Watermelon Pickles - cooking recipe

Ingredients

3 qt. prepared watermelon rind (about 6 lb.) unpared or 1/2 large melon
3/4 c. salt
3 qt. water
2 qt. ice cubes (2 trays)
9 c. sugar
3 c. white vinegar (no substitution)
3 c. water
1 Tbsp. whole cloves (approximately 48)
6 (1-inch) pieces of stick cinnamon
1 thinly sliced lemon

Preparation

Pare rind and all pink edges from watermelon and cut into squares or fancy shapes.
(Choose melon with thick, firm rind. Trim off outer green skin and all pink flesh so only the thick white part of rind remains.)
Cover with brine made by mixing salt with 3 quarts cold water.
Add ice cubes.
Let stand 5 to 6 hours in crock or other thick glass container (no metal ones).
Drain. Rinse in cold water.
Cover with cold water and cook until fork-tender, approximately 10 minutes.
Don't overcook!
Drain. Combine sugar with vinegar, water and spices tied loosely in cloth bag.
Add red or green coloring if desired.
Boil 5 minutes and pour over watermelon with spices.
Add lemon slices if desired. Let stand overnight (covered and room temperature).
Heat to boiling.
Cook until rind is translucent and hot throughout (10 minutes); pack in hot, sterile jars.
Add 1 stick of cinnamon from bag to each jar.
Cover with boiling syrup to top of jars.
Wipe with dry towel.
Adjust lids.
Process in boiling water bath 5 minutes.
Makes 4 to 5 pints.