1/4 c. pickling or non-iodized salt
8 c. cold water
4 qts. 1 inch cubes pared watermelon rind
1 piece ginger root
9 c. sugar
8 c. cider vinegar
2 tbsp. whole cloves
3 sticks cinnamon, broken

Dissolve salt in cold water; pour over watermelon rind in Dutch oven. Add more water, if necessary, to cover rind. Let stand in cool places 8 hours.

Drain rind; cover with cold water. Heat to boiling. Boil just until tender, 10 to 15 minutes; drain. Tie spices in cheesecloth bag. Heat cheesecloth bag, vinegar and sugar to boiling; boil 5 minutes. Reduce heat; add rind. Simmer uncovered 1 hour. Remove cheesecloth bag. Immediately pack mixture in hot jars, leaving 1/4 inch head space. Wrapping of jars. Seal and process in boiling water both for 10 minutes. 7 or 8 pints pickles.