3 lbs. white portion of watermelon, cubed
2 tbsp. salt
1 qt. water

SYRUP:

5 c. sugar
2 c. vinegar
1 c. cold water
1 tbsp. whole cloves
1 tbsp. whole allspice
1 tbsp. whole cinnamon

Let watermelon stand in brine of 2 tablespoons salt and 1 quart water. Drain; cover with fresh cold water and cook until tender. Tie spices in a bag. Combine syrup ingredients. Boil 5 minutes. Add watermelon and cook until transparent about 1 hour. Pack in hot sterilized jars and seal.