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

Peel watermelon; remove flesh; cut rind into 1 inch 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 water, stirring until salt dissolves. Cover. Let stand in a cool place overnight. Drain well. Place rind in 10 quart Dutch oven. Cover with cold water. Bring to a boil; boil until rind is almost tender. Drain. Set aside. Tie cloves, cinnamon, and mustard seeds in cheesecloth. Combine spice bag, sugar, and vinegar in Dutch oven. Bring to a boil. Remove from heat. Let stand for 15 minutes. Add rind to syrup. Bring to a boil. Reduce heat to low and cook until rind is transparent. Remove from spice bag. Quickly pack rind into hot, sterilized jars, leaving 1/2 inch head space. Cover at once with metal lids and screw bands tightly. Process in boiling water bath for 5 minutes.