Cooking time 45 minutes to 1 hour. Yield 8 (16 ounce) jars.

1/2 watermelon
1/2 c. salt
Cold water
5 c. sugar
3 c. vinegar
2 thin lemon slices
2 thin lime slices
5 pieces stick cinnamon
1 tbsp. whole cloves
1 tbsp. whole allspice

1. Slice watermelon. Cut pink flesh into cubes to use for fruit salad. Peel off green skin and discard. Cut watermelon rind into cubes or for fancy pickles, cut into circles with small cookie cutter. (You will have about 3 1/2 pounds or 10 cups).

2. Combine rind with salt and 4 cups cold water in a large bowl. Cover bowl with a towel. Soak overnight.

3. The next day, drain watermelon rind. Cover rind with fresh water in a heavy kettle.

4. Heat to boiling. Simmer until tender, about 15 minutes. Drain.

5. Combine sugar, vinegar, lemon and lime slices in the same kettle. Tie spices in a piece of cheesecloth. Add to kettle.

6. Heat to boiling. Cook over medium heat 20 minutes, or until thickened and syrupy.

7. Add cooked rind, a cup at a time. Simmer slowly 20 minutes, or until rind is clean and glossy.

8. Remove spice bag. Spoon into hot sterilized jars, filling jars to top with syrup, and seal.