Recipe courtesy of Mary Hunt, Co-author, Georgian Bay Gourmet Entertains.
ingredients
directions
Remove all red and pink watermelon flesh from the rind. Cut rind into 1 inch cubes. Add pickling salt to 4 cups water. Immerse watermelon cubes and soak overnight. Drain thoroughly the next day.
Cover watermelon in a large pot with fresh cold water. Simmer about 7 minutes until rind is almost tender. Drain thoroughly.
Combine sugar and vinegar in a large pot. Tie spices in a cheesecloth and add to the pot. Bring to a boil and simmer, uncovered, for 5 minutes. Add drained watermelon rind to brine. Simmer for 15 minutes or until rind is clear and translucent. Discard spice bag. Pack rind into sterilized jars. Fill each jar to within 1/4 inch of brim with hot brine. Seal immediately.
Yield: 8 pints/4 litres/16 cups