Watermelon Rind Pickles (Mom)

Directions

Peel watermelon, removing all green and pink flesh; cut rind into cubes and measure a gallon.

Heat a large pot of boiling water; drop rind in and boil for 5 minutes.

Drain and cool.

Dissolve slaked lime in 2 quarts cold water.

Pour over rind; let stand for 4 hours.

Drain and rinse thoroughly.

Cover rind with cold water and bring to boil; boil until rind is tender and drain.

Combine 4½ cups sugar, 2 cups vinegar and 8 cups water.

Add allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth bag).

Bring to boil; boil for 5 minutes.

Add rind and return to boil.

Lower heat and simmer for 30 minutes.

Leave rind standing in syrup in cool place between 12 and 24 hours.

Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil.

Reduce heat and simmer until rind is transparent and syrup is almost as thick as honey.

If syrup gets too thick before rind becomes transparent, add ½ cup hot water, a little at a time, as needed.

Discard bag.

Pack boiling rind and syrup into hot jars and seal.

Store at least a month before serving.