Cinnamon Pickled Watermelon Rind

This recipe enhances summer cookouts as well as the Thanksgiving table. You can use any variety of watermelon to make these pickles. For a pretty appearance, use a small cookie cutter to cut the watermelon rind into shapes.

MAKES: SIX TO SEVEN 8-OUNCE JARS

INGREDIENTS:

• 1 medium watermelon
• Canning or pickling salt
• 1 lemon, lightly scrubbed and rinsed, then thinly sliced and seeded
• 2 cups white vinegar
• 2 cups water
• 2 pounds granulated sugar (about 4 3/4 cups)
• Four 3-inch cinnamon sticks, plus more for packing the jars
• 2 teaspoons whole cloves
• 1 teaspoon ground allspice

INSTRUCTIONS:

1. Cut the red watermelon flesh from the rind, leaving a very small amount of pink flesh on the rind. With a vegetable peeler or a paring knife, remove the outer green skin from the rind. Cut the watermelon rind into cubes 1 inch or smaller. Measure out 2 pounds (3½ to 4 cups) of rind.
2. Place the prepared watermelon rind in a 2-gallon stoneware crock or a large ceramic or glass container. Measure and add enough water to completely cover the rind. Add ¼ cup of salt for each quart of water used to cover the rind. Cover the container and let soak at room temperature overnight.
3. Drain the watermelon rind well and transfer to an 8-quart stainless steel stockpot. Add enough fresh water to cover the rind. Bring the mixture to a gentle boil over medium heat and cook until the rind is tender but not soft, 12 to 14 minutes. Drain well and return the rind to the stockpot. Set aside.
4. In a 2-quart saucepan, combine the lemon slices and enough water to cover. Cook the lemon over medium heat until tender and nearly all the water boils away, 10 to 12 minutes.
5. Add the cooked lemon, vinegar, the water, sugar, cinnamon sticks, cloves, and allspice to the cooked watermelon rind. Cook the watermelon mixture over medium heat, stirring frequently, until the rind is translucent, 25 to 30 minutes.
6. Using a slotted spoon, pack the watermelon rind into hot jars, leaving ½-inch headspace. You can add an extra piece of cinnamon stick to each jar, if desired. Ladle the hot syrup into the jars, covering the rind and maintaining the ½-inch headspace. Remove any air bubbles. If necessary, add more syrup to maintain the headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
7. Process 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

SERVING SUGGESTION:

• Use pickled watermelon rind as a relish for a chicken salad sandwich, grilled fish, or hamburgers, or as a cocktail garnish.