Title: Watermelon Pickle
Categories: Canning Pickle
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.

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