Watermelon Rind Pickles are great with pork chops, salad or just right out of the jar!

6 c. water
9 c. cubed pared watermelon rind (3/4″ cubes)
4 c. sugar
1 c. white vinegar
1/4 tsp. oil of cinnamon
1/4 tsp. oil of cloves

First Day: Heat water to boiling in large kettle. Add watermelon rind; simmer until tender when pierced with fork, 10-15 minutes. Drain rind thoroughly; place in glass bowl or crock. Combine remaining ingredients in saucepan; heat to boiling, stirring until sugar is dissolved. Pour hot syrup over rind. Cool. Cover; let stand overnight.

Second Day: Drain rind, reserving syrup. Heat syrup to boiling; pour over rind. Cool. Cover; let stand overnight.

Third Day: Repeat process as for second day.

Fourth Day: Prepare jars by washing, rinsing and storing in hot but not boiling water until ready to use.

Heat rind and syrup to boiling. If desired, add 1-2 drops red or green food coloring.
Fill jars with hot mixture to within 1/4 inch of top. Wipe top and screw threads of jar with damp cloth and seal immediately.
As each jar is sealed, place on rack in large kettle filled with boiling water to within 1-2 inches of bottom of jars.
Cover kettle. Heat water to boiling; reduce heat to hold water at a steady but gentle boil.
Process for 10 minutes. Remove jars from kettle.
Place jars upright a few inches apart on several thicknesses of cloth; keep out of draft.
After 12 hours store sealed jars in cool, dark place or in refrigerator for immediate use.

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