Combine: 2 c. vinegar 3 sticks cinnamon 4 whole cloves

Bring above to boiling point and follow step below. When rind is cooked, pour off water and put in a glass bowl or crock. Pour over vinegar mixture. Let stand overnight. The second morning, pour off syrup, heat and pour over pickles again. On the third morning, heat rind and syrup almost to boiling point. Seal in hot jars.