Watermelon pickles

1. Peal pink and rind of about a 7# watermelon. Cut in small pieces. Soak in salt water. 1/4 cup salt to 1 qt. water, for 2 hours. Drain off salt water, cover with clear water and bring to a boil. Cook until tender, but not soft.

2. Bring to a boil sugar, vinegar, oil of cloves and cinnamon. Pour off clear water and pour syrup over rinds. Let stand overnight.

3. 2nd day-drain off syrup and bring to a boil. Pour over rinds and let stand overnight.

4. 3rd day-heat rinds in syrup and bring to a boil. Sterilize jars and seals of jars. Fill jars. They will be clear and firm.

Let stand a month or two before using. Depending on size of watermelon. Should get 5 or 6 pts.