Mom's Watermelon Rind Pickles
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1 medium size watermelon
3 cups vinegar
3 cups water
3 cups sugar
1 tablespoon pickling spice in a cloth bag
Cut off all red and peel off all the outer green rind leaving only the greenish white rind. handle. After peeling, cut up into approximately one inch squares.
Mix all other ingredients and bring to a boil in a large saucepan. When boiling, add watermelon rind squares. Cook until just tender. Remove spice bag. Put pickles in clean sterilized pint jars and seal according to package directions. Be sure lids are glass or white inside. The pickles will corrode regular lids and turn pickles black. Boil in open bath canner for five minutes.
Another option is to put them in sterlized pint jars with plastic lids and keep them in the refrigerator. They won't last long anyway.
Vera Barnes by Neva Hamilton