Watermelon Pickles

1 large watermelon
7 cups sugar -- (3 1/2 lbs)
1/2 teaspoon oil of cinnamon
1/2 teaspoon oil of clove
1 pint cider vinegar - (2 cups)

Peel and cut into chunks the rind of one large watermelon. Cover with boiling water and cook until tender (can put a toothpick in it), but not mushy -- maybe a half hour? Drain well.

Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour over well-drained rinds in a non-metal bowl.

Let stand 24 hours; drain off syrup and re-heat it and pour over the rinds again; let stand 24 hours.

On the 3rd day, heat the rinds in the syrup and put in hot jars and seal.

This recipe yields 6 to 8 pints.

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