2 lb. watermelon rind
4 c. sugar
2 c. white vinegar
1 tbsp. whole cloves
2 c. water
1 lemon, thinly sliced
2 tbsp. cinnamon bark

Trim dark green and pink parts of rind. Cut rind into 1 inch cubes. Soak overnight in salt water (1/4 cup salt to 1 quart water). Cook until just tender. Drain.

Combine sugar, vinegar, water, lemon and spices (tied in bag). Simmer 10 minutes. Remove spice bag. Add rind. Simmer until clear. Fill hot sterilized jars to 1/2 inch from top. Seal. Yield 3 pints.