Watermelon Rind Pickles

Trim dark skin and pink flesh from thick rind; cut in 1″ pieces. Dissolve lime or salt in 2 qts water and pour over rind. Let stand 2 hours if lime or 6 hours if salt. Drain; rinse and cover w cold water. Cook until just tender; drain. Tie spices in cheesecloth bag. Combine spices w remaining ingredients and simmer 10 min. Add rind and simmer until clear. Add boiling water if syrup becomes too thick before rind is clear. Remove spice bag. Pack, boiling hot, into sterilized jars, leaving 1/2″ head space. Adjust caps. Makes about 7 pints.

Melon, Watermelon 4 qts rind
Salt 1c or use 3T slaked lime
Cloves 2T whole
Cinnamon 3 sticks
Ginger 2 pieces root
Lemon 1 thinly sliced
Sugar 8c
Vinegar 1qt white