1 watermelon
1 gallon water
1/4 c. slaked lime
3 c. white distilled vinegar
7 c. sugar
1/2 tsp. oil of cloves
1/4 tsp. oil of cinnamon
Red food coloring
1/2 c. red cinnamon candies

After the sweet red center of the watermelon is eaten, use the watermelon rind to make sweet, crisp pickles. Remove outer green skin and pink flesh; use only the greenish-white parts of the rind. Cut enough rind into 1 inch cubes to make 15 cups.

Combine water and lime (slaked lime can be purchased at a hardware store); add cubed rind, and soak overnight in refrigerator. Drain cubes, and rinse in cold water several times; then cover with cold water. Bring to a boil, and cook 30 minutes; drain.

Combine vinegar, sugar, oil of cloves, oil of cinnamon, red food coloring and candies; pour over cubes. Boil slowly until cubes look clear, about 1 hour or longer, being sure cubes are covered with syrup throughout cooking. Add water if syrup cooks down.

Pack pickles in hot, sterilized jars; cover with syrup. Seal and process in boiling water bath 5 minutes. Yield: about 7 pints.