Watermelon Rind Pickles (Crisp Version)

• 4 quarts prepared watermelon rind
• 3 tablespoons pickling lime
• 2 quarts cold water
• 2 tablespoons whole cloves
• 3 cinnamon sticks
• 2 pieces gingerroot
• 1 lemon, thinly sliced
• 8 cups sugar
• 1 quart white vinegar
• 1 quart water

1. To prepare watermelon rind: Trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted.
2. Dissolve lime in 2 quarts water, pour over rind.
3. If needed, add more water to cover rind.
4. Let stand 2 hours.
5. Drain: rinse and cover rind with cold water.
6. Cook until just tender; drain.
7. Tie spices in a cheesecloth bag.
8. Combine spices with remaining ingredients and simmer 10 minutes.
9. Add watermelon rind and simmer until clear.
10. Add boiling water if syrup becomes too thick before rind is clear.
11. Remove spice bag.
12. Pack, boiling hot, into sterilized mason jars, leaving 1/8-inch head space.
13. Adjust caps and allow to seal.

watermelon rind, pickling lime, cold water, whole cloves, cinnamon sticks, gingerroot, lemon, sugar, white vinegar, water

Taken from www.food.com/recipe/watermelon-rind-pickles-crisp-version-39918 (may not work)