Pickled Watermelon Rind

Ingredients

16 cups of cubed skinless (outer green skin) Watermelon Rind

1/2 tsp of ground yellow mustard seed

8 cups of white superfine cane sugar

3/4 cup of fine ground kosher salt

4 cups of organic apple cider vinegar

12 crushed whole cinnamon sticks

2 tbsp of whole cloves

12 cups of bottled water

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Directions

Trim the hard green outer skin off the watermelon rinds and cut rinds into small one inch cubes. In a large mixing bowl mix the rinds, bottled water, and salt.Stir until salt dissolves, seal bowl, and store in the fridge over night. The next day, drain water from the bowl, refill with fresh water and dump into a large saucepan. Bring contents to a boil and keep at that temperature for a half hour. Drain and set rind aside. In same saucepan add apple cider vinegar and sugar. In a cheesecloth bag add in cloves, ground yellow mustard seeds, and crushed cinnamon sticks. Tie the bag and add to sugar and vinegar mixture. Bring mixture to a boil, remove from heat and let stand for 15 minutes. Then add the boiled watermelon rind and boil again in vinegar mixture until rind is completely transparent and vinegar thickens with the sugar, about 50 minutes. Remove spices from mixture then spoon rind and syrup into canning jars, leaving an half inch head space. Process jars by letting them stand in boiling water for 10 minutes.

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