Watermelon Pickles

1 quart vinegar
1 pint water
3 pounds light brown sugar
2 tablespoons mixed spices

Peel and remove all green and pink portions from the watermelon rind. Cut in strips about 1/2 inch wide and 3 inches long.

Soak overnight in salt water, using 4 tablespoons salt to one quart of water.

Next morning, drain and make a syrup of the vinegar, water, brown sugar and spices.

Put watermelon rinds in the syrup and boil slowly until the rinds are clear and transparent.

Pack into sterilized jars and seal at once.