Watermelon Pickles #1

Course : Pickles
Serves: 12 half pints
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4 pound Watermelon rind (outer green Peeled, pink pulp removed)
2 quart Cold water
1 Tablespoon Slake lime
2 Tablespoon Whole allspice
2 Tablespoon Whole cloves
1 quart Vinegar
1 quart Water
3 1/2 pound Sugar
6 Pieces stick cinnamon

Preparation / Directions:

Remove all pink pulp from rind and peel. Weigh. Cut in 1-inch cubes. Combine cold water and lime; pour over rind. Let stand 1 hour. Drain. Cover with fresh cold water. Simmer 1 hour or until tender. Drain. Tie spices in cheesecloth. Combine vinegar, remaining water and sugar. Heat until sugar dissolves. Add spice bag and rind. Simmer gently 2 hours. Add green vegetable color to your taste. Pack rind in hot sterile jars. Fill with boiling hot syrup. Seal.

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