WATERMELON RIND PICKLES (MOM)

      Title: WATERMELON RIND PICKLES (MOM)
  Categories: Pickles, Mom
       Yield: 1 Batch
  
       1 ga Watermelon rind, prepared
       4 tb Lime (slaked)
            Water
      10 c  Sugar, granulated (divided)
       8 c  Apple cider vinegar (divide)
            Cheesecloth
       2 tb Cloves, whole
       2 tb Allspice, whole
       4    Cinnamon sticks
            Ginger root (2 pieces)
  
   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 till rind is tender and drain.
   
   Combine 4 1/2 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 1/2 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.
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