Watermelon Rind Pickles Makes 8 Pints Note: Good with peas 1 gallon peeled watermelon rinds 1 package pickling lime 5 pints white vinegar 6 cups sugar ½ ounce celery seed 1 teaspoon salt 1 ¾ ounce can stick cinnamon 1 tablespoon whole cloves 1 pint water Peel all green from watermelon rind and cut into 1 inch chunks. Mix vinegar, sugar, celery seed and salt in large pot. Put cinnamon and cloves in cheesecloth and tie securely. Put spice bag in container with vinegar mixture and bring to a boil. Add watermelon rind and bring to boil again. Cook 1 hour or until rind is tender. Remove from heat and pack into hot, sterilized jars to ½ inch from top. Seal jars.