Watermelon chunks to fill 6 quart jars
2 c. sugar
1 c. white vinegar
1/2 c. pickling salt
1-2 sprigs dill per quart

Cut watermelon and place in clean, sterilized jars; add dill. Combine ingredients for brine and bring to a boil. Cook 5 minutes. Pour over watermelon. Close and steam 10 to 15 minutes in hot water bath canner to seal. Yield: 6 quarts.