Rind of 1 (20 lb.) watermelon
1 gal. cold water
2 tbsp. salt
2 c. vinegar
7 c. sugar
1 tbsp. whole cloves
2 or 3 sticks cinnamon

Choose a watermelon with thick firm rind. Trim outer green skin and inner pink flesh, leaving a slim line of pink. Cut into neat squares. Soak overnight in a brine made of cold water and salt. In the morning rinse in cold water and let stand in ice water for 1 hour. Drain. Cover with boiling water and simmer until tender.

Prepare syrup of vinegar, sugar and spices tied loosely in a cheese cloth bag. Add drained rind to boiling syrup. Cook gently until rind is clear and transparent. Remove spice bag. Put rind and syrup into a crock jar and let stand 24 hours or longer. Pack rind into hot sterilized jars and pour syrup (which has been brought to boil) over the rind and seal at once. Process in boiling water bath 5 minutes. Makes 6 pints.