12 c. or 7 lb. watermelon rind, pared and cut into chunks
3/4 c. canning salt
3 qts. cold water
2 trays of ice cubes
3 1/2 lb. white cane sugar
2 c. cider vinegar (5% acidity)
3/4 c. water (plus)
1/2 tsp. oil of cinnamon
Scant 1/2 tsp. oil of cloves (the last two items can be purchased at drug store in the candy making display)

Make brine with COLD water and salt. Stir well; add rind and 2 trays of ice cubes. Let stand in the crock (I use a big pickle crock) overnight (or at least 6 hours). Drain. Rinse. Cover with fresh cold water and cook until fork tender and somewhat translucent.

This will require about 10 minutes after it comes to a boil (turn down to simmer). Mix last 5 ingredients and boil. Pour boiling syrup over the rind which you have drained and put back in the crock.

Let stand overnight. In AM, drain off syrup. Put syrup in kettle and reheat to boiling and pour back over rind in crock. The next AM, reheat pickles and syrup. Bring to boil and pack in sterile jars and seal.