BRINE:

4 tbsp. salt
1 qt. water
Watermelon rinds

PICKLE SYRUP:

8 c. sugar
4 c. vinegar
8 tsp. whole cloves
12 cinnamon sticks
Pinch mustard seed

Cut pale colored inner rind into 1 inch cubes and soak in brine overnight. Drain off liquid and cook rind in water until tender.

For pickle syrup, boil mixture and allow to sit for 15 minutes, add drained watermelon rind and cook until cubes become transparent. Process in sterilized jars.