Watermelon Rind Pickle

1. 1

   Cut all pink from rind, soak in Lilly lime 12 hours using enough water to cover rind well.

2. 2

   Next morning, wash rind well and scatter a handful powdered alum over rind, cover with scalding water and let stand 10 minutes.

3. 3

   Rinse and boil 1/2 hour in clear water.

4. 4

   Take out of water and let cool.

5. 5

   Boil 1/2 hour in strong ginger tea, using root ginger.

6. 6

   Weigh rind and make syrup.

7. 7

   For 8 pounds rind, make syrup using remaining ingredients (tie spices in bag).

8. 8

   Cook until tender enough to pierce with toothpick and has an amber color.

9. 9

   (I put a piece of ginger from the tea and a little piece of cinnamon in each jar.

10. 10

    This is not enough syrup to cover rind, but I like the crystallized effect it has when not entirely covered.)

* Per serving · 4 servings · Values may vary.