Rind from 1/2 large watermelon
3/4 c. salt
3 qts. ice cubes
9 c. sugar
3 c. water
1 tbsp. whole cloves
6 (1-inch) pieces stick cinnamon
Lemon, thinly sliced with seeds removed
Red or green food coloring if desired

Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts cold water. Add ice cubes; let stand 5-6 hours. Drain and rinse in cold water. Cover with cold water and cook until fork tender, about 10 minutes. Do not over-cook.

Combine sugar, vinegar, water, and spices (tied in clean thin white cloth or cheesecloth). Boil 5 minutes and pour over the watermelon with the spices. Add lemon slices; let stand overnight. Heat watermelon in syrup to boiling and cook until translucent (10 minutes).

Pack hot pieces loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon from spice bag; cover with boiling syrup to 1/2-inch of top of jar. Adjust jar lids.

Process watermelon pickles in boiling water for 5 minutes, counting processing when water in canner returns to boiling. Remove jars and place upright several inches apart on wire rack to cool.