4 lb. watermelon rind
1 gal. water
1/2 c. salt
9 c. sugar
8 c. water
4 lemons, sliced
4 tbsp. cloves
4 sticks cinnamon

Remove all green peel and pink flesh from rind. Cut into 1-inch square pieces or smaller if you wish. Combine the 1 gallon of water and salt to make a mild brine; pour over rind pieces and soak overnight. Drain well and cook in clear water for 30 minutes. Drain. Tie cinnamon and cloves in a cheesecloth bag. Combine sugar and 8 cups of water in a kettle. Add lemon, spice bag and boil minutes. Then add rinds, well drained, and cook until transparent. Remove spice bag. Pour into sterilized jars and seal.