2 lb. watermelon rind
Salt water (1/4 c. salt to 1 qt. water)
2 lb. sugar
1 pt. vinegar
1 pt. water
1 lemon, sliced thin
1 tbsp. whole cinnamon
1 tsp. whole cloves
1 tsp. allspice

Soak watermelon rind overnight in salt water. Drain off the brine. Cook the watermelon rind in clear water, until it is tender. Add the rind to the hot pickling syrup made of the sugar, vinegar, water and lemon. Tie the remaining spices in a thin cloth. Boil rapidly until it becomes clear. Seal in clean hot jars.