Watermelon Rind Pickles

Prepare the watermelon rind by removing any remaining pink flesh and outer green skin, leaving only the white and pale green portion. Cut into 1-inch cubes and place in a large pot.

Cover the rind cubes with water and stir in 2 tablespoons of salt. Bring to a boil over high heat, then reduce heat and simmer gently for 15-20 minutes until the rind is just tender but still firm.

Drain the watermelon rind in a colander and rinse thoroughly under cold running water. Set aside.

In a large, clean pot, combine 4 cups white vinegar and 8 cups sugar. Stir over medium heat until the sugar dissolves completely, about 3-5 minutes.

Add the broken cinnamon sticks, whole cloves, and ginger root (if using) to the vinegar-sugar mixture. Stir to combine and bring to a gentle simmer.

Carefully add the drained watermelon rind cubes to the simmering brine, stirring gently to ensure even coating. Return to a simmer.

Continue simmering over low heat for 50-60 minutes, stirring occasionally, until the rind becomes translucent and the spices have infused into the brine.

Using a slotted spoon, transfer the watermelon rind pieces and spices into hot, sterilized jars, filling each jar about three-quarters full. Leave approximately 1/2 inch headspace at the top.

Pour the hot brine over the rind pieces in each jar, ensuring they are completely covered. Remove any air bubbles by gently sliding a thin knife around the inside edge of each jar.

Wipe the rims of the jars clean with a damp cloth and seal with hot lids and bands. Process the jars in a boiling water canner for 10 minutes to ensure a proper seal.