Sweet and sour, crunchy, easy to make and finally uses up that mountain of watermelon rind you have been making this summer. Especially handy if you've just made this watermelon and beer sorbet... or are interesting in making this nice salad to accompany your summer BBQ's.

Watermelon Rind Pickles

Yield: Two 1 Litre Mason Jars

Time: 1 hour + 3 days

Cost: <$10

Hardware:

- a large knife

- bowl

- measuring cup

- cutting board

- vegetable peeler

* 2 large (1 litre) mason jars

* 1 large pot for sterilizing jars (>12 quart)

* 1 medium pot

* any canning equipment you have

* optional

Software:

- The rind from one large watermelon (approx 6 -8 cups, chopped)

- 4 cups sugar

- 2 1/2 cups white vinegar

- 2 tbsp salt

- 2 tbsp pickling spice mix

(or 4 cloves, 8 peppercorns, 1 cinnamon stick, 1/2 tsp allspice, 1/2 tsp ginger, 1/2 tsp garlic powder, 1 bay leaf)

Instructions:

Cut away rind from watermelon, keeping as much white as possible. If you have some pink attached to your rind that is okay, it looks pretty.

Peel off any of the dark green skin. Discard.

Chop rind into desired sizes and shapes.

Sterilize jars according to standard water bath canning procedures. You can read a very thorough How To here.

Pack the jars quite tightly with your rind. Bring your sugar, vinegar, salt and pickling spices to a full boil and carely pour over rind in jars.

Cover with lids and rings, keeping the rings slightly loose and process in boiling pot of water for atleast 5 minutes. You may have to process longer depending on your altitude. Handy chart here!

Gently lift jars from the hot water and allow to cool. You should hear the lid make a loud pop, signifying you have achieved a proper seal on your jar. Well done! If you miss the pop you will see if it is sealed if the lid has become concave. Let sit for atleast 3 days before eating.

** You can make these pickles straight in jars and skip the hot water bath, or even make them in a bowl and leave covered in the fridge for 3 days. Consume within the week.

Step 1: Peel

Gather up your rind. Peel any dark green skin off, and keep the white rind.

Step 2: Chippity Chop

Using a sharp knife, cut the rind into your desired shapes. You can make long, thin rind pickles, or cubes, or cut out circles, or use cookie cutters to do awesome cool shapes!

Step 3: Sterilize!

Prepare yourself for canning.

Fill a large pot (>12 quarts / 11 litres) with enough water that will cover your jars when you add them but not so much that it will spill all over the place.

If you are using smaller jars, you can use a smaller pot. The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.

Place a metal canning rack, or clean cloth on the bottom to keep the jars from rattling around as they boil.

Boil jars along with lids and rings for 10-15 minutes.

Step 4: Pickle Mix

In a medium pot mix together your sugar, vinegar, salt and pickling spice.

Bring to a roiling boil.

Remove sterlized jars from your water bath, making sure to let all the water drip out.

Pack the jars very full of rind.

Pour hot pickling liquid over the rind, leaving a 1/2 inch gap for air at the top.

Clean the mouths of the jars with a very clean, damp cloth. If there is any food around the rim, you may not get a proper seal and it may result in horrible, awful spoilage and give you serious barfs.

Place lids on the jars and screw on rings, leaving them slightly loose (hand tight)

Place back into rapidly boiling pot of water. Let boil for at least 5 minutes.

Remove.