Peel rind of watermelon and remove pink meat. Cut into inch squares. Put into an earthen or enamel container and cover with cold salt water (1/2 cup salt to each gallon of water). Let stand overnight. Drain, cover with fresh, cold, salt water, let stand overnight. Drain, cover with fresh cold, salt water and let stand overnight for the third time. Drain well.

Make syrup of: 1 pt. vinegar 1 pt. water 1 tbsp. whole cloves 12 pieces stick cinnamon

Boil 15 minutes. Add watermelon, cook 20 minutes. Remove to earthen container. Let stand in syrup overnight. The second morning boil for 20 minutes. Let stand overnight. The third morning, bring to a boil. Can while hot. Rind should be firm and transparent.