PICKLING JUICE:

4 c. sugar
2 c. vinegar
1 c. or more water
2 oz. stick cinnamon
1 oz. whole cloves
1/2 oz. whole ginger

Put in cloth bag and boil in liquid. Prepare melon. Whether cut in circles or pie size pieces, skin green. Remove any red. Then cut into 1/2" x 2" logs or sticks. Place in bowl or crock and cover with good sprinkling of salt. Leave overnight. Should be good and crisp. Next a.m. bring juice to boil. After rinsing salt from melon drop into boiling liquid and boil until each one is transparent and crisp. Put in jars and seal. They won't last long once they are opened. Good any time.