Pickled Watermelon Rinds Recipe
Makes 4 pints
1 cup salt
4 pounds watermelon rind, pink flesh and green skin removed, cut into 1" x 2" pieces
8 cups sugar
4 cups apple cider vinegar
5 cinnamon sticks
1 Tbsp. whole cloves
Zest of 1 lemon, cut into strips
In a large bowl, combine 3 quarts cold water and salt and stir to dissolve. Add watermelon rind and 8 cups ice. Let stand overnight. Drain, rinse, and drain again.
Put rind in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and set aside.
In a large nonreactive pot, combine sugar, vinegar, 4 cups water, cinnamon sticks, cloves, and lemon zest and bring to a boil. Add rind, return to a boil, then reduce heat and simmer, partially covered, until translucent, 1 to 1½ hours.
Ladle into jars. Cool, cover, and refrigerate for up to 3 weeks, or use the boiling-water method to preserve for up to 1 year.
For boiling-water method: Ladle mixture into clean, hot pint-size canning jars, covering solids by ½" liquid. Leave ½" of space between top of jar and contents. Wipe rims clean and screw on jar bands. Immerse jars in a large pot of boiling water for 10 minutes. Turn off heat and let sit for 5 minutes more. Remove jars, set aside for 24 hours, then check seals. Store in cool, dark place for up to 1 year.