Watermelon Rind Pickles

To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind. Wash and cut in 1-inch pieces or as desired. Dissolve lime in 2 quarts water in a food grade storage container. Pour over rind. If needed, add more water to cover rind. Let stand for 2 hours at room temperature.

Drain and rinse several times to remove all lime. Put rind in a large saucepan and cover with cold water. Bring to boil. Simmer just until tender and drain.

Prepare home canning jars and lids according to manufacturer’s instructions. Keep jars hot. Tie cloves, cinnamon, and ginger in cheesecloth bag. In a large saucepan, combine spices with sugar, vinegar, the remaining 1 quart water, and lemon. Simmer for 10 minutes.

Add watermelon rind and simmer until rind is clear. Add boiling water if syrup becomes too thick before rind is clear. Remove spice bag.

Pack rind into hot jars, leaving 1⁄2-in headspace. Add syrup leaving 1⁄2-in headspace. Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water bath method.