Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
7 cps (2 lbs) prepared watermelon rind
3 tbsp salt
1 qt cold water
1 qt boiling water
1 pt white or cider vinegar
6 cps (3 lbs) sugar
1 tsp powdered cinnamon
1 tsp powdered cloves
2 tbsp whole cloves
2 tbsp whole allspice
5 (three-inch) sticks cinnamon, broken
1 - Select a fine, ripe melon.
2 - Cutm in eighths and cut out fruit. (Serve this in sections or for fruit cup.)
3 - Pare green and all the pink from the rind.
4 - Cut the rind in thin slices, then in strips or rounds.
5 - Measure 7 cups.
6 - Cover witj 1 qt cold water to which salt has been added.
7 - Cover and let stand overnight.
8 - Drain; cover with fresh water, cook 8 to 10 minutes; drain again.
9 - Combine the 1 qt boiling water, vinegar, sugar, powdered cinnamon, and powdered cloves in agate or enamel kettle.
10 - Tie whole spices in a small cheesecloth bag and add to kettle.
11 - Bring to boiling and stir until sugar dissolves.
12 - Boil 5 minutes.
13 - Add drained rind.
14 - Boil gently until rind is transparent, about 45 minutes.
15 - Remove spice bag.
16 - Spoon fruit into hot sterile glass jars; seal at once.
17 - Let stand about 4 weeks before using.
Makes 2 pints.