Rind of lg. watermelon (about 5-7 lb.)
6 c. sugar
1 tbsp. w. cloves
2 1/2 c. vinegar
1 thinly sliced lemon
4 sticks cinnamon
Cheesecloth
Red-green food coloring
Salt (4 tbsp. per qt.)
1 tsp. cassia bud/or mustard seed

Peel green skin and remove all pink meat. Cut into 1 inch cubes and soak overnight in salt solution. Drain and rise. Cover rind with fresh water and cook until almost tender (about 1 hour). Drain and add to heated syrup of vinegar and sugar mixture with spices in cheesecloth bag. Simmer until rind is transparent. Pack in hot sterile jars. Add red-green drops of coloring. Seal. Chill before serving.