3 qts. trimmed watermelon rind
7 c. granulated sugar
2 c. vinegar (distilled white - 5%)
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon

Trim off all green rind and pink. Place rind in large pan. Cover with boiling water, boil until tender, not soft. In a saucepan, mix the next three ingredients, bring to a boil and pour over well drained rind. Let stand overnight.

2nd Day:

Drain rind, reserve syrup, bring syrup to a boil and pour over rind, let stand overnight.

3rd Day:

Add thin sliced orange and lemon slices, add to melon, bring all to a boil, finally adding red food color - to make pink (if desired). Store in hot sterilized jars.

VINEGAR: PREFERABLY WHITE DISTILLED 5 PERCENT ACID STRENGTH (READ THE LABEL), OIL OF CINNAMON - OIL OF CLOVES - MAY BE OBTAINED FROM PHARMACY, PRESCRIPTION DEPT. (Bag of spices tend to darken pickles.) Thick rind melon preferred.