WATERMELON RIND PICKLES

Watermelon Rind Pickles

Makes 4 quarts

4 quarts watermelon rind, cut into slices, shave off the green with a vegetable peeler and make sure the pink is scraped off, probably with a spoon.

3 Tbsp. Pickling lime

2 qts. Cold water

8 cups sugar

1 qt. white vinegar

1 qt water

1 lemon, thinly sliced

Tie in a spice bag, a piece of cheesecloth or a piece of clean cloth:

1 Tbsp whole allspice

1 Tbsp. Whole coriander

1/4 tsp. Mustard seed

1 large piece of fresh ginger-about the size of a third of a roll of quarters, shave off the skin with a spoon

3 sticks of cinnamon

Prepare the watermelon rind by removing the green outer skin and the pink interior and cut into 1 inch by 1 inch pieces.

Dissolve the lime in 2 gallons of water. Add the rind and soak for 12 hours. Drain and rinse the rind 3 times or until the water runs clear.

Add remaining ingredients to a very large stainless steel or enameled pot and bring to a simmer. Add the rind and simmer over low to medium heat until the rind takes on a translucent appearance. Pack the rind and liquid into hot sterilized jars. Can in water bath 10 minutes.