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8 lbs. ripe cucumber or watermelon rind
4 lbs. brown sugar
1 c. mild vinegar
1 c. whole mixed spices

Pare and cut in pieces, cook until tender in water to which has been added 1 teaspoon salt for each quart water. Put into syrup and cook until clear. Put into crock, pour syrup over and let stand 24 hours. Drain syrup off and boil 5 minutes. Repeat 3 days and the last day boil until thick. Add fruit, reheat and seal in glass jars.