7 1/2 lbs. watermelon rind
3 tsp. salt
3 inch cinnamon stick
2 tbsp. whole cloves
8 c. sugar
3 c. vinegar

FIRST DAY: Remove and discard outer green skin from rind. Also, remove most of pink flesh, leaving just a thin layer about 1/4 inch thick. Using assorted (2 inch) cookie cutters, cut rind into various shapes. (You may need to use a mallet to push cutters through rind.) Tie cinnamon stick and cloves in small bag made of several thicknesses of cheesecloth.

In 5-quart Dutch oven, combine sugar, vinegar, and spice bag. Mix well. Bring to boiling, stirring until sugar is dissolved; boil gently, uncovered, 10 minutes. Remove from heat.

Turn rind into 4-quart bowl. Pour syrup over; weigh down with plate, so pieces are covered with syrup. Refrigerate overnight.

SECOND DAY: Drain syrup into large saucepan. Bring to boiling. Pour over rind; weigh down and refrigerate overnight.

THIRD DAY: Drain syrup, and bring to boiling. Place rind in 4 or 5 (1 pint) jars; cover with hot syrup. Let cool. Store in refrigerator, covered; will keep several weeks.

To keep longer, sterilize 5 (1 pint) jars; leave in hot water until ready to fill. Bring rind and syrup to boiling; remove from heat. Immediately ladle rind into hot, sterilized jars; cover with hot syrup. Cap as manufacturer directs. Makes 4 to 5 pints.