10 c. (1" cubes) prepared watermelon rind
4 c. granulated sugar
6 (3") cinnamon sticks
2 tbsp. whole cloves
Salt water (2 qt. water plus 6 tbsp. salt)
2 c. distilled white vinegar
2 tbsp. whole allspice

Soak rind overnight in salt water. Drain; cover with fresh water. Cook until tender; drain. Combine sugar and vinegar in saucepot; heat to boiling. Add spices tied in cheesecloth bag, then rind. Simmer about 45 minutes or until rind is transparent, stirring occasionally. Remove spice bag. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2 inch of top making sure vinegar solution covers rind. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 3 pints.

To prepare rind, trim outer green skin and pink flesh.