Spiced Watermelon Rind(Mildred Gregory)

• 2 1/2 lb. pared firm watermelon rind (cut into 1-inch shapes)
• 4 tsp. powdered potassium alum
• 4 1/2 c. (2 lb.) sugar
• 2 c. cider vinegar
• 1 tsp. whole cloves
• 1/2 tsp. whole allspice
• 2 cinnamon sticks
• green food coloring

1. Remove all green outer covering and all pink from rind before cutting into shapes.
2. There should be 2 quarts.
3. Cover rind shapes with cold water in a large kettle (porcelainized iron or enamel ware).
4. Bring water to a boil and cook 10 to 20 minutes or until tender crisp and rind can be pierced with a fork.
5. Stir in alum; remove from heat.
6. Cover and refrigerate overnight.
7. Next morning, drain; add sugar and vinegar.
8. Tie spices in cheesecloth and add. Bring to a boil, stirring constantly until sugar dissolves.
9. Remove from heat; cool.
10. Cover and refrigerate again overnight.

pared firm, powdered potassium alum, sugar, cider vinegar, whole cloves, whole allspice, cinnamon sticks, green food coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413815 (may not work)