• 16 cups watermelon pieces (approximately 1/2 a large watermelon) 
• 1 cup salt 
• cold water 
• 2 tablespoons whole cloves 
• 3 cinnamon sticks 
• 2 pieces ginger root 
• 1 lemon, thinly sliced 
• 8 cups granulated sugar 
• 4 cups white vinegar 
• 4 cups water 

Use the firm light pink watermelon flesh; cut in 1 inch pieces. Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces; add more water if needed to cover watermelon. Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain. Tie spices in a cheesecloth bag and combine with remaining 
ingredients; simmer 10 minutes. Add watermelon pieces and simmer until clear; remove spice 
bag. (Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.) 
Pack, boiling hot, into hot sterilized jars, leaving 1/8 inch head space; seal. 

Yield: 6 (8 ounce) jars. 
Note: good with pork or turkey