Rinds from 1 whole watermelon
1/4 c. salt
2 c. white vinegar
4 c. sugar
1 lemon, sliced thin
2 tbsp. cinnamon bark
1 tbsp. whole cloves
Whole cardamon seeds (opt.)
Stick cinnamon (opt.)

Peel rinds and cut into 1 inch slices or chunks. Soak in salt and 1 quart water overnight. Rinse and cover with cold water; cook until tender and drain. Combine vinegar, sugar and 2 cups water in different pot with lemon, cinnamon and cloves tied in cheesecloth bag; simmer 10 minutes. Remove spice bag; add rinds and simmer until they are clear. Fill sterilized jars with pickles and syrup. Add 2 cardamon seeds and 1 cinnamon stick to each jar. Seal.