Serves: 5
Total Calories: 1,532
Yield: 3 quarts

4 pounds watermelon rind
2 quarts plus 1 pint water, divided
4 tablespoons coarse salt
2 quarts vinegar
4 1/2 pounds sugar
2 tablespoons whole cloves
10 (2-inch) cinnamon sticks

Use rind of a firm (not overripe) watermelon and, before weighing it, trim off outer green skin and pink flesh. Cut rind into 1-inch cubes, and soak 12 hours in 2 quarts of water mixed with salt. Drain, then cover with fresh water and cook for 10 minutes. Let stand overnight in cooking water. drain.

Combine vinegar, remaining 1 pint water, sugar, and spices tied loosely in cheesecloth. Add drained watermelon, and boil gently for 2 hours, or until syrup is fairly thick. Remove spice bag and pack rind into hot, sterilized jars; cover with spiced vinegar to within 1/4 inch of top. Seal immediately.

Nutritional Facts:

Serves: 5
Total Calories: 1,532
Calories from Fat: 0

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