7 lbs. watermelon rind, thick rind is best

Trim off rind and pink part of watermelon. Cut rind into 1" cubes. Add rind to a mixture of 1 gallon water, 1/4 cup plaked lime (pickling lime you buy at the grocery). Let rind soak overnight.

In the morning drain cubes and wash several times in cold water. Cover with cold water and let set 3 hours. Drain, cover with cold water and bring to a boil and cook until tender, but not soft. Drain.

Measure 7 cups sugar, 2 cup distilled white vinegar, 1/2 teaspoon oil of cloves and 1/2 teaspoon oil of cinnamon; bring to a boil; pour over rind. Let stand overnight. In the morning, drain off syrup; bring to a boil and pour over rind. The third morning heat rind and syrup. Pack in hot sterilized jars. Makes 8 pints.

The oil of cinnamon and cloves keeps the rind clear and transparent. If you want to make it red, add drop of red food coloring and 1/2 cup cinnamon candies.