Crisp Watermelon Rind Pickle 1 Watermelon rind; washed remove all red & green cut in small squares
4 1/2 lb Sugar
1 qt Vinegar
1 Vial Lilly's lime
1 tb Rounded powdered cloves
1 tb Rounded allspice
1 Stick cinnamon
1 tb Rounded ginger
1 oz Whole cloves
Soak rind overnight in water in which lime has been dissolved. Wash in cold
ice water. Cover with water and cook for about two hours or until you can
pierce with a fork. Drain and cook on low with sugar, vinegar, spices until
rind is clear and a thick syrup is formed--about an hour. Seal in
sterilized jars while hot. Process according to canning directions.
Spices may be put in cheese cloth bag and boiled in the syrup which will
keep the pickles from darkening.
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