1/4 c. pickling or non-iodized salt
8 c. cold water
4 qts. 1" cubed, pared watermelon rind
1 piece ginger root
3 sticks cinnamon, broken
2 tbsp. whole cloves
8 c. cider vinegar (5-6% acidity)
9 c. sugar

Dissolve salt in cold water, pour over watermelon rind in Dutch oven. Add more water if necessary to cover rind. Let stand in cool place for 8 hours.

Drain rind and cover again with cold water. Heat to boiling; boil until tender, 10 to 15 minutes; drain. Tie spices in a cheesecloth bag, remove rind and set aside. In Dutch oven heat vinegar, sugar and bag of spices to boiling. Boil 5 minutes. Reduce heat and add rind. Simmer, uncovered for 1 hour. Remove spice bag and immediately pack mixture in hot jars. Seal and process in boiling water bath 10 minutes. Yield: 7 to 8 pints.