7 lbs. watermelon rinds
2 c. vinegar
1 pt. vinegar
3 lbs. (6 c.) sugar
1 tsp. whole cloves

Soak watermelon rinds in cold water to cover with 1 cup vinegar. Let stand overnight, then pour off the water. Cook until tender in water to cover and another 1 cup vinegar. Drain the rinds and drop into 1 pint vinegar, sugar and cloves. This mixture should be boiling hot, cook 10 minutes, then put into jars and seal.