Crisp pickled watermelon rind

1. Peeli and remove all the green and pink portions from the rind of a large watermelon.
2. Cut the rind into cubes or slices and measure 4 quarts.
3. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain.
4. Cool. Dissolve 4 t slaked lime (obtainable at your drugstore) in 2 quarts cold water.
5. Pour the solution over the watermelon rind and let stand for 3 hours.
6. Drain and rinse thoroughly.
7. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender.
8. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water.
9. Add 2 t each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes.
10. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes.
11. Let the rind stand in the syrup in a cool place for 12 to 24 hours.
12. Add 3 cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent.
13. If the syrup becomes too thick before the rind is clear, add ½ cup hot water from time to time as needed.
14. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal.