Fast Cinnamon Watermelon Rind Pickles

Ingredients

8 quarts. watermelon rind (7 lbs.)

Salt solution (see below)

7 cups sugar

2 cups 5% acid strength vinegar

1/4 teaspoon oil of cloves (or 1 tbsp.whole cloves)

1/4 teaspoon oil of cinnamon (or 3 sticks cinnamo

Red food coloring optional

Preparation

Choose a melon with thick, firm rind. Trim off outer green skin and pink flesh leaving very thin line of pink. Cut in 1" pieces. Place in 2 gallon crock. Cover rind with salt water solution (1/4 cup salt to 1 quart water) and soak for 2 hours.

Drain; rinse. Place rind in 4 quart kettle, cover with water (cold), bring to a boil; cook until tender, about 10 minutes; drain. Place in 2 gallon crock. Combine sugar, vinegar and spices (if using whole spices, tie in cheesecloth bag); heat to boiling. Add food coloring if desired. Pour over rind. Let stand overnight at room temperature.

Drain off syrup; heat syrup to boiling and pour over rind. Let stand overnight. Heat rind in syrup. Remove spice bag. Pack rind into 8 sterilized hot pint jars; cover with syrup, filling to within 1/4" of jar top; wipe jar rims, adjust lids.

Process in boiling water bath for 5 minutes, start to count the processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self sealing type.