Rind from 1 lg. watermelon
Salt
2 qts. cider vinegar
9 c. sugar
2 tbsp. whole cloves
2 tbsp. allspice
1 piece fresh gingerroot
2 (2 inch) cinnamon sticks
1 lemon, thinly sliced

Trim off green skin and pink meat from watermelon rind and cut rind in 1 inch squares or small oblongs. Measure; you need 4 quarts. Cover with cold salted water, using 1/4 cup salt to each 2 quarts water. Let stand overnight.

Next day, drain, put in kettle and cover with fresh cold water. Bring to boil and simmer until tender; drain in colander.

In same kettle, mix vinegar, 2 cups water and the sugar. Tie spices in cheesecloth bag and add to kettle. Bring to boil and boil rapidly for 5 minutes. Add watermelon and lemon, bring to boil and simmer, uncovered 1 hour or until clear. Remove spice bag. Pack pickles in hot sterilized jars and seal. Makes 4 pints.