2 qts. prepared rind
1 qt. water
4 to 6 c. sugar
1 qt. water
1 tbsp. crushed ginger root
1 qt. vinegar
4 tbsp. whole allspice
1 tbsp. whole cloves
1 stick cinnamon

Trim the green outer skin and the pink flesh from thick, firm watermelon ring. Cut into pieces of desired shape and size. Soak rind in 4 tablespoons salt to 1 quart water. Drain, rinse, cover with clear water and boil 1 hour. Boil 2 cups sugar, 1 quart fresh water, 1 cup vinegar, and spices 5 minutes. Add rind; simmer 30 minutes. Let stand overnight. Add remaining sugar and vinegar and boil gently until the syrup is almost as thick as honey and rind clear. Add boiling water if syrup becomes too thick before rind is tender and translucent. Pack into jars and seal at once.