Pare rind and all pink edges from the watermelon.
Cut into 1-inch squares or fancy shapes as desired.
Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
Soak overnight.
Drain brine.
Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
Drain.
Tie spices in a cheesecloth bag and remove before rind is bottled.
Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
Fill Sterilized jars.
Adjust jar lids as in fresh-pack dills.
Process in boiling water bath for 5 minutes.
Set jars upright, several inches apart, on a wire rack to cool.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1963.58 Kcal (8221 kJ)
Calories from fat	1.12 Kcal
		% Daily Value*
Total Fat	0.12g	0%
Sodium	24.8mg	1%
Potassium	588.5mg	13%
Total Carbs	496.23g	165%
Sugars	472.59g	1890%
Dietary Fiber	3.15g	13%
Protein	5.04g	10%
Vitamin C	52.2mg	87%
Iron	0.7mg	4%
Calcium	127.1mg	13%

Amount Per 100 g
Calories	138.71 Kcal (581 kJ)
Calories from fat	0.08 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	1.75mg	1%
Potassium	41.57mg	13%
Total Carbs	35.05g	165%
Sugars	33.38g	1890%
Dietary Fiber	0.22g	13%
Protein	0.36g	10%
Vitamin C	3.7mg	87%
Calcium	9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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