Watermelon Rind Pickles

Directions

1. 1
   Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.
2. 2
   Parboil until tender, but not soft.
3. 3
   Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.
4. 4
   Let stand overnight.
5. 5
   In the morning, drain off syrup.
6. 6
   Heat and put over rind.
7. 7
   The third morning, heat rind and syrup; seal in hot, sterilized jars.
8. 8
   Makes 8 pints.
9. 9
   (Oil of cinnamon and clove keeps rind clear and transparent.)