10 lb. thick rind of watermelon
1 qt. white vinegar
12 lb. white sugar
40 drops of oil of cloves
40 drops of oil of cinnamon

Remove the outer green and inner pink portions from rind. Cut in small chunks. Cover with cold water. Boil for about 20 minutes. Drain. Flood with very cold (or ice) water, chilling quickly. Drain well. Put them in the preceding syrup that has been mixed while rind boiled. Let stand for 24 hours, stirring once in a while to dissolve sugar.

Cook rind in syrup for another 20 minutes. Put pickles in crock or enamel container (not aluminum). Let stand for 4 to 5 days. Place in sterilized jars and can cold.

May be heated through thoroughly to seal. Takes 20 to 30 minutes in water bath.