Yield: 12 Half pints
| Measure | Ingredient |
|---|---|
| 4 pounds | Watermelon rind (outer green |
| \N \N | Peeled, pink pulp removed) |
| 2 quarts | Cold water |
| 1 tablespoon | Slake lime |
| 2 tablespoons | Whole allspice |
| 2 tablespoons | Whole cloves |
| 1 quart | Vinegar |
| 1 quart | Water |
| 3½ pounds | Sugar |
| 6 \N | 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.