Categories: Preserves, Pickles 
      Yield: 12 half pints 
  
      4 lb Watermelon rind (outer green 
           Peeled, pink pulp removed) 
      2 qt Cold water 
      1 tb Slake lime 
      2 tb Whole allspice 
      2 tb Whole cloves 
      1 qt Vinegar 
      1 qt Water 
  3 1/2 lb Sugar 
      6    Pieces stick cinnamon 
  
  Remove all pink pulp from rind and peel. Weigh. Cut in 1-inch cubes. 
  Combine cold water and lime; pour over rind. Let stand 1 hour. Drain. Cover 
  with fresh cold water. Simmer 1 hour or until tender. Drain. Tie spices in 
  cheesecloth. Combine vinegar, remaining water and sugar. Heat until sugar 
  dissolves. Add spice bag and rind. Simmer gently 2 hours. Add green 
  vegetable color to your taste. Pack rind in hot sterile jars. Fill with 
  boiling hot syrup. Seal. 
   
  Yield: approx. 12 half pints.