1/4 c. pickling or non-iodized salt
8 c. cold water
4 qt. 1" cubes pared watermelon rind
1 piece ginger root
3 sticks cinnamon, broken into pieces
2 tbsp. whole cloves
8 c. cider vinegar
9 c. sugar

Dissolve salt in cold water; pour over watermelon rind. Stir in additional water, if necessary, to cover rind. Let stand in cold place 8 hours.

Drain rind; cover with cold water. Heat to boiling. Cook, uncovered just until tender, 10 to 15 minutes; drain. Tie spices in cheesecloth bag. Heat spice bag, vinegar and sugar to boiling; boil, uncovered 5 minutes. Add rind; simmer, uncovered 1 hour. Remove spice bag. Immediately pack mixture in hot jars, leaving 1/4" head space. Wipe rim of jars. Seal and process in boiling water bath 10 minutes. 7 or 8 pints pickles.