1 watermelon (14 c.)
1 gal. water
1/4 c. slaked lime
3 c. white vinegar
7 c. sugar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
1/2 c. red cinnamon candies
4 drops red food coloring
Stainless steel or enamel cookware

Select a melon that has a thick rind. Remove outer green skin and pink flesh. Use only the greenish- white parts of the rind. Cut enough rind into 1 inch cubes to make 14 cups.

Combine water and lime. Add rind and soak overnight in refrigerator. Drain cubes and rinse in cold water. Bring to a boil and cook 30 minutes. Drain.

Combine vinegar, sugar, oil of cloves, cinnamon, food color and candies. Pour over cubes. Boil slowly until cubes look clear, about 1 hour or longer, being sure cubes are covered with syrup through out cooking. Add hot water if syrup cooks down. Pack pickles in hot jars. Cover with syrup. Seal. Makes 7 pints. Use stainless steel containers or enamel to cook in and soak in.