Watermelon Rind Pickles

(3 pints)

8 cups watermelon rind cubes (1 large watermelon)
2 cups white vinegar
3 cups white sugar
1 thinly sliced lemon
2 sticks cinnamon
1 teaspoon allspice
1 teaspoon cloves
1/2 cup pickling salt
2 quarts water

Remove dark green skin and pink flesh from the rind. Cut into 1 inch cubes or chunks. Soak chunks overnight in brine mixture of 1/2 cup salt and 2 quarts water.

Drain and rinse in fresh water. Drain again. Add more fresh water to cover and simmer until tender (about 20 minutes). Drain.

Make syrup of vinegar, sugar, lemon, and spices. Simmer 5 minutes. Add the rind and cook until it is clear.

Fill jars, leaving 1/2 inch headspace. Process in hot water bath 10 minutes. Set upright to cool.