Rind of 1 (20 lb.) watermelon
1 gal. cold water
2 tbsp. salt
3 c. vinegar
7 c. sugar
1/2 c. water
1 tbsp. pickling spice
1 tsp. ground cloves
1 tsp. BLAIR cinnamon
2 to 4 drops BLAIR red food coloring

Trim rind leaving fine line of pink; cut into squares or use small cookie cutter. Soak overnight in brine made of 1 gallon cold water and 2 tablespoons salt; add ice cubes and let stand 1 hour; drain. Cover with boiling water and simmer until tender.

Prepare syrup of vinegar, sugar, 1/2 cup water, spices (tied in cheesecloth bag). Add drained rind to boiling syrup; cook gently until rind is clear and transparent. Remove spice bag and let rind and syrup stand in crock 24 hours. Add 2 to 4 drops red food coloring if desired and pack rind in hot sterilized jars and pour boiling syrup over rind; seal. Yields: about 6 pints.