3 1/2 lb. watermelon rind
2 1/2 c. sugar
1 1/2 c. cider vinegar
1 1/4 tsp. oil of cloves
1 1/4 tsp. oil of cinnamon

Remove outer skin from watermelon rind and cut into thin even slices. Soak overnight in brine made of 1/2 cup salt and 8 cups of water. Drain, cover with cold water and cook gently for 1 1/2 hours. Drain well. Boil together sugar, vinegar, oil of cloves and oil of cinnamon for 10 minutes. Add cooked rind. Bring slowly to boiling point. Remove from heat. Let stand overnight. Reheat for 3 days. After reheating last time, pour into hot sterilized jars. Seal at once. Should make 6 pints.