1. Trim and discard outer dark green skin from watermelon rind.  Cut enough rind into 1” pieces to equal 14 cups, leaving about 1/8” red flesh.  In a very large bowl, combine salt and 6 cups water stirring until salt had dissolved.
2. Add watermelon rind, if necessary, add enough water to cover, refrigerate overnight.
3. Next day, pour rind mixture into colander to drain.  Rinse with cold running water; drain.  In heavy nonreactive 8 qt. saucepot, combine rind and enough water to cover; heat to boiling over high heat.  Reduce heat and simmer 20 min., drain and return to pot.
4. With string, tie cinnamon sticks and cloves in double thickness of cheesecloth
5. Add sugar, vinegar, water, and spice bag to saucepot.  Heat to boiling over high heat.  Reduce heat; cover and simmer, stirring frequently, 45 min.
6. Prepare prepare jars and lids for canning.  Fill canner halfway with water, cover and heat to simmering over high heat.
7. Discard spice bag.  Spoon hot pickle mixture into hot jars to within ½”of tops, imediately ladle simmering syrup into hot jars to within ¼”of top, making sure rind is completely covered with syrup. (Keep syrup simmering while filling jars.)  Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly.  Process in boiling water bath 10 min.  Cool the jars and then tighten.

 NOTE:  When preparing for canning, sterilize jars with boiling water after washing . Take lids (wafers) and place in small pan of water, heat (do not boil).  When canning lift lids out of hot water with fork, place on clean jars and screw bands in place.  Set aside and let cool.

Thank you to Sue from Indiana for this recipie!