10 c. (1 inch cubes) prepared rind
Salt water

Soak overnight in salt water. Drain; cook until tender in fresh water. 6 (3 inch) cinnamon sticks 2 c. white vinegar 2 tbsp. whole allspice 2 tbsp. whole cloves

Combine in saucepot; heat to boiling. Place spices in cheese cloth bag. Add spices, then rind. Simmer until rind is transparent (about 45 minutes). Remove spices. Pack into jars; cover with syrup. Cap and process 5 minutes in boiling water bath. Yield 4-5 pints.