1 large watermelon
1 gal. cold water
1 qt. cider vinegar (5% acidity)
8 cups sugar
1 tsp. mixed pickling spices

Select a melon that has a thick rind. Remove outer green skin and pink flesh; use only the greenish white part of the rind. Cut rind into 1 inch cubes. combine rind and cold water; soak overnight in refrigerator. Drain; cover with water and boil 30 minutes. Drain.

Combine vinegar, sugar, and pickling spices; cover cubes with mixture. Boil slowly until cubes look clear (about 1 hour), being sure cubes are covered with syrup throughout cooking. Add water if syrup cooks down.

Pack into hot sterilized jars; cover with syrup, leaving 1/4 inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 10 minutes.

Yield: 7 pints.