Watermelon Piccalilli

Prepare the Watermelon Rind: In a large bowl, combine the watermelon rind, onion, and salt. Mix well and refrigerate for approximately 24 hours, allowing the salt to draw out excess moisture from the rind.

Create the Brine: In a large saucepan, whisk together the apple cider vinegar, sugar, ginger, garlic, cinnamon, dry mustard, turmeric, chipotle pepper, and cloves. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 10 minutes, or until the sugar is completely dissolved. Stir occasionally to prevent sticking.

Combine and Simmer: Add the watermelon rind mixture to the simmering brine. Stir to combine and continue to simmer for approximately 30 minutes, or until the rind becomes slightly translucent and tender. Stir frequently to prevent burning.

Sterilize Jars: While the piccalilli is simmering, sterilize your canning jars and lids. Place the jars in a large pot, cover with water, and bring to a boil for at least 5 minutes. Remove the jars and lids carefully and set aside to drain.

Fill the Jars: Pack the hot piccalilli into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or spatula to remove any air bubbles trapped inside the jars. Wipe the rims of the jars clean with a damp paper towel.

Seal the Jars: Place the sterilized lids on top of the filled jars, and screw on the rings until they are finger-tight (not too tight).

Process the Jars: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil, then carefully lower the filled jars into the boiling water using a jar lifter. Ensure there is at least 2 inches of space between the jars and that the water level is at least 1 inch above the tops of the jars. If necessary, add more boiling water. Bring the water back to a rolling boil, cover the pot, and process for 15 minutes.

Cool and Store: Carefully remove the jars from the stockpot and place them on a towel-lined surface, allowing several inches between each jar. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move, it is properly sealed. Store the sealed jars in a cool, dark place for up to one year.