4 lb. watermelon rind
2 qt. cold water
1 tbsp. slaked lime
2 tbsp. whole allspice
2 tbsp. whole cloves
1 qt. cider vinegar
4 lb. sugar
10 (2") pieces stick cinnamon

Remove all pink pump from watermelon rind. Cut outside peeling from the rind. Weigh. Cut into 1 inch circles or cubes. Combine cold water and lime. Pour over rind. Let stand for 1 hour and then drain. Cover with fresh cold water. Simmer 1 1/2 hours or until tender. Drain.

Tie spices in cheesecloth. Combine vinegar, 1 quart water and sugar. Heat until sugar dissolves. Add spice bag and rind; simmer gently for 2 hours. Pack rind in clean, hot sterile jars. Fill jars with boiling hot syrup and seal. Makes about 12 half pints.