Rind of a large watermelon

Peel and remove all green and pink portions from the rind. Cut into 1 inch cubes and soak overnight in salt water (4 tablespoons salt to 1 quart water). Drain the watermelon and make a syrup of: 4 c. vinegar 8 tsp. whole cloves 16 sticks cinnamon A little mustard seed

Tie spices in a cheesecloth. Heat the syrup and spices to boiling and allow to set for 15 minutes. Add the drained rind and cook until clear and transparent. A few minutes before boiling time is up, add enough green or red food coloring to give pickles desired color. Pack boiling hot into sterilized jars and leave 1/2 inch head space at top. Put on cap; screw hand firm tight. Process in boiling water bath 5 minutes. 6 pints.