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Originally published Wednesday, October 2, 2013 at 6:08 AM

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Recipe: Watermelon Rind Pickles

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Two 24-ounce jars

1¾ pounds peeled watermelon rind, cut into 1-inch pieces (You’ll need a 5-pound watermelon)

4 cups sugar

2 cups apple cider vinegar

3 whole cloves

1 cinnamon stick

1. Wash the watermelon well. Cut away the pink flesh and peel away the green skin. You’ll be left with white rind. That’s what you’ll use.

2. Bring a large pot of water to a boil; add rind. Cook until just tender, about 15 minutes.

3. Divide rinds between two 24-ounce glass jars.

4. Bring sugar, vinegar, cloves and cinnamon to a boil in a 4-quart saucepan over high heat; pour over rinds.

5. Seal jars with lids; let cool. Chill overnight.

Adapted By Janet K. Keeler, the Tampa Bay Times from

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