8 c. sugar
4 c. vinegar
8 tsp. whole cloves
16 sticks cinnamon
2 tsp. mustard seed
4 tbsp. salt to 1 qt. water
Rind of 1 lg. watermelon

Peel and remove all green and pink portions from the rind. Cut in 1-inch cubes and soak overnight in salt water. Drain. Cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of sugar and vinegar (tie spices in cheesecloth bag).

Heat the syrup and spices to boiling and allow to set 15 minutes. Add drained rind and cook until clear and transparent. Put in jars and seal.