Watermelon Rind Pickles
Rind of one large watermelon, cubed (makes about 16 cups)
3/4 cup pickling salt or heaping 3/4 cup kosher salt
1 gallon water
6 cups sugar
4 cups white vinegar
2 cups packed brown sugar
2 lemons, sliced thin
1 Tbsp whole cloves
1 Tbsp whole allspice
4 sticks cinnamon, broken in half
1/4 tsp mustard seeds
Cut watermelon rind into manageable chunks. Scrape the remaining red watermelon 'meat' from the inside of the rind. Thencut off the hard green skin of the outer rind with a small knife. Cube the rind into bite-size pieces.
In a large bowl, dissolve the salt in the water. Transfer the rind cubes to the salted water. Weight down the rind and let soak for 24 hours.
Combine all remaining ingredients in a large saucepan and bring to a boil. Reduce and simmer 5 min.
While simmering 'syrup', drain and rinse cubes. Rinse the bowl the cubes were soaking in and return cubes to bowl. Pour the hot syrup over the cubes and cover bowl lightly. Let soak 24 hours.
Sterilize 5 to 6 pint cannning jars according to manufacturer's directions.
Pour cubes and syrup into a large pan and bring to a boil. With a slotted spoon, pack cubes lightly into the perpared jars, deviding the lemon slices and spices equally among the jars. Pour the syrup over the cubes, covering them but leaving about 1/2 in of headspace. Seal.
Process the jars in a boiling water bath for 10 min. Allow the pickles to sit for at least 1 week, and preferably several weeks before serving.
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami