Categories: Pickles, Mom 
      Yield: 1 batch 
  
      1 ga Watermelon rind, prepared 
      4 tb Lime (slaked) 
           Water 
     10 c  Sugar, granulated (divided) 
      8 c  Apple cider vinegar (divide) 
           Cheesecloth 
      2 tb Cloves, whole 
      2 tb Allspice, whole 
      4    Cinnamon sticks 
           Ginger root (2 pieces) 
  
  Peel watermelon, removing all green and pink flesh; cut rind into cubes 
  and measure a gallon.  Heat a large pot of boiling water; drop rind in and 
  boil for 5 minutes.  Drain and cool. 
   
  Dissolve slaked lime in 2 quarts cold water.  Pour over rind; let stand 
  for 4 hours.  Drain and rinse thoroughly.  Cover rind with cold water and 
  bring to boil; boil till rind is tender and drain. 
   
  Combine 4 1/2 cups sugar, 2 cups vinegar and 8 cups water.  Add allspice, 
  cloves, cinnamon and ginger root (all tied in a cheesecloth bag). 
  Bring to boil; boil for 5 minutes.  Add rind and return to boil.  Lower 
  heat and simmer for 30 minutes.  Leave rind standing in syrup in cool place 
  between 12 and 24 hours. 
   
  Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil. 
  Reduce heat and simmer until rind is transparent and syrup is almost as 
  thick as honey.  If syrup gets too thick before rind becomes transparent, 
  add 1/2 cup hot water, a little at a time, as needed. 
   
  Discard bag.  Pack boiling rind and syrup into hot jars and seal.  Store 
  at least a month before serving.