3 1/2 watermelon rind (leave little pink on edge)
1/2 c. salt
2 qt. water
2 1/2 lbs. sugar
1 1/2 c. cider vinegar
1/4 tsp. oil of cloves

Cut watermelon rind in thin even pieces. Soak overnight in brine made by mixing salt and water.

In the morning, drain; cover with cold water. Bring to boil and cook gently 1 1/2 hours, or until tender. Drain well.

Make a syrup by boiling sugar, vinegar, oil of cloves and oil of cinnamon together for 1 minute. Add cooked rind, bring slowly to boiling point. Remove from fire. Let stand overnight. Reheat for 3 consecutive days. The last day, AFTER re-heating, pack into hot sterilized jars and seal at once.