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Crisp Pickled Watermelon Rind
4 qt Watermelon rind
4 tb Slaked lime
2 qt Cold water
2 c Sugar
1 c Vinegar
4 c Water
2 tb Whole allspice
2 tb Whole cloves
4 Cinnamon sticks
2 Pieces ginger root
2 Hot peppers
3 c Vinegar
2 c (to 4 cups) sugar
Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool.
Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water. Pour the solution over the watermelon rind and let rind stand for 3 hours.
Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender.
Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag.
Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring again to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours.
Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed.
Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal.
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