1 med. watermelon (approx. 16 lb.)
2 tbsp. salt
3 cinnamon sticks (broken into pieces)
1 tbsp. whole allspice
1 tbsp. whole cloves
4 c. vinegar
8 c. granulated sugar
1 lemon, thinly sliced

Remove rind from watermelon. Cut rind into 2 inch squares and remove peel with a paring knife. Place peeled rind in large saucepan and cover with water. Add salt, simmer over medium heat until rind is tender, about 25-30 minutes; drain. Transfer rind to large bowl and cover with cold water. Cover bowl and refrigerate 4 hours; drain. Wrap spices in cheesecloth and tie with kitchen twine.

In large saucepan bring vinegar and sugar to a boil. Add rind, spice bag and lemon. Simmer until rind is transparent, about 35-45 minutes. Remove rind with slotted spoon and pack into hot, sterilized pint jars. Bring syrup to a boil; remove spice bag and pour over rind through a sieve. Seal jars immediately. 5-6 pints.