2 lbs. watermelon rind
1/4 c. pickling salt (non-iodized)
4 c. water
2 c. sugar
1 c. white vinegar
1 tbsp. broken up stick cinnamon
1 1/2 tsp. whole cloves
1/2 lemon, thinly sliced
5 maraschino cherries, halved (optional)

Trim the dark green and pink parts from the watermelon rind. Cut rind in 1-inch cubes; measure 7 cups. Soak rind overnight in a solution of picking salt and water. (If it takes more to cover, use the same proportion of salt to water.)

Drain; rinse watermelon rind. Cover rind with cold water and cook until just tender. Then combine sugar, vinegar, cinnamon, cloves, lemon, cherries, and watermelon rind. Simmer the mixture until rind is clear. Bottle and seal.