Watermelon Pickles - cooking recipe

Ingredients

1 (18 to 20 lb.) melon
20 c. rind
7 c. sugar
2 c. vinegar
1/4 tsp. oil of cloves
1/2 tsp. oil of cinnamon

Preparation

Cut off all green rind and pink part of watermelon.
Cut into 1-inch cubes.
Cover with hot water and parboil until it can be pierced with a fork, but be careful not to let it get too soft. Bring syrup to boiling point; pour over drained parboiled rind. Let stand overnight.
Drain off syrup and reheat; pour back over rind.
Next day do the same.
On third day, reheat both rind and syrup and seal in jars.
Makes 6 pints.