CRISP PICKLED WATERMELON RIND

      Title: CRISP PICKLED WATERMELON RIND
  Categories: Pickles, Fruits
       Yield: 8 Servings
  
       1 x  See Recipe
  
   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 agin 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. Makes 8 Pints.
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