Watermelon rind
1/2 c. salt
2 1/2 qts. water
2 c. vinegar
1 lemon, sliced thin
4 c. sugar
1 tsp. whole allspice
1 stick cinnamon
1 tsp. whole cloves

Pare outside green skin from rind and remove any pink portions. Use 2 pounds prepared rind. Cut rind into small pieces (2 x 1 x 1/2 inch). Soak overnight in salt and 2 quarts of water. Drain rind, wash with fresh water and drain. Boil rind in fresh water until tender. Combine remaining 2 cups of water with remaining ingredients; boil 5 minutes, add rind and boil rapidly until rind is clear. Pack in sterile jars, cover with boiling vinegar syrup and seal. Makes about 4 pints.