Watermelon Rind Pickles

Course : Pickles
Serves: 8
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7 pound Thick watermelon rind
1/4 cup Pickling salt
1 quart Cold water
1 teaspoon Alum (opt)
7 cup Sugar
2 cup White vinegar
1/2 teaspoon Oil of cinnamon*
1/2 teaspoon Oil of cloves*

Preparation / Directions:

*Note: You can substitute two sticks of cinnamon and about 12 cloves in a spice bag for the oils. Trim pink flesh and outer green from melon rind so you have white pulp. Cut pulp to 1-inch cubes overnight. Dissolve salt in cold water and soak melon-rind cubes overnight. Make more brine as needed to keep rind covered. Combine sugar, vinegar, oil of cinnamon, oil of cloves in a saucepan. Bring to a boil and pour over rind. Cover and let stand overnight. In morning, sterilize canning jars and lids according to manufacturer's directions. Drain off syrup into a saucepan. Pack the rind into sterilized canning jars. Bring syrup to a boil and pour over rind in jars; leaving 1/2" head space. Seal with sterilized lidss according to manufacturer's instructions. Process ina boiling water bath for 10 minu

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