From Just Food


Rinds of 1 small watermelon, green part removed

1 quart vinegar

1 quart water

2 pounds sugar

1 teaspoon whole cloves

1 teaspoon whole allspice

2-4 cinnamon sticks

1 lemon sliced thin


Soak the rinds overnight in salt water (1/4 cup salt to 1 quart water). Drain off the brine and cook the rind in fresh water until tender. Drain. Put the spices in cheese cloth and tie up so that it is a little spice bag. Ina pot on the stove, combine the water, vinegar, sugar, lemon, and spices. When the mixture is hot, add the rinds and boil until the rind is clear and the syrup is a little thick. Put in the sterilized jars and seal. (Check the USDA site for instructions and tips on canning and preserving fruit).