From the Houston Chronicle

We may be suffering from a drought in Texas, but that makes the watermelons all the more flavorful!

Combine rind, sugar, vinegar, cinnamon and cloves in a large saucepan; stir to mix. Bring to a boil over high heat, stirring often. Reduce heat, cover and simmer gently until rind is tender and translucent, about 45 to 60 minutes. Cool; refrigerate rind with liquid in a covered glass container. Store at least 12 hours before serving for flavors to blend. Will keep for two weeks in the refrigerator. Makes 6 servings, each: 177 cal, 42 g carbohudrates, 0.6 g fat, 4 mg sodium Personal note: these are very tart - if you like less tangy pickles, substitute water for 1/3 cup of the vinegar or add more sugar.

fatfree digest V96 #192

From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.