Categories: pickles, relish, salsa
Ingredients
- 1 large watermelon, quartered
- 3/4 cup salt
- 3 quarts water
- 2 quarts ice cubes
- 1 Tbsp. whole cloves
- 1 Tbsp. whole allspice
- 9 cups sugar
- 3 cups white vinegar
- 3 cups water
- 1 lemon, thinly sliced
- 5 (3-inch) cinnamon sticks
Directions
- Peel watermelon; remove pulp, and reserve for another use. Cut rind into 1-inch cubes; reserve 12 cups rind cubes in a large container.
- Stir together salt and 3 quarts water; pour over rind. Add rice; cover and let stand 8 hours. Rinse well, and drain.
- Cook rind and water to cover in a Dutch oven over high heat 10 minutes or until tender. Drain.
- Place cloves and allspice on a 3-inch square of cheesecloth; tie with a string.
- Stir together sugar, vinegar, and 3 cups water; add spice bag, and bring to a boil. Boil 5 minutes, and pour over rind. Stir in lemon slices. Cover and let stand 8 hours.
- Bring rind and syrup mixture to a boil, reduce heat, and simmer, stirring occasionally, 1 hour. Discard spice bag.
- Pack rind mixture into hot jars, filling 1/2 inch from top. Add 1 cinnamon stick to each jar. Remove air bubbles; wipe jar rims. Cover jar once with metal lids, and screw on bands.
- Process in a boiling-water bath 10 minutes.
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5 (12 oz.) jars