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Watermelon Pickle

Jeanie S. Burridge.

Prepare rinds, cover with water, add 2 t salt to each gallon of rinds, and boil until you can pierce with a silver fork. Drain and cool, then wipe dry on a crash towel. Make a syrup of 1 qt. vinegar to 3 pts. sugar 2 t cloves, whole 4 T cinnamon bark Let come to a boil, drop in rinds and boil until clear. Allow the above quantity of syrup to a gallon of rinds. Place in a jar and cover with syrup. Will keep fine and do not need to be sealed.