7 lbs. watermelon rind
7 c. sugar
2 c. vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon

Peel rind and trim off pink part. Cut in cubes. Soak in salt water made by using 1/2 cup salt to each quart of water. Soak overnight, drain; rinse and cover with cold water. Cook until tender, but not soft. Drain. Combine sugar, vinegar and oils. Bring to boiling. Pour over well drained rind. Let stand overnight. Drain syrup, heat and pour over rind again. Repeat once more. On the third morning, heat rind in syrup and seal in sterilized jars.