10 lbs. watermelon rind. 1/2 oz. whole cloves. 1 quart vinegar. 1/2 oz. cinnamon stick. 2 lbs. (4 cups) sugar.
Cut the rind in small pieces, peel, and remove all the red parts, cover with cold water, and let stand for several hours. Boil in water till clear. Now lift out, drain well, and place in a large basin. Put the vinegar into a saucepan, add the sugar and spices, boil for ten minutes, then pour at once over the watermelon rind. For three days in succession pour this mixture boiling hot over the rind.
Seal in sterilized jars.
Another Method: Remove a thick paring (about one-third inch) from the rind of watermelon, cut out all the pink part; then cut in pieces of uniform size, about two by one and one-half inches.
Pour into a preserving kettle, cover with boiling water, and cook until soft, then drain. Put three and one-half pounds of the rind into a saucepan, and add one and one-half cupfuls of vinegar, one and one-half pounds of brown sugar, one-half ounce of cinnamon stick, broken in pieces, and one-fourth ounce of whole cloves. Bring slowly to boiling point, and let simmer two and one-half hours.
Pack in sterilized jars, add syrup to overflow the jars and cover.