1 large watermelon rind
1 quart water
1/4 cup kosher salt
1 quart cider vinegar
8 cups sugar
8 whole cinnamon sticks — broken up
1 tablespoon whole cloves
1 tablespoon allspice berries
Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and soak in salt water overnight. Drain and cover with fresh water. Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag. Add drained watermelon rind. Cook until clear. Pack into sterile jars and seal according to manufacturer’s instructions. Makes 6 pints, about 96 two-tablespoon servings.