Cut melon in pieces. Remove
green skin and red flesh, leaving only the white.
Dice the white rind into 1 inch cubes. Place in
saucepan, cover with water and cook until rind can be
pierced with a fork. Do not overcook. Drain and place
in earthenware crock.
Combine remaining
ingredients. Bring to a boil and pour over rind to
cover. Let stand overnight.
Remove rind from syrup.
Bring syrup to a boil. Pour over rind. Let stand over
night.
On the 3rd day, pack rind
into jars. Boil syrup and pour over rind. Seal jars
and store in a cool place.