Watermelon Rind Bread And Butter Pickles - cooking recipe

Ingredients

8 cups cubed watermelon rind
2 lbs onions, thinly sliced
1/2 cup pickling salt
2 cups sugar
2 tablespoons mustard seeds (brown or yellow)
2 teaspoons turmeric
2 teaspoons celery seeds
1 teaspoon ground ginger
1 teaspoon peppercorn
3 -4 cups white vinegar

Preparation

To prepare the melon, use a spoon to scrape away all the pink.
Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
Cut rind into strips, cubes, or chunks.
Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
Let stand 1 1/2 hours.
Drain and rinse.
Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
Add the MELON and onions and return to a boil.
Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
Fit with lids.
Process in boiling water for 10 minutes.