Ingredients

Instructions

  1. Slice the outer green and inner pink part of the rind.
  2. Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
  3. Cover with ice and let stand 6-7 hours.
  4. Drain, rinse and drain again.
  5. In a large pot add the rind and just cover with cold water.
  6. Cook until JUST tender-around 10 minutes.
  7. Dont overcook.
  8. Drain.
  9. Tie spices in a spice bag.
  10. Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
  11. Remove spice bag-reserve.
  12. Pour syrup over rinds and add lemon slices.
  13. Let stand overnight at room temp.
  14. Heat rind and lemon in syrup and boil.
  15. Cook until rind is translucent-around 10 minutes.
  16. Pack hot into clean hot jars.
  17. Add 1 piece of cinnamon from the spice bag to each jar.
  18. Cover with boiling syrup leaving 1/2 inch head space.
  19. Process in a boiling water bath at altitudes up to 1000 feet.