Sweet Pickled Watermelon Rind

Adapted from Cooks.com

Note: this recipe takes about 3 days to make, but most of the work is on the third day. Start on a Wednesday night, or at the beginning of a 3-day weekend.

Ingredients
About 4 qts. cubed watermelon rind
Water
3 tbsp. salt
3 1/2 c. vinegar + 1/2 c. water
6 c. sugar
4 sticks whole cinnamon
1 tbsp. whole cloves

Evening 1:
Pare outer green peel from the firm white inner rind of 1 small watermelon, discarding any pink flesh. Cut in 1-inch cubes. Cover with cold water, add the salt and let stand overnight.

Morning 2:
Drain, rinse with fresh water and drain again. Cover again with fresh water and bring to boiling. Simmer over low heat until cubes are just barely tender: DON'T OVERCOOK. Drain.

Combine the vinegar with the 1/2 cup water; add sugar; tie the spices in a small cloth bag (or place in a tea strainer) and add. Bring to boiling and cook 5 minutes. Pour over the rind cubes and let stand 24 hours.

Morning 3:
Drain off the syrup and bring it to boiling, then pour it again over the cubes. Let stand 24 hours.

Morning 4:
Bring all to boiling and simmer 5 minutes. Fill hot sterilized jars and seal. Makes about 7 pints.