Watermelon Pickles

Directions

1. 1
   Peel and remove all green and pink portions from the rind.
2. 2
   Cut in 1-inch cubes and soak overnight in salt water (4 tablespoons of salt to 1 quart of water).
3. 3
   Drain; cover with fresh water and cook 10 minutes or until almost tender.
4. 4
   Drain the watermelon and make a syrup of the sugar, vinegar, cloves, cinnamon sticks and mustard seed (tie spices in a cheesecloth bag).
5. 5
   Heat the syrup and spices to boiling and allow to set for 15 minutes.
6. 6
   Add the drained rind and cook 15 to 20 minutes or until the rind is clear and transparent.
7. 7
   Pack rind into jars; cover with syrup and seal at once.