Pickled Watermelon Rind

Ingredients

• 9 inch cinnamon 
• 1 tablespoon lime 
• 2 pounds beef (1 medium watermelon)
• 5 cups sugar 
• 7 cups water divided
• 1 quart vinegar white divided
• 1 tablespoon allspice whole

Equipment

• pot
• cheesecloth

Directions

1. Remove outer green skin and pink flesh of watermelon rind.
2. Cut greenish-white portion of rind into 1-inch cubes or other shapes, if desired.
3. Place rind in a large glass, ceramic, or stainless steel container.
4. Combine lime and 1 quart cold water; pour over rind. Cover and let stand in a cool place 3 hours.
5. Drain and rinse in 3 baths of cold water.
6. Place rind in a 10-quart stainless steel stockpot; cover with cold water. Bring to a boil, and boil slowly, stirring occasionally, 1 hour or until rind is translucent.
7. Drain well.
8. Combine rind, 2 cups water, and 1 cup vinegar in a glass container; mix well. Cover and let stand in a cool place overnight.
9. Drain; cover and set aside.
10. Combine cinnamon, cloves, and allspice; tie loosely in a cheesecloth bag.
11. Combine spice bag, remaining 1 cup water, 3 cups vinegar, and sugar in stockpot. Bring to a boil; remove from heat. Cover and let stand 1 hour.
12. Add rind to syrup. Bring to a boil; reduce heat, and cook over low heat, stirring occasionally, 2 hours or until rind is translucent.
13. Remove spice bag; discard.
14. Pack rind into hot sterilized jars; pour syrup over pickles, leaving 1/2-inch head space.
15. Remove air bubbles. Cover with metal lids, and screw bands tight. Process watermelon rind in boiling-water bath 15 minutes.