This is a two piece clipping that appears to be taken from an old magazine. The recipe follows below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Crisp Watermelon Pickles

With the watermelon season all too brief, now’s the time to be foresighted and make these fine pickles for winter.

1 watermelon (5 1/2 lb rind)
4 tablespoons salt
3 tablespoons powdered alum
5 1/2 lb (11 cups) sugar
2 cups white vinegar
1 1/2 tablespoons whole cloves
6 blades mace
3 sticks cinnamon

Remove most of the pink fruit from watermelon rind; a little rim of pink makes your pickles prettier. Cut all outer green skin from rind.

1. Cut rind in 2-inch chunks or triangles pictured. Weigh out 5 1/2 pounds or measure 4 quarts of rind, add salt and 4 quarts of cold water. Let stand in the kitchen overnight.
2. Drain and rinse well. Add alum and 4 quarts water. Cook to a boil, reduce heat, simmer 30 minutes. Drain and rinse. Simmer in 4 more quarts water until tender, about 45 minutes.
3. Water should cover rind, add more if needed. Add sugar and cook briskly until rind looks transparent. Takes about 45 minutes. Now add vinegar and cook 25 minutes more.
4. Toss in all spices and cook 5 minutes only. Longer cooking darkens the syrup. Pack into 6 sterilized pint jars along with spices and syrup. Seal. Store 2 weeks before using.