Watermelon Rind Pickles - cooking recipe

Ingredients

6 lb. watermelon rind
3 Tbsp. powdered alum
3 c. water
5 sticks cinnamon
1/4 c. salt
4 c. cider vinegar
8 c. sugar
1 1/2 Tbsp. whole cloves

Preparation

Peel
green skin away from rind.
Leave a little of the pink portion
for
a
touch of pink; makes a prettier pickle. Cut
into squares or fancy shapes.
Dissolve salt in 1 gallon cold
water and
pour
over
prepared
rind.
Let stand for 3 hours.
Drain and rinse in cold water.
Stir alum in 2 gallons water
and add to rinds;
bring to a\tboil.
Reduce
heat
and simmer 30 minutes. Drain and rinse.
Add
another
gallon
of water and simmer until tender but not soft,
30 to 45 minutes. Heat vinegar, 3 cups water and sugar to a boil.
Tie spices in a bag and add with rind.
Cook slowly, uncovered, until syrup is\tthickened, about 1 hour.
Pack hot
into\thot
sterilized jars.
Seal.