Rind of 1 lg. watermelon
Salt water, 1 tbsp. salt to 1 qt. water
8 c. sugar
4 c. vinegar
16 sticks cinnamon
Food coloring, optional

Peel and remove all green and pink portions from the watermelon rind. Cut in one inch cubes and soak overnight in salt water. Drain; cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of the sugar, vinegar and cinnamon. Heat the syrup and cinnamon sticks to boiling and allow to set for 15 minutes. Add the drained watermelon rind and cook until clear and transparent. Red or green food coloring may be added for a desired color to pickle. Pack boiling hot into sterilized jars and seal at once.

NOTE: They may be stored when cool in Tupperware in refrigerator.