2 lbs. watermelon rind
1 quart cold water
1/2 Tbs. slake lime
2 cups cider vinegar
2 cups water
1 3/4 lbs. sugar
1 Tbs. each whole allspice and whole cloves
3 pieces, 3-inch stick cinnamon
1/2 lemon, thinly sliced
Green food coloring, optional

Directions

Use firm, not overripe, watermelon with thick rind. Trim off green skin and all pink pulp. Cut into 1-inch cubes.

Combine 1 quart cold water and slake lime. Pour over rind in enamel pan. Let stand 1 hour. Drain. Cover with fresh water.

In enamel pan, place rind and fresh water to cover. Bring to a boil. Reduce heat. Simmer for 30 to 40 minutes or until rind is tender when pierced with a form. Drain.

Make a syrup of the vinegar, 2 cups water and sugar by bringing to a boil. Cook until sugar is dissolved.

Add spices (tied in a cheesecloth bag for easy removal) and the rind. Simmer, uncovered, over low heat for 1 to 1 1/2 hours or until rind looks clear. Remove spices. Add lemon slices.

Pack pickles in hot sterile jars. Fill with hot syrup, leaving 1/2-inch head space. Seal and store in a cool place.