10 c. watermelon rind
4 c. granulated sugar
2 c. distilled white vinegar
2 tbsp. whole allspice
Salt water (2 qt. water and 2 tbsp. salt)
6 (3 inch) cinnamon sticks
2 tbsp. whole cloves

Soak rind overnight in salt-water. Drain; cover with fresh water. Cook until tender; drain. Combine sugar and vinegar in saucepot. Heat to boiling. Add spices tied in cheesecloth bag, simmer about 45 minutes until rind is transparent stirring occasionally.

Remove bag. Continue simmering while quickly packing one clean hot jar at a time. Make sure vinegar solution covers rind. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 3 pints.

To prepare rind, trim outergreen skin and pink flesh.