2 lbs. watermelon rind
1/2 tbsp. slake lime
2 c. water
1 tbsp. whole allspice
3 pieces, 3" stick cinnamon
1/2 lemon, thinly sliced (opt.)
1 qt. cold water
2 c. cider vinegar
1 3/4 lbs. sugar
1 tbsp. whole cloves
Green food coloring (opt.)

Slaked lime can be purchased at hardware stores.

Use firm, not over ripe watermelon with thick rind. Trim off green skin and all pink pulp. Cut into 1" cubes. Combine 1 quart cold water and slake lime. Pour over rind in enamel pan. Let stand 1 hour. Drain. Cover with fresh water. In enamel pan place rind and fresh water to cover. Bring to a boil. Reduce heat. Simmer for 30 to 40 minutes or until rind is tender when pierced with fork. Drain.

Make a syrup of the vinegar, the 2 cups water and sugar by bringing to a boil. Cook until sugar is dissolved. Add spices (tie in a cheesecloth bag for easy removal) and the rind. Simmer, uncovered, over low heat for 1 to 1 1/2 hours or until rind looks clear. Remove spices. Add lemon slices and food coloring, if used. Pack pickles in hot sterile jars. Fill with hot syrup, leaving 1/2" headspace. Seal and store in a cool place. Makes 6 pints pickles.