Fast Cinnamon Watermelon Rind Pickles
Drain; rinse. Place rind in 4 quart kettle, cover with water (cold), bring to a boil; cook until tender, about 10 minutes; drain. Place in 2 gallon crock. Combine sugar, vinegar and spices (if using whole spices, tie in cheesecloth bag); heat to boiling. Add food coloring if desired. Pour over rind. Let stand overnight at room temperature.