Rind of 1 (20 lb.) watermelon (4 qt. cubed)
1 c. canning salt
1 gal. cold water
7 c. sugar
2 c. distilled vinegar
1 lemon, thinly sliced, seeds removed
1 tbsp. each whole cloves & whole mustard seed
3 sticks cinnamon

Pare the melon rind. Removing all green and pinch portions. Cut the rind in 1 inch cubes. Dissolve the salt in cold water in a large glass bowl or crock. Add the rind. Cover and let stand for 6 hours or overnight.

Prepare home canning jars. Drain rind, rinse and cover with cold water in a large kettle. Cook just until tender, about 20 minutes. Drain, set rind aside. Add sugar, vinegar and lemon slices to saucepan. Tie spices in cheese cloth and add to vinegar mixture. Bring to boiling and cook 10 minutes. Add watermelon rind and simmer until it is transparent, about 20 minutes. Remove from heat. Remove spice bag. Pack the watermelon in pint jars, leaving 1/4 inch head space. Pour syrup over pickles. Process 10 minutes in boiling water. Makes 6 pints.