Watermelon Rind Pickles
- 8 pounds peeled and trimmed ¾-to 1-inch-thick watermelon rind showing no traces of pink
- 1 cup pickling salt dissolved in 4 quarts (1 gallon) cold water (brine)
- 5 quarts (1 gallon plus 1 quart) water
- 6 pounds sugar
- 4½ cups cider vinegar
- 4 chili pequins (tiny dried red chiles)
- 3 blades of mace
- 2 cinnamon sticks, broken in two
- 2 tablespoons whole allspice
- 1 tablespoon mustard seeds
- 1 tablespoon whole cloves
- 2 cardamom pods, bruised
- 2 large bay leaves, crumbled
- Two 1-inch cubes fresh ginger, peeled and coarsely chopped
- 1 large lemon, sliced and seeded
Instructions:
You need watermelon rind at least ¾ inch thick to make good pickles.
- Cut the watermelon rind into 1-inch cubes, place in a very large nonreactive kettle, add the brine, cover, and let stand overnight.
- Next day, drain the rind, rinse well, and drain again. Also rinse the kettle. Return the rind to the kettle, add 4 quarts of the water, and bring to a boil over high heat. Adjust the heat so the water bubbles gently and cook uncovered for 10 to 15 minutes or until the rind is crisp-tender. Drain well.
- Place the sugar, vinegar, and remaining 1 quart water in the kettle and stir well. Tie all of the spices and the lemon slices in several thicknesses of cheesecloth and drop into the kettle. Bring to a boil over moderately high heat, then boil uncovered for 10 minutes.
- Return the rind to the kettle, bring to a boil, adjust the heat so the pickling syrup bubbles gently, and cook uncovered for 15 to 20 minutes or until the rind is translucent.
- Meanwhile, wash and rinse 8 one-pint preserving jars and their closures and submerge in a large kettle of boiling water.
- Lift the preserving jars from the boiling water one by one. Using a slotted spoon, pack the rind snugly in the jar, leaving ¼ inch head space at the top. Ladle enough boiling pickling syrup into the jar to cover the rind, again leaving ¼ inch head space. Run a thin-blade spatula around the inside of the jar to release air bubbles; wipe the jar rim with a clean, damp cloth, then screw on the closure. Repeat until all the jars are filled.
- Process the jars for 5 minutes in a boiling water bath (212° F.). Lift from the water bath; complete the seals, if necessary, by tightening the lids, then cool to room temperature.
- Date and label each jar, then store on a cool, dark shelf several weeks before opening.