7  lb. Watermelon rind
5  lbs sugar (10 cups)
1  pint distilled vinegar (2 cups)
1/2  teaspoon oil of cloves
1/2  teaspoons oil of cinnamon

Peal and cut Watermelon rind into pieces (1" X 1" or so). Par boil, rinse and drain rind. Bring syrup to a boil and pour over rind and let stand over night. Next morning pour off and heat syrup. Pour syrup over rind again and let stand over night again. Continue this for 3 mornings.

Heat everything together and put in sterile pint jars. Seal and process in boiling water for 10 minutes (Altitude of 1,000 feet or less)* - start counting process time as soon as water in canner returns to boiling. Remove jars and complete seals if necessary. Set jars upright, a part and cool on a wire rack.

*For additional information on canning Watermelon (rind) Pickles go to the National Center for Home Food Preservation web site at: http://www.uga.edu/nchfp/how/can_06/watermelon_rind.html