4 lb. prepared watermelon rind
2 tbsp. slaked lime (household lime or calcium oxide)
Water
2 lemons, thinly sliced
4 lb. sugar
4 sm. pieces ginger root, optional

To prepare rind: Select thick watermelon rind. Trim off outer green skin and pink flesh. Cut rind into 1/2 or 1 inch cubes and weight it. Combine lime and 2 quarts water. Lime can be found at some drug stores and feed stores or in the canning supplies section of the super market. Salt brine may be substituted (see recipe below). Add rind to lime water and let stand 1 hour. Drain again and boil 1 1/2 hours in fresh water. Drain. Boil lemons 5 minutes in 1/2 cup water. Boil 15 1/2 cups (4 quarts less 1/2 cup) water with sugar 5 minutes to make a syrup. Add watermelon rind and ginger root to syrup and boil 1 hour.

When syrup thickens, add lemon slices and water in which they were cooked. Continue boiling until syrup is thickened and rind is clear. Stir to prevent sticking. Fill hot, dry sterilized jars 3/4 full with preserved rind. Seal., label and store.

Salt Brine: Dissolve 1/2 cup pickling (not iodized) salt in 2 quarts water and soak prepared rind 6 hours or overnight before proceeding with recipe. The salt brine substitutes for the slaked lime-water mixture.