10 lb. watermelon rind
10 lb. sugar
1/2 gal. vinegar
3/4 oz. clove
3/4 oz. whole spice
1/2 oz. cinnamon
Pickling lime
1 oz. ginger

Soak rind overnight in lime water. Rinse and boil in 1 ounce ginger with water to cover until a little tender. Boil sugar, vinegar and other spices until forming a thin syrup. Add rind and cook until done (about 10 minutes). Put in jars and proceed with canning process. Especially pretty if a small amount of red is left on rind. Be sure to remove the outer layer of watermelon from the rind.