10 pounds of watermelon with rind cut off. (Leave on a little pink meat.)
1/2 gallon vinegar
1/2 pkg. of mixed pickle spices
1/3 pkg. celery seed (put in cloth bag & tie)
4 heaping tbsp. slacked lime or 1 vial Lily Lime

Soak overnight in cold water. Drain in the morning. Cover with fresh water and add 1/2 cup salt. Boil 20 minutes; drain. Cover with fresh water and boil 20 minutes. Drain. Add to sugar, vinegar and spices and boil one hour. Seal in pint jars.

In order to have plenty of syrup (without skimping) I use an extra 2 cups of vinegar and 3 1/2 cups of sugar.