Watermelon Rind Pickles

Watermelon Rind Pickles
From the Ball Blue Book of Preserving
4 qts 1 inch cubed watermelon rind (white portion only)
1 cup canning salt
2 gallons water divided
3 stick cinnamon
1 tablespoon whole cloves
1 table whole allspice
¼ tea mustard seed
7 cups sugar
½ cup thinly sliced lemon (about 1 med)
2 cups vinegar
Cover rind with salt and 1 gallon water, stirring to dissolve salt.
Let stand 12 hours or overnight
Drain , rinse
Cover rind with 1 gallon water in a large sauce pan, cook until tender.
Drain set aside.
Tie spices in a spice bag
Combine spice bag, sugar, lemon and vinegar in a large sauce pan and bring to a boil.
Reduce heat and simmer 10 minutes.
Add rind and simmer until rind is transparent.
Remove spice bag
Pack hot rind and liquid into hot jars, leaving ¼ inch head space.
Remove air bubbles, adjust 2 piece caps. Process 10 minutes in a boiling water canner

Candied Watermelon Rine