Rind of a 5 lb. watermelon
1 c. cider vinegar
1 c. sugar
1/4 c. brandy
1/4 c. grenadine
3" cinnamon stick
1 tsp. whole cloves
2 slices ginger root, each the size of a quarter, peeled & flattened

Remove the thin green peel from the watermelon rind with a vegetable peeler. Cut the rind into 1" x 1/2" pieces. In a kettle of boiling water, boil the rind for 15 to 18 minutes or until the rind is just tender. Drain the rind and transfer it into a heat proof ceramic or glass bowl.

In a stainless steel or enameled saucepan combine the vinegar, sugar, brandy, grenadine, cinnamon stick, whole cloves and the ginger root, bringing the liquid to a boil. Stir to dissolve the sugar and simmer the syrup for 3 minutes.

Pour the syrup over the rind and let the rind stand, covered, at room temperature overnight. Drain syrup for 3 minutes into another stainless steel or enameled saucepan and bring it to a boil, pour the syrup over the rind and bring to a boil.

Pack the rind into sterilized mason type jars filling the jars to 1/2" of the top. Wipe the rims with a dampened cloth and seal the jars with the lids. Put the jars in a water bath canner or on a rack in a deep kettle and add enough water to the canner to cover the jars by 2", bring the water to a boil and process the jars, covered, for 10 minutes. Transfer the jars with canning tongs to a folded cloth and let them cool. Store the pickles in a cool, dark place. Yield: 4 cups.