Watermelon Pickles

Directions

1. 1
   Trim skin and pink flesh; cut into 1-inch pieces.
2. 2
   Dissolve salt in 1 quart water.
3. 3
   Add rind; add more water to cover rind if needed.
4. 4
   Let stand 6 hours.
5. 5
   Drain, rinse and cover with water. Cook, covered, for about 20 minutes or until tender.
6. 6
   Drain.
7. 7
   Tie spices in cheesecloth bag.
8. 8
   Combine spices and remaining ingredients in saucepan.
9. 9
   Simmer 10 minutes.
10. 10
    Add rind; simmer about 1 hour or until rind is translucent.
11. 11
    Remove spice bag.
12. 12
    Pack hot into sterilized jars.
13. 13
    Screw cover tight.
14. 14
    Substitute cucumbers for watermelon.
15. 15
    It's good also.