Pickled Watermelon Rind - cooking recipe

Ingredients

1 watermelon
boiling water
7 c. sugar
2 c. vinegar
1/2 tsp. oil of cloves
1/2 tsp. oil of cinnamon
1 small orange
1 lemon

Preparation

Day 1:
Use the rind from firm but not overripe watermelon. Trim off the green skin and all pink flesh.
Cut rind into 1-inch cubes.
Measure 2 1/2 quarts and place in large enamel or aluminum canning kettle.
(I find that you can use more than 2 1/2 quarts of watermelon rind.)