids thoroughly with soap and water and rinse well.
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9
Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer.
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10
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water.
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11
In a small saucepan, keep some water warm but not boiling; place the lids in the water.
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12
Have an additional kettle of water on to boil.
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13
Pickle the rind:
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14
Rinse the rind thoroughly and drain, twice.
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15
In a large stockpot, combine the vinegar, sugar and cloves, and bring to a boil, stirring until the sugar is completely dissolved.
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16
Add the rind to the brine, bring back to the boil, reduce to a low boil and cook uncovered until the rind is translucent, about 20 minutes.
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17
Fill and close the jars:
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18
Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner.
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19
Set next to the stockpot with the pickled rind.
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20
Turn the heat under the canner to high.
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21
Use a ladle to pour the pickled rind into the jars through a canning funnel, leaving 1/2-inch headspace at the top.
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22
Run a clean chopstick around the inside of the jar to dislodge any trapped air.
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23
Wipe the rims of the jars with a damp paper towel.
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24
Place the lids on, and screw on the rings until just finger-tight.
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25
Seal the jars:
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26
Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical.
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27
When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered.
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28
Bring the water to a full rolling boil, and process for 5 minutes.
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29
Remove and cool:
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30
Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical.
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31
Do not set hot jars directly on to cool counter surfaces.
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32
Leave to cool, undisturbed, for at least 12 hours.
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33
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
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34
Label and store:
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35
Add a label to the lid or side of your jar, noting the date it was canned.
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36
Remove the rings and store jars in a cool, dark place for 3 weeks before opening.
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37
Jars can be stored for up to a year.
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38
Refrigerate after opening.
