2 lbs. watermelon rind
2 c. vinegar
2 c. water
4 c. sugar
1 stick cinnamon
1 tbsp. cloves
1 tbsp. allspice
1 lemon, sliced thin (optional)

Soak peeled and cut-up rind (all pink removed) overnight in brine of 1/4 cup salt to a quart of water. Drain rind. Wash thoroughly in clear water and drain again. Cook in fresh water until tender. Combine 2 cups each of vinegar and water, the sugar, spices, and lemon, if desired, and boil 5 minutes. Add rind, a few at a time and cook until clear. Pack in hot sterilized jars. Cover with boiling syrup and seal.