4 - 5 lb. peeled watermelon rinds
1/2 c. coarse (Kosher) salt
1/4 c. powdered alum
2 c. cider vinegar
2 c. sugar
1/4 c. yellow mustard seed
2 pieces fresh ginger root, each 2 inches long, peeled and quartered
4 cinnamon sticks
1 tbsp. whole cloves
1 tbsp. whole allspice berries

Use firm, fresh watermelon rind.

With sharp knife, remove the green outer peel and all of the pink flesh from the inside surface. Cut the rind into 1/2 inch strips or cubes. Combine 1 gallon of water with the salt. Add the rinds or cubes and soak for 24 hours. Cover with ice water and let soak for 8 hours. Drain. Add the powdered alum to 1 gallon of water. Pour over the rinds and let soak for another 12 hours. Drain the rinds and rinse well. Cover with ice water and soak for another 4 hours Drain; cover with fresh water and boil 45 minutes. In a large pot or roaster, combine the vinegar, sugar, ginger, cinnamon, cloves, allspice and mustard seed with 1 gallon of water. Bring to a rolling boil. Add the watermelon rinds and cook until the liquid is clear, about 1 hour. Divide among sterile canning jars and seal properly. Makes 4 1/2 pints.