Adapted from Quick Pickles, Chronicle Books. Makes 6 cups.
INGREDIENTS
4 cups white of watermelon rind (no green, no red), cut into 1/2-in cubes
1/4 c kosher or other coarse salt
2 cups sugar
1 c cider vinegar
10 whole cloves
PROCEDURE
Combine rind and salt, and toss to coat. Cover and refrigerate overnight. Rinse well, drain, and place in a med saucepan with water to cover. Bring to a boil over high heat, then reduce the ehat to low and simmer for 10 minutes. Drain and set aside. Combine sugar, vinegar and cloves and bring to boil over high heat. Add rind, bring to a boil again, reduce heat to low, and simmer 10 minutes. Allow to cool to room temperature, pour into jars, seal tightly, and refrigerate. Allow to stand 1 week before using. Will keep, covered and refrigerated, up to 6 weeks.
