Watermelon Rind Pickles

• 4 qt. prepared rind
• 3 Tbsp. slaked lime
• 2 qt. cold water
• 2 Tbsp. whole cloves
• 3 sticks cinnamon
• 2 pieces ginger root
• 1 lemon, thinly sliced
• 8 c. sugar
• 1 qt. white vinegar
• 1 qt. water

1. To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind; wash and cut in one-inch pieces.
2. Dissolve lime in 2 quarts of water; pour over rind.
3. If needed, add more water to cover rind.
4. Let stand 2 hours in lime.
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 jars, leaving 1/2-inch head space.
13. Adjust lids.
14. Process 10 minutes in boiling water bath.

prepared rind, lime, cold water, whole cloves, cinnamon, ginger root, lemon, sugar, white vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452347 (may not work)