3 lb. watermelon rind
1 pint vinegar
3 lb. sugar
3 or 4 sticks cinnamon
whole cloves, a handful
1 tbsp. whole allspice

Peel the green outer rind from the watermelon. Some, but very little of the pink should be left. In a pan, cover rind with cold water and bring to a boil. Reduce heat and simmer until rind is tender enough to pierce with fork easily.

While rind is cooking, combine the remaining ingredients in another pan and cook the same length of time as the rind. When the rind is done, turn off heat under the syrup and set aside. Drain the water off the rind and cover with cold water. Pouring off and replacing the water several times, until it is cooled down. Drain the water and cover the rind with ice cubes until cold. Then combine the rind and syrup in a large pan and bring to a boil. Reduce heat and simmer 45 minutes. Put in jars while still hot. The spices can be put in the jars with the rind.

Makes 6 to 8 pints.