Let watermelon cubes stand overnight in enough salted water to cover. Drain. Cover with fresh cold water. Bring toa boil. Cook over low heat until tender. Drain. Combine sugar, vinegar and water. Tie spices and lemon slices in cheesecloth bag. Add to sugar mixture. Bring to a boil, stirring. Boil for 5 minutes. Add watermelon. Simmer until cubes are transparent, about 15 minutes. Remove spice bag. Pack in hot sterilized jars. Yield- 3 pints spiced rind.
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