2 lbs. watermelon rind
1/4 c. granulated pickling salt
2 c. sugar
1 c. white vinegar
1 tbsp. broken stick cinnamon
1 1/2 tsp. whole cloves
1/2 lemon, thinly sliced
5 maraschino cherries, halved (optional)

Trim dark green and pink parts from rind; cut in 1 inch cubes. Measure 7 cups. Soak overnight in solution of salt and 1 quart water (it may take more to cover). Drain; rinse watermelon rind; cover with cold water. Cook until just tender.

Meanwhile, combine sugar, vinegar, 1 cup water, and spices. Simmer 10 minutes; strain. Add drained rind, lemon and cherries. Simmer until rind is clear; fill hot jars to 1/2 inch from top with rind and syrup. Adjust lids; process in boiling water bath 5 minutes (start timing when water returns to boil). Makes 2 1/2 pints.