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Cinnamon Watermelon Rind Pickles Recipe
6 pint (500 mL) jars
16 cups prepared watermelon rind (1 large watermelon) 4 L
1 cup pickling salt 250 mL
4 cups cold water 1 L
PICKLING LIQUID
6 cups granulated sugar 1.5 L
4 cups white vinegar 1 L
16 inches cinnamon sticks, broken into pieces 40 cm
Remove dark green peel from watermelon rind. Cut into 1- x 2-inch (2.5 x 5 cm) cubes; measure 8 cups (2 L). Layer rind and salt in a large crock or stainless steel container; cover with cold water and place a weight on top of rind to prevent it floating above the surface. Refrigerate 8 hours or overnight. Drain rind. Rinse twice in cold water; drain thoroughly. Place rind in a stainless steel or enamel saucepan; add 4 cups (1 L) cold water. Bring to a boil; cook until fork tender, about 10 minutes; drain. Combine sugar, vinegar and cinnamon sticks in a large stainless steel or enamel saucepan. Bring to a boil; boil gently 5 minutes. Add drained rind to boiling liquid; and boil gently 1 hour. Discard cinnamon sticks. Fill boiling water canner with water. Place 3 clean pint (500 mL) mason jars in canner over high heat. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Pack watermelon rind into a hot jar to within 3/4 inch (2 cm) of top rim. Add boiling liquid to cover rind to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining watermelon rind and liquid. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands, store separately. Wipe jars, label and store in a cool, dark place.
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