Watermelon Rind Pickles
7 lbs. watermelon rinds
7 cups sugar
2 cups vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
Trim off the dark green and pink parts of the watermelon rinds. Cut into 1" cubes or cut with a small cutter. Soak in brine water (1/4 cup salt to 1 quart water). Drain, rinse and cover with cold water. Cook until tender but not soft; drain. Combine sugar, vinegar, oil of cloves, oil of cinnamon and bring to a boil. Pour over rind. Let stand overnight. In the morning, drain off the syrup, reheat it and pour back over the rind. Repeat. The third morning, heat, bringing the syrup to a boil. Seal in hot, sterilized jars. The oils keep the rind clear and transparent. Makes 8 pints.
Recipe shared by Grandma Blossom, of course!
