Read entire recipe first. Total time from start to finish is 24 hours.

3 qts. watermelon rind
3/4 c. salt
3 qts. cold water
2 qts. (2 trays) ice cubes
9 c. (2 1/4 qts.) sugar
3 c. white vinegar
1 tbsp. whole cloves
6 (1 inch) pieces stick cinnamon
1 lemon, thinly sliced (seeds removed)

Pare rind, leave small narrow strip of pink meat. Cut into 1 inch squares. Cover with brine made by mixing the salt with 3 quarts cold water. Add ice cubes. Let stand 5-6 hours.

Drain. Rinse in cold water. Cover with cold water and cook until tender, about 10 minutes. (Do not over cook). Drain.

Combine sugar, vinegar, water, and spices (tied in a clean white cheese cloth). Bring to a boil and boil 5 minutes. Pour over the watermelon with spices. Add lemon slices. Let stand overnight.

Heat watermelon in syrup to boiling and cook until watermelon is translucent (about 10 minutes). Pack hot pickles loosely into clean, hot canning jars. To each jar add 1 piece of stick cinnamon from spice bag, cover with boiling syrup to 1/2 inch from top of jar. Adjust lids. Process in boiling water for 5 minutes. Remove jars and make sure they are well sealed. Set jars upright, several inches apart on a wire rack to cool. Makes 4 to 5 pints.