rind of one large watermelon
1 tbsp powdered alum
7 cups sugar
2 cups white vinegar
1/4 tsp oil of cloves
1/2 tsp oil of cinnamon
Using a potato peeler, peel the watermelon rind leaving a trace of pink on the inside for color. Cut the rind into pieces; let stand overnight in cold water with the alum. Drain well the next morning.
Bring the sugar, vinegar, oil of cloves and oil of cinnamon to a boil. Add the watermelon rind and bring to a boil again. Set aside until the next morning.
Next morning bring the mixture to a boil again; set aside.
Third morning, bring the mixture to a boil; seal in hot sterilized jars. Makes about 7 pints of pickles.