3 lb. watermelon rind
2 lb. sugar
2 c. distilled vinegar
3 cinnamon sticks, 3"
2 tbsp. whole allspice
2 tbsp. whole cloves

Cut rind into 1 inch cubes. Trim outer green skin and pink flesh. Soak overnight in salted water (3 tablespoons salt per 1 quart water). Drain. Heat sugar and vinegar to boiling. Add spices tied in cheesecloth bag. Add rind. Cook uncovered until transparent, about 30 minutes. Remove spice bag. Pack watermelon rind tightly into hot, sterilized jars. Pour boiling syrup over watermelon to within 1/8 inch from top, making sure vinegar solution covers rind. Seal each jar at once. Yields 3 pints.