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Directions. Pare watermelon rind and remove all pink portions. Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes. Weigh. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover). Drain rind, wash in fresh water and drain.

Ingre.nts. 8 cups sliced peeled watermelon rind (2×1-in. pieces) 6 cups water. 1 cup canning salt. 4 cups sugar. 2 cups white vinegar. 6 cinnamon sticks (3 inches), divided. 1 teaspoon whole cloves. 1 teaspoon whole peppercorns.

Directions. Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Combine drained watermelon rind and 1 gallon water in a stock pot. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Sterilize the jars and lids in boiling water for at least 5 minutes.