½ c pickling salt
2 qts. water
3 qts. prepared watermelon rind (see below)

Syrup
1 large lemon, sliced thinly
Two 3” cinnamon sticks, broken
1 teaspoon (t) cardamom seeds
1 t whole cloves
1 t allspice berries
One 1.5” piece fresh ginger, sliced thinly
2 c water
2 c distilled vinegar or white wine vinegar
4 c sugar

Slice watermelon into manageable pieces, then cut away all pink flesh & hard, green skin. Remaining rind will be only ¼ to ½” thick (older varieties may have thicker rind). Cut into 1” squares or ½ x 1” strips.

Use nonreactive pot or bowl. Dissolve salt in 2 qts. water & add the prepared rind. Let soak in brine for 6 to 12 hours.

Drain, rinse, and drain rind. Put in stainless steel pot, cover with cold water and bring to boil. Simmer for 5 minutes. Drain well & return to bowl.

Tie lemon, dry spices, & ginger in cheesecloth. Put them into pot with 2 c water, vinegar & sugar. Bring to boil, stirring, then reduce heat. Simmer the syrup for 5 minutes. Remove pot from heat & add the drained rind. Let rind soak in syrup for 12 to 24 hours.

Bring rind & syrup to boil. Reduce heat & simmer rind 5 to 10 minutes, until translucent.

Remove from heat. Remove spice bag. Pack rind & syrup into pint mason jars, leaving ¼” head space. Process 10 minutes in boiling water bath.

Makes 6 pints.

From the Joy of Pickling by Linda Ziedrich