2 lbs. watermelon rind
3 lbs. white sugar
1 pt. vinegar
1 c. water
1 lemon sliced thin
1 tbsp. cinnamon
1 tsp. cloves
1 tsp. allspice

Soak the watermelon rind overnight in salt water (1/4 cup salt to 1 quart water). Drain off brine. Cook the watermelon rind in clear water and 1 cup vinegar until tender.

Make a hot pickling solution with the other ingredients. Add the drained rind and boil it rapidly until it becomes clear. The spices should be tied in a bag and removed before the pickles are bottled. Seal in hot jars.

Green tomatoes cut crosswise in thin slices may be used instead of watermelon rind.