Recipe - Crisp Pickled Watermelon Rind

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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 24 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 One half cup hot water from time to time as needed. Discard the spice
bag, pack the rind and the boilinghot syrup into hot jars and seal. Makes
8 Pints.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini