3 qts. prepared rind
3/4 c. salt
8 c. sugar
1 qt. white vinegar
3 c. water
6 short sticks cinnamon
2 tbsp. whole allspice
2 tbsp. whole cloves
1 tsp. ground ginger

Trim rind free of thin skin and all pink flesh. Cut rind into 1 to 1 1/8 inch pieces and measure amount. Soak rind overnight in brine made by dissolving 3/4 cup salt in 3 quarts cold water. (Note: USDA recommends that 2 quarts of ice cubes be added when rind is put into brine.) Drain and rinse rind. Cover rind with clear water and cook until fork tender. Drain. Heat sugar, vinegar, water, and spices (tied in cheese cloth) until sugar dissolves. Add rind to syrup and cook until rind is "clear". Add boiling water if syrup gets too thick before pickle is done. Pack pickles to within 1/2 inch of top of fruit jar. Cover with syrup. Put dome lid on jar; screw band tight.

Makes approximately 6 pints.