approximately 3 qtsp. cubed watermelon rind
1 qt. vinegar
1 large tsp. cinnamon
1 tsp. cloves
1/2 c. kosher salt (canning)
1/2 gal. cold water
5 c. sugar
2 tbsp. cinnamon
few cloves

Peel watermelon rind, removing green and pink portions; cut into cubes. Let rind stand overnight in saltwater; drain and rinse. Cover rind with cold water in saucepot; cook until soft.

Combine vinegar, 1 large teaspoon cinnamon, 1 teaspoon cloves, kosher salt and 1/2 gallon cold water; boil 1/2 hour to make syrup and strain. Add the rind to syrup, then add sugar, cinnamon and cloves. Boil for 15 minutes; put in canning jars and seal.