Watermelon Pickles

Directions

1. 1
   Trim pink pulp and skin from rind and cut into 1-inch square pieces.
2. 2
   Add alum to 1 cup water and pour over rind.
3. 3
   Add enough water to cover rind; cover vessel with plate and let stand for 12 hours.
4. 4
   Measure into kettle sugar, vinegar, water and spices. Heat rind (still in alum water) to the boiling point.
5. 5
   Simmer for 15 minutes.
6. 6
   Let stand until thoroughly cold.
7. 7
   Drain and dry. Boil vinegar mixture until a thin syrup forms.
8. 8
   Ad rind and cook until rind is transparent and tender.
9. 9
   Ladle into clean sterile jars; cover with sugar and seal while hot.