2 lbs. cubed watermelon rind (about 1 1/2 qts.)
2 lbs. sugar
2 c. water
2 c. vinegar
1 lemon, sliced
1 tsp. whole cloves
1 tsp. whole allspice
1 oz. stick cinnamon

Trim away outer green skin and pink portion of the watermelon rind and cube white rind into 1 1/2 inch pieces. Make a brine of 2 tablespoons salt to a quart of water and soak the cubed rind in it overnight. Drain, cover with fresh water and cook until tender. Drain well.

Put spices in a cheesecloth bag. Boil together the water, vinegar, lemon, sugar, and spices for 5 minutes. Add the cooked rind and boil gently until rind is clear in color. Pack in sterilized glass jars, cover with syrup and seal. Makes about 3 pints.