8 lb. watermelon rind
Salt
4 lb. sugar
1 qt. vinegar
1/2 c. pickling spice

Use thick watermelon rind. Pare; remove any red portion. Cut in 1 inch cubes. Using 1/2 cup salt to 1 quart water, make solution. Add enough to cover melon rind; let stand overnight. Drain; cover with boiling water; boil until rinds are tender but not soft.

Combine sugar, vinegar and pickling spice; boil 5 minutes. Drain rind. Add to sugar mixture, boil until rind is transparent; let stand overnight. Bring to boiling point; pack in 8 hot sterilized pint jars, filling to top; fasten covers at once.