Watermelon rind
1/2 c. salt
2 1/2 qt. water
2 c. vinegar
1 lemon, sliced thin
4 c. sugar
1 tsp. whole allspice
1 stick cinnamon
1 tsp. whole cloves

Pare outside green skin from rind and remove any pink portions. Use 2 pounds prepared rind. Cut rind into small pieces (2x1x1/2 inch). Soak overnight in salt and 2 quarts of water.

Drain rind, wash with fresh water and drain. Boil rind in fresh water until tender. Combine remaining 2 cups of water with remaining ingredients; boil 5 minutes. Add rind and boil rapidly until rind is clear. Pack in sterile jars; cover with boiling vinegar syrup and seal. Makes about 4 pints.