I am still not convinced I want to eat it, but I think they turned out ok. They look pretty in the jar anyway. LOL So here is all the how to info.
First gather the ingredients.
2 pounds prepared watermelon rind1 teaspoon pickle crisp granules
4 cups clear, distilled vinegar
1 cup water
5 cups sugar
1 tablespoon whole allspice
1 tablespoon whole cloves
6 small pieces cinnamon stick
Then you start to prepare the rind.
Remove the rind from the meat.
Make sure it is clean of all the red.
Then peel the green.
I found a knife worked best.
Cover with cold water and boil for one hour or until tender. Then drain. Cover with one cup vinegar and two cups water and let stand overnight.
Then you drain it again, and prepare the syrup. You add the remaining vinegar, spices and sugars into a pan and bring to a simmer. Then cover for one hour. It didn't say to put the spices in cheesecloth, but I think it would be a good idea. I got the impression you needed to remove them after they steep for one hour. So I did.
Add drained rind and syrup. Then you allow it to gently cook for two hours. This gives the syrup a chance to thicken. Then you can pour the mixture into the jars.
The original recipe called for pickling lime, but I couldn't find that anywhere in town. I did find Ball's Pickle Crisp Granules. It is to be used as a substitute for pickling lime. You add 1/4 tsp of it to each jar. Easy peasy. Then you put the pickled rind into the jars, and seal them.
Finally you want to put them in a water bath for 15 minutes.
I was reusing some jars so please forgive the lovely lids. LOL
When you are all done you end up with this. I really think they look good. I just may have to give them a taste... well when they finally cool off enough to eat. :)
linked up at