2 lbs. watermelon rind
4 c. sugar
2 c. white vinegar
2 c. water
2 tbsp. cinnamon bark
1 tbsp. whole cloves
1 lemon, thinly sliced

Peel and cut rind into 1 inch squares. Soak overnight in 1/4 cup salt and 1 quart water. Drain. Rinse and cover with cold water. Cook until just tender. Drain.

Combine sugar, vinegar, water, lemon, cinnamon and cloves. Simmer 10 minutes. Add watermelon rind. Simmer until clear. Fill hot, sterilized jars to 1/2 inch from top. Seal. Makes 3 pints.