3 lb. prepared rinds
2 c. white vinegar
1 tbsp. stick cinnamon
1 tbsp. whole allspice
5 c. sugar
1 c. water
1 tbsp. whole cloves
1 whole lemon

Prepare rinds by peeling skin and removing all pink flesh from rind and cut into pieces 2 x 1/2 to 3/4 inch wide. Let stand overnight in salt water (2 tablespoons salt to 1 quart water). Drain. Cover with fresh water and boil until tender, 15-20 minutes. Drain. While water boils in another pan mix sugar, vinegar and water. Put spices in a cheese cloth bag. Add the lemon slices whole, rind and all. Bring to a boil for 5 minutes. Add rinds and cook until transparent. Remove cheese cloth bag of spices. Turn into clean hot jars and seal.