Evelyn'S Favorite Watermelon Pickles - cooking recipe

Ingredients

3 1/2 qt. prepared watermelon rind
water (to cover)
8 tsp. alum
1 qt. vinegar
8 c. sugar
1 Tbsp. whole cloves
2 sticks cinnamon

Preparation

Trim off the green and pink parts of the rind and cut into cubes.
When you have 3 1/2 quarts prepared, cover with water and cook until just tender, about 20 minutes.
Add alum to the water and let stand overnight.
(If the weather is extremely hot and humid, keep the pan in the refrigerator.)