8 qts. watermelon rind (7 lbs.)
Salt solution (see below)
7 c. sugar
2 c. 5% acid strength vinegar
1/4 tsp. oil of cloves (or 1 tbsp. whole cloves)
1/4 tsp. oil of cinnamon (or 3 sticks cinnamon)
Red food coloring (opt.)

Choose a melon with thick, firm rind. Trim off outer green skin and pink flesh leaving very thin line of pink. Cut in 1" pieces. Place in 2 gallon crock. Cover rind with salt water solution (1/4 cup salt to 1 quart water) and soak for 2 hours. Drain; rinse.

Place rind in 4 quart kettle, cover with water (cold), bring to a boil; cook until tender, about 10 minutes; drain. Place in 2 gallon crock. Combine sugar, vinegar and spices (if using whole spices, tie in cheesecloth bag); heat to boiling. Add food coloring if desired. Pour over rind. Let stand overnight at room temperature. Drain off syrup; heat syrup to boiling and pour over rind. Let stand overnight.

Heat rind in syrup. Remove spice bag. Pack rind into 8 sterilized hot pint jars; cover with syrup, filling to within 1/4" of jar top; wipe jar rims, adjust lids.

Process in boiling water bath for 5 minutes, start to count the processing time when water in canner returns to boiling.

Remove jars and complete seals unless closures are self sealing type. Makes 8 pints.

NOTE: If you like a strongly spiced pickle, increase all of cloves and oil of cinnamon to 1/2 teaspoon each. They are worth the effort!