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4 lb Watermelon rind (outer green peeled, pink pulp removed)
2 qt Cold water
1 tb Slake lime
2 tb Whole allspice
2 tb Whole cloves
1 qt Vinegar
1 qt Water
3 1/2 lb Sugar
6 Pieces stick cinnamon
Remove all pink pulp from rind and peel. Weigh. Cut in 1-inch cubes.
Combine cold water and lime; pour over rind. Let stand 1 hour. Drain. Cover
with fresh cold water. Simmer 1 hour or until tender. Drain. Tie spices in
cheesecloth. Combine vinegar, remaining water and sugar. Heat until sugar
dissolves. Add spice bag and rind. Simmer gently 2 hours. Add green
vegetable color to your taste. Pack rind in hot sterile jars. Fill with
boiling hot syrup. Seal.
Yield: approx. 12 half pints.
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