pickled watermelon rinds

How To Make pickled watermelon rinds

• 1

  In a large saucepan with a lid, place rinds, water, and salt. Boil, then reduce heat to low boil. Cook covered for 30 minutes.
• 2

  Turn heat off. Let sit, covered, for an additional 30 minutes.
• 
  3

  Drain. Fill pot with sugar, vinegar, spices, ginger, and lemon. Some like to add spices in a cheesecloth, I like to toss them in and dig them out later. I think I get a more evenly spiced watermelon. Allow to sit for one hour, covered on stove, no heat.
• 4

  Bring to boil, then lower heat. Cook covered for 20 minutes. Strain, and reserve syrup, and return syrup to pot to low boil for 10 minutes.
• 5

  Separate rinds from spices, lemon, and ginger. Take rinds and fill jars a little over half way.
• 6

  About the last minute of low boiling syrup, add about 5 drops of red food coloring (optional).
• 7

  Ladle syrup into jars, leaving about 1/2in gap from top.
• 8

  Seal with two part lids and can using the water bath process.
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