Watermelon Pickles

Ingredients

3 pounds (10 cups) watermelon rind
6 tablespoons salt
1 1/2 quarts (6 cups) water
3 tablespoons crushed stick cinnamon
1 1/2 tablespoons whole cloves
6 cups sugar
3 cups white vinegar
1 lemon, thinly sliced

Preparation

Trim dark green and pink portions from watermelon rind; cut rind into 1 inch cubes. Soak overnight in salted water; drain. Rinse and cover with cold water. Cook just until tender, then drain. Tie spices in a small piece of cheesecloth. Combine sugar, vinegar, lemon, spices and an additional 3 cups water; simmer 10 minutes. Add watermelon rind and simmer until transparent. Fill sterilized jars to 1/2 inch of top.

Yield: 6 half-pints