Pickled Watermelon Rind

Let's Cook

1. Step 1.

   Wash, then cut lengthwise into eighths: 10 pounds watermelons with thick, firm rinds

2. Step 2.

   The flesh will not get crisp, so scrape off all but a thin layer of flesh (for a touch of color), then peel the outer green skin off the rind. (Refrigerate the watermelon flesh for another use.) Cut the rind into 1-inch-wide pieces. Blanch in boiling water until the pieces are tender yet slightly crisp at the center when pierced with a skewer, about 10 minutes—do not overcook. Drain and place in a large bowl.

3. Step 3.

   Combine in a large saucepan and bring just to a boil, stirring until the sugar is dissolved: 3 ½ cups sugar; 1 cup distilled white vinegar; 1 cinnamon stick; 1 teaspoon whole cloves

4. Step 4.

   Pour the syrup over the rind pieces, just covering them. Cover and let sit in the refrigerator overnight.

5. Step 5.

   The next day, drain the syrup back into the pan, bring just to a boil, and pour again over the rind pieces. Cover and let sit overnight as before.

6. Step 6.

   The third day, prepare a water-bath canner, gather all your canning equipment, and have ready 5 clean, hot pint jars. Bring the syrup and rind pieces to a boil in a pot. Pack the hot rind pieces into the prepared jars, then add the syrup, leaving ½ inch headspace. If desired, add to each jar: (1 whole star anise [5 total]); (1 or 2 slices ginger or strips of lemon zest, removed with a vegetable peeler [5 to 10 total])

7. Step 7.

   Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.