2 lb. watermelon rind
2 lb. sugar
1 pt. vinegar
1 pt. water
1 lemon (optional), sliced thin
1 tbsp. cinnamon
1 tsp. cloves
1 tsp. allspice

Soak the rind overnight in salt water (1/4 cup salt to 1 quarter water. Drain off the brine. Cook the rind in clear water until tender.

Make a hot pickling solution of the other ingredients, add the drained rind and boil rapidly until it becomes clear. The spices may be tied in bag and removed before the pickle is sealed in clean, hot jars.