Rind of one large watermelon.

Peel and remove all green and pink portions from the watermelon rind. Cut in one inch cubes and soak overnight in saltwater (four tablespoons of salt to one quart of water). Drain, cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of 8 cups of sugar, 4 cups of vinegar and 8 teaspoons of whole cloves, 16 sticks of cinnamon, and a little mustard seed. (Tie spices in cheesecloth bag.)

Heat the syrup and spices to boiling and allow to set for 15 minutes. Add the drained watermelon rind and cook until clear and transparent. If desired a few minutes before boiling time is up, add enough green or red food coloring to give desired color to the pickle. Pack boiling hot into sterilized jars and seal at once.