Categories: Pickles, Fruits 
      Yield: 4 servings 
  
      4 qt Prepared watermelon rind 
      2 tb Salt 
      4 c  White vinegar 
      8 c  Sugar 
      3    Cinnamon sticks; broken 
      1 tb Whole cloves 
      1    1" piece gingerroot (opt.) 
  
  To prepare watermelon rind, cut rind into 2- x 1-inch pieces. Trim green 
  skin and pink flesh from rind. Place prepared rind in large kettle and add 
  salt and enough boiling water to cover. Simmer until tender. Drain and 
  chill rind in very cold water at least 1 hour or overnight in refrigerator. 
  Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied 
  in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and 
  add to syrup. Simmer until rind becomes translucent, about 10 minutes. 
  Remove and discard spices. Pack rind and syrup into hot sterilized quart 
  jars, leaving 1/4-inch head space. Adjust lids and process in boiling water 
  bath 20 minutes. 
   
  Makes 4 quarts 
   
  (C) 1992 The Los Angeles Times