| | Directions | | Cut rind into small pieces. Parboil until tender, about 20 minutes. Cover with hot syrup consisting of remaining ingredients. Let stand overnight. The next day, drain off syrup. Reheat and pour over rind. Repeat second day, on third day, bring to a boil both rind and syrup. Spoon into hot sterilized jars and seal. |
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| Ingredients | | - |  | 7 pounds Watermelon Rind |
| - | | 3 1/2 pounds Sugar |
| - | | 2 cups vinegar |
| - | | 1/2 teaspoon Oil of Cloves |
| - | | 1/2 teaspoon Oil of Cinnamon |
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