14 c. watermelon rind
1 tbsp. slacked lime
7 c. sugar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
2 c. white vinegar

Soak rind overnight in 1 quart water and lime. Wash, rinse and place in cold water. Boil until rind becomes transparent. Drain.

Combine remaining ingredients to make syrup; pour over pickles to cover. Cover container; let stand overnight. For 3 mornings, drain off syrup; boil and pour over pickles to cover. On third morning, heat pickles in syrup; seal. Yield: 8 (1/2 pints).