Watermelon Rind Pickled

Description

Cut off all the green rind and the pink part of watermelon then cut the white rind into small cubes about one inch size Cover with hot water and parboil until can be pierced with a fork, but be careful not to let it get very soft. (For seven pounds or pints of fruit, make the syrup as follows:

Syrup

3 ½ pds or (7 cupsful of sugar)
1 pint of vinegar
½ teaspoon of oil of clover
½ teaspoon of oil of cinnamon

When the rind is tender drain off the water, bring the syrup to boiling point and pour over the rind. Let this stand in the kettle over-night. In the morning drain off the syrup, reheat and pour back. The third morning beat both the rind and syrup and seal in jars. This makes about 5 pints.