1 1/2 qts. cubed watermelon rind (2 lbs.) 3 tbsp. salt
3 qts. water
8 c. granulated sugar
1 pt. cider vinegar
2 tbsp. whole cloves
2 tbsp. whole allspice
6 (3 inch) sticks cinnamon

Use rind from a firm, not over ripe watermelon. Before measuring, trim off green skin and pink flesh. Cut rind in one inch cubes. Soak overnight in combined salt and 1 quart water.

Next Step: Drain, cover with fresh water. Cook until tender, drain water. Boil together remaining 2 quarts water, sugar, vinegar, 5 minutes. Tie spices in cheese cloth bag. Add rind, cook uncovered until transparent; 45 minutes. Remove bag. Put in clean, hot, sterilized preserve jars, seal as jar manufacturers direct. Makes 2 pints.

NOTE: Store any leftover syrup in refrigerator. Use for a second lot of pickles the next day.