Carolyn's Watermelon Pickle Recipe

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This recipe, from Mary's elder daughter, provides the occasion for an annual summer watermelon party. These crunchy, translucent, sweet-sour chunks are positively addictive, and make a piquant addition to a simple meal. They go so fast that you might want to double the recipe.

Yield: Makes 4-5 pints.

• Rind from half of a large watermelon
• Cold water
• 3 pounds sugar
• 1 pint cider vinegar
• 1/2 ounce whole clove
• 1/2 ounce whole allspice
• 1 cinnamon stick, broken

Slice watermelon rind into 1-inch strips and peel off the green skin. Cut the rind into 1-inch chunks. Cover with cold water and boil for 20 minutes. Drain. Blend sugar and cider vinegar. In a small square of cheesecloth place the cloves, allspice, and cinnamon, and tie the cloth firmly to make a bag. Add to the sugar and vinegar. Bring the sugar and vinegar to a boil and pour over the watermelon rind. Cover and allow to stand overnight. The next day drain off and save the syrup and spices and bring them to a boil again; pour over the rind and let stand overnight a second time. On the third day boil the rind and syrup together until the rind is transparent and the syrup is the consistency of honey. Place rind in sterilized jars, cover completely with syrup, and seal; process in boiling-water bath if desired.