Watermelon Rind Pickle

• watermelon rind
• 1 (10 cent) box Lilly lime
• powdered alum
• 3/4 of (10 cent) box root ginger
• 8 lb. sugar
• 3 pt. white vinegar
• 2 Tbsp. allspice
• 1 Tbsp. cloves
• 4 sticks cinnamon

1. Cut all pink from rind, soak in Lilly lime 12 hours using enough water to cover rind well.
2. Next morning, wash rind well and scatter a handful powdered alum over rind, cover with scalding water and let stand 10 minutes.
3. Rinse and boil 1/2 hour in clear water.
4. Take out of water and let cool.
5. Boil 1/2 hour in strong ginger tea, using root ginger.
6. Weigh rind and make syrup.
7. For 8 pounds rind, make syrup using remaining ingredients (tie spices in bag).
8. Cook until tender enough to pierce with toothpick and has an amber color.
9. (I put a piece of ginger from the tea and a little piece of cinnamon in each jar.
10. This is not enough syrup to cover rind, but I like the crystallized effect it has when not entirely covered.)

watermelon rind, lime, powdered alum, root ginger, sugar, white vinegar, allspice, cloves, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174661 (may not work)