2 lb. prepared watermelon rind
2 1/2 qt. water
1 lemon, sliced thin
1 tsp. whole allspice
1 tsp. whole cloves
1/2 c. salt
2 c. cider vinegar
4 c. sugar
1 stick cinnamon

To prepare rind, pare outside green skin and remove any pink portions. Use 2 pounds rind cut into 2 x 1 x 1 1/2 inch pieces; soak overnight in mixture of salt and 2 quarts water. Drain rind, rinse with fresh water and drain. Boil rind in fresh water until tender. Combine remaining 2 cups water with remaining ingredients. Boil 5 minutes, add rinds. Boil rapidly until rind is clear. Pack in sterile jars, cover with boiling vinegar syrup and seal. Makes 4 pints.