4 qts. cubed watermelon rind
1 gal. (3800 mL) cold water
1 c. (240 mL) salt
2 c. (480 mL) vinegar
7 c. (1680 mL) sugar
1 tbsp. (15 mL) whole cloves
1 tbsp. (15 mL) whole allspice
1/4 tsp. (1.25 mL) mustard seed
3 cinnamon sticks
1 lemon, thinly sliced

Pare watermelon rind, removing green and pink portions. Cut rind into 1 inch (25 mm) pieces. Dissolve salt in water; add rind and let stand 6 hours or overnight. Drain; rinse and cover with cold water in large saucepot. Cook until tender, about 20 minutes, drain and set aside.

Tie spices in cheesecloth bag. Add spices and remaining ingredients to saucepot. Bring to a boil and cook 10 minutes. Add rind, simmer until transparent. Remove spice bag. Pack rind into hot jars, leaving 1/4 inch (6 mm) head space. Pour hot syrup over rind, leaving 1/4 inch (6 mm) head space. Adjust caps. Process pints 10 minutes in boiling water bath. Yield: about 6 pints (2880 mL).