1 quart vinegar
1 pint water
3 pounds light brown sugar
2 tablespoons mixed spices
Peel and remove all green and pink portions from the watermelon
rind. Cut in strips about 1/2 inch wide and 3 inches long.
Soak overnight in salt water, using 4 tablespoons salt to one
quart of water.
Next morning, drain and make a syrup of the vinegar, water, brown
sugar and spices.
Put watermelon rinds in the syrup and boil slowly until the rinds
are clear and transparent.
Pack into sterilized jars and seal at once.