Step 1

Prepare the rind by removing all the pink part of the melon and the outer skin, leaving just the pale green rind. Cut into cubes. Rind can be tough to cut, so be careful.

Step 2

Dissolve pickling lime in warm water. The mixture will be cloudy.

Step 3

Put watermelon rind in a canner or a large plastic bowl. (Never use an aluminum pan.) Pour lime water over rind, then add enough cold water to cover rind. Put plates on top the rind to keep it submerged. Soak covered overnight, occasionally stirring and mixing well.

Step 4

Drain lime water and rinse pickles in cold water several times. Soak the rind in cold water for about 30 minutes, then wash again to remove all the lime.

Step 5

When you are ready to make your pickles, sterilize canning jars, lids and rings. (I run mine through the dishwasher.) Sterilize lids in a pot of boiling water.

Step 6

Tie spices in a cheesecloth bag.

Step 7

Add the spice bag, sugar, vinegar and water to a large non-reactive pan and simmer for 10 minutes.

Step 8

Next, add the watermelon rind to vinegar and water mixture in the pan. Add food coloring, as desired.

Step 9

Bring to a low boil. Then simmer for about 40 minutes to 1 hour, until about half the rinds are clear or translucent.

Step 10

Remove spice bag.

Step 11

Pack hot watermelon rind pickles into sterilized jars, leaving ½-inch head space and removing any bubbles. Wipe the rims of the jars with a wet paper towel, then add lids and rings, adjusting to fingertip tight.

Step 12

Use a jar lifter to transfer the jars to a rack in a water bath canner. Process covered for 10 minutes.

Step 13

Remove jars from the canner and allow to cool on kitchen towels for 24 hours before moving. You will hear a popping sound as the jars seal. Check seals before storing pickles in the pantry.