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Minted Watermelon Pickles
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Rind of one large watermelon (about 12 cups of cut rind)
1/4 cup salt
7 pints water (14 cups)
8 cups
2 cups cider vinegar
2 lemons, thinly sliced
3 cinnamon sticks (3 inches each)
2 tsp whole cloves
2 tsp whole allspice
1 tablespoon mint extract
Green food coloring
Pare watermelon rind, removing green and pink portions. Cut rind into 1 to 1-1/4 inch squares. Add salt to 8 cups of water; stir until salt is dissolved. Pour over watermelon rind and let stand over night. Drain.
Cover rind with fresh water and cook, covered, about 1 hour, or until the rind is tender. Drain thoroughly.
Combine the remaining 6 cups of water with sugar and vinegar in a 4 quart saucepan; cook over medium heat about 8 minutes.
Tie lemon slices and the spices in cheesecloth; add to syrup with the rind. Cook, uncovered, until the rind is clear, about 1 hour.
Stir in mint extract and several drops of food coloring; blend well. Remove rind from syrup with a slotted spoon and pack into hot sterilized jars. Pour syrup over rind; filling to within a 1/2 inch of the top. Release air bubbles by running a knife down the side of each jar several times.
Adjust lids. Process in boiling water bath 5 minutes.
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