Rind of 1 lg. or 2 sm. watermelon
Salt
8 c. sugar
4 c. cider vinegar
2 tbsp. whole cloves
5 sticks cinnamon
2 tbsp. whole allspice

Peel and remove all green, red and pink portions from watermelon rind. Cut rind into 1-inch cubes or slices. Cover and soak at room temperature overnight in a salt solution made from 1/4 cup salt to 4 cups water.

Next day drain thoroughly. Cover with clean, cold water and simmer until rind is almost tender. Drain thoroughly. Combine sugar and vinegar in large kettle. Tie spices in cheesecloth and add to mixture. Bring to a boil and simmer, uncovered, 5 minutes. Let mixture cool about 15 minutes. Add drained watermelon rind and simmer until rind is clear and translucent. Discard spice bag.

Pack immediately into clean hot pint jars, leaving 1/8-inch headspace. Seal immediately. Process 5 minutes in boiling water bath.