Watermelon Pickles - cooking recipe

Ingredients

3 lb. rind
1 lb. sugar
6 c. vinegar
2 c. water
2 Tbsp. stick cinnamon
2 tsp. powdered alum

Preparation

Trim pink pulp and skin from rind and cut into 1-inch square pieces.
Add alum to 1 cup water and pour over rind.
Add enough water to cover rind; cover vessel with plate and let stand for 12 hours.
Measure into kettle sugar, vinegar, water and spices. Heat rind (still in alum water) to the boiling point.
Simmer for 15 minutes.
Let stand until thoroughly cold.
Drain and dry. Boil vinegar mixture until a thin syrup forms.
Ad rind and cook until rind is transparent and tender.
Ladle into clean sterile jars; cover with sugar and seal while hot.