Rind of 1 watermelon (20 lb.)
7 c. sugar
2 c. vinegar
1 tbsp. whole cloves
3 sticks cinnamon

Trim off dark green rind and pink section, leaving a thin line of pink. Cut into 1-inch cubes. Soak about two hours in salt water (1/2 cup salt to 1 quart water). Drain, rinse and cover with cold water. Bring to a boil; cook about 5 minutes. Combine sugar, vinegar, and spices. Heat to boiling. Pour over rind, cover and let stand at room temperature overnight. In the morning drain off syrup; heat to boiling and pour back over rind.

Let stand overnight. Next morning heat rind in syrup; pack into hot sterile jars; adjust lids. Wait a week and open a jar.