Instructions: Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise into inch-wide strips. Using a vegetable peeler or a small sharp knife, peel green skin from rind. Cut away bad spots. Cut rind into 2-inch lengths.

In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold water and drain well.

Combine sugar and vinegar in large nonreactive pot; heat until sugar dissolves. Fold an 8-inch by 16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry. Place ginger, spices, and lemon on cheesecloth; tie closed with one end of 12-inch piece of cotton string. Tie a loop in the other end and slip over spoon handle. Suspend spice bag in syrup by placing spoon across top of pot. Add rind and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spices.

Wash 7 one-pint canning jars, lids, and screw-bands with hot, soapy water; rinse well. Place jars upright on a wire rack in bottom of large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches; bring to a boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturers instructions.

Using stainless-steel tongs, remove jars from water and place on clean towels. With a slotted spoon, transfer rind to jars, leaving a 3/4-inch space beneath rim. Pour hot syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath rim. Slide plastic chopstick or wooden skewer along inside of each jar to release air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw-band firmly without forcing.

Place a wire rack in the bottom of a large pot; fill part way with hot water. Using a jar lifter, place jars on rack. Add hot water to cover by 2 inches; bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for slight indentation in lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in refrigerator and the pickles consumed within a week.

Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.

Makes 7 pints.

Yield: 7 pints

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