Grandma Dorothea’s Watermelon Rind Pickles
First cut and peel 7 lbs of watermelon rind into cubes. Cook in water until you can pierce rind easily with a fork.
I save the rind from the watermelon from a cook out or family picnic cutting off the inner part of the rind just to leave a little pink and peel it and keep it in the refrigerator in a zip lock bag until you have the rind from the watermelon.
Make a syrup Of .
3 1/2 lbs of sugar (7 cups)
1/2 tsp. oil of cinnamon] (2or3) drops
1/2 tsp oil of cloves (3 or 4 drops)
Pinch of sea salt
1 pint of distilled vinegar
Bring to a rolling Boil
Pour syrup over rind In a large bowl and cover with a large round platter. and let stand till the next morning.
In the morning drain syrup into a kettle and bring to a boil put the strained rind back in the bowl Bring the syrup to a boil and pour back over the rind and let stand until the next day. Do this two more times in a row. Then on the fourth day add the rind to the syrup and heat the rind as well. Then bottle in clean sterilized jars and seal. Make sure the tops are screwed tight.
Let stand until cool checking each to be sure they are sealed.
This is one thing I could make easily when I was working you can boil the syrup while having breakfast and everyone oft to work and school or start it after work making all the steps after dinner until the last when you bottle them.
It is easy to sterilize the jars do it in the dishwasher bottling the pickles while the jars are still hot.