Watermelon Rind Pickles

1. 1

   Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.

2. 2

   Parboil until tender, but not soft.

3. 3

   Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.

4. 4

   Let stand overnight.

5. 5

   In the morning, drain off syrup.

6. 6

   Heat and put over rind.

7. 7

   The third morning, heat rind and syrup; seal in hot, sterilized jars.

8. 8

   Makes 8 pints.

9. 9

   (Oil of cinnamon and clove keeps rind clear and transparent.)

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