|Watermelon rind||1 Large|
|Pickling syrup||1⁄2 Cup (8 tbs)|
|Lemon||1 , sliced thin|
Trim off green skin and pink meat from watermelon rind.
Cut rind into 1-inch squares or small oblong pieces.
Measure; there should be 4 quarts.
Cover with cold salted water (1/4 cup salt to 2 quarts water) and let stand overnight.
Drain, cover with fresh cold water, and simmer until tender.
Add to Pickling Syrup with lemon.
Bring to boil and simmer for 1 hour, or until clear.
Remove spice bag and pack pickle in hot sterilized jars and seal.