Canning Watermelon Rind Pickles

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Watermelon Rind Pickles By BexarPrepper on youtube.
8 cups sliced peeled watermelon rind
6 cups water
1 cup canning salt
4 cups sugar
2 cups white vinegar
6 cinnamon sticks (total 18″)
1 tsp whole cloves
1 tsp whole peppercorns
Place rind in a nonreactive bowl. stir in water and salt. Refrigerate overnight. Rinse and drain well.
In pot mix sugar, vinegar, cinnamon stick, cloves and peppercorns. Bring to a boil add rinds and return to boil. Simmer uncover 10 minutes or until tender. Remove cinnamon sticks. Ladle into pint jars leaving 1/2″ head space. Remove air bubbles and process for 10 minutes in boiling water bath. Store for 2 weeks before opening.

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