I got looking and found one with the Red Hots - sure looks like a larger quantity version of your first recipe using the slaked lime. But it does add 1/2 cup of Red Hots.
Watermelon Rind Pickles
Ingredients:
15 Cups Of Cubed Watermelon Rind
3 Cups Of Heinz Distilled White Vinegar
1 Gallon Of Bottled Water
1/4 Cup Of Slaked Lime Or Calcium Hydroxide
1/4 Teaspoon Of Cinnamon Oil
1/2 Teaspoon Of Clove Oil
7 Cups Of C&H Pure Cane White Sugar
1 Teaspoon Of Red Food Coloring
1/2 Cup Of Red Hots Cinnamon Candies
Information:
Serving Size 60
125 Calories Per Serving
1 Grams Of Fat
Preparation Instructions:
To begin this watermelon rind pickles recipe, you will first need to cube roughly fifteen cups of fresh white watermelon rind. Obviously you will want to save the pink watermelon flesh for consumption. When preparing your rind, it is important that you trim off all of the green outer skin. Next take out a large pot, and then add in the water, slaked lime, and prepared watermelon rind. Soak these ingredients overnight inside of your refrigerator. The next morning you will want to drain all the water from the pot, and then rinse your watermelon rind in a metal strainer under cool running tap water. Make sure you rinse the rind very thoroughly. Once you are done, place the rind back into a fresh pot, cover them with fresh water, and then bring these ingredients to a boil over medium high heat. Cook the watermelon rind for half an hour, then drain the pot. Next take out a large mixing bowl, and add in the distilled white vinegar, white sugar, cinnamon oil, clove oil, red food coloring, and Red Hots cinnamon candies. Using a metal whisk rapidly stir these ingredients until you have an even mixture. Moving along, next pour this vinegar mixture over the drained watermelon rind still in the cooking pot. Place the pot back onto the stove, and bring this new batch of ingredients to a boil. Cook the watermelon rind until it’s transparent and tender, which should take roughly an hour to achieve. You will want to cover the pot with a lid during this process. Do keep a close eye on it, and if you notice at any point that it looks like it needs more moisture, add a little bit of water to prevent it from burning. Finally with your watermelon rind cooked, pack them in sterilized pickle jars, and cover them in the fresh cooked hot syrup. Seal and process the jars in boiling water. That concludes this recipe, please be sure to explore our many other unique and delicious watermelon rind based recipes.
http://www.watermelonrind.com/watermelon-rind-pickles-recipe.html
My mouth is watering, but there is NO WAY the two of us will eat that many watermelon pickles!