Riverview Recipe: Watermelon Rind Pickles

4 quarts watermelon rind
4 tbsp. lime
2 quarts cold water
8 cups sugar
1 quart water
2 tbsp. whole cloves
3 sticks cinnamon
1 ½ tsp. mace
1 quart white vinegar


1. Trim and block rind. Soak overnight in lime and water. Rinse twice and cover in ice water. Let set 2 hours.
2. Combine remaining ingredients in saucepan and bring to a boil.
3. Drop in rinds. Cook until transparent (about 1.5 hours)
4. Add a few drops of green food coloring if desired.
5. Pack into sterilized jars and seal.