Rind from watermelon
2 oz. pickling spices (1 oz. is fine)
2 tbsp. alum
3-6 c. sugar
2 c. water
2 c. vinegar

Peel and cut up rind, cover with water and add 2 tablespoons alum. Drain next morning and cook rind in clear water until tender.

Make brine with sugar to your liking, water and vinegar and bring to a boil. Add cooked rind and stir. Tie spices into cotton cloth and drop into the pot. Let cook several hours (1 1/2 - 2) on low heat. Sterilize jars and fill with pickles and brine. Seal. Process 15 minutes in boiling bath.