What you need for about 4 pt. / 2 litre finished peel:
2,75 lb. / 1 1/4 kg watermelon peel
2 pt. / 1 litre of water
2 teaspoons salt
1 teaspoon alum (from chemists)
0,8 pt. / 4 dl 7% vinegar
0,4 pt. / 2 dl water
1pt. / 5 dl (0,9 lb. /425 g) brown sugar
2 pieces whole cinnamon
10 whole cloves
1 tablespoon whole allspice
2 crushed bay leaf
 Use the rind of watermelon. Scrape away all the pulp. Brush peel and cut away the outer green shell. Cut shell the peel in suitable chunks.
 Mix water, salt and alum. Add shells in a bowl and pour in the liquid. Place the bowl cold overnight. Take up the shells and let them drain.
 Mix vinegar, water and brown sugar in a saucepan. Add the spices in a spice bag of gauze or thin cotton and put the bag in the saucepan. Bring to boil and simmer at least 10 minutes without a lid. Remove foams.
 Add melon peel. Boil them slowly in the brine until they are almost translucent. The time depends on the thickness of peel, and how mature the melon was. Pick up the peel as they are finished and put them in hot, sterilized jars.
 Boil the brine for about 10 minutes. Pick out the spice bag band pour the brine over the peel.
 When the jars are cold, place them in the refrigerator or in another cold place for about two days. Boil the lake once more together with the spices and refrigerate it.
 Pour the cold brine over the peels. Put the lids on the jars and keep them cold and dark.