1 lg. watermelon, quartered
Pickling salt
2 tbsp. + 2 tsp. whole cloves
16 (1 1/2") sticks cinnamon
1/2 tsp. mustard seeds
8 c. sugar
1 qt. vinegar (5% acidity)

Peel watermelon and remove flesh; cut rind into 1" cubes.

Place rind in a large crock or plastic container. Add water by the quart until it covers the rind; add 1/4 cup pickling salt for each quart, stirring until salt dissolves. Cover and let stand in a cool place overnight. Drain.

Place rind in a 10 quart Dutch oven, cover with cold water. Bring to a boil and boil until rind is almost tender. Drain and set aside.

Tie cloves, cinnamon and mustard seeds in cheese cloth. Combine spice bag, sugar and vinegar in a Dutch oven. Bring to a boil; remove from heat, and let stand 15 minutes. Add rind to syrup. Bring to a boil; reduce heat to low and cook until rind is transparent. Remove spice bag.

Pack rind into hot sterilized jars, leaving 1/2" headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 5 minutes.