4 lb. watermelon rind lime water (made with 2 qt. cold water & 2 tbsp. lime juice)
2 qt. vinegar
1 pt. water
2 tbsp. whole allspice
4 1/2 lb. granulated sugar
2 tbsp. whole cloves
10 sm. pieces stick cinnamon

Select rind from fresh firm watermelon. Cut off all green and pink flesh. Cut in 1 inch cubes and soak about 2 1/2 hours in lime water. Drain and cover with fresh water. Cook for 1 1/2 hours or until tender. Add more water as it boils off. Let stand overnight. In morning, drain.

Bring to a boiling point the vinegar, water, sugar and spices (tied in cheese cloth). Add drained watermelon and boil gently for 2 hours or until syrup is fairly thick. Remove spice bag and pack pickles in sterilized jars. Seal tight. Yields about 4-6 pints.