Peel watermelon rind and cut into bite-size squares, leaving a small amount of pink on. Boil in enough water to cover with 1 teaspoon ginger until clear. Drain well.

7 c. sugar
2 c. vinegar
1/4 tsp. oil of cinnamon
1/4 tsp. oil of clove

Pour over rind and let stand 24 hours. Drain and bring liquid to a boil again. Pour over rind and let stand 24 hours again. On the third day, drain and bring to a boil. Put in jars and seal.