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Spiced Watermelon Pickles

Rind of 1 large watermelon
About 1 quart water
1/4 cup kosher salt

8 whole cinnamon sticks -- broken up
1 tablespoon whole cloves
1 tablespoon allspice berries
1 quart cider vinegar
8 cups granulated sugar

1. Peel and remove all green and pink portions from rind. Cut into 1-inch cubes. Place cubes in a large cooking pot, add 1 quart water, or enough to cover cubes, and the salt; stir to mix well. Cover and set aside to soak overnight.
2. Next morning, drain and cover cubes with fresh water. Cook cubes over medium heat until almost tender. Drain.
3. Tie the cinnamon sticks, whole cloves and allspice berries in a cheesecloth to form a spice bag.
4. In a large saucepan, combine the vinegar and sugar and bring to a boil over medium-high heat. Add the spice bag and simmer, uncovered, for 15 minutes. Remove from heat and allow to stand for 15 minutes, then remove spice bag.
5. Add the drained watermelon rind.to the syrup. Cook over medium-low heat until the rind turns clear.
6. Pack into sterile jars and seal according to manufacturer's instructions.

Yield: 6 pints.

Note: Before putting into jars, a few drops of red or green food color make this an attractive and delicious addition to a Christmas menu.

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