bacpacker ok got it here it is:
Watermelon Rind Pickles
4 quarts cubed watermelon rind
1 cup canning salt
1 gallon cold water
7 cups sugar
1/2 cup thinly sliced lemon (about 1 medium)
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon mustard seed
3 sticks cinnamon
2 cups vinegar
2 cups water
Peel watermelon rind, removing green and pink portions. Cut rind into 1-inch pieces, dissolve salt in water;add rind and let it stand 6 hours or overnight. Drain;rinse. Cover rind with cold water in large saucepot. Cook until tender, about 20 minutes; drain; set aside. Tie spices in a spice bag. Combine sugar, lemon slices, spice bag, vinegar and 2 cups water in a large saucepot. Bring mixture to a boil and cook 10 minutes. Add rind, simmer until rind is transparent. Remove spice bag. Pack hot rind and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes (adjusting for altitude it would be 20 minutes for Colorado) in a boiling water canner. Yield: about 6 pints.
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