4 qts. diced red watermelon meat, seeded
5 c. sugar
1/4 tsp. salt
1/2 c. cider vinegar
2 lemon slices
2 inch cinnamon stick
1 tsp. whole cloves

Put melon in colander and, with hands, squeeze out as much juice as possible, then drain 1 hour. Put melon and sugar, salt, vinegar and lemon slices in large heavy kettle. Add the spices placed in a tea ball or tied in cheesecloth bag.

Simmer, stirring occasionally to prevent sticking, 50-60 minutes. Remove spice bag, pack pickles at once in hot sterilized 1/2 pint jars and seal. Makes about 4-1/2 pint jars.