Watermelon Pickles

• 2 lb. watermelon
• Lime-water made from: 1 qt. water and 1 Tbsp. lime
• 1 qt. Cider vinegar
• 1 c. water
• 5 c. sugar (2-1/2 lb)
• 1 Tbsp. allspice
• 1 Tbsp. cloves
• 6 small pieces stick cinnamon

1. Pare and remove all green and pink portions from
2. watermelon rind.
3. Cut it in the desired shape or size, and soak for 2-3 hours in lime water.
4. Drain the watermelon rind.
5. Cover it with fresh cold water.
6. Cook for 1 hour or until tender.
7. Drain the watermelon.
8. Cover with a weak vinegar (1 c. of vinegar in 2 cups water) and allow to stand overnight.
9. Discard the liquid next morning and make sirup of the 3 cups of vinegar, 1/2 c. water, sugar, spice.
10. Heat the sirup to 180u0b0.
11. Cover and infuse for 1 hour.
12. Add the drained watermelon and cook gently for 2 hour or until the sirup is fairly thick.
13. Seal.
14. Process in a water-bath canner for 15 minutes.

watermelon, water, vinegar, water, sugar, allspice, cloves, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=79242 (may not work)