2 lbs. watermelon rind
4 c. sugar
2 c. white vinegar
2 c. water
1 lemon, thinly sliced
2 tbsp. cinnamon sticks
1 tbsp. whole cloves

Trim dark green and pink parts of rind; cut rind in 1 inch cubes. Soak overnight in salt water (1/4 cup coarse-medium salt to 1 quart water) drain; rinse and cover with cold water. Cook until tender; drain.

Combine sugar, vinegar, water, lemon, and spices tied in a bag. Bring to a boil and simmer 10 minutes.

Add watermelon rind. Simmer until clear. Fill hot, sterilized jars to 1/2 inch from top. Seal. Makes 3 pints.