Watermelon Pickles

Peel and cut into chunks the rind of one large watermelon. Cover with boiling water and cook until tender (can put a toothpick in it), but not mushy -- maybe a half hour? Drain well. Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour over well-drained rinds, in a non-metal bowl. Let stand 24 hours; drain off syrup and re-heat it and pour over the rinds again let stand 24 hours. On the 3rd day, heat the rinds in the syrup and put in hot jars and seal. Yield: 6-8 pints. I stick these in a boiling water bath for about 5 minutes to be sure they seal.