Watermelon rind pickles

Did you know watermelons are 92% water? As members of the cucumber and squash family, watermelons with shorter maturity dates can be grown on the Canadian prairies. Watermelons appreciate the extra heat that comes with using a plastic covered low tunnel but remember this keeps the insects away and they will need to be hand pollinated.

To enjoy that sweet taste of summer that comes from a watermelon, why not try watermelon rind pickles?

Ingredients:

• 4 quarts cubed watermelon rind (white portion only)
• 1 cup pickling salt
• 3 sticks cinnamon
• 1 tbsp whole cloves
• 1 tbsp whole allspice
• 1/4 tsp mustard seed
• 7 cups white sugar
• 1/2 cup thinly sliced lemon
• 2 cups vinegar
• 2 gallons water

In large bowl, add watermelon rind, salt and 1 gallon of water. Mix until salt dissolves. Put in the refridgerator over night. The next morning, drain and rinse rind.

In large pot, place watermelon rind and 1 gallon of water. Simmer until rind is tender and then drain water.

Add spices to cheesecloth and tie bag. In a large pot, place spice bag, sugar, lemon and vinegar and bring to a boil. Once boiling, lower heat and simmer for 10 minutes. Add the rinds to the simmering pot until rinds are transparent.

Remove spice bag, portion out pickles into 6 pint jars and proceed with your normal canning process.

This recipe is adapted from the book "The Amish Canning Cookbook - plain and simple living at its homemade best" by Georgia Varozza.