Rind of 1 watermelon
1 gallon cold water
1 tbsp. alum
Pickling syrup (below)

Peel white portion of rind of large watermelon and trim off pink flesh. Cut white rind into preferred shapes. Soak rind overnight in water in which alum has been dissolved. In the morning, rinse and cover with cold water. Bring to a boil and cook until rind is tender. Drain and rinse thoroughly with cold water. Place in large kettle with pickling syrup. Cook until tender and slightly transparent. Pack in hot, sterilized jars. Cover with boiling syrup. Seal at once.