3 lbs. white portion of watermelon
5 c. sugar
2 c. cider vinegar
1 c. cold water
1 tbsp. whole cloves
1 tbsp. whole allspice
1 tbsp. whole cinnamon
1 lemon, sliced

(Can use ground cloves, allspice, cinnamon, tied in bag instead of whole spices.)

Let watermelon stand in salted water to cover overnight (2 tablespoons salt to 1 quart fresh water). Drain and cover with fresh cold water. Cook until tender. Drain. Combine sugar, vinegar and 1 cup cold water. Tie in a bag all spices and add the lemon slices. Add all to syrup. Boil 5 minutes, add watermelon pieces and cook until transparent, about 45 minutes. Pack in hot jars and process in water both 10 to 15 minutes.