1 gal. watermelon rinds
1 tbsp. non-iodized salt
4 c. sugar
2 c. vinegar
2 sticks cinnamon

Trim outer peel and red from the melon. Cut into small chunks. Soak in salt water overnight. Rinse well. Cover with water and boil until tender. Drain well.

Make a syrup of the sugar, vinegar and cinnamon sticks. Pour over pickles and let stand until the next day. Drain off syrup and heat to boiling. Pour over pickles. Do this 3 days. Boil pickles and syrup together and pack in hot sterilized jars and seal. Food coloring can be added to syrup if desired.