Remove all pink pulp from rind and peel.
Weigh. Cut in 1-inch cubes.
Combine cold water and lime; pour over rind.
Let stand 1 hour.
Cover with fresh cold water.
Simmer 1 hour or until tender. Drain. Tie spices in cheesecloth.
Combine vinegar, remaining water and sugar.
Heat until sugar dissolves.
Add spice bag and rind. Simmer gently 2 hours.
Add green vegetable color to your taste.
Pack rind in hot sterile jars. Fill with boiling hot syrup.