Watermelon rinds

BRINE:

3 c. cider vinegar
4 c. sugar
1 c. water
1 tsp. cloves
3 tbsp. pickling spice in bag
1 tsp. cinnamon

Peel watermelon rinds. Use only white fleshy part with small amount of melon left on. Boil in salted water until easily pierced with fork. Drain well overnight in refrigerator. Add watermelon to brine and boil 5 minutes. Jar and seal.