Grandma's Pickled Watermelon Rind

Brining the Rind: In a large glass bowl, combine the watermelon rind with enough water to cover. Stir in the pickling salt until dissolved. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight. (8-12 hours)

Rinsing and Desalting: The next day, thoroughly rinse the watermelon rind under cold, running water 2 to 3 times to remove the excess salt. Taste a piece of the rind after each rinse and continue until the desired level of saltiness is achieved. Drain the rind completely. (10 minutes)

Tenderizing the Rind: Transfer the rinsed watermelon rind to a large saucepan and cover it with fresh, cold water. Bring the water to a boil over high heat, then reduce the heat and simmer until the rind is tender, about 15 minutes. (15 minutes)

Preparing the Jars: While the rind is simmering, inspect two quart-sized canning jars for any cracks or chips and check the rings for rust. Discard any defective jars or rings. Submerge the jars in a pot of simmering water to sterilize them until the watermelon rind is ready. Wash new, unused lids and rings in warm, soapy water and set aside. (20 minutes)

Crafting the Pickling Syrup: In a large, non-reactive pot, combine the sugar, 2 cups of water, white vinegar, whole cloves, ground cinnamon, and ground allspice. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently for 10 minutes to allow the flavors to meld. Strain the syrup through a fine-mesh sieve into a bowl, discarding the solids (cloves). (20 minutes)

Jarring the Pickled Rind: Drain the tenderized watermelon rind and pack it tightly into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top. Carefully ladle the hot pickling syrup into each jar, ensuring the rind is completely submerged and maintaining the 1/2-inch headspace. Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Center the lids on the jars and screw the rings on tightly, but not too forcefully. (20 minutes)

Cooling and Storing: Allow the jars to cool to room temperature, which should take about 30 to 45 minutes. As the jars cool, you should hear a popping sound, indicating that a proper seal has formed. Store the jars in the refrigerator. The pickled watermelon rind is best enjoyed after it has had a chance to mature in the refrigerator for at least a week, allowing the flavors to fully develop. (30-45 minutes)