4 qts. cubed watermelon rind
1 gallon cold water
1 c. salt
2 c. apple cider vinegar
8 c. sugar
1/4 tsp. mustard seed
1 tbsp. allspice
1 tbsp. whole cloves
2 lemons, sliced thin
3 cinnamon sticks

Peel watermelon rind of red and green portions. Cut rind in strips. Dissolve salt in water, add rind and let stand overnight. Drain, rinse and cover with cold water in large pot. Cook until tender, about 30 minutes. Drain and set aside. Drain off water. Tie spices in bag and add sugar and other ingredients to saucepan. Cook watermelon rind until transparent, remove spice bag. Pack rind in jars. Pour syrup over rind and seal. Process for 10 minutes in hot bath. Yield: about 7 pints.