Categories: chutney, pickless, relish
Ingredients
- 1 large watermelon, quartered
- Pickling salt
- 2 Tbsp. plus 2 tsp. whole cloves
- 16 (1 1/2 inch) sticks cinnamon
- 1/2 tsp. mustard seeds
- 8 cups sugar
- 1 quart vinegar (5% acidity)
Directions
- Peel watermelon. and remove flesh; cut rind into 1-inch cubes.
- Place rind in a large crock or plastic container. Add water by the quart until it covers the rind; add 1/4 cup pickling salt for each quart water, stirring until salt dissolves. Cover and let stand in a cool place overnight. Drain well.
- Place rind in a 10-quart Dutch oven; cover with cold water. Bring to a boil, and boil until rind is almost tender. Drain and set aside.
- Tie cloves, cinnamon and mustard seeds in cheesecloth. Combine spice bag, sugar and vinegar in a Dutch oven. Bring to a boil; remove from heat, and let stand 15 minutes. Add rind to syrup. Bring to a boil; reduce heat to low, and cook until rind is transparent. Remove spice bag.
- Pack rind into hot sterilized jars, leaving 1/2-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling water bath for 5 minutes.
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makes about 6 pints