Watermelon Rind Bread and Butter Pickles

Ingredients

• 8 cups cubed watermelon rind
• 2 lbs onions, thinly sliced
• 1/2 cup pickling salt
• 2 cups sugar
• 2 tablespoons mustard seeds (brown or yellow)
• 2 teaspoons turmeric
• 2 teaspoons celery seeds
• 1 teaspoon ground ginger
• 1 teaspoon peppercorn
• 3-4 cups white vinegar

Directions

1. 1

   To prepare the melon, use a spoon to scrape away all the pink.

2. 2

   Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).

3. 3

   Cut rind into strips, cubes, or chunks.

4. 4

   Layer the MELON and onion with salt in a large bowl; cover with ice cubes.

5. 5

   Let stand 1 1/2 hours.

6. 6

   Drain and rinse.

7. 7

   Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.

8. 8

   Add the MELON and onions and return to a boil.

9. 9

   Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.

10. 10

    Fit with lids.

11. 11

    Process in boiling water for 10 minutes.