Recipe(tried): Watermelon Rind Pickles

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Mrs. Bemis' Watermelon Pickles

4 cups= 1 quart

5 qts melon rind cut in 1'' by 1.5'' strips
7 cups sugar
2 cups vinegar
1/2 tsp oil of cloves
1/2 tsp oil of cinnamon

Method:
Peel rind and cut off all pinkness- cook in unsalted water until fork tender but no longer. Drain. Make syrup by combining sugar, vinegar, and oils (oils make a clearer pickle but you can use whole spices by tying them in a little cloth bag.) Heat syrup till boiling and pour over rinds. Set aside for 24 hours. Drain off syrup, reheat and pour over pickles again- set aside for another 24 hours. Do again for another 24 hours. Next day reheat syrup and rinds, simmer 5 min.

Enjoy