PICKLED WATERMELON RIND

Directions Cut the rind from the watermelon, reserving the flesh for another use. Trim off the green skin and cut the rind into 1-inch pieces. (There should be about 8 cups trimmed rind.)

In a large pot, place the rind and pour in enough cold water to cover. Bring to a boil over high heat, then drain at once. Rinse under cold running water and return the rinsed rind to the pot. Repeat this procedure and transfer to a large bowl.

Mix the salt with 6 cups cold water and stir until dissolved. Pour over the rind and let stand for 6-8 hours. Drain in a colander and rinse well under cold running water.

In a large nonreactive saucepan or preserving pan, combine the vinegar and sugar. Pour in 1 cup cold water and stir over medium heat until the sugar has dissolved. Tie the cloves, allspice, cinnamon, and ginger in a square of cheesecloth. Add to the vinegar mixture and increase the heat to high. Bring to a boil and boil for 5 minutes. Add the watermelon rind, reduce the heat to low, and cook until the rind is clear and the syrup is thickened, 45 minutes-1 hour. Remove and discard the bag of spices.

Pack the rind in preserving jars and seal while hot. Cool to room temperature. Store in a dark cool place for 2-3 weeks before serving.