Rind of a fairly lg. melon
4 c. sugar
2 c. apple cider vinegar
2 c. water
1 lemon, sliced thin
4 sticks cinnamon
12 whole cloves
12 whole allspice

BRINE:

1/4 c. salt
1 qt. water

Peel rind leaving a suggestion of green as well as a bit of red pulp for color. Cut into 1x2 inch pieces. Prepare enough brine to cover and soak rinds in this overnight. Drain and cook in clear water to cover until tender, drain. Bring other ingredients to a boil, add rind and cook until transparent, about 20 to 30 minutes. Put melon rind in hot sterilized jars, cover with liquid and seal.