Watermelon Pickles

• 7 c. watermelon rind
• 3 Tbsp. salt
• 1 qt. cold water
• 1 qt. boiling water
• 1 pt. white or cider vinegar
• 6 c. sugar
• 1 tsp. powdered cinnamon
• 1 tsp. cloves (powdered)
• 2 Tbsp. whole cloves
• 2 Tbsp. whole allspice
• 5 (3-inch) cinnamon sticks, broken

1. Select a fine, ripe melon.
2. Cut in eighths and cut out fruit. Pare green and all the pink from rind.
3. Cut the green part into thin slices, then in strips or rounds.
4. Measure 7 cups.
5. Cover with cold water and salt.
6. Cover and let stand overnight.
7. Drain; cover with fresh water.
8. Cook 8 to 10 minutes.
9. Drain.
10. Combine boiling water, vinegar, sugar, powdered cinnamon and cloves in enamel pan.
11. Tie whole spices in small cheesecloth bag and add to pan.

watermelon rind, salt, cold water, boiling water, white, sugar, powdered cinnamon, whole cloves, whole allspice, cinnamon sticks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430435 (may not work)