Watermelon Pickles

Directions

1. 1
   Cut off all green rind and pink part of watermelon.
2. 2
   Cut into 1-inch cubes.
3. 3
   Cover with hot water and parboil until it can be pierced with a fork, but be careful not to let it get too soft. Bring syrup to boiling point; pour over drained parboiled rind. Let stand overnight.
4. 4
   Drain off syrup and reheat; pour back over rind.
5. 5
   Next day do the same.
6. 6
   On third day, reheat both rind and syrup and seal in jars.
7. 7
   Makes 6 pints.