Pickled Watermelon Rinds

From a friend from DE:

Rind of one large or two small watermelons
4 C vinegar
8 C sugar
4 cinnamon sticks
4 whole cloves
dash of salt

Cut and peel rind, cover with water and dash of salt and boil until tender. Drain.

To the rind, add bag of spices (cloves and cinnamon), vinegar, and sugar. Bring to a boil and simmer one hour.

Put the rind in the jars first then add the syrup from what you cooked. Poke it a bit with a butter knife to get any air bubbles out. Wipe the rim clean and seal with a lid and band.

Then put the jars in water and cook for 15 minutes in boiling water. Make it 20 minutes if they are quart jars. Set them on a cookie or baking rack when they cool. You will hear the pop as they seal.

I also found this website which talks about how and why to do the above instructions, and has slightly clearer information. In particular:

8 cups sliced peeled watermelon rind (2x1-in. pieces) 

6 cups water 

1 cup canning salt 

4 cups sugar 

2 cups white vinegar 

6 cinnamon sticks (3 inches), divided 

1 teaspoon whole cloves 1 teaspoon whole peppercorns

Place rind in a large nonreactive bowl; stir in water and salt. 

Refrigerate for several hours or overnight. Rinse and drain well. 

In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. 

Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks. 

Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. 

Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 

Wipe rims. Center lids on jars; screw on bands until fingertip tight. 

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. 

Remove jars and cool.