Instructions: Peel and remove all green and pink portions from the rind, cut in one inch cubes and soak overnight in salt water.

Drain, cover with fresh water and cook until almost tender. Drain the watermelon and make a syrup of sugar,vinegar, whole cloves, cinnamon sticks and mustard seeds. (Tie spieces in a cheesecloth bag.). Heat the syruip and spices to boiling and allow to set for 15 minutes. Add the drain rin and cook until clear and transparent. A few minutes before boiling times is up, add enough green or red food coloring to give desired color to the pickle. Pack boiling hot into sterilized jars to within 1/2 inch of top. Put on cap, screw band tight. Process in boiling water bath for 5 minutes.

Makes 6 pints.

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