6 c. watermelon rind (see below)
2 tbsp. pure granulated salt
1 c. fresh mint leaves
2 tsp. whole cloves
2 sticks cinnamon
6 c. sugar
1 c. apple cider vinegar
1 lemon, thinly sliced

To prepare melon rind, peel off green skin and cut rind in slices about 1 1/4 x 1/4 inch thick, leaving about 1/4 inch of red meat on slices. Put in bowl and cover with water mixed with the 2 tablespoons of salt. Refrigerate overnight.

Next day, drain rind and cover with fresh water. Bring to boil and simmer 30 minutes; drain again. Tie mint leaves and spices in cheesecloth bag and put in kettle with 3 1/2 cups water.

Bring to boil and boil 3 minutes. Stir in sugar and vinegar. Add lemon slices and melon rind, and bring again to a boil. Simmer 45 minutes or until rind is transparent. Pour into 6 hot sterilized 1/2 pint jars and seal. Process 5 minutes. Allow to age several weeks before serving. Serve cold. This is delicious served with chicken or crabmeat salad.