Watermelon rind pickles (mom)

1. Peeli watermelon, removing all green and pink flesh; cut rind into cubes and measure a gallon.
2. Heat a large pot of boiling water; drop rind in and boil for 5 minutes.
3. Drain and cool.
4. Dissolve slaked lime in 2 quarts cold water.
5. Pour over rind; let stand for 4 hours.
6. Drain and rinse thoroughly.
7. Cover rind with cold water and bring to boil; boil till rind is tender and drain.
8. Combine 4 ½ cups sugar, 2 cups vinegar and 8 cups water.
9. Add allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth bag).
10. Bring to boil; boil for 5 minutes.
11. Add rind and return to boil.
12. Lower heat and simmer for 30 minutes.
13. Leave rind standing in syrup in cool place between 12 and 24 hours.
14. Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil.
15. Reducei heat and simmer until rind is transparent and syrup is almost as thick as honey.
16. If syrup gets too thick before rind becomes transparent, add ½ cup hot water, a little at a time, as needed.
17. Discard bag. Pack boiling rind and syrup into hot jars and seal.
18. Store at least a month before serving.