Old Time Watermelon Pickles

• 3 Tbsp. salt (per qt. cold water)
• 1 qt. boiling water
• 1 c. white or cider vinegar
• 6 c. sugar (3 lb.)
• 1 tsp. cinnamon
• 1 tsp. cloves
• 1 Tbsp. whole cloves
• 2 Tbsp. allspice
• 3 sticks cinnamon, broken up
• 1 large watermelon

1. Eat the watermelon. Save the rind.
2. Keep in refrigerator, then cut rind into 1-inch pieces.
3. Paring the green and red from the rind, place in large pot. Cover with a mixture of salt and water. Cover and store in refrigerator overnight.
4. The next day, put spices in small cheesecloth bag. Add vinegar and sugar to boiling water.
5. After the sugar is dissolved, boil gently for 5 minutes. Add drained watermelon rind and boil gently for 45 minutes. Remove spice bag.
6. Spoon rind into hot sterile jars. Seal at once.
7. Wait 4 weeks before using.

salt, boiling water, white, sugar, cinnamon, cloves, whole cloves, allspice, cinnamon, watermelon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888587 (may not work)