7 lbs. watermelon rind, cleaned
1 c. Quicklime
4 lbs. sugar
1 qt. vinegar
2 tbsp. cinnamon
1 tbsp. cloves
1 tbsp. allspice

To prepare the watermelon rind, scrape off any red meat from the inside and peel. off the outer green skin. cut the remaining white rind into small pieces and place them in a bucket. Dissolve 1 cup of Quicklime into 2 gallons of cold water and pour the solution over the rinds. Cover the bucket and let stand overnight.

Next day, pour off and discard the Quicklime solution. Rinse the rinds liberally with cold water. Place them in a large pot, cover with water and bring to a boil. Lower the heat and let simmer for 2-3 hours until the rind is tender. Drain off the water.

In a large saucepan, combine the sugar, vinegar, and spices. Heat gently, stirring constantly, until the sugar is dissolved. Add the watermelon rinds to the syrup and simmer for 20 minutes. Cool, then store in a large earthenware jar.

Quicklime is slightly corrosive, avoid contact with the skin and keep it out of the reach of children.